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Suwanee · Health score & inspection history

KOQUIO

1290 Old Peachtree Rd NW Suite R101 Suwanee, GA 30024

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Latest available inspection

Gwinnett County
Read inspection report ↗Official source ↗

What the inspector found

All 4 findings ↗

4 findings recorded on Jul 7, 2026.

  1. Inspector observationItem 1-2A ↗

    Person in charge

    Upon arrival, no person in charge (PIC) was present. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Manager, Sunny, was called and arrived during inspection.
    Inspector’s full note

    Inspection item: Inspection item 1-2A

    Code .03(2)

    Upon arrival, no person in charge (PIC) was present. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Manager, Sunny, was called and arrived during inspection.
    Official report · Item 1-2A ↗

    Correction status not recorded

  2. Inspector observationItem 2-1C ↗

    Bare-hand contact with food

    Observed employee handle cut cabbage with bare hands. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: PIC had employee discard cabbage.
    Inspector’s full note

    Inspection item: Inspection item 2-1C

    Code .04(4)(a)1,2,3

    Observed employee handle cut cabbage with bare hands. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: PIC had employee discard cabbage.
    Official report · Item 2-1C ↗

    Correction status not recorded

  3. Inspector observationItem 2-2D ↗

    Handwashing

    Hand sink by dish machine had no paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: PIC put paper towels at hand sink.
    Inspector’s full note

    Inspection item: Inspection item 2-2D

    Code .07(3)(b)

    Hand sink by dish machine had no paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: PIC put paper towels at hand sink.
    Official report · Item 2-2D ↗

    Correction status not recorded

Read 1 more finding

  1. Inspector observationItem 14A ↗

    Utensil storage

    Observed 3 scoops (without handles) stored in food and ice scoop handle at bar was stored in the ice. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of…
    Inspector’s full note

    Inspection item: Inspection item 14A

    Code .04(4)(k)

    Observed 3 scoops (without handles) stored in food and ice scoop handle at bar was stored in the ice. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC had scoops discarded and ice scoop was taken to be cleaned.
    Official report · Item 14A ↗

    Correction status not recorded

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

Inspection history 1

Official history ↗
  1. Latest available
    82/100B
    Report

1 available inspection report. History may be incomplete.

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About this location record

This page follows facility 538080C7-CE6A-45C3-B487-F7770D6B9B7D within Gwinnett County. Names and addresses remain as recorded at each inspection. Different official facility IDs remain separate. Intervening inspections may be missing.

Recorded address: Official inspection listing ↗ ·