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109 Gom BBQ, located at 1291 Old Peachtree Rd, Suwanee, GA 30024, received a score of 51 points out of a possible 100 points during their 10/26/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(n),(p)
Due to the multiple critical violations the person-in-charge did not show managerial control over facility.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Violation #2:
2-2A: .03(2)(o)
Observed that the person in charge could not demonstrate in a verifiable manner that the employees were informed of their responsibility to report symptoms and/or illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
Corrective Actions: The employees that were currently working are the only employees that the facility currently employs. All employees read the employee health policy and signed the agreement so there is now a verifiable manner to know if the employees were informed of their responsibility to report illnesses and/or symptoms.//
Violation #3:
2-2D: .03(5)(d)
Observed two employees was their hands in a sink that was not a handwashing sink in the kitchen.// Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
Corrective Actions: The two employees were directed to the handwashing sink to wash hands.//
Violation #4:
3-1A: .04(2)(a)
Observed two trash bags full of pork feet that the person in charge could not show where the pork feet were purchased.// Food shall be obtained from sources that comply with law. (P)
Corrective Actions: The pork feet were discarded.//
Violation #5:
4-2A: .04(4)(c)1(iv)
Observed two large trays of pork stored in the chest freezer without being covered.// Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)
Corrective Actions: The person in charge covered the two trays of pork before putting them back in the chest freezer for storage.//
Violation #6:
4-2B: .05(7)(a)1
Observed significant build up of a black mold like substance in the upper compartment of the ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Violation #7:
5-2: .04(7)(e)
Observed that the new menu does not have the consumer advisory. Also observed that the menu does not have the disclosure and reminder statements with the linking asterisking next to the pork and beef items being cooked by the consumer at the tables.// If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means.
The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf)
Violation #8:
6-1B: .04(6)(f)
Observed 16 containers rice being hot held in the rice warmer that were being held at a temperature lower than 135° F. ( See temp chart below) ***SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION***// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: All rice containers were discarded.//
Violation #9:
6-1C: .04(6)(d)
Observed cabbage kimchi soup that was cooling that did not reach 70° F within the first two hours of cooling.// Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P)
Corrective Actions: The cabbage kimchi soup was discarded.//
Violation #10:
8-2B: .07(6)(b)
Observed two spray bottles of sanitizer that were not labeled with the common chemical name.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
Corrective Actions: The spray bottles were labeled with the common chemical name.//
Violation #11:
8-2B: .07(6)(c)
Observed multiple butane lighters that were being stored with food on the rack, over the prep table, and on the food prep cart in the service area.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P)
Corrective Actions: All butane lighters were relocated so that they were being stored below any food or single use items.//
Violation #12:
10D: .04(4)(d)
Observed multiple containers of food that were not labeled with the common food name ( Sugar, Ginger/honey, black bean powder, potato starch, sesame, black sesame).// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)
Corrective Actions: All food containers were labeled with the common food name.//
Violation #13:
11A: .04(6)(e)
Observed that the kimchi cabbage soup was being cooled in a large container with the lid securely on in the bottom of the open top prep cooler.// 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: The person in charge was shown that the cooling needs to be done on ice, with a ice wand, and loosely covered to ensure quick cooling.//
Violation #14:
18: .07(2)(m)
Observed at the start of the inspection that the back door was propped open with no screen or air curtain.// When windows or doors of a food service establishment are kept open for ventilation, the openings shall be protected against the entry of insects and rodents by: 1) 16 mesh to 1 inch screens; (C) 2) a properly designed and installed air curtain; (C) or 3) other effective means. (C)
Corrective Actions: The person in charge closed the back door.//
Additional remarks:
All cold holding and hot holding temperatures in compliance unless otherwise noted.
NOTE: A follow-up inspection will be conducted within 10 days.
NOTE: A required additional inspection will be conducted within 12 months.
NOTE: Mackerel is in the facility but not on the current menu. Parasite destruction is required if Mackerel is served to consumers for cooking at table.
NOTE: Facility is no longer using time control. All food items are temperature controlled for safety.
NOTE: The written consumer notification needs to be corrected to show current menu items.
NOTE: Ensure that ALL clean containers do not contain sticker residue when placed on the clean rack.
NOTE: Permit suspended due to 9 or more critical violations citied on the inspection report. Permit was reinstated after onsite training was provided.
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