Inspection Report

Business Name
Bonchon
Business Address
780 W ELLIOT RD TEMPE AZ 85284
Permit Number
FD-23-03981
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
1/7/2026
Grade
B
Priority Violation
1
Inspection Status
Re-inspection required

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed the following time/temperature controlled for safety (TCS) food items in left prep cooler on cookline with an internal temperature between 44*F-51*F: pork belly, miniature pre-cooked sausages, bulgogi beef, raw in-shell eggs, cut lettuce and cabbage, cream corn (corn from hermetically sealed container), sauteed onions, sauteed mushrooms, sauteed carrots, and coleslaw. Ambient air temperature in back of unit was at a minimum of 39.9*F, via min/max thermometer. Also observed the following TCS items in tall standing refrigerator near office with an internal temperature between 45*F-46*F: pre-cooked sausages, cream corn, and raw chicken. Minimum ambient air temperature of unit was at 45.1*F. Per person-in-charge (PIC), internal temperatures had not been verified that morning. PIC indicated all food in prep cooler on cookline had been placed in unit at 11AM, approximately 3 hours prior. All TCS items in prep cooler were relocated to walk-in refrigerator at time of inspection. PIC indicated raw chicken, cream corn, and sausages had been in standing refrigerator since the day prior. PIC discarded all improperly cold held TCS items from unit at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Observed standing refrigerator near office with a minimum ambient air temperature at 45.1*F holding TCS foods at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Also discussed inspecting/repairing left prep cooler on cookline to hold TCS foods at 41*F or below. Corrective Action: Correct prior to 10 day re-inspection.

Comments/Details


No County legal action will result from this inspection.
Report emailed. **Discussed: 1. integrated pest management plan. 2. manually priming sanitizer for dish machine prior to use. 3. cleaning frequency of high-contact surfaces.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation
Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.