Gobi Mongolian Grill & Hot Pot

Year by year

Inspections

1. Jun 3, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN - Not Corrected

     The ice machine does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     CONSUMER ADVISORY - Not Corrected

     Consumer advisory on menu is missing * (disclosure) for raw animal foods that are offered for self-service cooking an/or can be undercooked at customer request (eggs).

     Correction: Provide a consumer advisory with required disclosure (*) and reminder statement components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING - Not Corrected

     Employees have been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge, however, no signed forms available onsite to verify training.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness. Keep signed employee health reporting agreement forms available onsite to verify training.

     Code WFC 2-201.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION - Not Corrected

     Unopened bags of hot pot seasoning are subject to potential contamination dripping from hot pots stored on wire rack above that are air drying after being washed/sanitized.

     Correction: Change methods or procedures to protect foods from contamination.

     Code WFC 3-307.11

   • Not serious Good Retail Practice

     REFUSE - OUTSIDE RECEPTACLES - Not Corrected

     The covers for the outdoor waste receptacles are open.

     Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables.

     Code WFC 5-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES - Not Corrected

     Grill spatulas not being sanitized. Food employee observed washing grill spatula in hand sink using metal scrubby and soap.

     Correction: Do not use hand wash sink for cleaning utensils. Use kitchen dishmachine or 3-compartment sink. After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice

     SNEEZE GUARDS - Not Corrected

     Sauces stored in the customer self-service Avantco countertop refrigerator are not protected from consumer contamination.

     Correction: Provide hinged lid covers, a food shield, packaging, or other effective means to protect food from potential consumer contamination.

     Code WFC 3-306.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS - Not Corrected

     In-use utensil improperly stored. Kitchen knife observed stored on unclean surface between prep coolers.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Not serious Good Retail Practice

     TABLEWARE CONTAMINATION - Not Corrected

     Eating utensils are stored or displayed where the food or lip contact surface could be contaminated.

     Correction: Store utensils in a manner to avoid contamination.

     Code WFC 4-904.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     The following TCS foods were found above 41F: 1) In the self-service area, squid 46F, swai fish 45F. 2) Avantco self-service sauce cooler: peanut sauce 50F, other sauces 43-49F. 3) Gyoza sauce (made onsite) stored at ambient room temperature.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING - Not Corrected

     Spray container for grill cleaner is not labeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

2. May 22, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice machine does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing * (disclosure) for raw animal foods that are offered for self-service cooking an/or can be undercooked at customer request (eggs).

     Correction: Provide a consumer advisory with required disclosure (*) and reminder statement components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge, however, no signed forms available onsite to verify training.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness. Keep signed employee health reporting agreement forms available onsite to verify training.

     Code WFC 2-201.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION

     Unopened bags of hot pot seasoning are subject to potential contamination dripping from hot pots stored on wire rack above that are air drying after being washed/sanitized.

     Correction: Change methods or procedures to protect foods from contamination.

     Code WFC 3-307.11

   • Not serious Good Retail Practice

     REFUSE - OUTSIDE RECEPTACLES

     The covers for the outdoor waste receptacles are open.

     Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables.

     Code WFC 5-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     Grill spatulas not being sanitized. Food employee observed washing grill spatula in hand sink using metal scrubby and soap.

     Correction: Do not use hand wash sink for cleaning utensils. Use kitchen dishmachine or 3-compartment sink. After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice

     SNEEZE GUARDS

     Sauces stored in the customer self-service Avantco countertop refrigerator are not protected from consumer contamination.

     Correction: Provide hinged lid covers, a food shield, packaging, or other effective means to protect food from potential consumer contamination.

     Code WFC 3-306.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. Kitchen knife observed stored on unclean surface between prep coolers.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Not serious Good Retail Practice

     TABLEWARE CONTAMINATION

     Eating utensils are stored or displayed where the food or lip contact surface could be contaminated.

     Correction: Store utensils in a manner to avoid contamination.

     Code WFC 4-904.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     The following TCS foods were found above 41F: 1) In the self-service area, squid 46F, swai fish 45F. 2) Avantco self-service sauce cooler: peanut sauce 50F, other sauces 43-49F. 3) Gyoza sauce (made onsite) stored at ambient room temperature.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Spray container for grill cleaner is not labeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

3. May 29, 2025 Pre-Inspection · No Reinspection Required

   No violations cited.