Bono’s
Inspection August 28th, 2023 Inspection Completed – No Further ActionThe establishment has met the required standards at the time of inspection.
Violations
Code | Description |
---|---|
36-73-4 |
Basic – Floors, walls and/or ceilings soiled/has accumulation of debris Floor in walk-in cooler soiled Wall at prep area soiled. |
08B-17-4 |
Basic – Unwashed fruits/vegetables stored with ready-to-eat food In walk-in cooler, multiple cases of unwashed produce stored over bulk container of ranch dressing. |
22-41-4 |
High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly Dishwasher (Chlorine 0ppm), operator attempted to prime, still no sanitizer dispensing. Operator called for service. Corrective Action Taken |
35A-02-6 |
High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area At dish area, 2 live flying insects At prep area, 2 live flying insects. |
03A-02-5 |
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit In reach-in cooler at cook line across from smoker, cheese (46F – Cold Holding). Operator stated cheese has been in and out of cooler during lunch. Operator moved to walk-in freezer, retemp taken 30 minutes later, 41f. Corrected On-Site |
03B-01-6 |
High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit On smoker at cook line, brisket (107F – Hot Holding); ribs (113F – Hot Holding). Items on top rack of smoker less than 4 hours. Employee moved to bottom rack, both items reheated above 165f Corrected On-Site |
- Ownership Changed: Current
- Rank:
- Expiration Date: 06/01/2024
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