Kang’s Table in Duluth receives a 60% on their recent health inspection

Kang’s Table, located at 3312 Peachtree Industrial Blvd Suite 5 in Duluth, received a score of 60 points out of a possible 100 points during their 01/30/2025 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(l), (n)Several risk factor violations occurred during today’s inspection due to a lack of overall active managerial control resulting in an unsatisfactory score. 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:
2-2B: .03(5)(j)1&2Observed multiple unapproved drinking cups throughout kitchen and prep areas. 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: Drinking cups were either discarded or relocated to employee storage area.

Violation #3:
2-2D: .06(2)(o)Observed person in charge (PIC) pouring water out of container and then placing it in handwashing sink near cookline. Also observed dirty lid and dirty spoon placed in handwashing sink near waitress station. A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: Dirty dishes were removed and handwashing sinks were washed and sanitized.

Violation #4:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed repackaged raw chicken stored above frozen fishcakes in walk in freezer. Observed repackaged raw beef above fully cooked dumplings in stand up freezer. Observed repackaged noodles resting on top of raw beef in chest freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: Food was reorganized so that the chicken was below the fishcakes, the dumplings were above the raw beef, and the noodles were not touching the raw beef.

Violation #5:
6-1A: .04(6)(f)Observed multiple time/temperature control for safety (TCS) foods such as octopus, clams, and fish not holding below 41F. SECOND CONSECUTIVE VIOLATION. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Food was allowed to cool.

Violation #6:
6-1B: .04(6)(f)Observed multiple bowls of rice in hot hold unit below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: Rice was discarded.

Violation #7:
8-2B: .07(6)(o)Observed a bottle of cold medicine being stored in prep area. 1. Only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. (Pf) 2. Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. (P)
Corrective Actions: Cold medicine was relocated to employee storage area.

Violation #8:
10D: .04(4)(d)Observed multiple food items not easily identifiable in working containers without labels. 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: Containers were labeled with common English name of food.

Violation #9:
12A: .04(4)(q)Observed box of radishes stored on floor in dry storage area. SECOND CONSECUTIVE VIOLATION. 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: Box was relocated to be 6″ above floor.

Violation #10:
14A: .04(4)(k)Observed multiple instances of rice scooping utensils being stored in water below 135F. 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 running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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: Utensils were removed from water, washed, and sanitized

Violation #11:
14B: .05(10)(e) 1,2,4Observed multiple stacks of containers and bowls stored as clean wet stacked. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
Corrective Actions: Containers and bowls were cleaned and sanitized.

Additional remarks:
All hot and cold holding in compliance unless noted otherwise.
SECOND CONSECUTIVE VIOLATION. Three or more consecutive violations on routine inspections may result in permit suspension.
A follow up inspection due to unsatisfactory score will occur on or before 2/7/2025. Please correct violations or permit may be suspended. 2 or more “U” scores in a row may result in permit suspension.
A required additional routine inspection will occur on or before 2/7/2026.
Please ensure parasite destruction letter for seafood served raw is kept on site.

CLICK HERE to read the full report