BON KOREAN RESTAURANT

2026-02-02: Routine Inspection/Field Review

Score: 61. Okay · Unsatisfactory

• Critical: RED — 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
• Critical: RED — 1400 - Raw meats below and away from ready-to-eat food; species separated
• Critical: RED — 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
• Critical: RED — 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
• Not Critical: BLUE — 3100 - Food properly labeled; proper date marking
• Not Critical: BLUE — 3300 - Potential food contamination prevented during delivery, preparation, storage, display
• Not Critical: BLUE — 3400 - Wiping cloths properly used, stored; sanitizer concentration
• Not Critical: BLUE — 3700 - In-use utensils properly stored
• Not Critical: BLUE — 4000 - Food and nonfood surfaces properly used and constructed; cleanable
• Not Critical: BLUE — 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
• Not Critical: BLUE — 4200 - Food-contact surfaces maintained, cleaned, sanitized
• Not Critical: BLUE — 4300 - Nonfood-contact surfaces maintained and clean