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MOOBONGRI scored 61; newer inspection records 99

Inspected

2550 Pleasant Hill Rd Suite 111 Duluth, GA 30096

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MOOBONGRI received a U, scoring 61 out of 100, in a Gwinnett County food-service inspection on Jul 24, 2026. The official report lists 11 findings. [1]

Inspection score

61/100Grade UOfficial inspection

Inspection summary

The report states: “Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score 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 inspector also observed handwashing sink next to warewashing machine with no paper towels supplied. [3]

A separate finding described black mold-like accumulation on interior surfaces of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. [4]

A newer inspection in our records, dated Jul 31, 2026, lists 99 out of 100, grade A. The findings above belong to the Jul 24, 2026 inspection. [5]

What inspectors found

Read the official report

Showing 11 of 11 findings

  1. Person in charge

    Item 1-2A
    Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score 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 during today's inspection resulting in an unsatisfactory score 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. Handwashing

    Item 2-2D
    Observed handwashing sink next to warewashing machine with no paper towels supplied. ***SECOND CONSECUTIVE VIOLATION***// Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were supplied during inspection.//
    Inspector’s full note

    Code .07(3)(b)

    Observed handwashing sink next to warewashing machine with no paper towels supplied. ***SECOND CONSECUTIVE VIOLATION***// Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were supplied during inspection.//
    Official report · Item 2-2D ↗
    No correction or repeat marker recorded.

  3. Handwashing

    Item 2-2D
    Observed a table and a basket of bowls blocking handwashing sink next to warewashing machine from being used. Observed a large scoop stored in handwashing sink next to cooking area.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were moved to make handwashing sinks accessible.//
    Inspector’s full note

    Code .06(2)(o)

    Observed a table and a basket of bowls blocking handwashing sink next to warewashing machine from being used. Observed a large scoop stored in handwashing sink next to cooking area.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were moved to make handwashing sinks accessible.//
    Official report · Item 2-2D ↗
    No correction or repeat marker recorded.

  4. Food-contact surface sanitation

    Item 4-2B
    Observed black mold-like accumulation on interior surfaces of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
    Inspector’s full note

    Code .05(7)(a)1

    Observed black mold-like accumulation on interior surfaces of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
    Official report · Item 4-2B ↗
    No correction or repeat marker recorded.

  5. Cold holding

    Item 6-1A
    Observed several time/temperature control for safety foods cold holding above 41F (see temperature log) ***SECOND CONSECUTIVE VIOLATION***.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were cold holding improperly for more than 4 hours and were discarded.//
    Inspector’s full note

    Code .04(6)(f)

    Observed several time/temperature control for safety foods cold holding above 41F (see temperature log) ***SECOND CONSECUTIVE VIOLATION***.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were cold holding improperly for more than 4 hours and were discarded.//
    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.

  6. Time as a public health control

    Item 6-1D
    Observed rice intended to be on time control with no label to indicate when the time control period started or ended. Person in charge could not provide written procedures for time control.// 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…
    Inspector’s full note

    Code .04(6)(i)

    Observed rice intended to be on time control with no label to indicate when the time control period started or ended. Person in charge could not provide written procedures for time control.// 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: Rice was discarded. Written procedures were provided to person in charge.//
    Official report · Item 6-1D ↗
    No correction or repeat marker recorded.

  7. Specialized process compliance

    Item 9-2
    Facility is using reduced oxygen packaging methods to package blood sausage and pork on site without a variance or HACCP plan. The food in reduced oxygen packaging was not labeled with a date and time of production. ***SECOND CONSECUTIVE VIOLATION***// A food service establishment shall obtain a variance from the Health Authority as specified in Rule .10(5)(a) and (5)(b) before performing a specialized process not defined in this Code. (Pf) Corrective Actions: Food was packaged on Wednesday at 8pm. Food was marked with labels indicating the date and time of packaging.//
    Inspector’s full note

    Code .04(6)(j)

    Facility is using reduced oxygen packaging methods to package blood sausage and pork on site without a variance or HACCP plan. The food in reduced oxygen packaging was not labeled with a date and time of production. ***SECOND CONSECUTIVE VIOLATION***// A food service establishment shall obtain a variance from the Health Authority as specified in Rule .10(5)(a) and (5)(b) before performing a specialized process not defined in this Code. (Pf) Corrective Actions: Food was packaged on Wednesday at 8pm. Food was marked with labels indicating the date and time of packaging.//
    Official report · Item 9-2 ↗
    No correction or repeat marker recorded.

  8. Wiping cloth use and storage

    Item 12C
    Observed wiping cloths drying above boxes of salt.// Wiping cloths laundered in a food service establishment that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths. (C) Corrective Actions: Wiping cloths were relocated to a location away from food.//
    Inspector’s full note

    Code .05(10)(b)

    Observed wiping cloths drying above boxes of salt.// Wiping cloths laundered in a food service establishment that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths. (C) Corrective Actions: Wiping cloths were relocated to a location away from food.//
    Official report · Item 12C ↗
    No correction or repeat marker recorded.

  9. Equipment design and condition

    Item 15A
    Observed walk-in cooler unable to maintain proper cold holding temperatures. Minimum ambient temperature was 42.1F. Water was observed leaking from fan guard on condenser.// 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 walk-in cooler unable to maintain proper cold holding temperatures. Minimum ambient temperature was 42.1F. Water was observed leaking from fan guard on condenser.// 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.

  10. Warewashing facilities and test strips

    Item 15B
    The only quat test strips provided expired in 2024.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
    Inspector’s full note

    Code .05(3)(h),(i)

    The only quat test strips provided expired in 2024.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
    Official report · Item 15B ↗
    No correction or repeat marker recorded.

  11. Plumbing and drainage

    Item 16B
    Observed handwashing sink next to warewashing sink does not drain effectively. **SECOND CONSECUTIVE VIOLATION***.// A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)
    Inspector’s full note

    Code .06(2)(r)

    Observed handwashing sink next to warewashing sink does not drain effectively. **SECOND CONSECUTIVE VIOLATION***.// A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)
    Official report · Item 16B ↗
    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 2

Official history ↗
  1. Newer record
    99/100A
    Report
  2. This report
    61/100U
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Jul 24, 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
6CD9F162-ED97-4417-AF8B-AF48D99B1555
Facility ID
6FC2D2AB-1B80-4EC2-B9C0-9F5894F5BD98
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 ↗

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