DON BONACHON BAR AND GRILL

4-1A: .04(4)(n)1Observed employee walk outside with gloves on and when she returned she started chopping cilantro with same gloved hands. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: PIC (person in charge) had employee wash hands and change gloves. Cilantro was discarded.

8-2B: .07(6)(g)Observed all sanitizer buckets with a concentration that exceeded 500ppm (per facility's test strips). Sanitizer bottle states that concentration should be 200ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC (person in charge) diluted sanitizer to correct concentration.

14A: .04(4)(k)Observed disposable cups (without handles) in corn salsa and diced tomatoes. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Scoops were discarded.

2-2A: .03(2)(m)Facility was unable to provide in a verifiable manner that employees are aware of their responsibility to report foodborne illnesses. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: //

5-2: .04(7)(e)Per person in charge shrimp, tilapia, and ceviche are not offered raw or undercooked, however on the menu, these food items are marked with an asterisk as offered raw or undercooked. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf) Corrective Actions: //

6-1A: .04(6)(f)//Observed several time/temperature control for safety (TCS) food items holding temperatures above 41F (see temperature log). SECOND CONSECUTIVE VIOLATION.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: //Foods were discarded.//

15A: .05(6)(a)Observed an upright cooler holding temperatures above 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: //