So Gong Dong Tofu

4 findings recorded on Jul 14, 2026.

1. Inspector observationItem 2-2B ↗

   Eating, drinking and tobacco use

   &2Observed multiple unapproved water bottles on prep tables throughout the restaurant. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Bottles were moved to the office area.

   Inspector’s full note

   Inspection item: Inspection item 2-2B

   Code .03(5)(k)1

   &2Observed multiple unapproved water bottles on prep tables throughout the restaurant. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Bottles were moved to the office area.

   Official report · Item 2-2B ↗

   Correction status not recorded

2. Inspector observationItem 6-1A ↗

   Cold holding

   Observed multiple containers of cut cabbage kimchi being held above 41°F (5°C) in the reach-in cooler and prep cooler in the front of house. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Kimchi was discarded.

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed multiple containers of cut cabbage kimchi being held above 41°F (5°C) in the reach-in cooler and prep cooler in the front of house. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Kimchi was discarded.

   Official report · Item 6-1A ↗

   Correction status not recorded

3. Inspector observationItem 12B ↗

   Personal cleanliness

   Observed employees cooking food without hair restraints. Only one employee was wearing a hair restraint in the kitchen. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Food employees put on hair restraints.

   Inspector’s full note

   Inspection item: Inspection item 12B

   Code .03(5)(j)

   Observed employees cooking food without hair restraints. Only one employee was wearing a hair restraint in the kitchen. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Food employees put on hair restraints.

   Official report · Item 12B ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.