BONEFISH GRILL

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee changing gloves and not washing his hands. He also did not change his gloves after changing tasks and touching ready to eat items. Operator coached employee. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee preparing food without a hair restraint. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed 2 containers without labels and product was removed from original packaging. Operator labeled them. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher temperature at 157F. Operator ran dishwasher machine for a 2 more cycles to reach 161F Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Working containers of food removed from original container not identified by common name. Observed working spray bottle of oil at cooks line not labeled. Observed operator correct issue to meet standards for inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped garlic and herbs at wait station at 67F. Oper stated they had just chopped and processed the mix 1 hour prior. Operator returned mixture to walk-in-cooler. Recheck temperature 40 minutes later 42F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle at bar with mold-like-substance. Observed operator correct issue to meet standards for inspection.

Basic - Food storage container/container lid cracked or broken. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed operator remove knife. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle on counter at wait staff station. Observed operator remove chemical spray bottle to dishwasher area away from food and equipment. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed freezer in disrepair.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items at Sautéed station make table: seafood imperial mix (67F - Cold Holding); Alfredo sauce (62F - Cold Holding). Operator stated they were prepared the day before.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items at Sautéed station make table: seafood imperial mix (67F - Cold Holding); Alfredo sauce (62F - Cold Holding).

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust buildup on fan in Walk-in cooler.

Basic - Ice buildup in reach-in walk-in freezer.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service containers at wait station register area not inverted or protected. Observed operator invert containers. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting pans on rack in dishwasher area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled spray filled with oil on cooks line.

Basic - Equipment and utensils not properly air-dried - wet nesting on bowls next to the cheese near the coffee maker. Operator placed food contact surface down. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses at the prep sink next to the three compartment sink. Operator placed wet wiping cloth inside sanitizer bucket. Corrected On-Site