Establishment with an adequate metal food stem thermometer & quaternary test kit. The sanitizing set-ups were adequate. The dish machine reached an adequate hot sanitizing temperature. Adequate employee health policy in place. Health permit posted & visible.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
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02/24/2016 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. The sanitizer set-ups were adequate. The dish machine reached an adequate hot sanitizing temperature. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Hands - When to Wash*
Observation: The dish washer was observed loading dirty items into the dish machine then unloading clean, sanitized items without adequate hand-washing.
Correction: Instruct all dish washers to wash hands between handling soiled items & clean, sanitized items.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several fish filets and beef items were observed cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The "fish & meat box" was observed holding between 56-58 degree Fahrenheit.
Correction: Repair or replace the unit so that a product temperature of 41 degree or below can be maintained at all times.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The hand-washing facility located at the dish machine area is blocked, preventing access by employees for easy hand-washing.
Correction: Access to the hand-washing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
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09/24/2015 | Routine | |
NOTES:
* Parasite destruction is NOT need for ceviche (swordfish, shrimp, & sea-bass) provided it is offered fully cooked to a minimum of 145 internal food temperature.
* Corporate SOP letter submitted indicating ceviche minimum cook temperature of 145 degrees internal food temperature.
* Consumer Advisory shall be removed from ceviche on all menus, special boards, and signs.
No violation noted during this evaluation. | 10/16/2014 | Follow-up | |
NOTES:
* Please email or fax the parasite destruction letter to (804)717-6106 or Brian.Flaherty@vdh.virginia.gov within the next 10 days.
* All critical violations shall be corrected within 10 days and no later than the time of the next inspection.
* A follow-up inspection will take place on or around 9-26-14.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
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.
- Critical: Parasite Destruction*
Observation: Seabass, Swordfish, and Shrimp being offered undercooked as ceviche without documentation of adequate parasite destruction.
Correction: If fish are frozen by a supplier, a written agreement or statement must be obtained from the supplier indicating how the fish were adequately destroyed of parasites.
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09/15/2014 | Routine | |
Addl Temp: tomato relish (cooling)-65F, hamburger meat-41F, chowder-166F,
The operator provided metal probe thermometers, quat test strips and an Employee Health policy during today's inspection.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air) temperature measuring device (degrees F) located in the walk-n freezer is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the dessert maketable unit
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the Traulsen dessery cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at cookline was observed being used by the wait staff to rinse foods (lemons).
Correction: The handwash facility identified above is to be used for washing hands only
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05/15/2014 | Routine | |
The operator provided a metal probe thermometer, quat test strips, and an Employee Health policy during today's inspection.
Information concerning parasite destruction for the seafood products received was available at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Steak in the cookline/grill True reach-in cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (bar handsinks)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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12/13/2013 | Routine | |
All of the violations cited 7/29/13 heen been corrected at this time.
No violation noted during this evaluation. | 08/09/2013 | Follow-up | |
The person-in-charge provided a metal probe thermometer and quaternary ammonium test strips during today's inspection.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of live mussels tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Records - Creation and Retention
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 (Sashimi Ahi Tuna).
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.
- 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 ( Salmon offered for sale cooked to order).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cuts of sirloin in the cookline True grill reach-in cooler was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the fry refrigerated maketable unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Cutting Surfaces
Observation: The cutting board in the rear prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice machine interior chute has accumulations of grime and mold-like debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (warewashing area).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Employee Accommodations, Designated Areas
Observation: Locker or other suitable facilities are not located to protect large plastic pans used for storage of raw seafood products from contamination
Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
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07/29/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Portioned and wrapped raw steak cold holding at improper temperatures in the grill True reach-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (salad and dessert prep station handwash sink).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/01/2013 | Routine | |
Critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Do not store any PHFs items in the low reach-in cooler until it is repaired or replaced.
The follow-up inspection will occur on/about January 2, 2012.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All potentially hazardous food items in the corner prep table cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Low reach-in cooler(with drawers) was observed in a condition that prevents necessary maintenance. Found at 44 F .
Correction: Repair the reach-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: Missing hose underneath the ice bean in the bar area. Water is dripping on the floor.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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12/14/2012 | Routine | |
*** Training inspection conducted with district standardization officer and manager ***
No violation noted during this evaluation. | 02/06/2012 | Routine | |
Cutting board near the grill area got to the point where it needs to be replaced or resurfaced.
Facility is clean and well maintained.
Briefly discussed bare hands contact with ready-to-eat foods with employee.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employee observed cutting tomatoes with his bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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12/03/2010 | Routine | |
Restaurant representatives - add corrected or new information about Bonefish Grill #0751, 6081 Harbour Park Drive, Midlothian, VA 23112 »