NAN XIANG SOUP DUMPLINGS received a B, scoring 84 out of 100, in a Gwinnett County food-service inspection on Aug 13, 2026. The official report lists six findings. [1]
The inspector observed garlic and oil and several containers of cooked pork wantons stored at room temperature. [2]
The report states: “Multiple time/temperature control for safety (TCS) did not cool properly or cool at a fast enough rate to reach 70F in 2 hours or 41F in 4 hours (see temperature log).” [3]
The report states: “Facility using improper methods for cooling TCS foods.” [4]
Showing 6 of 6 findings
Observed garlic and oil and several containers of cooked pork wantons stored at room temperature. Per managers, the garlic and oil and pork wantons were intended to be kept hot. Garlic and oil and pork wantons hot holding less than 135F for less than 2 hours (see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Manager decided to discard garlic and oil. Pork wantons were reheated to 165F. Foods will now be placed on a 4 hour time control since foods are used so quickly. Time control procedures reviewed and provided.
Code .04(6)(f)
Observed garlic and oil and several containers of cooked pork wantons stored at room temperature. Per managers, the garlic and oil and pork wantons were intended to be kept hot. Garlic and oil and pork wantons hot holding less than 135F for less than 2 hours (see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Manager decided to discard garlic and oil. Pork wantons were reheated to 165F. Foods will now be placed on a 4 hour time control since foods are used so quickly. Time control procedures reviewed and provided.Official report · Item 6-1B ↗
Multiple time/temperature control for safety (TCS) did not cool properly or cool at a fast enough rate to reach 70F in 2 hours or 41F in 4 hours (see temperature log). 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: Foods that did not cool properly were discarded. Approved cooling methods were provided for foods that were still in the cooling process. Also discussed storing foods that will be used very quickly on a 4 hour time control. Time control procedures reviewed and provided.
Code .04(6)(d)
Multiple time/temperature control for safety (TCS) did not cool properly or cool at a fast enough rate to reach 70F in 2 hours or 41F in 4 hours (see temperature log). 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: Foods that did not cool properly were discarded. Approved cooling methods were provided for foods that were still in the cooling process. Also discussed storing foods that will be used very quickly on a 4 hour time control. Time control procedures reviewed and provided.Official report · Item 6-1C ↗
Facility using improper methods for cooling TCS foods. Foods cooling in prep coolers where high levels of worker activity are occurring. 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: Discussed cooling foods in thin pans on the top shelf of the walk in cooler or walk in freezer.…
Code .04(6)(e)
Facility using improper methods for cooling TCS foods. Foods cooling in prep coolers where high levels of worker activity are occurring. 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: Discussed cooling foods in thin pans on the top shelf of the walk in cooler or walk in freezer. Facility has a second walk in cooler that is not being used as a cold holding space. Recommended repairing the second walk in cooler so that cooler can be used for cooling TCS foods. Also recommended storing foods that will be used very quickly on a 4 hour time control. Time control procedures reviewed and provided.Official report · Item 11A ↗
Observed soy sauce buckets stored on the floor. Observed food stored under water condensation leak in the walk in cooler and under the lids of the top right portion of the prep line cooler near drink station. Observed food containers stored to the left of the back handwashing sink with no splash guard present. A splash guard must be installed on the left side of the back handwashing sink so the storage space beside handwashing sink can be utilized. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food…
Code .04(4)(q)
Observed soy sauce buckets stored on the floor. Observed food stored under water condensation leak in the walk in cooler and under the lids of the top right portion of the prep line cooler near drink station. Observed food containers stored to the left of the back handwashing sink with no splash guard present. A splash guard must be installed on the left side of the back handwashing sink so the storage space beside handwashing sink can be utilized. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food removed from the floor. Food stored under leak in the walk in cooler relocated (food was covered). Food stored under leak in prep line cooler was discarded (food was not covered). Food containers were removed the storage space next to the back handwashing sink.Official report · Item 12A ↗
Observed water leaking from the fan in the walk in cooler. Observed water condensation leaking from the lids of the top right of the prep line cooler by the drink station. The ambient air temperature of the prep line cooler closest to the drink station is greater than 41F. 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 water leaking from the fan in the walk in cooler. Observed water condensation leaking from the lids of the top right of the prep line cooler by the drink station. The ambient air temperature of the prep line cooler closest to the drink station is greater than 41F. 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 ↗
Facility does not have test strips for measuring the chlorine sanitizer at the dish machine. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
Code .05(3)(h),(i)
Facility does not have test strips for measuring the chlorine sanitizer at the dish machine. 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 ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Aug 13, 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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