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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 |
4 |
Date of Inspection |
10/25/2024 |
| Risk Violations Count |
3 |
Inspection Time |
01.6 |
| Arrival Time |
11:19 |
Recommended for License |
YES |
| Travel Time |
00.1 |
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 |
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 |
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 |
X |
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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 |
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 |
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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 |
IN |
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 |
X |
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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 |
10/25/2024 |
| Arrival Time |
11:19 |
| 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 |
Shrimp/Randell 2-door refrigerator |
39 ° F |
Imperial crab/Cook-line prep unit |
27 ° F |
| Lobster tail/Cook-line prep unit - bottom |
41 ° F |
Mashed potatoes/Hot-Hold Unit |
136 ° F |
Chicken (uncooked)/Cook-line refrigerator |
39 ° F |
| Fish/Cook-line refrigerator |
39 ° F |
Tilapia/Refrigerated drawers |
36 ° F |
Cut lettuce/Salad prep unit |
41 ° F |
| Between-use utensil storage water/Heated utensil well |
159 ° F |
Soup/Hot holding crock |
124 ° F |
Swordfish/Walk-In Cooler |
40 ° 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 pans were found cycled through the mechanical warewashing machine with labels still affixed. Once pans are stacked/nested, labels then touch the food-contact surface of the adjacent container.
All labels and label adhesive must be removed from unclean wares prior to warewashing.
CFSM removed affected labels and moved affected wares to be re-washed, during inspection. Corrected On-Site. New Violation.
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*17
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*Soup in a hot-holding crock was measured at 124°F.
Potentially hazardous food that is cooked, cooled and reheated for hot holding must be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds.
Reheating for hot holding must be done rapidly and the time the food is between cold-holding temperature and 165°F may not exceed 2 hours.
Soup was reheated during inspection and subsequently re-measured at 166°F. Corrected On-Site. New Violation.
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*26
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*DDBSA/Lactic Acid sanitizing solution at the bar area 3-compartment sink was measured at 1130/3010. Solution concentration is above range. Service to be called for wall-mounted sanitizer dispenser. New Violation. To be Corrected By: 10/25/2024
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48
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*No hot water supply is available at the handwashing sink located in the front of the mechanical dishwashing machine room.
Shut-off valve was adjusted during inspection. Ample hot water now available. Corrected On-Site. New Violation.
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General Remarks
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Facility approved for food license renewal.
Mechanical dishwashing machine conveyor requires second tray to be inserted (or first tray pushed well into initial machine compartment) in order to properly cycle first wares tray.
Contact vendor for assessment and repair if required.
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