- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Curtains into cooler
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cooks line.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Cooks line **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk. Operator discarded. **Corrected On-Site**
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10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Cooks line
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair. Center cooler right door cooks line
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Dish washer **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. SeveralPlastic containers in clean dish storage area.
- Basic - Old food stuck to clean dishware/utensils. **Repeat Violation**
- Basic - Old labels on containers in clean dish area **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. fish in walk in cooler prepped and placed back in walk in cooler at room temperature with lid on top of container. Re-educated on proper cooling techniques. **Corrected On-Site**
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7/26/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) old lables on containers **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Green board in prep area
- Basic - Employee personal items stored with spray bottles by cook line **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dish area and storage area
- Basic - Wiping cloth/towel used under cutting board. On cooks line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. raw beef 46°, raw pork 46° burgers 45°, raw steak 46°. In working cooler after shaping for about 1 hour. Operator took corrective steps to bring temperature down to 41°.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Pasta on prep table
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7/17/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cups used in seasonongs **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. 2 bottled employee beverages in 2 door working cooler next to grills **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked dishes in dish room and on rack in dry storage. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar area. Corrected on site
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Food was labled with wrong date. Dated for 7/4/13 **Corrected On-Site**
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7/3/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cambros in dish area. Re-educated about importance of air drying **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Bar **Corrected On-Site**
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6/17/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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