KANGS KITCHEN received a B, scoring 89 out of 100, in a Gwinnett County food-service inspection on Aug 25, 2026. The official report lists three findings. [1]
The inspector observed multiple food items on time control not discarded after the 4 hour time limit. [2]
The report states: “1,2,4Observed clean knives stored in the gap between prep tables and prep coolers.” [3]
A separate finding described cardboard being used to line shelves in the kitchen prep area. [4]
Showing 3 of 3 findings
Observed multiple food items on time control not discarded after the 4 hour time limit. 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…
Code .04(6)(i)
Observed multiple food items on time control not discarded after the 4 hour time limit. 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: Employees discarded the food items.Official report · Item 6-1D ↗
1,2,4Observed clean knives stored in the gap between prep tables and prep coolers. 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) Corrective Actions: Employees washed and sanitized the knives and stored them in a clean dry location.
Code .05(10)(e)
1,2,4Observed clean knives stored in the gap between prep tables and prep coolers. 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) Corrective Actions: Employees washed and sanitized the knives and stored them in a clean dry location.Official report · Item 14B ↗
Observed cardboard being used to line shelves in the kitchen prep area. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: PIC (Person in Charge) removed and discarded the cardboard.
Code .05(1)(i)
Observed cardboard being used to line shelves in the kitchen prep area. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: PIC (Person in Charge) removed and discarded the cardboard.Official report · Item 15A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Aug 25, 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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