Bonchon

Year by year

Inspections

1. Dec 3, 2025 Follow-Up Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Flooring in the basement is peeling away, exposing rough concrete. Repair or replace flooring with an approved finish. Consult the inspector as needed. Floor tile around the dish area is chipped, cracked, and in some cases, completely coming off the subfloor. This has resulted in the subfloor being exposed and the area being uncleanable. Re-tile this area to provide a smooth and cleanable surface and to prevent further damage to the subfloor. This violation has been ongoing for three inspection cycles. Further non-compliance may result in citation or further administrative action.

     Code MN Rule 4626.1515

2. Nov 19, 2025 Routine Score 78
   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Open sleeves of takeout packages are stored in the unfinished basement. Signs of pest activity are also in this area. Remove all uncovered single-use items from the unfinished areas of the basement and keep them covered until moved to the cook line for use.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Flooring in the basement is peeling away, exposing rough concrete. Repair or replace flooring with an approved finish. Consult the inspector as needed. Floor tile around the dish area is chipped, cracked, and in some cases, completely coming off the subfloor. This has resulted in the subfloor being exposed and the area being uncleanable. Re-tile this area to provide a smooth and cleanable surface and to prevent further damage to the sub floor. This violation has been ongoing for three inspection cycles. Further non-compliance may result in citation or further administrative action.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Multiple shelves are being lined with used cardboard. This material is absorbent and attractive to pests. Remove the used cardboard and discontinue this practice. Multiple pieces of equipment, such as the ice machine and dishwasher still had the shipping tape wrapped on them, creating an uncleanable surface. Remove this material from the equipment.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Chef knives were stored between coolers, up against dirty surfaces. Discontinue this practice; instead, store knives in a clean and dry location.

     Code MN Rule 4626.0275C

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     A bottle of spicy mayo sauce was stored on the counter when not in use observed at 58 degrees F. Either store the bottle inside the cooler when not in use or mark it with a time stamp and ensure time is properly managed. Raw beef is stored within the topside cooler stocked above the stock line, holding at 44 degrees F. This violation has now been cited two years in a row. Continued non-compliance may result in a citation or further administrative action.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     House-made TCS foods such as cooked chicken and prepared coleslaw were not date-marked. Ensure that all TCS foods that hold overnight are labeled with a date and not held beyond 7 days. This violation has now been cited two years in a row. Continued non-compliance may result in a citation or further administrative action.

     Code MN Rule 4626.0400A

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Concentration of chlorine in the wiping cloth bucket was over 200 ppm. Reviewed mixing and testing sanitizer solution with the manager. Ensure that this sanitizer is maintained between 50-200 ppm.

     Code MN Rule 4626.1620

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Facility uses both chlorine and quat for sanitizing but has a test kit for neither. Obtain and regularly use these testing kits to ensure the proper concentration of sanitizer is being used.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Owner indicated the upright hot box is not properly working resulting in improper holding temperatures. Repair or replace unit.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     All cooked chicken that had been cooked earlier that day was holding between 72-109 degrees F. Reviewed cooking time with the owner and moved all of the food to time management. Troubleshoot the upright unit and decrease batch size if needed to ensure that all hot held TCS foods are holding at or above 135 degrees F.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     Bags of raw cut pork are stored above lettuce in the walk-in cooler downstairs. Ensure that all raw animal foods are stored in a way that prevents contamination with ready-to-eat foods.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Numerous core food safety risk factors such as temperature control, date marking and sanitation are not being managed each shift resulting in multiple high priority food safety violations. Ensure that core food safety risk factors are being managed each shift.

     Code MN Rule 4626.0035DGHIKM

3. Nov 20, 2024 Routine Score 92
   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Open sleeves of takeout packages are storing in the unfinished basement. Signs of pest activity also in this area. Remove all uncovered single use items from the unfinished areas of the basement and keep them covered until moved to the cook line for use.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     There are multiple wall coverings in the basement that are not fully finished allowing for pest entry. Ensure that all walls and wall/floor junctures are tightly sealed and finished to prevent pest harborage opportunities. Floor tile around the dish area is chipped, cracked, and in some cases completely coming off of the sub floor. This has resulted in a the subfloor being exposed and the area being uncleanable. Re tile this area to provide a smooth and cleanable surface and to prevent further damage to the sub floor.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Multiple shelves are being lined with used cardboard. This material is absorbent and attractive to pests. Remove the used cardboard and discontinue this practice.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Fried chicken tongs are hanging on the outside of the can and the back of the prep cooler. Keep in use utensils in a clean and dry location.

     Code MN Rule 4626.0275C

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Bottle of mayo sesame sauce is storing on the counter top. Either create and follow proper procedures to use time as a public health control or store TCS foods at or below 41 degrees F. within mechanical refrigeration. Coleslaw stacked above the fill line in small prep cooler measured at 49 degrees F. Proper stocking on the prep cooler was reviewed, all other foods temped below 41 degrees F. Ensure that all cold TCS foods are holding at or below 41 degrees F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Large tub of mixed coleslaw was storing in the basement walk-in cooler without date marking. Ensure that all TCS foods that are made in house and stored overnight are date marked.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     No testing device is onsite to measure the maximum surface temperature inside the machine during a cycle. Testing devices reviewed with the manager. Ensure that a testing kit is onsite for measuring the maximum water temperature during a cycle.

     Code MN Rule 4626.0710B

4. Dec 1, 2023 Routine Score 94
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Manger holds a Certified food manager coursework certificate but hasn't translated this to a MN state certified food manager certificate. Ensure that at least one employee holds a MN state certified food protection manager certification.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     No employee illness log was available on site. Reviewed the logging requirements with the manager and a sample employee illness log is being provided with this report. Ensure that a employee illness log is maintained on site and is available to all persons in charge.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Open sleeves of takeout packages are storing in the unfinished basement. Signs of pest activity also in this area. Remove all uncovered single use items from the unfinished areas of the basement and keep them covered until moved to the cook line for use.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Wall near the back of the walk-in cooler is falling apart exposing the interior of the wall and providing a pest entryway. Fix the wall.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Live mouse found in the basement near the hole in the wall. Work with pest control operator to ensure that all pests are trapped and removed from the facility.

     Code MN Rule 4626.1565C