BON CHON CHICKEN, LLC

Unsecured CO2 cylinders stored at the front bar area. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Measured the hot water temperature at a maximum of 117 F from all sinks within the facility. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Measured white meat fried chicken at 76 F stored on a sheet pan above the warmer. Employee stated the chicken was removed from cooking at 11:30am and was planning to bag the chicken and place within the walk in refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. If facility intends to hold chicken at less than 135 f during serving window, the chicken shall be time marked using existing TPHC method. If facility intends to cook and cool chicken follow proper cooling methods: After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Chicken was voluntarily discarded.

Multiple areas of the floor within the kitchen are in disrepair or have been replaced with unsealed concrete. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

Lack of rack for mops. [CA] Mop rack or other devices not made available to hang and store cleaning tools.

Observed a gap in ventilation hood filters. [CA] All hood ventilation filters shall be in place and in good repair.

Accumulation of grease and other debris under equipment throughout the facility. [CA] Floors in food preparation area shall be kept clean.

Measured hot water at 110F at three compartment sink. Measured water at 90F at front hand wash sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Measured small container of fried chicken at 112F to 122F in bottom compartment of hot holding unit. Per PIC, it was cooked in last 30 minutes. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Ensure the unit is able to maintain PHFs at 135F or above for hot holding. [COS] Container of chicken in bottom compartment is labeled to use within 4 hours from when it was taken out of temperature control.

Observed accumulation of dust and dirt on walk in cooler fan guards. [CA] Clean and sanitize the fan guards. Side panels of cooking equipment, hot holding unit, back storage door and warewash units are accumulated with food splashes. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.