Bonefish Grill, 3491 Thomasville Rd #10, Tallahassee, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed cases of shrimp, whipped topping and other assorted food products sorted directly on the floor of the walk-in freezer.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food prep while wearing wrist bands on both arms.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet stacked clear plastic containers on shelf across from dish machine.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Observed within oven in back kitchen hallway.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observe light cover missing from ceiling tube lights over open produce at back hallway in kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed handwash sign missing from handwash sink at drink station area in kitchen and at handwash sink across from the dish machine. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Observed old date stickers on clean dishes stacked on shelves in the ware washing area.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cookline engaged in food preparation without gloves on. During the course of food pep, observed employee wipe his hands on his apron and then return to engaging in food prep without washing hands and without using gloves.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed male employee at cookline not wearing gloves and plate/preparing food orders. Observed employee gather place lettuce into a bag with bare hands for a to-go order. Observed employee preparing a food item place cooked shrimp and cilantro on a flatbread, than plate the prepared item all with no gloves on. Observed all items contacted with bare hands not heated or reheated. Observed 2 boxes of gloves for use in the area and Inspector advised manager on shift who spoke with employee. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed half and half held at coffee area in kitchen at 56°F and in an ice bath. Manager stated it had probably been out in use since 11am and discarded it. Observed buttermilk near fryers at 72°F and lettuce/cabbage mix held at prepline at 76°F. Employee working that area of the kitchen stated the items had been out less than 4 hours and moved them to a cooler.
|
08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or grease on nonfood-contact surface. Observed on table which fryers stand on at cookline.
- Basic - Employee eating in a food preparation or other restricted area. Observed employee eating while standing next to another employee engaged in produce prep.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several clear plastic containers stacked wet on storage shelves.
- Basic - Grease accumulated on kitchen floor. Observed beneath fryers at cookline.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light cover missing over rack of produce at back prep hallway near mop sink.
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwash sink near rear kitchen door and at handwash sink across from dishwashing area.
- Basic - Wiping cloth sanitizing solution stored on the floor. Observed at back prep area of kitchen.
- High Priority - Dipperwell faucet bent downward eliminating required air gap. Observed holder for faucet loose causing faucet to slid and eliminate air gap at dipper well at cookline. **Corrected On-Site**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands and changing gloves. Observed employee wearing gloves looking for supplies, wipe gloved hands off on uniform then return to produce prep without changing gloves and washing hands.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed data plate read wash should reach 160°F. Observed gauge reach no higher than 124°F. Observed manager call for dish machine service.
|
5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
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