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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 |
7 |
Date of Inspection |
04/24/2024 |
| Risk Violations Count |
3 |
Inspection Time |
02.1 |
| Arrival Time |
00:00 |
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 |
OUT |
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 |
N/A |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
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| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
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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 |
X |
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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 |
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| Conformance with Approved Procedure |
| 27 |
N/A |
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 |
X |
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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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| 37 |
IN |
Contamination prevented during food preparation, storage & display |
X |
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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 |
OUT |
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 |
IN |
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 |
04/24/2024 |
| Arrival Time |
00:00 |
| 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 |
| Diced tomatoes/Prep station - top |
32 ° F |
Steak/Prep station - drawers |
40 ° F |
Shrimp/Prep station - bottom |
41 ° F |
| Mashed potatoes/Hot-Hold Unit |
192 ° F |
Tuna/Cook-line prep unit |
40 ° F |
Cod/Cook-line refrigerated drawers |
35 ° F |
| Chicken (uncooked)/Cook-line refrigerated unit |
36 ° F |
Salmon/Cook-line refrigerated unit |
40 ° F |
Ambient/Walk-In Cooler |
36 ° F |
| Salmon/Walk-In Cooler |
34 ° F |
Steak (beef)/Walk-In Cooler |
37 ° F |
Ambient/Keg cooler @ bar |
49 ° 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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*8
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*1. Handwashing sink at the front of the cook-line is out-of-use, awaiting a drain line replacement.
CFSM showed work order placed for repair.
2. No soap is available at the hand wash sink in the server area.
Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder or bar soap, individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device.
Replacement soap dispenser arrived and was installed during inspection. Corrected on-site. New Violation. To be Corrected By: 04/24/2024
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*14
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*Quaternary ammonium compounds sanitizer dispenser at the bar area 3-compartment sink is not providing sanitizer at proper volume/concentration. Sanitizing solution was measured between 0 and 150 ppm.
Bar staff was instructed to reduce the water used into this sink to provide a proper sanitizing solution concentration (or to fill sink using DDBSA/Lactic acid sanitizing solution available in the kitchen. New Violation. To be Corrected By: 04/24/2024
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*22
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*Pre-portioned bags of shrimp on the cookline prep area are not labeled to indicate a time by which they are to be sold, or discarded.
If time, rather than temperature, is used as the public health control the food must be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
Restaurant opened at 11 am. Affected product to be used or discarded by 3 pm. Corrected On-Site. New Violation.
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33
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Several reduced-oxygen, individually-packaged salmon filets were found being thawed under refrigeration, sealed.
Handling instructions note to keep frozen and open packaging prior to thawing under refrigeration. Introducing oxygen to product prior to thawing under refrigeration eliminates conditions (temperatures above 38ºF and without oxygen) conducive to the growth of Clostridium botulinum type E.
Affected product was measured at 34 ºF. Packages were opened during inspection to eliminate reduced-oxygen conditions, and allow for proper thawing. Corrected On-Site. New Violation.
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36
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*Fruit flies are present on the walls above the blender area of the bar.
Contact facility’s exterminator with findings and for additional monitoring and/or treatment.
Standing water is present in the bar floor drain. Ensure that all drains are clean and clear of any food debris/standing water/obstructions to reduce conditions conducive to pest activity. New Violation. To be Corrected By: 04/24/2024
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37
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Employee beverage can found in cook-line refrigerated drawer mixed with pre-portioned bags of vegetables.
Affected item was removed during inspection. Corrected On-Site. New Violation.
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46
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Conveyor on the mechanical dishwashing machine is not properly operating. Secondary tray(s) must be inserted into unit in order for initial try to be cycled through dishwasher. Tray must be subsequently manually removed from exit opening of unit. New Violation. To be Corrected By: 05/08/2024
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General Remarks
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Ambient temperature in the bar area keg cooler was measured at 49°F. No time/temperature control for safety (TCS) products are permitted to be stored in this unit until temperature within is maintained at 41 °F and below.
Household microwave is present above the ice cream dip well. Replace with approved, commercial equipment.
Ensure that all labels are removed from unclean wares before being cycled through the mechanical dishwashing machine.
A follow-up inspection may be conducted to verify corrective actions taken in response to violations listed in this report. Regulatory fee(s) may be assessed for non-compliance.
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