|BON SUSHI - Inspection Report|
|Facility type||Food (Restaurant)|
|Inspection date||July 20, 2016|
|Number of critical violations||0|
|Number of non-critical violations||2|
|Violations: A summary of the violations found during the inspection are listed below.|
|110|| Food Not Protected - General|
Ensure handles for tongs are stored outside of food.
|116|| Improper Construction / Maintenance of Establishment|
Cleaning is required inside top section of ice machine.
|Facility is clean and well maintained. Hand sinks are supplied with hot and cold running water, liquid soap and paper towel. Viper accelerated hydrogen peroxide is used for surface sanitizing. Measured at 500 ppm. High temperature dishwasher reaches 71°C at the plate and 82°C at final rinse gauge. All protective temperatures meet Health requirements. Items were corrected at the time of inspection.|