BONEFISH GRILL

Violations (7)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed for chimmychurri (56F - Cold Holding). As per operator less than 1 hour. Operator placed onto ice bath to cool. **Corrective Action Taken**

  High Priority

• 40-06-5Corrected on site

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellphone stored on top of drink syrup boxes. Operator removed. **Corrected On-Site**

  Basic

• 36-22-4

  Floor area(s) covered with standing water.

  Basic - Floor area(s) covered with standing water. Observed throughout kitchen area.

  Basic

• 08B-49-4Corrected on site

  Employee personal food not properly identified and segregated from food to be served to the public.

  Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed drink stored on shelf next to cooking oils. Operator removed. **Corrected On-Site**

  Basic

• 29-49-6

  Standing water in bottom of reach-in-cooler.

  Basic - Standing water in bottom of reach-in-cooler. Observed at cook line reach in cooler.

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at rear kitchen prep sink area and at dish washing area soiled with dust and food splashes.

  Basic

• 21-04-4

  In-use wet wiping cloth/towel used under cutting board.

  Basic - In-use wet wiping cloth/towel used under cutting board. Observed at bar cutting board.

  Basic