BONCHON DINKY

Order for delivery

Inspection history

1. Apr 20, 2026

   ✕
   10 violations

   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Label all containers of food and food ingredients with their common name.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • The business license must be posted where it can be easily seen.

2. Jun 17, 2025

   ✕
   7 violations

   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Label all containers of food and food ingredients with their common name.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have a test kit for the type of sanitizer used.
   • Keep the physical facilities in good repair.

3. May 27, 2025

   ✕
   10 violations

   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Label all containers of food and food ingredients with their common name.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Have a test kit for the type of sanitizer used.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Keep the physical facilities in good repair.

4. Apr 22, 2025

   ✕
   12 violations

   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Label all containers of food and food ingredients with their common name.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Have a test kit for the type of sanitizer used.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Keep the physical facilities in good repair.
   • Keep a log to record employee illness symptoms. Have it available upon request.

5. Jul 17, 2024

   ✓
   4 violations

   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Label all containers of food and food ingredients with their common name.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)

6. Jul 2, 2024

   ✕
   8 violations

   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.
   • Provide and maintain a chemical sanitizer other than chlorine, iodine or a quaternary ammonium compound according to the US EPA registered label use instructions.
   • Label all containers of food and food ingredients with their common name.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)

7. May 16, 2024

   ✕
   11 violations

   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Provide and maintain a chemical sanitizer other than chlorine, iodine or a quaternary ammonium compound according to the US EPA registered label use instructions.
   • Label all containers of food and food ingredients with their common name.
   • Post the license so it is conspicuous to consumers.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)

8. May 2, 2024

   ✕
   15 violations

   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Provide and maintain a chemical sanitizer other than chlorine, iodine or a quaternary ammonium compound according to the US EPA registered label use instructions.
   • Label all containers of food and food ingredients with their common name.
   • Post the license so it is conspicuous to consumers.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)

9. Oct 3, 2023

   ✕
   6 violations

   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

10. Sep 6, 2023

    ✕
    9 violations

    • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
    • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
    • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
    • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
    • Store all food: • In a clean, dry location • At least 6 inches above the floor
    • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
    • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
    • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
    • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

11. Aug 14, 2023

    ✕
    11 violations

    • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
    • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
    • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
    • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
    • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
    • Store all food: • In a clean, dry location • At least 6 inches above the floor
    • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
    • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
    • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
    • Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
    • Food employees must use the following procedure when cleaning their hands and exposed portions of their arms: rinse their hands under clean, warm running water; apply hand soap to their hands; rub their hands together vigorously for at least 10 to 15 seconds; remove soil from beneath fingernails while cleaning their hands; thoroughly rinse their hands under clean, warm running water; and thoroughly dry their hands with individual, disposable towels, or a continuous towel system that supplies the user with a clean towel.

12. Jul 18, 2023

    ✕
    10 violations

    • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
    • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
    • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
    • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
    • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
    • Store all food: • In a clean, dry location • At least 6 inches above the floor
    • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
    • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
    • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
    • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

13. Jun 14, 2023

    ✕
    12 violations

    • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
    • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
    • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
    • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
    • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
    • Store all food: • In a clean, dry location • At least 6 inches above the floor
    • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
    • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
    • Keep a log to record employee illness symptoms. Have it available upon request.
    • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
    • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
    • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

14. May 9, 2023

    ✕
    12 violations

    • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
    • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
    • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
    • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
    • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
    • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
    • Separate raw animal foods from ready-to-eat foods.
    • Store all food: • In a clean, dry location • At least 6 inches above the floor
    • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
    • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
    • Keep a log to record employee illness symptoms. Have it available upon request.
    • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.