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Q Korean Steak House, located at 872 Buford Rd in Cumming, received a score of 65 points out of a possible 100 points during their 06/23/2025 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)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Person in charge not performing active managerial control. Corrective Action: Retrain PIC and employees on proper food safety procedures.
Violation #2:
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: Yes
Inspector Notes: Inspector observed hand sink by reach in cooler without handles, full of table signage in sink basin, and blocked by equipment. Inspector observed hand sink – by the soak sink – with grill covers in the sink basin. Inspector observed employee rinse rice paddle in the hand sink at the server line. Inspector observed bar hand sink with strainer & other utensils in the sink basin. Corrective Action: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. COS PIC removed utensils and equipment. NOTE: ALL sinks at the bar had hand washing signage.
Violation #3:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Inspector observed dark moldlike substance in the main kitchen ice bin at the shoot. Inspector observed bar and main kitchen soda nozzles with buildup of syrup residue. Corrective Action: Equipment FCS should be cleaned at a frequency necessary to preclude accumulation of soil or mold.
Violation #4:
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: Inspector observed can opener with build of food debris. Inspector observed utensils stored as clean without labels removed during the wash cycle. Inspector observed salted glass at the bar stored with clean glasses. Corrective Action: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Violation #5:
5-2 – consumer advisory provided for raw and undercooked foods
511-6-1-.04(7)(e) – consumer advisory provided for raw/undercooked
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Inspector observed menus without asterisks in the disclosure and without asterisks identifying items served raw or undercooked. Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
Violation #6:
6-2 – proper date marking and disposition
511-6-1.04(6)(h) – ready-to-eat time/temperature control for safety food, disposition (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Inspector observed egg wash (in prep top) labeled 6.14. Corrective Action: A food that requires datemarking shall be discarded if it: exceeds 7 days. COS PIC discarded egg wash.
Violation #7:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(c) – storage, separation (p)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Inspector observed “Resolve Urine Destroyer” stored in main kitchen with distilled vinegar. Corrective Action: Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. COS PIC relocated chemical.
Violation #8:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(o) – medicines, restriction & storage (p, pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Inspector observed Burn Relief Spray on Bar top. Corrective Action: 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. COS PIC relocated.
Violation #9:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(a) – original container-id info (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Inspector observed bleach bottle (in original container) with manufacturer’s label missing. Corrective Action: Containers of poisonous or toxic materials shall bear a legible manufacturer’s label. COS PIC labeled chemical.
Violation #10:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Inspector observed a multitude of food products stored on the ground in the walk-in freezer and in dry storage area. Corrective Action: food shall be protected from contamination by storing the food: At least 6 inches (15 cm) above the floor.
Violation #11:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(q)1&3 – good repair & calibration (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Inspector observed knives chipped (magnet strip in the main kitchen prep area). Corrective Action: Utensils shall be maintained in a state of repair or condition that complies with the requirements or shall be discarded.
Violation #12:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(1)(a) – materials, general requirements (p, c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Inspector observed carboard liners and foil liners throughout the main kitchen. Inspector observed the plastic taped on hood vent and packing material on the ice machine. Corrective Action: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: safe, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
Violation #13:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Inspector observed walk-in cooler FWC and shelving with buildup of food debris/sauce residue. Inspector observed numerous reach-in coolers with food debris, brown liquid puddled on bottom shelf, dark moldlike substances. Inspector observed sides of equipment with buildup of food debris. Inspector observed sink corners with dark moldlike substances. Corrective Action: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Violation #14:
18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Inspector observed numerous exterior doors with light showing around the seams. Corrective Action: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
Violation #15:
18 – insects, rodents, and animals not present
511-6-1.07(5)(k) – controlling pests (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Inspector observed an American Cockroach in between FFS hand sink and Main Kitchen entry/exiting doors. Corrective Action: Facility has a Pest Control Company that services every 3 weeks.
Additional remarks:
Main Kitchen Dish Machine 132.8 degrees F at plate level
Main Kitchen Dish Machine – Sanitizing Solution 100ppm Chlorine
New Rules Checklist Reviewed and Signed by PIC
Inspected with Madelyn Zavala
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