Abbreviations: WIC - walk in cooler
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths stored in various areas throughout the kitchen. All cloths were placed in sanitizer bucket during the inspection.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The dish machine, the prep sink and the 3-compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following have accumulations of grime and debris: 1-the upsplash of the soda machine, 2-and the stand mixer base.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean saute pans were observed stored with the food-contact surface facing upward on the clean pot rack.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls throughout the kitchen were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/29/2016 | Routine | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 08/21/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The dish room hand sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-the cutting board along the fryer prep unit, 2-several plastic inserts found on the clean pot rack near the dish machine. All items were taken to dish machine to be cleaned..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled. Microwave was cleaned during inspection.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Several plastic inserts were found stacked while wet after cleaning and chemical sanitization. Items were taken to dish machine to be cleaned.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates near the coffee station were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Coffee filters at the coffee station were observed unprotected from contamination. Filters were covered during inspection.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall near the frying station prep unit was noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/23/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The food-contact surface of the cutting board on the cook's line were observed soiled and stained to sight and touch. Cutting board was taken to dish machine to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing. Observed a cutting board covering the hand sink at the bar. Cutting board was removed during inspection
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cutting board preventing its use.
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10/29/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food-contact surfaces of the cutting boards at the salad station and the cook's line were observed soiled to sight and touch. Cutting boards were taken to the dish machine to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing. Observed a cutting board covering the handsink at the bar. Cutting board was removed.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cutting board preventing its use.
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07/28/2014 | Risk Factor | |
| No violation noted during this evaluation. | 07/25/2014 | Other | |
Plan review. Plan left for EHS sr. EP for review.
No violation noted during this evaluation. | 07/21/2014 | Other | |
Abbreviations: WIC - walk in cooler
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed single service cups being used as scoops of the bulk bin items. Person in charge had single service cups removed from the bins and replaced with scoops with handles.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the bulk storage bins and lids have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Several plastic line insert pans were found stacked while wet after cleaning and chemical sanitization on the clean pan storage shelves. Items were removed to the dish room to be washed, rinsed and sanitized.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: The handwashing sink in the server's area is unclean. Sink was cleaned during inspection.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided. Observed two cell phones stored on food prep counters. Person in charge had phones removed from food prep areas.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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02/27/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Records - Creation and Retention (repeated violation)
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-the cutting boards throughout the kitchen, 2-the bread holding drawer (CORRECTED).
Correction: Clean and sanitize these surfaces for food contact.
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11/15/2013 | Risk Factor | |
Discussed the following with the Person in Charge:
1. Details of complaint.
2. PIC stated facility is in the process of obtaining approval to refinish floors in the bar area to render them smooth and easily cleanable.
Minimal food prep observed during today's inspection due to time of inspection. Ensure employees are using gloves and washing their hands when working with the food items.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw ground beef stored on shelves above raw crab meat in the walk in cooler.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surface of the interior of the ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving under the grill and under the microwaves, and the interior of the cabinets near the coffee bar area all have an accumulation of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Several lexan pans were found stacked while wet after cleaning and sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the second compartment of the three compartment sink in the bar is slow to drain. Observed food debris and standing water in this compartment of the three compartment sink.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floors, Walls, and Ceilings - Cleanability
Observation: Floor or floor covering in the bar area is no longer smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Physical Facilities in Good Repair
Observation: Observed light bulb burned out in the front expo area resulting in poor lighting in the front of the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Physical facilities including, but not limited to, the drain lines under the three compartment sink in the bar, the floor drain in the bar, the floor drain under the hand sink on the left side of the cook line, and the floors between the beer coolers in the bar, are noted in need of a detailed cleaning. The Person in Charge stated that floors and walls are scheduled for weekly cleanings on Monday nights at close.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Bonefish Grill #0702, 1779 Carl D. Silver Parkway, Fredericksburg, VA 22401 »