- Basic - Floor area(s) covered with standing water. (Employee bathroom) **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning thru dish machine. **Corrected On-Site** **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. (Box of creme brulee) **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. (New product/process, clarified butter in container on shelf at soup station/expo line. Butter product is used for lobster. Also, batters and buttermilk at fry line 49°F on melted ice.). Corrective action taken to chill clarified butter. Batter and buttermilk replaced. **Corrected On-Site** **Repeat Violation**
- High Priority - Live flies in kitchen. (Prep area)
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. (Roasted garlic bulbs, sticker gives 1 day hold time while cooked bulbs are held at room temperature.)
- Intermediate - Clam/mussel/oyster tags not marked with last date served. (Fresh mussels)
- Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. (142°F hot water handle at hand wash sink, 87°F cold water handle at hand wash sink.)
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.(multiple coolers on cooks line) **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.(separate hot water spigot at hws at end of bar) **Warning**
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5/1/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in sanitizer between uses. (Tongs in sanitizer bucket on cooks line)**Corrected On-Site** **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.(multiple coolers on cooks line) **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Stuffed shrimp 45°F, sliced tomato 52°F, goat cheese 52°F, Cooked beans 46°F, cooked corn 49°F, ) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. (Establishment just opened for business **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.(sheet pan on top of sink at beginning of inspection on cooks line) **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.(separate hot water spigot at hws at end of bar) **Warning**
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4/30/2014 | Routine - Food | Warning Issued |
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture.(hand wash sink by salad station)
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reuse of single-service articles.(used as a scoop in flour)
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.(protein shelve)
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Food with mold-like growth. . (15 lb flour )
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.( lemon butter 115°F) **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
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12/30/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.( bulk containers) **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.( upright cooler)
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.( less than 160?)
- Intermediate - No soap provided at handwash sink.( dispensed)
- Intermediate - Spray bottle containing toxic substance not labeled.( front house)
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3/14/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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