Ojangdong in Suwanee receives a 59% on their recent health inspection

Ojangdong, located at 2855 Lawrenceville-Suwanee Rd, Suite 740 in Suwanee, received a score of 59 points out of a possible 100 points during their 03/12/2026 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)
Corrective Actions: Could not correct on-site. Please correct by 3/20/2026.

Violation #2:
2-2B: .03(5)(k)1&2Observed an employee coffee cup and plastic water bottle (both were half consumed) stored on the prep surface. 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: PIC discarded employee drinks.

Violation #3:
3-1D: .04(5)(f)Observed facility offering salmon undercooked; however, did not have a parasite letter of destruction from TruWorld. Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: 1) Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; (P) 2) Frozen at -31°F (-35°C) or below until solid and stored at -31°F (-35°C) or below for a minimum of 15 hours; (P) or 3) Frozen at -31°F (-35°C) or below until solid and stored at -4°F (-20°C) or below for a minimum of 24 hours. (P)
Corrective Actions: Could not correct on-site. Please correct by 3/20/2026.

Violation #4:
4-1A: .04(4)(n)1Observed PIC handle raw chicken with gloved hands and then with same gloved hands handled plate to serve customer. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P)
Corrective Actions: PIC had plate cleaned and removed gloves and washed hands.

Violation #5:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed in walk-in cooler: raw eggs stored over kimchi, raw chicken over beef, raw shrimp over cooked beef meatballs, raw sushi (ready to eat) over unwashed vegetables. Food shall be protected from cross contamination during display, storage, and preparation. (P)
Corrective Actions: PIC (person in charge) arranged items to store appropriately.

Violation #6:
6-1B: .04(6)(f)Observed fish cakes, vegetable broth and gopchang noodles holding below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: PIC discarded items.

Violation #7:
12B: .03(5)(h)Observed three employees prepping food with watches on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)
Corrective Actions: PIC had employees remove jewelry and wash hands.

Violation #8:
14B: .05(10)(e) 1,2,4Observed clean buckets and clean mixer stored directly on the floor. 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: PIC moved items to store appropriately.

Violation #9:
14C: .05(10)(e)1&3Observed three stacks of single use to go containers stored directly on the floor. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)
Corrective Actions: PIC moved items to store appropriately.

Violation #10:
16A: .06(1)(g),(h)Facility had installed a dish machine and did not apply for a remodel. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)
Corrective Actions: Could not correct on-site. Please correct by 3/20/2026.

Additional remarks:
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted.
NOTE: Must apply for a remodel by the follow up next week.
NOTE: Must have an allergen disclosure to inform customers of all allergens on site in facility.
NOTE: Time control procedure provided for noodles and fish cake.
NOTE: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension (any violations that are not corrected by the follow up date must be corrected by 3/20/2026).
NOTE: A required additional routine will be conducted within 12 months.

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