- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the insides of the microwaves, the outsides of the fryers, the floor in the walk-in freezer, and the gaskets of several units in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the mop sink in need of a backflow device between the hose and the faucet.
Correction: Put a "double check valve" backflow device on the mop sink.
- Plumbing System Maintained in Good Repair
Observation: Observed the faucet on the 3 compartment sink had a leak.
Correction: Have the leak repaired.
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01/27/2016 | Routine | |
Make sure food is stored off of the floor. Walk-in cooler and freezer floors are in need of cleaning. Hood filters are in need of cleaning. Several refrigerators need new gaskets and are in need of cleaning. Repair broken equipment. Some cutting boards are heavily scored/discolored and need replacing.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed foods on the line and in the 2 door refrigerator by the grills with food over 41 degrees.
Correction: Keep lid on the line and have refrigerator repaired to maintain food below 41 degrees. Move food from refrigerator to walk-in cooler.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed several dishes soiled and still have date mark labels on them. Observed mold build-up in the ice machine.
Correction: Go through and clean dishes and remove date mark labels thoroughly. Empty out the ice machine and clean/sanitize the inside.
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07/20/2015 | Risk Factor | |
Permit Issued
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed sauce at 120 degrees.
Correction: Reheat sauce for hot holding.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed mixed vegetables and sliced tomatoes greater than 41 degrees from the prep line.
Correction: Food was moved into the unit after lunch. Cool down to below 41 degrees. Monitor temperatures of food on the line to make sure they stay below 41 degrees.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed several units with torn gaskets/seals.
Correction: Have gaskets/seals replaced on refrigeration units.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed cutting boards that were heavily scored or discolored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Several dishes were observed soiled with date mark labels.
Correction: Make sure date mark labels are removed completely before putting clean dishes away.
- Physical Facilities in Good Repair
Observation: Observed grout missing or low in several places throughout the kitchen and some tiles that were broken.
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: Walls in the kitchen are soiled and in need of cleaning.
Correction: Clean wall throughout kitchen to remove build-up of residue.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Observed build-up of dust on air vents and adjacent ceiling tiles/lights. Hood Filters observed soiled and in need of cleaning.
Correction: Clean surfaces periodically to prevent contamination of food.
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01/26/2015 | Routine | |
Mussels Cape Cod Shellfish MA 3257SS. Unclear about the cooking temperatures of the fish and the parasite destruction. Their cook temperature is listed at 135-145°F. Regulations require a cook temperature of 145°F unless listed as cook to order and then they must have another type of parasite destruction. Not all fish are listed as cook to order and some of the fish are listed in their specs as fresh never frozen and are not farm raised. Need so clarification
No violation noted during this evaluation. | 08/06/2014 | Risk Factor | |
Mussels Cape Cod Shellfish MA3257SS Processed 4/1/14
No violation noted during this evaluation. | 04/15/2014 | Risk Factor | |
Permit Issued.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed several gaskets torn.
Correction: Replace.
- Equipment - Cutting Surfaces
Observation: Observed the cutting boards on the cook line badly scored.
Correction: Replace.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed a black greasy residual in the 5 gallon containers.
Correction: Cleaned.
- Non-Food Contact Surfaces
Observation: Observed food build up on the meat cage.
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed a build-up of a residue inside the nozzle of the iced tea dispenser.
Correction: Cleaned
- Physical Facilities in Good Repair
Observation: Observed low grout in several areas of the floor.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed food on the floor under the dry storage racks.
Correction: Clean.
- Personal Care Items - Storage (corrected on site)
Observation: Observed a cell phone on the cutting board next to lettuce that was being cut for salads.
Correction: Removed. Personal items must be store away from food.
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01/16/2014 | Routine | |
Note: Servers were also observed bare handling the fruit .
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Dates were not being consistently recorded on the mussel tags.
Correction: Record the date that the last mussel was served.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Bar tender was putting fruit on a skewer with bare hands contact on the fruit.
Correction: No bare hand contact on ready to eat foods. Use gloves or another method that doesn't allow for bare hand contact.
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10/15/2013 | Risk Factor | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Dates were not consistently being recorded on the mussel tags.
Correction: Date tags once the last mussel is used in the bag.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods such as creme sauce, crab cakes and creme brulee' were found at temperatures between 47-60 degrees.
Correction: Items <50 degrees were iced down, creme brulee was discarded.
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06/13/2013 | Risk Factor | |
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Dates were not recorded on shellstock tags as to the date the last shellstock was used in the bag.
Correction: Date label.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed pink mold in ice machine.
Correction: Clean.
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02/25/2013 | Risk Factor | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Gaskets torn.
Correction: On order.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Pink mold in ice machine.
Correction: Cleaning will be done in January.
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12/19/2012 | Follow-up | |
Restaurant representatives - add corrected or new information about Bonefish Grill #0756, 11251 West Broad Street, Glen Allen, VA 23060 »