BONEFISH GRILL

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam-at 11:pm ; cooked rice (118-140F - Reheating); mash potatoes (135-144F - Reheating) since 8:30 am. Employee discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam-at 11:pm ; cooked rice (118-140F - Reheating); mash potatoes (135-144F - Reheating) since 8:30 am. Employee discarded.

High Priority

Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves touched garbage trash can, then grabbed a clean plate to prepare customer order, using same gloves. After manager educated employee on proper hand wash procedures , employee discarded gloves, washed hands and put in new pair of gloves.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves touched garbage trash can, then grabbed a clean plate to prepare customer order, using same gloves. After manager educated employee on proper hand wash procedures , employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**

High Priority

Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam-at 11:pm ; cooked rice (118-140F - Reheating); mash potatoes (135-144F - Reheating) since 8:30 am. See stop sale

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam-at 11:pm ; cooked rice (118-140F - Reheating); mash potatoes (135-144F - Reheating) since 8:30 am. See stop sale

High Priority

Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile Entrance of cook line of cook line, grease and food spills.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile Entrance of cook line of cook line, grease and food spills.

Basic

No paper towels or mechanical hand drying device provided at handwash sink. Bar area -employee provided.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area -employee provided. **Corrected On-Site**

Intermediate

Working containers of food removed from original container not identified by common name. Cook line- Spray with cooking oil. Employee placed label

Basic - Working containers of food removed from original container not identified by common name. Cook line- Spray with cooking oil. Employee placed label **Corrected On-Site**

Basic

No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No hot water temperature device or thermo labels available on site.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No hot water temperature device or thermo labels available on site.

Intermediate