Dan Moo Ji in Duluth receives a 59% on their recent health inspection

Dan Moo Ji, located at 3230 Steve Reynolds Blvd Suite 106 & 107 in Duluth, received a score of 59 points out of a possible 100 points during their 05/26/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(n),(p)Several violations of risk factors due to lack of active managerial control. 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:
2-2D: .06(2)(o)Observed a red sanitizer bucket sitting in a handwash sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. (Pf)
Corrective Actions: Bucket was removed from sink.

Violation #3:
3-1B: .04(3)(a)Observed a food delivery containing raw sprouts and shell eggs that were received at temperature that were above 41F and 45F respectively. Refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received unless an alternate temperature is specified in laws governing its distribution. (P)
Corrective Actions: Foods were set aside to be returned to the supplier.

Violation #4:
6-1A: .04(6)(f)Observed several Time/Temperature Control for Safety (TCS) foods that were cold holding above 41F. See temperature log. **FOURTH CONSECUTIVE VIOLATION OF CODE PROVISION** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Foods were discarded.

Violation #5:
6-2: .04(6)(h)Observed several TCS foods (sticky rice sauce, kimchi, cooked shrimp, mushrooms) that were held past 7 days after opening or preparation. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P)
Corrective Actions: Foods were discarded.

Violation #6:
6-2: .04(6)(g)Observed several TCS foods (Kimchi, cooked Spam, tuna, fish cakes) prepared or opened greater than 24 hours prior that were not date marked. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: Date labels were added to foods.

Violation #7:
10D: .04(4)(d)Observed multiple bottle of sauce and containers of spices that were not labeled with the common names of the foods that they contained. **THIRD CONSECUTIVE VIOLATION OF CODE PROVISION** 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: Foods were labeled with the common names.

Violation #8:
10D: .04(7)(d)Facility did not have a written notification declaring which major food allergen are prepared in the facility. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers’ dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

Violation #9:
12A: .04(4)(q)Observed a bag of onions stored in the mop sink. 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: Onions removed from the mop sink.

Violation #10:
14B: .05(10)(e) 1,2,4Observed several metal food containers that were stacked wet. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) in a clean, dry location; (ii) where they are not exposed to splash, dust, or other contamination; and (iii) at least 6 inches above the floor. (C)
Corrective Actions: Containers were taken to warewashing to be re-washed, rinsed and sanitized.

Violation #11:
14C: .05(6)(r)Observed a single use container being re-used to hold spices. Single-service and single-use articles may not be reused. (C)
Corrective Actions: Spices were removed from container.

Violation #12:
15A: .05(6)(a)Observed that all foods stored in reach-in cooler were cold holding above 41F. The internal temperature reading of the cooler was 56F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

Violation #13:
15B: .05(3)(h),(i)Facility did not have a way to test chlorine sanitizer used in the dishwasher and sanitizer bottle/buckets. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

Additional remarks:
**THE FOOD SERVICE PERMIT WAS SUSPENDED FOR FOURTH CONSECUTIVE VIOLATION OF CODE PROVISION .04(6)(f) – Time/Temperature Control for Safety; Cold Holding (P)

**The food service permit was reinstated 5/26/26 after on-site training

Note: All cold holding temperatures are in compliance unless otherwise noted.

Note: All hot holding temperatures are in compliance.

Note: No additives used at this facility.

Note: Thermometers calibrated today (see temp log).

Note: A required additional routine will be conducted within 12 months.

Note: A follow up inspection will be conducted within 10 days. Please correct any uncorrected violations or permit may be suspended.

Note: Two consecutive unsatisfactory (U) scores will result in permit suspension.

Note: Three consecutive violations on routine inspections will result in permit suspensions.

Joint inspection with KKP.

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