BON KOREAN RESTAURANT

Order for delivery

Inspection history

1. Feb 2, 2026

   C
   12 violations

   • 3400 - Wiping cloths properly used, stored; sanitizer concentration
   • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
   • 3100 - Food properly labeled; proper date marking
   • 4200 - Food-contact surfaces maintained, cleaned, sanitized
   • 3700 - In-use utensils properly stored
   • 4300 - Nonfood-contact surfaces maintained and clean
   • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
   • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
   • 2600 - Compliance with valid permit; operating and risk control plans, and required written procedures
   • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

2. Oct 8, 2025

   C
   7 violations

   • 3100 - Food properly labeled; proper date marking
   • 4200 - Food-contact surfaces maintained, cleaned, sanitized
   • 4000 - Food and nonfood surfaces properly used and constructed; cleanable
   • 4300 - Nonfood-contact surfaces maintained and clean
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
   • 2300 - Proper consumer advisory posted for raw or undercooked foods
   • 1600 - Proper cooling procedure

3. Oct 29, 2024

   C
   4 violations

   • 3400 - Wiping cloths properly used, stored; sanitizer concentration
   • 4200 - Food-contact surfaces maintained, cleaned, sanitized
   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
   • 1600 - Proper cooling procedure

4. Mar 28, 2024

   C
   4 violations

   • 4200 - Food-contact surfaces maintained, cleaned, sanitized
   • 3000 - Proper thawing methods used
   • 1600 - Proper cooling procedure
   • 1400 - Raw meats below and away from ready-to-eat food; species separated