BON KOREAN RESTAURANT

Violations (12)

• 4100

  Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

• 3700

  In-use utensils properly stored

• 3400

  Wiping cloths properly used, stored; sanitizer concentration

• 4200

  Food-contact surfaces maintained, cleaned, sanitized

• 3100

  Food properly labeled; proper date marking

• 3300

  Potential food contamination prevented during delivery, preparation, storage, display

• 4000

  Food and nonfood surfaces properly used and constructed; cleanable

• 4300

  Nonfood-contact surfaces maintained and clean

• 1400

  Raw meats below and away from ready-to-eat food; species separated

• 0100

  PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt

• 2600

  Compliance with valid permit; operating and risk control plans, and required written procedures

• 2120

  Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))