BUN BO HUE KITCHEN received a B, scoring 84 out of 100, in a Gwinnett County food-service inspection on Jun 26, 2026. The official report lists four findings. [1]
The report states: “Jugs of water in the handwashing sink.” [2]
The report states: “Noodles, pork, quail eggs not cooling at a fast enough rate to meet cooling requirements, see temperature chart.” [3]
The report states: “Quail eggs, pork cooling in covered containers in packed glass door cooler towards the bottom.” [4]
Showing 4 of 4 findings
Jugs of water in the handwashing sink. // 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: Jugs of water removed from the handwashing sink. //
Code .06(2)(o)
Jugs of water in the handwashing sink. // 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: Jugs of water removed from the handwashing sink. //Official report · Item 2-2D ↗
Noodles, pork, quail eggs not cooling at a fast enough rate to meet cooling requirements, see temperature chart. // 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: Eggs, pork moved to walk in cooler. Noodles divided into thinner portions and moved to walk in cooler. //
Code .04(6)(d)
Noodles, pork, quail eggs not cooling at a fast enough rate to meet cooling requirements, see temperature chart. // 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: Eggs, pork moved to walk in cooler. Noodles divided into thinner portions and moved to walk in cooler. //Official report · Item 6-1C ↗
Cooked noodles cooling >2hrs at 73F (two containers). // Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Noodles discarded. //
Code .04(6)(d)
Cooked noodles cooling >2hrs at 73F (two containers). // Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Noodles discarded. //Official report · Item 6-1C ↗
Quail eggs, pork cooling in covered containers in packed glass door cooler towards the bottom. Noodles cooling at ambient room temperature for more than 2hrs at 73F (two containers). // 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: Two containers of noodles discarded. Third…
Code .04(6)(e)
Quail eggs, pork cooling in covered containers in packed glass door cooler towards the bottom. Noodles cooling at ambient room temperature for more than 2hrs at 73F (two containers). // 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: Two containers of noodles discarded. Third container of noodles divided into thinner portions and moved to the walk in cooler. Quail eggs and pork moved to walk in cooler. //Official report · Item 11A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jun 26, 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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