BON SUSHI - Inspection Report
This facility was given low hazard rating. More info
Inspection Information
Facility typeFood (Restaurant)
Inspection typeRoutine
Inspection dateJuly 20, 2016
Number of critical violations0
Number of non-critical violations2
Violations: A summary of the violations found during the inspection are listed below.
Code Description
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.