BONEFISH GRILL

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 105° 2nd temp 170and mashed potatoes 119° 2nd temp 166. Per operator in hot holding unit for 2 1/2 hours. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser stored on soda syrup box next to dish machine, operator moved spray bottle. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Salamander on cooks line soiled with black substance and old food debris.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Open beverage stored above prep table in kitchen area. Operator removed item. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. 1 cracked lid on container of cut lettuce on cooks line, operator discarded lid. Multiple plastic lids and containers on clean dish rack. Operator discarded items. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on handles of grills on cooks line. Operator removed tongs. Corrected On-Site

Basic - Stored food not covered. Ice cream in reach in freezer not covered. Operator put lid on ice cream. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. At back door

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. Observed employee in expo area use cell phone then grabbed clean plate to serve to customers.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 46 Mai tuna fillets in walk in cooler not thawed properly per ROP instructions.

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

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Old food debris on mixer in prep area Black substance and old food debris in salamander on cooks line

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink next to prep table blocked by large salad spinner. At dish machine area blocked by trash can. Operator moved items. Corrected On-Site

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. 46 Mai tuna fillets in walk in cooler not thawed properly per ROP instructions.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on prep table where employee is currently preparing sauces. Operator moved speaker. Bag and jacket on top shelf on cooks line. Operator removed items Corrected On-Site Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch on cooks line

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee with hair long enough to touch food contact service. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Multiple plastic pans on drying rack and 1 large plastic lid. Operator discarded items. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout cooks line

Portable fire extinguisher gauge in red zone. For reporting purposes only. At back door

High Priority - Non-food grade paper/paper towel used as liner for food container. In container of tempura flakes Operator removed Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in dishwashing area next to soda rack blocked by sanitizer bucket Operator removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack Repeat Violation

Basic - Equipment in poor repair. Steamer doors not lined up correctly

Basic - Floor tiles missing and/or in disrepair. Tiles missing on cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment exteriors throughout Hood vents on cookline Repeat Violation

Basic - Stored food not covered. Tray of shrimp and tray of scallops in walk in freezer

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dishwasher, near handwashing sink at end of cookline near prep side Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fry station; buttermilk (54F - Cold Holding); bang sauce (57F - Cold Holding); kungpao sauce (57F - Cold Holding); imperial seafood stuffing (50F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station; buttermilk (54F - Cold Holding); bang sauce (57F - Cold Holding); kungpao sauce (57F - Cold Holding); imperial seafood stuffing (50F - Cold Holding) Table not plugged in all the way. Operator plugged in Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in bar area

Basic - Drain cover(s) missing. In prep area

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Floor area(s) covered with standing water. End of cookline Operator squeegees Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Cookline

Basic - In-use tongs stored on equipment door handle between uses. Cookline Operates removed Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water on cookline Operator removed Corrected On-Site

Basic - Light not functioning. One in hood

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Fry station make table Operator put one in Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink in prep area Make table cover cookline Vents in hood Side of cooking equipment Gasket on reach in cooler between fryers and grill Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Top of sautéed station make table Reach in cooler by prep area

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Under hand wash sink on cookline where splash can occur Operator moved Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Fry station cookline Operator squeegees Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing tuna at room temperature Operator put in walk in cooler Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment

Basic - Wet mop not stored in a manner to allow the mop to dry.

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. Tuna thawed didn't break vacuum seal seal Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Gaskets cookline. Several

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on fryers Gaskets reach in cooler. Cookline

Basic - Old labels stuck to food containers after cleaning.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle stored on top of plates in kitchen holding unit. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on shelf above freezer chest. Corrected On-Site

Basic - Floor area(s) covered with standing water, by dish machine,.

Basic - Ice buildup in freezer chest.p and walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall is soiled behind dish machine and soda rack.

Basic - Standing water in bottom of reach-in-cooler, in front of fryers, Corrected On-Site

Basic - TRUE Reach-in cooler shelves with rust that has pitted the surface.

Basic - Wiping cloth sanitizing solution stored on the kitchen floor. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -at the cooks line make cooler portioned crab (50F); over stocked , operator removed items and placed in the cooler

Basic - Equipment in poor repair. Fry baskets damaged -door and gasket to the low boy cooler between the grill and range

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the oven -soiled gasket on the line make cooler a black moldlike substance is present -range

Basic - Old labels stuck to food containers after cleaning.

Basic - Cutting board has cut marks and is no longer cleanable. Big cutting board in back of kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above prep area back of kitchen Operator removed and stored properly Corrected On-Site

Basic - Garbage can located outside has no lid or lid open/broken. Dumpster outside

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath microwaves above cook line

Basic - Working containers of food removed from original container not identified by common name. Whit powdery substance on cook line Operator removed and labeled 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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over coleslaw dressing in reach in cooler. Operator moved. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pasta 46F from overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following: Reach in cooler by grill; cooked pasta (46F - Cold Holding); raw fish (46F - Cold Holding). Cooked pasta from overnight. Raw fish less than 4 hours. Advised operator to place fish in shallow metal pan and put in walk in freezer.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Both at cook line Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on floor. Employee placed another bucket under to elevate. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Both hand wash sink Repeat Violation

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

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

Basic - Floor soiled/has accumulation of debris. Walking freezer

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walking cooler shelves

Basic - Objectionable odors in bathroom or other areas of the establishment. Kitchen

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink at cookline