So Gong Dong Tofu & B.b.q.

Year by year

Inspections

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

     GOOD REPAIR - PLUMBING - Not Corrected

     The handsink faucet by the cook line is leaking.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code. Maintain plumbing in good repair.

     Code WFC 5-205.15

2. Aug 25, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     1. Cooked beef was observed stored in greater than 4 inches depth in a plastic strainer in the walk-in cooler. At 11:45 am the center of the beef was 112F and at 1:25 pm the center of the beef was 77F. 2. Fish cakes that were made this morning at 11:30 am were 107F at 1:15 pm were observed in stored in greater than 4 inches depth in a covered plastic container in the kitchen 2 door upright cooler.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In the walk-in cooler, raw beef was stored over cucumbers, raw pork was stored over green onions, and raw shrimp was stored over cut vegetables. In the kitchen prep cooler, raw pork was stored over portion cups of salad dressing. In the kitchen 2 door cooler, raw chicken was stored over ready-to-eat fish cakes.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Various foods in the kitchen prep coolers were missing dates; ready-to-eat dumplings, ready-to-eat egg rolls, and cut lettuce were a few items that were not dated.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     The handsink faucet by the cook line is leaking.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code. Maintain plumbing in good repair.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     HACCP SPECIAL PROCESSES

     No variance and no HACCP plan has been approved for making kimchi in a process that requires the cut cabbage in a salt water solution to be left at room temperature for 12 hours.

     Correction: Stop current process until a variance and HACCP plan has been applied for and approved by the Department or change the process to keep the kimchi refrigerated.

     Code WFC 3-502.11; 3-502.12

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink by the cook line.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink near food prep/dishwashing area was blocked by a jug and hose stored in the basin.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor)

     HANDWASHING - WHEN

     Employee observed not washing hands before washing dishes or before preparing a food order.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Serious Priority (CDC risk factor)

     PERSON IN CHARGE - DUTIES

     The Person in Charge (PIC) is not performing the following duties: -ensuring foods are rapidly cooled and using proper methods to cool food. -maintaining hot holding of TCS foods. -ensuring employees are effectively cleaning their hands. -ensuring foods are properly stored to prevent cross contamination.

     Correction: The person in charge shall ensure or provide training so that employees are -ensuring foods are rapidly cooled and using proper methods to cool food. -maintaining hot holding of TCS foods. -ensuring employees are effectively cleaning their hands. -ensuring foods are properly stored to prevent cross contamination.

     Code WFC 2-103.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the 3 compartment sink was less than 50 ppm chlorine.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor)

     TEMPERATURE - HOT HOLDING

     Chicken, pork, and beef were cooked this morning at 11:30 am and left at room temperature on a shelf by the cook line.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

3. Jan 16, 2025 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer (i.e. chlorine) is not available or is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14