BONEFISH GRILL

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no running hot water at hand wash sink located at front expo next to office And at cook line Establishment has another 3 hand wash sinks running at 85F + at time of inspection Advised operator to bring hot water to85F

Basic - Time/temperature control for safety food thawed in an improper manner.

Basic - Time/temperature control for safety food thawed under hot running water. Observed Krab meat running in water at 90F Operator removed and put in cooler Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee without a beard guard while preparing food. Advised operator of proper hair restraints while preparing food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw tuna stored over leafy greens. Advised operator of proper storage. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At expo line steam well, clam chowder (122F - Hot Holding). Operator stated product held for 1/2 hour prior to. Advised operator to reheat product to 165F. Operator reheated product to 165F Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw bacon and raw beef over home fries not in commercial packaging at walk in freezer. Advised operator to put home fries over raw meats. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed Butter and roasted garlic on cook line with no time mark. Per operator, out of temperature for approximately 1 hour. Operator place time mark for remaining 3 hours. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing Vacuum breaker at mop sink for 1 of 3 connections on splitter.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by cooler lids on cook line. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by cook line. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. At dish drying rack. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 3 dented cans of Artichoke Hearts

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm Quat at bar 3 compartment sink

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Haddock and cod over bread in walk in freezer Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical bottle on shelf with plates at server/expo area Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest forest freezer for plates and fries and chest freezer for ice cream

Basic - In-use tongs stored on equipment door handle between uses. On oven doors Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy build up of grease on shelf over grill and shelf over fryers Heavy build up of debris on top of fryers Grease build up on side of grill Debris build up on hood filters over grill and hood filters in back prep area has heavy dust build up Build up debris on monitor at cook line Heavy build up of debris on salamander rack and salamander at cook line

Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusted shelf in fish cooler

Basic - Standing water in bottom of reach-in-cooler. Standing water in fish cooler at cook line

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under hand sink in back prep area

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

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No soap provided at handwash sink. Prep area/kitchen/corrective action taken/operator installed soap in dispenser. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Scoops/prep area/corrective action taken/operator removed utensils. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. By dish machine area/pans.

Basic - Stored food not covered. Chicken/walk in cooler/corrective action taken/operator covered foods. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Marsala sauce/kitchen/corrective action taken/operator uncovered container and iced down for quick chill. Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing.storing utensil holderprep area/corrective action taken/operator removed item.

Basic - Food stored on floor. Tortillas /walk in freezer/corrective action taken/operator stored foods back on shelf. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk/walk in cooler/opened over 24 hours before/corrective action taken/operator date labeled food. Corrected On-Site

Basic - Food stored on floor. Tortillas/walk in freezer/corrective action taken/operator stored foods back on shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared tuna over Ready-to-eat foods in Reach-in cooler. Removed to proper storage.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 48f in bottom Reach-in cooler.

Intermediate - No soap provided at handwash sink. Empty at back kitchen Hand wash sink. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. In Walk-in freezer.

Basic - Food stored on floor. In Walk-in freezer., boxes of foods.