Bonefish Grill

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

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

Cookline – middle flip top – cut cabbage (57-58F); cut lettuce (45-46F); pumpkin ravioli (55F). Per operator items were placed in unit approximately 2 hours ago. No items portioned or prepped today. Observed lower doors not closing tightly. Operator moved items to walk in to quick chill. Warning

Basic – Time/temperature control for safety food thawed in an improper manner

Raw fish thawing in standing water in triple sink. Operator placed fish in container and continued to thaw under cold running water. Corrected On-Site Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Cookline – right flip top – raw fish stored over ready to eat whipped cream and sauce. Operator stored all items properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

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

Cookline – low boy – raw shrimp (55-64F); raw cod (61-63F). Per operator items were held in this unit overnight. No items prepped or portioned today. See stop sale. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Cookline – middle flip top – cut cabbage (57-58F); cut lettuce (45-46F); pumpkin ravioli (55F). Per operator items were placed in unit approximately 2 hours ago. No items portioned or prepped today. Observed lower doors not closing tightly. Operator moved items to walk in to quick chill. Corrective action taken. nBar – blue cheese olives (66F). Per operator item was placed out appropriately an hour ago. Operator moved to reach in to quick chill. Corrective action taken. nCookline – low boy – raw shrimp (55-64F); raw cod (61-63F). Per operator items were held in this unit overnight. No items prepped or portioned today. See stop sale. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Expo area – soup (105F – Hot Holding). Per operator holding for 2 hours. Operator voluntarily discarded. Warning

Intermediate – Handwash sink not accessible for employee use at all times

Cookline hand sink blocked by flip top lids. Operator removed. Corrected On-Site Warning

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Eco Lab sanitizer – operator switched to quat. Corrected On-Site Warning

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Expo butter. Provided Time as a Public Health Control form to operator and reviewed. Corrective Action Taken Warning