DON BONACHON BAR AND GRILL

Violations (3)

• 5-1ACritical

  Georgia Food Code .04(5)(a)Observed

  .04(5)(a)Observed chicken (cook from raw) with a final cook temp of 143F. Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a minimum temperature and time according to the food being cooked unless a there is a consumer advisory or approved variance and HACCP plan. (P) Corrective Actions: PIC (person in charge) had chicken placed back on grill until it met the minimum cook temp.

  Priority

• 15ACritical

  Georgia Food Code .05(1)(a)Observed

  .05(1)(a)Observed wood shelf under the freezers and aluminum on the stove and oven as mats. 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: (P) safe (P), 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. (C) Corrective Actions: Could not correct on-site. Please correct by 9/24/2026.

  Priority

• 15C

  Georgia Food Code .05(7)(a)2,3Observed

  .05(7)(a)2,3Observed build up of debris on walk-in cooler shelves and under the hood. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) Corrective Actions: Could not correct on-site. Please correct by 9/24/2026.

  Core