Bon Nene

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

1114149-114149.3, 114252, 114252.1 - Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inc

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

1114149-114149.3, 114252, 114252.1 - Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inc

114018, 114020 - Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient veloc

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

Violation noted (details not available)

114018, 114020 - Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient veloc

114012, 114093 - Provide "Consumer Advisory" using DISCLOSURE (*) and a REMINDER: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

Violation noted (details not available)

Violation noted (details not available)

114012, 114093 - Provide "Consumer Advisory" using DISCLOSURE (*) and a REMINDER: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

113967, 113976, 113980, 113988, 113990, 114035, 114254.3, 113975 - Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious substance that may render

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

114018, 114020 - Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient veloc

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

Violation noted (details not available)

Violation noted (details not available)

Violation noted (details not available)

Proper cooling methods [ date violation corrected: 9/28/2022 ]

Hot and cold running water available [ date violation corrected: 9/2/2022 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 9/2/2022 ]

Proper cooling methods [ date violation corrected: 9/28/2022 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 9/28/2022 ]

Plumbing; proper backflow devices [ date violation corrected: 9/28/2022 ]

Premises; personal/cleaning items; vermin proofing [ date violation corrected: 9/2/2022 ]

Approved thawing methods in use [ date violation corrected: 4/15/2021 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 4/15/2021 ]

Hot and cold running water available [ date violation corrected: 4/15/2021 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 4/15/2021 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 4/15/2021 ]

Food storage; food storage containers identified [ date violation corrected: 4/15/2021 ]

Improper storage of equipment utensils or linens

Inadequate and inaccessible handwashing facilities

Improper thawing methods

Improper storage of equipment utensils or linens

Inadequate and inaccessible handwashing facilities

Unclean or degraded floors walls or ceilings

Inadequate warewashing facilities or equipment

Moderate risk food holding temperature

Unclean or degraded floors walls or ceilings

Wiping cloths not clean or properly stored or inadequate sanitizer

Improper storage of equipment utensils or linens