DON BONACHON BAR AND GRILL

3 findings recorded on Sep 14, 2026.

1. Inspector observationItem 5-1A ↗

   Cooking temperatures

   Observed chicken (cook from raw) with a final cook temp of 143F. Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a minimum temperature and time according to the food being cooked unless a there is a consumer advisory or approved variance and HACCP plan. (P) Corrective Actions: PIC (person in charge) had chicken placed back on grill until it met the minimum cook temp.

   Inspector’s full note

   Inspection item: Inspection item 5-1A

   Code .04(5)(a)

   Observed chicken (cook from raw) with a final cook temp of 143F. Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a minimum temperature and time according to the food being cooked unless a there is a consumer advisory or approved variance and HACCP plan. (P) Corrective Actions: PIC (person in charge) had chicken placed back on grill until it met the minimum cook temp.

   Official report · Item 5-1A ↗

   Correction status not recorded

2. Inspector observationItem 15A ↗

   Equipment design and condition

   Observed wood shelf under the freezers and aluminum on the stove and oven as mats. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Could not correct on-site.…

   Inspector’s full note

   Inspection item: Inspection item 15A

   Code .05(1)(a)

   Observed wood shelf under the freezers and aluminum on the stove and oven as mats. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Could not correct on-site. Please correct by 9/24/2026.

   Official report · Item 15A ↗

   Correction status not recorded

3. Inspector observationItem 15C ↗

   Equipment cleanliness

   Observed build up of debris on walk-in cooler shelves and under the hood. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) Corrective Actions: Could not correct on-site. Please correct by 9/24/2026.

   Inspector’s full note

   Inspection item: Inspection item 15C

   Code .05(7)(a)2,3

   Observed build up of debris on walk-in cooler shelves and under the hood. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) Corrective Actions: Could not correct on-site. Please correct by 9/24/2026.

   Official report · Item 15C ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.