THE NANOOM received a B, scoring 80 out of 100, in a Gwinnett County food-service inspection on Oct 15, 2026. The official report lists seven findings. [1]
The inspector observed multiple foods cold holding above 41F. [2]
The inspector also observed kimchi in the walk-in cooler that was not cooling at a fast enough rate to reach 41F within 4 hours. [3]
A separate finding described foods that were intended for time control that were not marked for time control (sliced fried chicken, soups). [4]
9 points lower than the previous inspection in our records: 89/100 on Sep 1, 2026. Intervening inspections may be missing.
Showing 7 of 7 findings
Observed multiple foods cold holding above 41F. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.
Code .04(6)(f)
Observed multiple foods cold holding above 41F. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.Official report · Item 6-1A ↗
Observed kimchi in the walk-in cooler that was not cooling at a fast enough rate to reach 41F within 4 hours. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Kimchi removed from cooler to be used in soup.
Code .04(6)(d)
Observed kimchi in the walk-in cooler that was not cooling at a fast enough rate to reach 41F within 4 hours. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Kimchi removed from cooler to be used in soup.Official report · Item 6-1C ↗
Observed foods that were intended for time control that were not marked for time control (sliced fried chicken, soups). When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to…
Code .04(6)(i)
Observed foods that were intended for time control that were not marked for time control (sliced fried chicken, soups). When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods permitted to be labeled for time control.Official report · Item 6-1D ↗
Observed multiple containers of Raid labeled for home use under the fronter counter. 1. Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, shall be allowed in a food service establishment. (Pf) 2. The requirement in 1 above does not apply to packaged poisonous or toxic materials that are for retail sale. Corrective Actions: Pesticides removed from the facility.
Code .07(6)(d)
Observed multiple containers of Raid labeled for home use under the fronter counter. 1. Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, shall be allowed in a food service establishment. (Pf) 2. The requirement in 1 above does not apply to packaged poisonous or toxic materials that are for retail sale. Corrective Actions: Pesticides removed from the facility.Official report · Item 8-2B ↗
Observed kimchi in the walk-in cooler that was cooling with the lid on in a 5 gallon plastic container. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed with the PIC proper cooling methods.
Code .04(6)(e)
Observed kimchi in the walk-in cooler that was cooling with the lid on in a 5 gallon plastic container. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed with the PIC proper cooling methods.Official report · Item 11A ↗
The PIC was not able to demonstrate that there were thermometers present in the walk-in cooler or display coolers. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (C) Corrective Actions: Correct by 10/23/26.
Code .05(2)(x)
The PIC was not able to demonstrate that there were thermometers present in the walk-in cooler or display coolers. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (C) Corrective Actions: Correct by 10/23/26.Official report · Item 11D ↗
****SECOND CONSECUTIVE REPEAT VIOLATION OF CODE PROVISION*****Observed a live roach Observed a live roach (~1.5 cm)crawling on a jar of vinegar stored within a prep table in the kitchen. Observed a live roach and deceased roaches (~1/4 cm) inside a kitchen oven used to prepare rice. Observed a live roach (~1.5 cm) in the employee restroom within the kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest…
Code .07(5)(k)
****SECOND CONSECUTIVE REPEAT VIOLATION OF CODE PROVISION*****Observed a live roach Observed a live roach (~1.5 cm)crawling on a jar of vinegar stored within a prep table in the kitchen. Observed a live roach and deceased roaches (~1/4 cm) inside a kitchen oven used to prepare rice. Observed a live roach (~1.5 cm) in the employee restroom within the kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C) Corrective Actions: Have a pest control professional service the facility by 10/23/26.Official report · Item 18 ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Oct 15, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Gwinnett County. History includes only this authority’s exact facility ID.
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