BONEFISH GRILL

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then touched clean equipment used to crush vegetables; no handwash Employee washed hands and operator removed soiled equipment Corrected On-Site Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw tuna then touched clean mixing bowl used for fries; no handwash Employee washed hands and operator removed mixing bowl Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer: raw beef patties stored over cooked rice - not all products commercially packaged. Operator stored properly Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw tuna stored over pastry filled with cooked chicken Operator stored properly Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fliptop cooler 2: chopped tomatoes (51F - Cold Holding); cooked shrimp paste (51F - Cold Holding) Fliptop cooler1: canned Palm (45F - Cold Holding) overnight ; blue cheese (50F - Cold Holding); feta cheese (50F - Cold Holding); cream sauce (51F - Cold Holding); as per operator products stored overnight Not prepped or portioned today See stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fliptop cooler 2: chopped tomatoes (51F - Cold Holding); cooked shrimp paste (51F - Cold Holding) Fliptop cooler1: canned Palm (45F - Cold Holding) overnight ; blue cheese (50F - Cold Holding); feta cheese (50F - Cold Holding); cream sauce (51F - Cold Holding); as per operator products stored overnight Not prepped or portioned today See stop sale Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked mushrooms (127F - Hot Holding); cooked artichoke (127F - Hot Holding); cheese sauce (110F - Hot Holding); lemon butter sauce (109F - Hot Holding); honey garlic bourbon sauce (130F - Hot Holding) As per operator products stored an hour ago Operator over products to reheat to 165F Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Advised operator to hold tags for 90 days Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (104F at 2:25pm / same at 3:25pm - Cooling) as per operator since 30 minutes ago; At the current rate of cooling the product will not cool down to 70F within a total of 2 hours Operator removed lid portioned cabbage (48F at 2:35pm / - Cooling) as per operator since 30 minutes ago ; portioned Brussels sprouts (50F at 2:40pm / 53F at 3:27pm - Cooling) as per operator since an hour ago At the current rate of cooling the product will not cool down to 41F within a total of 4 hours Operator moved into reach in coolers to quick chill Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Knives stored in handwash sink Operator removed Corrected On-Site Warning

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Operator provided tags for Oysters at lowboy cooler at cook line Corrected On-Site Warning

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer Bucket (Sink and Surface 848ppm); Operator corrected Sanitizer Bucket to (Sink and Surface 700ppm); Corrected On-Site Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped beard with hand and after without washing hands employee handled container of cooked corn and shrimp in walk in cooler, discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Live, small flying insects found In kitchen approximately 3 small live flying insects landing on aluminum foil take out pans, and flying in dry storage area of kitchen, discussed with operator to kill flying insects and clean and sanitize areas. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken over raw mussels, discussed with operator who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table lemon butter sauce (130F - Hot Holding) per operator product prepared on stove and hot held in unit until served, discussed with operator who chose to move product to time is a public health control. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler across from 4 door tall boy reach in cooler scampi butter (56F - Cooling) at 3:00 since 12:00 to 56F at 3:30, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who moved product to walk in freezer to rapid chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee was handling drain pipe used to drain flip top cooler and without washing hands resumed with touching containers of food in flip top. Discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee picked up Flip top cooler lid stored on ground and placed on top of flip top cooler without cleaning and sanitizing spoke with operator for employee to wash and sanitize. Warning

High Priority - Live, small flying insects found 1 live small flying insects found at bar landing on bar top. Discussed with operator to kill clean and sanitize. 1 live small flying insect In kitchen by managers office discussed with operator to kill clean and sanitize. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw tuna stored over bread, sauces, cut lettuce, operator corrected storage. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw ground beef stored over whole muscle steak operator corrected storage of products. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In walk in cooler packages of Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler coleslaw (56F - Cold Holding); garlic sauce (53F - Cold Holding); palm hearts (55F - Cold Holding); blue cheese (56F - Cold Holding); chicken stock (56F - Cold Holding); cut Brussels (56F - Cold Holding); Mac and cheese (57F - Cold Holding); shrimp dip (58F - Cold Holding); heavy cream (50F - Cold Holding); cut lettuce (56F - Cold Holding); cooked shrimp (61F - Cold Holding); cooked lobster (57F - Cold Holding); cheesecake (59F - Cold Holding); pork dumplings (61F - Cold Holding); raw shrimp (53F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight unit not working operator called for repair. See stop sale In reach in cooler at bar blue cheese stuff olives (53F - Cold Holding) per operator products not portioned not portioned or prepared today and held in unit overnight see stop sale Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler coleslaw (56F - Cold Holding); garlic sauce (53F - Cold Holding); palm hearts (55F - Cold Holding); blue cheese (56F - Cold Holding); chicken stock (56F - Cold Holding); cut Brussels (56F - Cold Holding); Mac and cheese (57F - Cold Holding); shrimp dip (58F - Cold Holding); heavy cream (50F - Cold Holding); cut lettuce (56F - Cold Holding); cooked shrimp (61F - Cold Holding); cooked lobster (57F - Cold Holding); cheesecake (59F - Cold Holding); pork dumplings (61F - Cold Holding); raw shrimp (53F - Cold Holding) per operator products not portioned or prepared today and held in unit overnight unit not working operator called for repair. See stop sale In reach in cooler at bar blue cheese stuff olives (53F - Cold Holding) per operator products not portioned not portioned or prepared today and held in unit overnight see stop sale In kitchen on prep table butter sauce (53F - Cold Holding) per operator products removed from refrigerator approximately 30 minutes ago and left at room temperature until used to prepare sauce. Not prepared or portioned today . Discussed with operator who moved sauce back to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked artichoke (125F - Hot Holding) per operator product cooked approximately 1.5 hours ago and held on steam table discussed hot holding with operator who moved product to stove to reheat to 165+F On expo table butter (90F - Hot Holding) per operator products not is heated on stove and held at room temperature on expo table until used discussed with operator who added to time is a public health control. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large container of cooked pasta (75F - Cooling) at 11:00 since 10:45 to 75F at 11:55 at this current rate of cooling product will not reach 70F within 2 hours. Discussed cooling with operator who moved product to walk in freezer. Corrective Action Taken Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen at cook line hand washing sink no hot water discussed with operator to turn on hot water. Corrected On-Site Warning

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. In walk in cooler packages of Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink sitting on food prep at cook line operator removed. Corrected On-Site Warning