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Zoong Guk Jib, located at 1291 Old Peachtree Rd NW #103, Suwanee, GA 30024, received a score of 65 points out of a possible 100 points during their 09/28/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(n),(p)Person in charge not demonstrating active managerial control of facility. Several public health interventions were made in today’s inspection. 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:
1-2A: .03(2)Person in charge (PIC) not present at the time of inspection. **SECOND CONSECUTIVE VIOLATION OF THE SAME COD PROVISION ON A ROUTINE INSPECTION.** There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: PIC arrived during inspection.
Violation #3:
2-2B: .03(5)(k)1&2Observed employee drinking from single use can in the kitchen near the dish machine. Observed an open employee single use water bottle stored on the dough prep cooler. 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: All employee drinks were discarded. Discussed with Certified Food Safety Manager (CFSM) that employees may only drink in single use cup with a straw that has been provided by the facility in the kitchen.
Violation #4:
2-2D: .06(2)(o)At time of inspection, observed food scissor and colander in back hand washing sink. **SECOND CONSECUTIVE VIOLATION OF THE SAME COD PROVISION ON A ROUTINE INSPECTION.** 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 removed in hand washing sink.
Violation #5:
4-2B: .05(6)(n)Observed employee washing dishes in dish machine with chlorine sanitizer concentration of 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer’s specifications). (P)
Corrective Actions: CFSM adjusted the chlorine concentration of dish machine and dish machine is dispensing chlorine sanitizer at 50-100ppm. Dishes were rewashed and sanitized.
Violation #6:
4-2B: .05(7)(a)1Observed food debris on the food contact surface of several plastic food containers stored as cleaned. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: Containers were brought to dish machine to be washed and sanitized.
Violation #7:
6-1C: .04(6)(d)Multiple time/temperature control for safety (TCS) foods did not cool proper or not cooling at a fast enough rate (see temp log). TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours).
Corrective Actions: Foods that did not cool properly were discarded. Approved cooling methods were provided for TCS foods still in the cooling process.
Violation #8:
11A: .04(6)(e)Facility used improper methods for cooling of TCS foods. Facility cooling foods at room temperature and in prep line cooler where high levels of employee activity are occurring. Food stored in cooler while covered and stacked. Facility does not monitor foods to ensure food is cooling properly. 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: Discussed cooling foods on the top shelve of the walk in cooler while uncovered as long as no source of contamination can occur. Recommended keeping a cooling log to ensure foods are cooling properly.
Violation #9:
12A: .04(4)(r)Observed boxes of frying oil stored outside the back door of facility. Food may not be stored in the following areas: 1) locker, toilet, or dressing rooms; (C) 2) garbage or mechanical rooms; (C) 3) under sewer linens that are not shielded to prevent potential drips; (C) 4) under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C) 5) under open stairwells; (C) or 6) under other sources of contamination. (C)
Corrective Actions: Food was placed in the kitchen.
Violation #10:
14B: .05(10)(e) 1,2,4Observed several clean containers stacked while wet **SECOND CONSECUTIVE VIOLATION OF THE SAME COD PROVISION ON A ROUTINE INSPECTION.** Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
Corrective Actions: Containers were taken to the dish machine to be washed and sanitized.
Violation #11:
15C: .05(7)(a)2,3Observed debris on the exterior of several food containers. Observed exterior and interior of prep coolers and prep freezers. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C)
Violation #12:
17C: .07(5)(a),(b)1,2,3Observed lots of food debris on floor and walls of kitchen. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
Violation #13:
17C: .07(2)(a)Facility has an outdoor trailer storing food and single use items. Floor, walls, ceilings are not cleanable (raw wood). Facility must apply for a remodel with Gwinnett County Environmental by 10/06/2026 or all items must be placed in the kitchen. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)
Additional remarks:
All cold and hot holding temperatures were in compliance unless noted otherwise.
This facility uses food coloring.
Ensure foreign imported shrimp is listed on menu or on display if shrimp are not harvested in the United States. Document provided.
Ensure document is on site indicating black mussels are purchased fully cooked. If documentation cannot be provided, mussels will be considered raw. Shell-stock tags must remain with mussels and date of last mussel sold must be recorded on shell-stock tag. Shell-stock tags must be kept on file for 90 days.
ALL BLACK MUSSELS DISCARDED.
Ensure the wooden screen door is painted with a high gloss epoxy paint.
Uncorrected items must be corrected by 10/6/2026 or the food service permit may be suspended.
A follow up inspection will occur in the next 10 days.
A required additional routine inspection will occur within the next 12 months.
** THREE CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION MAY RESULT IN A FOOD SERVICE PERMIT SUSPENTION.**
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