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109 GOM BBQ receives U in Gwinnett County health inspection

Inspected

1291 Old Peachtree Rd NW Suite 101 & 102 Suwanee, GA 30024

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109 GOM BBQ received a U, scoring 51 out of 100, in a Gwinnett County food-service inspection on Oct 26, 2026. The official report lists 14 findings. [1]

Inspection score

51/100Grade UOfficial inspection

Inspection summary

Inspection purpose: Routine

The report states: “Due to the multiple critical violations the person-in-charge did not show managerial control over facility.// 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 that the person in charge could not demonstrate in a verifiable manner that the employees were informed of their responsibility to report symptoms and/or illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. [3]

A separate finding described two employees was their hands in a sink that was not a handwashing sink in the kitchen.// Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. [4]

What inspectors found

Read the official report

Showing 14 of 14 findings

  1. Person in charge

    Item 1-2A
    Due to the multiple critical violations the person-in-charge did not show managerial control over facility.// 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)

    Due to the multiple critical violations the person-in-charge did not show managerial control over facility.// 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. Employee health reporting

    Item 2-2A
    Observed that the person in charge could not demonstrate in a verifiable manner that the employees were informed of their responsibility to report symptoms and/or illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: The employees that were currently working are the only employees that the facility currently employs. All employees read the employee health policy and signed the agreement so there is now a verifiable manner to know if the employees were informed…
    Inspector’s full note

    Code .03(2)(o)

    Observed that the person in charge could not demonstrate in a verifiable manner that the employees were informed of their responsibility to report symptoms and/or illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: The employees that were currently working are the only employees that the facility currently employs. All employees read the employee health policy and signed the agreement so there is now a verifiable manner to know if the employees were informed of their responsibility to report illnesses and/or symptoms.//
    Official report · Item 2-2A ↗
    No correction or repeat marker recorded.

  3. Handwashing

    Item 2-2D
    Observed two employees was their hands in a sink that was not a handwashing sink in the kitchen.// Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: The two employees were directed to the handwashing sink to wash hands.//
    Inspector’s full note

    Code .03(5)(d)

    Observed two employees was their hands in a sink that was not a handwashing sink in the kitchen.// Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: The two employees were directed to the handwashing sink to wash hands.//
    Official report · Item 2-2D ↗
    No correction or repeat marker recorded.

  4. Approved food sources

    Item 3-1A
    Observed two trash bags full of pork feet that the person in charge could not show where the pork feet were purchased.// Food shall be obtained from sources that comply with law. (P) Corrective Actions: The pork feet were discarded.//
    Inspector’s full note

    Code .04(2)(a)

    Observed two trash bags full of pork feet that the person in charge could not show where the pork feet were purchased.// Food shall be obtained from sources that comply with law. (P) Corrective Actions: The pork feet were discarded.//
    Official report · Item 3-1A ↗
    No correction or repeat marker recorded.

  5. Food protection

    Item 4-2A
    Observed two large trays of pork stored in the chest freezer without being covered.// Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: The person in charge covered the two trays of pork before putting them back in the chest freezer for storage.//
    Inspector’s full note

    Code .04(4)(c)1(iv)

    Observed two large trays of pork stored in the chest freezer without being covered.// Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: The person in charge covered the two trays of pork before putting them back in the chest freezer for storage.//
    Official report · Item 4-2A ↗
    No correction or repeat marker recorded.

  6. Food-contact surface sanitation

    Item 4-2B
    Observed significant build up of a black mold like substance in the upper compartment of the 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 significant build up of a black mold like substance in the upper compartment of the 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.

  7. Raw-food consumer advisory

    Item 5-2
    Observed that the new menu does not have the consumer advisory. Also observed that the menu does not have the disclosure and reminder statements with the linking asterisking next to the pork and beef items being cooked by the consumer at the tables.// If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means.…
    Inspector’s full note

    Code .04(7)(e)

    Observed that the new menu does not have the consumer advisory. Also observed that the menu does not have the disclosure and reminder statements with the linking asterisking next to the pork and beef items being cooked by the consumer at the tables.// If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf)
    Official report · Item 5-2 ↗
    No correction or repeat marker recorded.

  8. Hot holding temperatures

    Item 6-1B
    Observed 16 containers rice being hot held in the rice warmer that were being held at a temperature lower than 135° F. ( See temp chart below) ***SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION***// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: All rice containers were discarded.//
    Inspector’s full note

    Code .04(6)(f)

    Observed 16 containers rice being hot held in the rice warmer that were being held at a temperature lower than 135° F. ( See temp chart below) ***SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION***// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: All rice containers were discarded.//
    Official report · Item 6-1B ↗
    No correction or repeat marker recorded.

  9. Cooling time and temperature

    Item 6-1C
    Observed cabbage kimchi soup that was cooling that did not reach 70° F within the first two hours of cooling.// 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: The cabbage kimchi soup was discarded.//
    Inspector’s full note

    Code .04(6)(d)

    Observed cabbage kimchi soup that was cooling that did not reach 70° F within the first two hours of cooling.// 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: The cabbage kimchi soup was discarded.//
    Official report · Item 6-1C ↗
    No correction or repeat marker recorded.

  10. Toxic substance storage and use

    Item 8-2B
    Observed two spray bottles of sanitizer that were not labeled with the common chemical name.// 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) Corrective Actions: The spray bottles were labeled with the common chemical name.//
    Inspector’s full note

    Code .07(6)(b)

    Observed two spray bottles of sanitizer that were not labeled with the common chemical name.// 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) Corrective Actions: The spray bottles were labeled with the common chemical name.//
    Official report · Item 8-2B ↗
    No correction or repeat marker recorded.

  11. Toxic substance storage and use

    Item 8-2B
    Observed multiple butane lighters that were being stored with food on the rack, over the prep table, and on the food prep cart in the service area.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: All butane lighters were relocated so that they were being stored below any food or single use items.//
    Inspector’s full note

    Code .07(6)(c)

    Observed multiple butane lighters that were being stored with food on the rack, over the prep table, and on the food prep cart in the service area.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: All butane lighters were relocated so that they were being stored below any food or single use items.//
    Official report · Item 8-2B ↗
    No correction or repeat marker recorded.

  12. Food labeling and containers

    Item 10D
    Observed multiple containers of food that were not labeled with the common food name ( Sugar, Ginger/honey, black bean powder, potato starch, sesame, black sesame).// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: All food containers were labeled with the common food name.//
    Inspector’s full note

    Code .04(4)(d)

    Observed multiple containers of food that were not labeled with the common food name ( Sugar, Ginger/honey, black bean powder, potato starch, sesame, black sesame).// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: All food containers were labeled with the common food name.//
    Official report · Item 10D ↗
    No correction or repeat marker recorded.

  13. Cooling methods and equipment

    Item 11A
    Observed that the kimchi cabbage soup was being cooled in a large container with the lid securely on in the bottom of the open top prep cooler.// 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: The person in charge was shown that the cooling needs to be done on ice, with a ice wand,…
    Inspector’s full note

    Code .04(6)(e)

    Observed that the kimchi cabbage soup was being cooled in a large container with the lid securely on in the bottom of the open top prep cooler.// 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: The person in charge was shown that the cooling needs to be done on ice, with a ice wand, and loosely covered to ensure quick cooling.//
    Official report · Item 11A ↗
    No correction or repeat marker recorded.

  14. Pest control

    Item 18
    Observed at the start of the inspection that the back door was propped open with no screen or air curtain.// When windows or doors of a food service establishment are kept open for ventilation, the openings shall be protected against the entry of insects and rodents by: 1) 16 mesh to 1 inch screens; (C) 2) a properly designed and installed air curtain; (C) or 3) other effective means. (C) Corrective Actions: The person in charge closed the back door.//
    Inspector’s full note

    Code .07(2)(m)

    Observed at the start of the inspection that the back door was propped open with no screen or air curtain.// When windows or doors of a food service establishment are kept open for ventilation, the openings shall be protected against the entry of insects and rodents by: 1) 16 mesh to 1 inch screens; (C) 2) a properly designed and installed air curtain; (C) or 3) other effective means. (C) Corrective Actions: The person in charge closed the back door.//
    Official report · Item 18 ↗
    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
    51/100U
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Oct 26, 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
ADD20688-66EC-4130-99D1-30C510BF7A89
Facility ID
F539C582-7AF1-4EB8-A738-FDB269B0ED32
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