BONCHON Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED IMPROPER HAND CLEANING PROCEDURE. EMPLOYEE WITH GLOVES ON HANDS RINSED HANDS WITHOUT USING SOAP AND DRIED THEM WITH A WIPING CLOTH USED TO WIPE THE FOOD PREP SURFACES. MUST WASH BARE HANDS WITH SOAP AND DRY WITH A PROPER HAND DRYING PROVISION. FOOD HANDLER TOOK OFF GLOVES AND PROPERLY WASHED HANDS AT THIS TIME. PRIORITY VIOLATION:7-38-010, CITATION ISSUED

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOODS ON SITE. FOUND INSIDE AN UNHEATED HOTBOX NEAR THE DEEP-FRYING AREA: CHICKEN STRIPS (93.7F), CHICKEN WINGS (109.9F-118.0F), CHICKEN DRUMSTICKS (97.0F-127.2F), BONELESS CHICKEN (113.0F). FOOD HANDLER WAS OBSERVED PUTTING FRESHLY FRIED CHICKEN ON TOP OF CHICKEN THAT HAD ALREADY BEEN FOUND OUT OF COMPLIANCE WITH THE HOT HOLDING TEMPERATURE REQUIREMENT. APRROXIMATELY 60LBS WORTH OF PRODUCT AT $550 DISCARDED AT THIS TIME. INSTRUCTED TO HOLD HOT TCS FOODS AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS THROUGHOUT THE REAR FOOD PREP AREA. IN THE WALK-IN COOLER A CONTAINER OF RAW CHICKEN STRIPS (52.0F). IN AN ICE BATH ON A PREP TABLE A CONTAINER AND SMALL PREPACKAGED TOGO CONTAINERS OF KIMCHI (55.6F-63.7F) AND PREPACKAGED TOGO CONTAINERS OF COLESLAW (53.0F-60.4F). IN TWO PREP COOLERS ACROSS FROM THE COOKING EQUIPMENT: CHICKEN (56.9F-77.7F), SHRIMP BITES (48.2F), BEEF (66.2F), SHREDDED CHEESE (54.3F), AND SCRAMBLED EGGS (49.2F). MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPROXIMATELY 28LBS AT $115 WORTH OF PRODUCT DISCARDED AT THIS TIME. PRIORITY 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #21.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED THE SIDE AND THE BOTTOM OF THE REAR EXIT DOOR WITH SMALL OPENINGS. INSTRUCTED TO RODENT PROOF MENTIONED DOOR AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE LOWER WALLBASES BEHIND THE COOKING EQUIPMENT WITH GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE LOWER WALLBASES BEHIND THE COOKING EQUIPMENT WITH GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.