BONEFISH GRILL

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In middle kitchen 2 door reach-in cooler, raw chicken over raw shrimp. Operator moved to bottom shelf for proper storage. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Under bar area handwash sink next to food and drink mixes. Operator separated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle, far end of bar

Basic - Cutting board has cut marks and is no longer cleanable - boards on cook line. Repeat Violation

Basic - Single-service articles improperly stored. Coffee filters stored uncovered over coffee station. Operator placed in bag. Corrected On-Site

Basic - Unclean dishware/utensils. Bar glasses appear visibly soiled hanging in bar area. Operator began removing for cleaning and sanitizing. Corrective Action Taken

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in walk-in cooler thawing in package bearing a label to remove before thawing. Salmon was still mostly frozen so no stop sale.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board not easily cleanable.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna over cooked ready-to-eat seafood in pantry station tall reach-in cooler. Operator moved raw tuna to lower shelf for proper food storage. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. On cook line next to foods, in other buckets in kitchen, Sanitizer Bucket (Sink and Surface cleaner sanitizer - 1130 ppm DDBSA and 3010 ppm lactic acid).

Intermediate - Food being cooled by nonapproved method - raw fish in reach-in cooler at entrance to cooked line densely packed, in plastic, ambient cooling for three hours. Operator separated to spread thin and added ice bags to encourage proper cooling. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at entrance to bar soiled, cleaned properly by operator during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents in dry storage. Repeat Violation

Basic - Food stored in a location that is exposed to dripping condensation in walk-in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By ice cream on line, utensils in standing water 111F.

Basic - Stored food not covered. Ice for drinks in walk-in freezer.

Basic - - From initial inspection : Basic - Cutting boards have cut marks and is no longer cleanable on cook line Warning - From follow-up inspection 2024-07-12: Time Extended

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding missing at mop sink. Repeat from 08-28-2023 Repeat Violation

Basic - Floor tiles missing and/or in disrepair. On cooks line. Repeat from 08-28-2023 Repeat Violation

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding damaged at mop sink. Repeat from 03-23-2023

Basic - Floor tiles missing and/or in disrepair.on cooks line. Repeat from 03-23-2023 Repeat Violation

Basic - Cove molding by mop sink wall juncture broken.

Basic - Floor soiled with food debris accumulation behind kitchen line grill has accumulation of debris.

Basic - Floor tiles missing and/or in disrepair In kitchen line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab for on e hour (54F - Cold Holding); Operator placed ice bag temp crab at (43F - Cold Holding). Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ice unit in bar area with mold like substance. Operator send employee to clean out. Corrective Action Taken

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Observed eco lab sink and surface cleaner at 1008 ppm. Operator removed sanitizer bucket . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler cut tomatoes at 54F cold holding. Operator discard diced tomatoes. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed half and half milk on time control no time control forms. Educated operator on time and emailed forms.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in kitchen line in disrepair.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Corrected On-Site

Intermediate - Mussel tags not marked with last date served. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at handicapped stall hand wash sinks reaching 78F (waited 3 minutes).

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purses stored on shelving underneath prep table near bottles of wine. Purses moved to proper location. Corrected On-Site

Basic - Faucet/handle loose at plumbing fixture. Right side hand wash sink in women's restroom.

Basic - Food-contact surface not smooth and easily cleanable. Observed interior roof of microwave rusting/paint chipping.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Bar. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Operator removed old labels. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (46 - Cold Holding); tuna (50 - Cold Holding); cheese (45); shrimp (50 - Cold Holding); items in reach-in cooler on cook line for less than 2 hours per operator. Operator moved some items to walk in cooler, closed the lid, added sheet pan covers and bags of ice. All temperatures in unit fell below proper range. cut tomatoes (39 - Cold Holding); shrimp (40 - Cold Holding); cheese (39 - Cold Holding) Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in women's bathroom last stall hot water temperature 77°F.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents covers rusted in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing signage missing in dining bar area. Operator printed signage label. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour container not label in prep area. Operator label container. Corrected On-Site