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Gongcha Kiosk, located at 4400 Ashford Dunwoody Rd Ste 6506 in Atlanta, received a score of 62 points out of a possible 100 points during their 06/04/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2) – pic present (pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: No manager present during time of inspection. CA:There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Advised that A certified manager or Person in Charge should be present during all hours of operation
Violation #2:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee drop a blender onto the floor, retrieve and wash the blender, and then proceed to prepare a beverage without washing hands. CA:(c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P COS: Employee was instructed to discard the beverage, properly wash hands, and then remake the beverage. Employee washed hands and prepared a new beverage during the inspection. Advised that employees are reminded to wash their hands after handling any item that may contaminate their hands, including equipment or utensils that have contacted the floor, and before resuming food or beverage preparation.
Violation #3:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(o) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no signed Employee Health Reporting Agreements available during the time of inspection. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and Employee Health Reporting Agreement forms will be provided to the facility. All food employees shall review, complete, and sign the forms, and the completed forms shall be maintained on-site and available for review upon request.
Violation #4:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed a whisk and pot stored in the handwashing sink during the time of inspection. CA: (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf COS: Items were removed from the handwashing sink during the inspection.
Violation #5:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed pink organic growth on interior surfaces of the ice machine during the time of inspection. CA:(7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Facility is advised to routinely clean and sanitize the ice machine in accordance with the manufacturer’s instructions and maintain all food-contact surfaces clean to sight and touch to prevent the accumulation of organic growth.
Violation #6:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(o) – manual warewashing equipment, chemical sanitization using detergent sanitizers(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee washing blender parts without properly washing, rinsing, and sanitizing the equipment during the time of inspection. CA: (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. COS: Employee was instructed on proper warewashing procedures and the blender parts were properly washed, rinsed, and sanitized during the inspection.
Violation #7:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed reheated tapioca boba pearls (78F) being held at less than 135F during the time of inspection. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: PIC reheated the boba pearls and placed them in hot holding to maintain 135°F or above.
Violation #8:
12B – personal cleanliness
511-6-1.03(5)(j) – hair restraints (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee preparing beverages without an effective hair restraint during the time of inspection. CA:(i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. Advise that employees are advised to wear effective hair restraints while preparing food and beverages to prevent hair from contaminating food, equipment, utensils, and food-contact surfaces. COS: Employee places hat on during time of inspection.
Violation #9:
18 – insects, rodents, and animals not present
511-6-1.07(5)(k) – controlling pests (pf, c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed live gnats throughout the facility, including in food preparation and warewashing areas, during the time of inspection. Additionally, a dead gnat was observed in a sanitizer bucket. CA: (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. COS: Sanitizer solution was discarded, the bucket was cleaned and refilled with fresh sanitizer solution. Advised facility shall work with a licensed pest control operator as needed and implement effective pest prevention measures, including maintaining clean floors and drains, promptly removing food debris, keeping doors closed when not in use, and eliminating conditions that may attract or harbor pests. Sanitizer buckets shall be monitored and maintained free of contamination.
Additional remarks:
Thermometers calibrated at previous facility 32F (Thermopop, thermapen, deltatrak)
Observed EPA registered disinfectant against norovirus)
All frozen foods are frozen solid
Main Kitchen Sanitizer Bucket: 400 ppm quat
511-6-1-.10 Compliance Procedures: (o) (1) Voluntary Closure. A food service establishment that is graded as a “U” and does not earn at least a grade “C” within ten (10) days of receiving the “U” will be requested to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
511-6-1-.10 Compliance Procedures: (o) (2) Voluntary Closure. A food service establishment that is graded as a “U” on two consecutive routine inspections will be asked to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
Advisements:
Sanitizer buckets shall be stored at least 6 inches off the floor when not actively in use. Proper storage helps prevent contamination and protects cleaning supplies from exposure to dirt, debris, and splash contamination.
Boxes, food products, and single-service items shall be stored at least 6 inches off the floor to protect against contamination and to facilitate cleaning and monitoring for pests. Facility shall maintain adequate shelving or dunnage racks for proper storage.
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