FUNNY BONE
9101 INTERNATIONAL DR STE 2310
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 10/25/2024
High Priority
1
Intermediate
2
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair./dry storage room.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./AC vent soiled throughout the kitchen.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 36-62-4:Basic - Light not functioning./three light bulbs out, cook line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./bar hand sink/ Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./stove soiled.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./two flour containers.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./bar 3 compartment sink, rechecked 50ppm/ Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./slicer. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./knife inside end of cook line hand sink.
Food safety inspection conducted on 10/25/2024 revealed 12 total violations (1 high priority, 2 intermediate, 9 basic).
Inspection on 5/17/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed./copy of license not available.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting/pans on cleaned dish rack. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./bar hand sink.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine soiled. Wall behind cook line soiled.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect near dish washing area.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./grilled chicken hot holding at 128F, less than 4 hours/reheated to 165F or above before serving.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener, slicer, chopper all soiled with food debris. Repeat Violation
Food safety inspection conducted on 5/17/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 11/3/2023
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 08B-38-4:Basic - Food stored on floor./oil carton/ Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board./at the bar and expo area/ Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris./expo station microwave.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up./wait station.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, wait station.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine 0ppm, rechecked 50ppm/ Corrected On-Site Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored./soap stored on food storage shelve, cook line/ Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Slicer. Onion cutter. Repeat Violation
Food safety inspection conducted on 11/3/2023 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).