- Basic - Clean utensils or equipment stored on dirty racks.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee can of red bull in cooler on cook line. **Corrected On-Site**
- Basic - Equipment in poor repair. True drawer cooler on south end of cook line not closing/sealing properly. Food is iced to maintain temperature.
- Basic - Uncovered food stored on bar, exposed to contamination. Drink garnishes, including cheese stuffed olives, washed and cut oranges. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Over 400ppm quat. Solution rated for 150-400ppm quat. Corrected to 200ppm quat. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- 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 chef with only one glove on prepare and handle three fish tacos with bare hand. Manager explained need for gloves on both hands to chef and disposed of food. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb at mop sink.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef above raw fish in stand up cooler on north end of cook line. Rearranged by mgr. **Corrected On-Site**
- Intermediate - Handwash sink at dish machine not accessible for employee use at all times. Spray bottle in sink, sink covered by tray.
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10/21/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit overnight. Salad prep cooler at end of cookline 2cups each: cut melon 51°F, goat cheese 56°F, blue cheese 57°F, feta 55°F, ambient 47°F Advised to dispose of food and not utilize unit until it is serviced.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. standup cooler on cookline: Trout 44°F, tilapia 43°F, iced shrimp 37°F, ambient 36.5°F. Mgr had everything iced. Although ambient temp is low, unit is packed with tubs not allowing for proper cooling. Advised to keep all tubs packed with ice and monitor temperatures.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs above sauces, WIC.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Salad prep cooler at end of cookline 2cups each: cut melon 51°F, goat cheese 56°F, blue cheese 57°F, feta 55°F, 2 tubs of Bang bang sauce 70°F on cookline overnight. Advised to not use unit until it is serviced to maintain temperatures. Discussed use of TPHC to keep Bang Bang sauce out at room temperature.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink at dish machine.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Salad prep cooler at end of cookline 2cups each: cut melon 51°F, goat cheese 56°F, blue cheese 57°F, feta 55°F, ambient 47°F Advised to dispose of food.
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored on dirty rack at dishwasher.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in sanitizer between uses. Spatula and knife at cook line in 200ppm Quat solution.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Phones in prep area. **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler gaskets at bar area food debri build up and mold like substance forming around seals.
- Intermediate - Cutting board(s) stained/soiled. Red one ready for use.
- Intermediate - Serving utensil not provided for each food item at expo station. Lemons **Corrected On-Site**
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8/28/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Phones and keys **Corrected On-Site**
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Long dreadlocks
- Basic - Interior of ice machine with rust that has pitted the surface.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Raw fruits/vegetables not washed prior to preparation. Lemons sliced without being washed. Discarded **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Wait station **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. dirty can opener discarded by manager **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
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