Bonefish Grill, 269 Connor Drive, Charlottesville, VA 22911 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Bonefish Grill
Address: 269 Connor Drive, Charlottesville, VA 22911
Type: Full Service Restaurant
Phone: 434 975-3474
Total inspections: 6
Last inspection: 03/03/2016
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Inspection findings

Inspection date

Type
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Several temps were taken in walk-in cooler and temps range from 42-44 outside thermometer was reading 45
    Correction: Person In Charge PIC agreed to take internal food temps in 30 min if internal temp does not go down to 41 within an 1hr please call repair company. If any TCS food goes out of temp for longer than 4 hrs. Food must be discarded.
03/03/2016Routine
Facility observed to be in compliance with VA Food Regs.
Good managerial controls in place.
Dish machine effectively sanitizing
No violation noted during this evaluation.		02/25/2015Routine
No violation noted during this evaluation.01/27/2015Routine
All violations from previous inspection have been corrected.
No violation noted during this evaluation.		08/19/2013Follow-up
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Fish crabmix, sauces, cheese, sliced tomatoes and other TCS/potentially hazardous foods cold holding at improper temperatures in both large sandwich prep unit on grill line and in salad prep unit.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator agreed to use "time as control" by prepping small amounts of food for these units. Will check food temperatures when start at 4pm to ensure at 41oF or below, will then discard all items in both units that are potentially hazardous (TCS) foods at 8pm, then put out fresh product then discard those foods at end of serving period. Operator will email written plan of action with written food temperature log and schedule of repair/replacement of equipment.
08/01/2013Routine
Dishwasher operating at appropriate sanitizing rinse temperature - turned test tape.
Facility found to be generally clean and organized.
Manager took appropriate corrective actions.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between use. Observed wiping cloth bucket sanitizing solution with improper quaternary ammonium concentration (150ppm).
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: sandwich prep unit, various product 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: 2-door cookbox, sandwich prep unit, and walk-in cooler observed to be at slightly elevated temperatures.
    Correction: Repair the @EQUIPMENT@ 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. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: wire shelves in dishwashing area.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
06/13/2013Routine

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