SO GONG DONG TOFU & BBQ received a B, scoring 86 out of 100, in a Gwinnett County food-service inspection on Jul 14, 2026. The official report lists five findings. [1]
The inspector observed multiple time/temperature control for safety foods held above 41°F (5°C) in the walk-in cooler. [2]
The inspector also observed facility using time control without written procedures in the establishment. [3]
A separate finding described newspaper being used as lining on prep surfaces in the kitchen (under the fryer and on the bottom of the cooler under raw meat). [4]
Showing 5 of 5 findings
Observed multiple time/temperature control for safety foods held above 41°F (5°C) in the walk-in cooler. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.
Code .04(6)(f)
Observed multiple time/temperature control for safety foods held above 41°F (5°C) in the walk-in cooler. See temperature log. 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 ↗
Observed facility using time control without written procedures in the establishment. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety (TCS) food, or a ready-to-eat hermetically sealed food that upon opneing becomes a TCS food may start at 70°F (21°C) or less; (P) 2) the food does not exceed 70°F (21°F) within a maximum time period of 4 hours from the time it was rendered TCS; and (Pf) 3) the food items shall be labeled with a time that is 4 hours past the point in time the food was rendered TCS, not to exceed 4 hours; (Pf) 4) foods not consumed…
Code .04(6)(i)
Observed facility using time control without written procedures in the establishment. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety (TCS) food, or a ready-to-eat hermetically sealed food that upon opneing becomes a TCS food may start at 70°F (21°C) or less; (P) 2) the food does not exceed 70°F (21°F) within a maximum time period of 4 hours from the time it was rendered TCS; and (Pf) 3) the food items shall be labeled with a time that is 4 hours past the point in time the food was rendered TCS, not to exceed 4 hours; (Pf) 4) foods not consumed before the discard time shall be discarded; (P) 5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 6) written procedures 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: Written procedures were written during the inspection.Official report · Item 6-1D ↗
Observed newspaper being used as lining on prep surfaces in the kitchen (under the fryer and on the bottom of the cooler under raw meat). 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: The newspaper was removed and discarded.
Code .05(1)(i)
Observed newspaper being used as lining on prep surfaces in the kitchen (under the fryer and on the bottom of the cooler under raw meat). 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: The newspaper was removed and discarded.Official report · Item 15A ↗
Observed the walk-in cooler holding a temperature above 41°F. See temperature log. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
Code .05(6)(a)
Observed the walk-in cooler holding a temperature above 41°F. See temperature log. 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 ↗
Observed the back door propped open at the start of the inspection. The screen door is not tightly fitted to the ground, and there are large gaps that could allow insects to enter. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: The person in charge closed the back door.
Code .07(2)(m)
Observed the back door propped open at the start of the inspection. The screen door is not tightly fitted to the ground, and there are large gaps that could allow insects to enter. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: The person in charge closed the back door.Official report · Item 18 ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jul 14, 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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