- Basic - Bowl or other container with no handle used to dispense food. In spice mixture. Corrected manager removed. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on storage shelf. **Repeat Violation**
- Basic - Food stored on floor. In walk in freezer cases of fish.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. On lights in walk in freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front prep area reach in cooler. Corrected manager added thermometer. **Repeat Violation**
- Basic - Old food stuck to clean dishware/utensils. On storage shelf.
- Basic - Old labels stuck to food containers after cleaning. On storage shelf. **Repeat Violation**
- Basic - Soda gun holster with accumulated slime/debris. Throughout bar area.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. On bar corrected manager moved behind bar. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table corrected manager removed. **Corrected On-Site** **Repeat Violation**
- High Priority - Live flies in kitchen. By dry storage.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler shrimp 46° butter 51° cut tomatoes 51° salsa 50°. Corrective action, food in cooler less than four hours manager moved to walk in cooler. **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels.
|
09/15/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Inside fryer doors on cook line.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal and plastic bins on dish racks in dish washing area.
- Basic - In-use tongs stored on oven door handle. Moved tongs from handles. **Corrected On-Site** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In dessert cooler on cook line. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Plastics bins on racks in dish wash area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth in front of steam tables. Operator placed cloth in sanitizer bucket. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In salad make table unit: TCS dressing at 56° 58°, ceviche sauce 56°, spinach 60°. In walk in cooler crab meat imperial at 48°. Corrective action: iced down all items in salad cooler. Operator discarded crab meat imperial.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Brown build up on groves of interior top of ice machine.
- Intermediate - Employee used handwash sink as a dump sink. Both bar area hand sinks used to dump ice. Instructed bar tenders to not dump ice in hand wash sinks. **Corrected On-Site**
- 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 make table ambient temp at 55° with the following items: TCS dressing at 56° 58°, ceviche sauce 56°, spinach 60. Corrective action: iced down all items in cooler. Operator called to schedule maintenance for unit. **Repeat Violation**
|
5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Box of chicken. Moved. **Corrected On-Site**
- Basic - Clean equipment stored on floor. Lid to reach in cooler, cook line. Cleaned and moved. **Corrected On-Site**
- Basic - Equipment in poor repair. Reach in cooler at entrance to cook line holding multiple product temperatures at 46-47°. Corrective action - iced down all product.
- Basic - In-use tongs stored on oven door handle. Moved. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk rice, storage area. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk flour rear storage area.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Fish 46°. Fish 46°, steak 47° all in reach in cooler at entrance to cook line by grill. Corrective action - iced down all product in unit.
- Intermediate - Employee used handwash sink as a dump sink. Behind bar.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing scrub pad, at cook line. Removed. **Corrected On-Site**
|
11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Bonefish Grill, 2400 S 3 St #302b, Jacksonville Beach, FL »