KUNG WOO KITCHEN receives B in Gwinnett County health inspection

1. 01

   Cooling time and temperature

   Item 6-1C ↗

   Large containers of cut kimchi, seaweed salad cooling past alotted time. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: PIC (Person in charge) discarded kimchi and seaweed salad.

   Inspector’s full note +

   Code .04(6)(d)

   Large containers of cut kimchi, seaweed salad cooling past alotted time. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: PIC (Person in charge) discarded kimchi and seaweed salad.

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
2. 02

   Cooling methods and equipment

   Item 11A ↗

   Facility was cooling TCS food items mentioned earlier with unapproved cooling methods such as storing in large plastic containers with foods stack deep. Lids were also tightly sealed. 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: PIC was advised on approved cooling methods such as…

   Inspector’s full note +

   Code .04(6)(e)

   Facility was cooling TCS food items mentioned earlier with unapproved cooling methods such as storing in large plastic containers with foods stack deep. Lids were also tightly sealed. 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: PIC was advised on approved cooling methods such as using shallower pans/containers, leaving the items not tightly sealed during active cooling process, and using the walk in cooler/freezer to rapidly cool.

   Official report · Item 11A ↗
   No correction or repeat marker recorded.
3. 03

   Required permits and notices

   Item 13A ↗

   Current copy of inspection report not posted within 15' of the front door. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: PIC given the latest copy of inspection score to be posted per comment.

   Inspector’s full note +

   Code .02(1)(d)

   Current copy of inspection report not posted within 15' of the front door. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: PIC given the latest copy of inspection score to be posted per comment.

   Official report · Item 13A ↗
   No correction or repeat marker recorded.
4. 04

   Equipment design and condition

   Item 15A ↗

   Observed the walk in freezer with a leak from the fan area. Foods stored in freezer were observed tightly sealed and protected at time of inspection. Extension granted to 9/28/26, Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Inspector’s full note +

   Code .05(6)(a)

   Observed the walk in freezer with a leak from the fan area. Foods stored in freezer were observed tightly sealed and protected at time of inspection. Extension granted to 9/28/26, Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Official report · Item 15A ↗
   No correction or repeat marker recorded.
5. 05

   Ventilation and lighting

   Item 17D ↗

   Personal employee belongings such as purses, ear buds, backpacks, drink stored above foods and food prep throughout kitchen. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)

   Inspector’s full note +

   Code .07(4)(b)

   Personal employee belongings such as purses, ear buds, backpacks, drink stored above foods and food prep throughout kitchen. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)

   Official report · Item 17D ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.