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JINYA RAMEN BAR receives U in Gwinnett County health inspection

Inspected

2200 Duluth Hwy Suite CR 108 Duluth, GA 30097

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JINYA RAMEN BAR received a U, scoring 57 out of 100, in a Gwinnett County food-service inspection on Nov 2, 2026. The official report lists 14 findings. [1]

Inspection score

57/100Grade UOfficial inspection

Inspection summary

Inspection purpose: Routine

The report states: “Several risk factor violations were observed today as a result of an overall lack of active managerial control.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility.” [2]

The report states: “Person in charge was not aware of all reportable symptoms and illnesses.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food.” [3]

A separate finding described an employee use single use gloves to place raw chicken in the fryer, then use the same gloves to touch a fryer basket handle, the outside of the chicken container, and the prep cooler door handle.// If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. [4]

What inspectors found

Read the official report

Showing 14 of 14 findings

  1. Person in charge

    Item 1-2A
    Several risk factor violations were observed today as a result of an overall lack of active managerial control.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
    Inspector’s full note

    Code .03(2)(a)-(n),(p)

    Several risk factor violations were observed today as a result of an overall lack of active managerial control.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
    Official report · Item 1-2A ↗
    No correction or repeat marker recorded.

  2. Person in charge

    Item 1-2A
    Person in charge could not provide a compliant key drop delivery agreement. A copy of the key drop agreement was provided but it has not been signed by the entity providing key drop deliveries.// The person in charge shall ensure the business entity providing key drop deliveries to the establishment certifies in writing to the establishment that the products delivered will be under its control throughout the delivery process to the establishment, and that all products will be delivered to the establishment during the key drop delivery hours pursuant to the secured access arrangement set by the food service establishment. (Pf)
    Inspector’s full note

    Code .03(2)(a)-(n),(p)

    Person in charge could not provide a compliant key drop delivery agreement. A copy of the key drop agreement was provided but it has not been signed by the entity providing key drop deliveries.// The person in charge shall ensure the business entity providing key drop deliveries to the establishment certifies in writing to the establishment that the products delivered will be under its control throughout the delivery process to the establishment, and that all products will be delivered to the establishment during the key drop delivery hours pursuant to the secured access arrangement set by the food service establishment. (Pf)
    Official report · Item 1-2A ↗
    No correction or repeat marker recorded.

  3. Employee health reporting

    Item 2-2A
    Person in charge was not aware of all reportable symptoms and illnesses.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person in charge was educated on reportable symptoms and illnesses and guided to an employee health information sheet.//
    Inspector’s full note

    Code .03(1)(c)2,3,17

    Person in charge was not aware of all reportable symptoms and illnesses.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person in charge was educated on reportable symptoms and illnesses and guided to an employee health information sheet.//
    Official report · Item 2-2A ↗
    No correction or repeat marker recorded.

  4. Food separation and protection

    Item 4-1A
    Observed employee use single use gloves to place raw chicken in the fryer, then use the same gloves to touch a fryer basket handle, the outside of the chicken container, and the prep cooler door handle.// If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee removed gloves and washed hands. Surfaces of items that were touched with contaminated gloves were sanitized.//
    Inspector’s full note

    Code .04(4)(n)1

    Observed employee use single use gloves to place raw chicken in the fryer, then use the same gloves to touch a fryer basket handle, the outside of the chicken container, and the prep cooler door handle.// If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee removed gloves and washed hands. Surfaces of items that were touched with contaminated gloves were sanitized.//
    Official report · Item 4-1A ↗
    No correction or repeat marker recorded.

  5. Cold holding

    Item 6-1A
    Observed several time/temperature control for safety foods cold holding above 41F in prep cooler (see temperature log). ***THIRD CONSECUTIVE VIOLATION***.. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//
    Inspector’s full note

    Code .04(6)(f)

    Observed several time/temperature control for safety foods cold holding above 41F in prep cooler (see temperature log). ***THIRD CONSECUTIVE VIOLATION***.. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//
    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.

  6. Toxic substance storage and use

    Item 8-2B
    Observed two unlabeled spray bottles containing chemicals.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
    Inspector’s full note

    Code .07(6)(b)

    Observed two unlabeled spray bottles containing chemicals.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
    Official report · Item 8-2B ↗
    No correction or repeat marker recorded.

  7. Specialized process compliance

    Item 9-2
    Observed 3 containers of pork soup and 3 containers of chicken soup that were packaged in reduced oxygen packaging on site marked with a preparation date of 10/30/26 at 11:35pm (more than 48 hours ago).// Except for a food service establishment that obtains a variance as specified under (6)(j) of this Rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. (P) Corrective Actions: Soup was discarded.//
    Inspector’s full note

    Code .04(6)(k)

    Observed 3 containers of pork soup and 3 containers of chicken soup that were packaged in reduced oxygen packaging on site marked with a preparation date of 10/30/26 at 11:35pm (more than 48 hours ago).// Except for a food service establishment that obtains a variance as specified under (6)(j) of this Rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. (P) Corrective Actions: Soup was discarded.//
    Official report · Item 9-2 ↗
    No correction or repeat marker recorded.

  8. Wiping cloth use and storage

    Item 12C
    Observed wet wiping cloths stored between uses in a solution with no detectable sanitizer.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were removed. A chlorine sanitizer solution at 50-100ppm was manually prepared in all buckets.//
    Inspector’s full note

    Code .04(4)(m)

    Observed wet wiping cloths stored between uses in a solution with no detectable sanitizer.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were removed. A chlorine sanitizer solution at 50-100ppm was manually prepared in all buckets.//
    Official report · Item 12C ↗
    No correction or repeat marker recorded.

  9. Utensil, equipment and linen storage

    Item 14B
    1,2,4Observed several round metal containers stored as clean and stacked wet.// Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) in a clean, dry location; (ii) where they are not exposed to splash, dust, or other contamination; and (iii) at least 6 inches above the floor. (C)
    Inspector’s full note

    Code .05(10)(e)

    1,2,4Observed several round metal containers stored as clean and stacked wet.// Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) in a clean, dry location; (ii) where they are not exposed to splash, dust, or other contamination; and (iii) at least 6 inches above the floor. (C)
    Official report · Item 14B ↗
    No correction or repeat marker recorded.

  10. Equipment design and condition

    Item 15A
    Observed prep cooler unable to maintain proper cold holding temperatures (minimum ambient temperature was 50.2F) and ice accumulation inside of the cooler. Observed ice accumulation coming from grate on ceiling of walk-in freezer. ***SECOND CONSECUTIVE VIOLATION// 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 prep cooler unable to maintain proper cold holding temperatures (minimum ambient temperature was 50.2F) and ice accumulation inside of the cooler. Observed ice accumulation coming from grate on ceiling of walk-in freezer. ***SECOND CONSECUTIVE VIOLATION// 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.

  11. Warewashing facilities and test strips

    Item 15B
    Observed bar warewashing machine dispensing 0ppm chlorine sanitizer per manufacturer's instructions. Chlorine sanitizer supply appeared to be empty.// A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)
    Inspector’s full note

    Code .05(6)(d),(e)

    Observed bar warewashing machine dispensing 0ppm chlorine sanitizer per manufacturer's instructions. Chlorine sanitizer supply appeared to be empty.// A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)
    Official report · Item 15B ↗
    No correction or repeat marker recorded.

  12. Warewashing facilities and test strips

    Item 15B
    Observed accumulation of debris on interior surfaces of warewashing machine.// A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)
    Inspector’s full note

    Code .05(6)(d),(e)

    Observed accumulation of debris on interior surfaces of warewashing machine.// A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)
    Official report · Item 15B ↗
    No correction or repeat marker recorded.

  13. Equipment cleanliness

    Item 15C
    Observed sticker residue present on nearly all plastic containers and several metal containers that were stored as clean.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
    Inspector’s full note

    Code .05(7)(a)2,3

    Observed sticker residue present on nearly all plastic containers and several metal containers that were stored as clean.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
    Official report · Item 15C ↗
    No correction or repeat marker recorded.

  14. Ventilation and lighting

    Item 17D
    Observed several personal employee items (cell phones, bag, wireless speaker, plastic water bottle, personal food containers) stored on food prep tables, on top of food containers, in contact with clean containers, and above food served to customers throughout kitchen.// Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Personal items were moved to an approved designated area.//
    Inspector’s full note

    Code .07(5)(j)

    Observed several personal employee items (cell phones, bag, wireless speaker, plastic water bottle, personal food containers) stored on food prep tables, on top of food containers, in contact with clean containers, and above food served to customers throughout kitchen.// Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Personal items were moved to an approved designated area.//
    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.

Inspection history 1

Official history ↗
  1. This report
    57/100U
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Nov 2, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Gwinnett County
Inspection ID
13830169-6DC7-432B-8275-F17B843DA255
Facility ID
95F3C41B-12D2-4695-8FE3-61FD894DA01A
Record captured
Venue address source
Official listing ·

Scores 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.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

Checked