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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 |
10/24/2022 |
| Risk Violations Count |
3 |
Inspection Time |
01.7 |
| Arrival Time |
13:26 |
Recommended for License |
YES |
| 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
Initial |
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 |
N/O |
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 |
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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 |
X |
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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 |
IN |
Toxic substances properly identified, stored & used |
X |
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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 |
IN |
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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X |
| 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 |
OUT |
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 |
10/24/2022 |
| Arrival Time |
13:26 |
| Recommended for License |
YES |
| 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
Initial |
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 |
| Pasta/Randell 2-door refrigerator |
42 ° F |
Scallop dip/Cook-line prep unit - top |
33 ° F |
Crabcake/Cook-line prep unit - bottom |
39 ° F |
| Salmon/True refrigerated drawer |
38 ° F |
Chicken (uncooked)/True refrigerated drawer/door unit |
38 ° F |
Mashed potatoes/Hot-Hold Unit |
159 ° F |
| Tuna/Fry prep unit |
48 ° F |
Diced tomatoes/Fry prep unit |
48 ° F |
Ice cream/Ice cream dip freezer |
-3 ° F |
| Poke vegetables/Salad prep unit - top |
38 ° F |
Chopped lettuce/Salad prep unit - bottom |
38 ° F |
Soup/Hot-holding crock |
162 ° 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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*14
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*Lexan storage containers, designated as clean, were found with labels still affixed after being cycled through the mechanical dishwasher.
Labels were removed and affected items sent back to unclean wares section or warewashing room. Corrected On-Site. New Violation.
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*20
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*Tuna, shrimp and diced tomatoes in the 'fry' cook-line prep unit were measured at 48°F. Staff measured temperature of all Time/Temperature Control for Safety (TCS) foods in unit during inspection.
Time/temperature control for safety (TCS) food must be cold held at or below 41ºF.
All affected products were relocated to the walk-in.
Prep unit must be placed out-of-servive until repaired and properly holding temperature at 41°F and below, or replaced.
Contact this Department for equipment approval. Corrected On-Site. New Violation.
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*26
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*Dichlorvos pest control device found hanging below equipment in bar area.
This product is not approved for use in a food area.
Product was discarded during inspection. Corrected On-Site. New Violation.
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36
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*1. Fruit flies observed in warewashing area and at bar.
2. Rodent droppings observed in utility closet.
Remove and discard droppings. Clean affected area.
3. Roach control gel package found in utility room.
All pesticides must be applied by a certified exterminator.
Glue boards/traps are required to monitor for pest activity.
Contact facility's exterminator with findings and for additional monitoring and/or treatment. Repeat Violation. To be Corrected By: 10/24/2022
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45
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1. Walk-in freezer door is accumulating ice, causing inability for door to be fully closed.
2. Bar cooler (far right, near first handwashing sink) does securely close.
3. Drain from handwashing sink is not properly aligned with the floor drain below and is emptying partially onto the floor.
Reposition to direct wastewater into floor drain. New Violation. To be Corrected By: 11/14/2022
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53
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1. Kitchen floors (particularly in cove areas of wall junction) are unclean with an accumulation of grease and residue.
2. Ceiling HVAC vent covers above the beverage dispenser contain an accumulation of dust.
3. Area used for storage of wood pieces, is not properly maintained. Wood and debris are present on the ground below the bottom of the shelving area.
Clean and maintain affected areas. New Violation. To be Corrected By: 11/07/2022
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General Remarks
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Facility approved for food license renewal.
A follow-up inspection may be conducted to check corrective actions taken on violations referenced in this report.
Regulatory fees may be assessed for non-compliance.
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