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Moobongri, located at 2550 Pleasant Hill Rd Ste 111, Duluth, GA 30096, received a score of 61 points out of a possible 100 points during their 07/24/2026 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 risk factor violations were observed during today’s inspection resulting in an unsatisfactory score as a result of an overall 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: .07(3)(b)Observed handwashing sink next to warewashing machine with no paper towels supplied. ***SECOND CONSECUTIVE VIOLATION***// 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: Paper towels were supplied during inspection.//
Violation #3:
2-2D: .06(2)(o)Observed a table and a basket of bowls blocking handwashing sink next to warewashing machine from being used. Observed a large scoop stored in handwashing sink next to cooking area.// 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: Items were moved to make handwashing sinks accessible.//
Violation #4:
4-2B: .05(7)(a)1Observed black mold-like accumulation on interior surfaces of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Violation #5:
6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F (see temperature log) ***SECOND CONSECUTIVE VIOLATION***.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Foods were cold holding improperly for more than 4 hours and were discarded.//
Violation #6:
6-1D: .04(6)(i)Observed rice intended to be on time control with no label to indicate when the time control period started or ended. Person in charge could not provide written procedures for time control.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf)
Corrective Actions: Rice was discarded. Written procedures were provided to person in charge.//
Violation #7:
9-2: .04(6)(j)Facility is using reduced oxygen packaging methods to package blood sausage and pork on site without a variance or HACCP plan. The food in reduced oxygen packaging was not labeled with a date and time of production. ***SECOND CONSECUTIVE VIOLATION***// A food service establishment shall obtain a variance from the Health Authority as specified in Rule .10(5)(a) and (5)(b) before performing a specialized process not defined in this Code. (Pf)
Corrective Actions: Food was packaged on Wednesday at 8pm. Food was marked with labels indicating the date and time of packaging.//
Violation #8:
12C: .05(10)(b)Observed wiping cloths drying above boxes of salt.// Wiping cloths laundered in a food service establishment that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths. (C)
Corrective Actions: Wiping cloths were relocated to a location away from food.//
Violation #9:
15A: .05(6)(a)Observed walk-in cooler unable to maintain proper cold holding temperatures. Minimum ambient temperature was 42.1F. Water was observed leaking from fan guard on condenser.// 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 #10:
15B: .05(3)(h),(i)The only quat test strips provided expired in 2024.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
Violation #11:
16B: .06(2)(r)Observed handwashing sink next to warewashing sink does not drain effectively. **SECOND CONSECUTIVE VIOLATION***.// A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)
Additional remarks:
Due to today’s score, a follow-up inspection will occur within 10 days. A required additional inspection will occur within 12 months.
Repeat violations observed today. Three consecutive violations of the same code provision on routine inspection will result in permit suspension.
All cold holding and hot holding temperatures in compliance unless otherwise stated.
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