BONEFISH MAC'S RESTAURANT

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Warning

Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in warewash area. Warning

Basic - 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

Basic - Floor soiled/has accumulation of debris in the walk in freezer. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets at two door reach in freezer at cookline in kitchen. Warning

Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth stored on food prep tables opposite cookline in kitchen. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Imitation lobster meat thawing in standing water on storage shelf in prep room. Operator moved to sink to thaw under running water. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams, in reach in cooler in kitchen. See stop sale. Warning

Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment. Warning

Intermediate - Establishment not maintaining clam tags for 90 days. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled scrub sponge in hand sink basin. Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Islamorada Key lime pie with house made merengue topping containing a raw shell egg, not identified on menu as having a hidden raw ingredient. Warning

Intermediate - No tag on/for original container of raw, in-shell clams, in reach in cooler in kitchen. See stop sale. Warning

Basic - 1. Wall soiled with black mold like substance behind dish machine and drain boards in warewash area. 2. Wall soiled with dust opposite cookline in kitchen. Warning

Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation Warning

Basic - Equipment in poor repair. 1.. Observed torn door gaskets at single door True, reach in freezer in kitchen. Warning

Basic - Hole in wall next to hand sink at cookline in kitchen. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at the cookline stored in Utensil water 114F in kitchen. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Walk in freezer door gasket. 2. Walk in cooler door gasket. 3. Three door reach in cooler gaskets opposite grill at cookline in kitchen. 4. Heavy old food debris observed under grill at cookline in kitchen. Repeat Violation Warning

Basic - Old labels stuck to clear food containers stored on cleaned utensil rack after cleaning in warewash area. Warning

Basic - Several clear food storage containers cracked or broken and stored clean at cleaned utensil rack in warewash area. Operator discarded. Corrected On-Site Repeat Violation Warning

Basic - Standing water in bottom of three reach-in-cooler opposite cookline in kitchen. Warning

Basic - Utensils in poor condition. 1. Observed melted and damaged handle on whisk stored cleaned at cleaned utensil rack in warewash area. Operator discarded. Corrected On-Site Warning

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.

Basic - Food storage container/container lid cracked or broken. Observed cracked lid on Panko storage container in dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Soiled door gaskets at two and three door reach in cooler opposite cookline in kitchen. Operator cleaned during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses, observed stored on cutting board opposite cookline. Operator removed. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed stored on food prep counter in kitchen. Operator removed wiping cloth. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the top interior of the ice machine in the prep area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cleaned forks stored on shelf at food prep table in prep area stored not inverted. Operator inverted. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet while preparing food. Employee removed bracelet. Corrected On-Site

Basic - Equipment in poor repair. Observed torn door gaskets on reach in freezer at the cook line and lettuce dispenser opposite fryers in kitchen. Repeat Violation

Basic - Light not functioning. One light not functioning at the hood above the fryers in the kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored in ware washing area and on food prep tables. Operator removed. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washers at front bar chlorine at 0 ppm. Chef changed sanitizer bottle and primed to 100 ppm. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Little bowls used for sauces. Chef discarded bowls. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between cooler and wall. Chef removed and washed and sanitized Corrected On-Site

High Priority - Employee switched from working with raw food to handling clean utensils without washing hands. Employee handles raw chicken with gloved hands then proceeded to handle utensils without changing gloves and washing hands. Discussed with operator. Operator instructed employee to wash hands and move utensils to ware washing area Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked shrimp in cook line flip top. Operator reorganized Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator cleaned and sanitized. Area around soda nozzles at wait station soiled. Operator instructed employee to clean and sanitize Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection. Discussed with operator

Basic - Water leaking from pipe and/or faucet/handle. Observed at hand wash sink in ware washing area. Plumber arrived at time of inspection Corrective Action Taken

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to back door

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three door flip top cooler on the cook line at. Lobster salad, tuna salad cheese, ; (45-51F - Cold Holding), chef moved to working cooler and called for service, two door flip top cooler at. coleslaw, cheese , tuna salad, lettuce (47-49F - Cold Holding) I

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No hot running water at three-compartment sink. Found no hot water at hand wash sink in kitchen. Heater was off, manager turned on the heater temperature valve for a hotter mixture and water was at 100° and above Found no hot water at hand wash sink and other hot water outlets throughout kitchen. Hot water was off, plumbers arrived and installed missing part and turned hot water boiler back on and water was at 100° and above Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with no labels, chef labeling. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Found no hot water at hand wash sink in kitchen. Heater was off, manager turned on the heater temperature valve for a hotter mixture and water was at 100° and above Found no hot water at hand wash sink and other hot water outlets throughout kitchen. Hot water was off, plumbers arrived and installed missing part and turned hot water boiler back on and water was at 100° and above Corrected On-Site

High Priority - Raw animal food stored over raw items and ready to eat items, chef moved raw chicken to the bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door flip top cooler at tomato lettuce, cheese, chicken, shrimp, (47-51°F - Cold Holding), chef put ice on all items and called for service.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded Corrected On-Site