Sake Bon

Inspection history 2 visits

1. 2025
2. Passed Dec 8 Score 60 ▲30

   Inspection

   7 violations, 1 critical

   • Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
3. 2024
4. Passed Dec 27 Starting score 30

   Inspection

   20 violations, 6 critical

   • Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Critical Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Critical Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
   • Critical Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
   • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Minor Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Minor Pesticide application not supervised by a certified applicator
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor In use food dispensing utensils improperly stored
   • Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Minor Non food contact surfaces of equipment not clean
   • Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Minor Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Minor Improper storage of cleaning equipment, linens, laundry unacceptable
   • Minor Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

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