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Food Facility Inspection Report |
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Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
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Total Violations |
6 |
Date of Inspection |
04/11/2022 |
| Risk Violations Count |
3 |
Inspection Time |
02.1 |
| Arrival Time |
12:16 |
Recommended for License |
N/A |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
BONEFISH GRILL #0306 |
Address
500 OXFORD VALLEY RD STE 3
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City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 702-1312 |
Facility ID #
13F075 |
Owner
BONEFISH GRILL, L.L.C. |
Purpose of Inspection
Reinspection |
License Type
Permanent |
Risk Category
4 |
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
IN |
Certification by accredited program, compliance with Code, or correct responses |
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| Employee Health |
| 2 |
IN |
Management awareness; policy present |
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| 3 |
IN |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
IN |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
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| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
IN |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
IN |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
X |
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| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
X |
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| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
IN |
Proper cooking time & temperature |
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| 17 |
IN |
Proper reheating procedures for hot holding |
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| 18 |
IN |
Proper cooling time & temperature |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
IN |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
IN |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
IN |
Food additives: approved & properly used |
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| 26 |
OUT |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
IN |
Compliance with variance, specialized process, & HACCP plan |
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Risk factors are improper practices or procedures identified as the most
prevalent contributing factors of foodborne illness or injury. Public Health
Interventions are control measures to prevent foodborne illness or injury. * - Critical Item Requiring Immediate Action
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
IN |
Pasteurized eggs used where required |
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| 29 |
IN |
Water & ice from approved source |
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| 30 |
IN |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
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| 32 |
IN |
Plant food properly cooked for hot holding |
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| 33 |
IN |
Approved thawing methods used |
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| 34 |
OUT |
Thermometer provided & accurate |
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| 35 |
IN |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
IN |
Contamination prevented during food preparation, storage & display |
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| 38 |
IN |
Personal cleanliness |
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| 39 |
IN |
Wiping cloths: properly used & stored |
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| 40 |
IN |
Washing fruit & vegetables |
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| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
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| 42 |
IN |
Utensils, equipment & linens: properly stored, dried & handled |
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| 43 |
IN |
Single-use & single-service articles: properly stored & used |
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| 44 |
IN |
Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
IN |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
IN |
Non-food contact surfaces clean |
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| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
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| 49 |
IN |
Plumbing installed; proper backflow devices |
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| 50 |
IN |
Sewage & waste water properly disposed |
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| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
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| 53 |
OUT |
Physical facilities installed, maintained, & clean |
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| 54 |
IN |
Adequate ventilation & lighting; designated areas used |
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Food Facility Inspection Report |
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Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
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Date of Inspection |
04/11/2022 |
| Arrival Time |
12:16 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Bonefish Grill #0306 |
Address
500 OXFORD VALLEY RD STE 3
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City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 702-1312 |
Facility ID #
13F075 |
Owner
Bonefish Grill, L.L.C. |
Purpose of Inspection
Reinspection |
License Type
Permanent |
Risk Category
4 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Creamed Spinach/Randell 2-door refrigerator |
39 ° F |
Vegetable mix/Prep unit |
32 ° F |
Mahi-Mahi/Cook-line refrigerated drawers |
35 ° F |
| Mashed Potatoes/Cook-line hot hold |
150 ° F |
Breaded Shrimp/Prep unit (left) |
41 ° F |
Cod/Refrigerated drawers |
37 ° F |
| Ambient/Walk-In Cooler |
39 ° F |
Chicken (uncooked)/Walk-In Cooler |
39 ° F |
Atlantic Char/Walk-In Cooler |
37 ° F |
| Shredded Romaine lettuce/Walk-In Cooler |
41 ° F |
Ambient/Walk-in freezer |
0 ° F |
Soup/Hot hold crock |
160 ° F |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
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*13
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*Propane torch/canister found on cutting board of prep unit.
Affected item was relocated during inspection.
Clean and sanitize cutting board. Corrected On-Site. New Violation.
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*14
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*Mechanical dishwasher not properly cleaning and sanitizing wares. Items washed contain food debris residue.
Unit was drained, disassembled and interior parts cleaned.
Subsequent cycles performed as required. Corrected On-Site. New Violation.
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*26
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*Ecolab Sink & Surface Sanitizer (DDBSA/Lactic Acid) in a Sanitizing solution container, was measured above range (272-700 ppm)for DDBSA concentration. Level measured was >848 ppm.
Facility must use Quat-based sanitizer dispenser at the bar sink to fill sanitizer buckets until DDBSA/Lactic Acid dispenser is serviced and providing sanitizer with proper concentration.
Forward Ecolab service report to this Department. New Violation.
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34
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Several cold storage/hot storage units do not have a thermometer in them.
In a mechanically refrigerated or hot food storage unit, the thermometer shall be located in the warmest part of a refrigerated unit and in the coolest part of a hot food storage unit. New Violation. To be Corrected By: 04/11/2022
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36
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*1. Fruit flies observed in the warewashing area.
Contact facility's exterminator with findings and for additional monitoring and/or treatment.
2. No glue bait boxes are available to monitor for pests as required. These must be used to properly gauge if issues are present in facility. New Violation. To be Corrected By: 04/11/2022
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53
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1. Floors below cookline equipment and below beverage dispenser area, are unclean with grime, grease and/or food debris.
2. Floor drains are unclean. Food debris and other items are present in strainers.
3. Ceiling HVAC vent covers and adjacent tiles throughout kitchen/prep/warewashing area contain an accumulation of dust.
Clean and maintain affected areas. New Violation. To be Corrected By: 04/25/2022
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General Remarks
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A follow-up inspection may be conducted to assess corrective actions taken pertaining to violations referenced in this report.
Regulatory fees may be assessed for non-compliance.
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