12 violations at Bonefish Grill in Exton; “Multiple sauces along the cook line held at 80 °F” an unsafe temperature, 9 violations

12 violations at Bonefish Grill in Exton; “Multiple sauces along the cook line held at 80 °F” an unsafe temperature, 9 violations

Exton, PA

Bonefish Grill

460 W Lincoln HWY
Exton, PA 19341
610-524-1010

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 8/31/2020. As a result of that inspection, and due to the severity of the specific violations Bonefish Grill was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 9 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • Observed multiple sauces along the cook line held at 80 °F, rather than 135°F or above as required. Ensure that staff are properly reheating food products to 165F before placing in hot holding units to ensure proper temperatures. Comply today and every day. (see note below)
  • Observed the Randell refrigeration unit with an ambient temperature of 56F. A carton of milk was stored in the unit and was discarded during time of inspection. Repair unit within 48 HOURS and ensure all cold holding units are maintaining 41F and below at all times. THE UNIT IS NOT APPROVED FOR COLD STORAGE PURPOSES UNTIL THE UNIT CAN HOLD PROPER TEMPERATURES. Several TCS foods held at greater than 41F in cook line prep top for unknown duration. Items discarded. Ice build up observed and is possibly a contributing factor to the improper holding temperatures on prep top. Repair/defrost prior to re-inspection.
  • Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration for Quat sanitizer. Purchase two kits (for sanitizing buckets and bar) within 24 HOURS
  • The quaternary ammonia concentration in the sanitizing solution of the three compartment sink was 100 ppm, rather than between 200-400 ppm as stated on the manufacturers use directions. Retrain staff on proper concentrations and ensure employees are checking concentrations every four hours at minimum. Comply today and every day.
  • The following were observed: 1. Build up of residue along exterior of soda machine. Clean within 24 HOURS and maintain cleanliness. 2. Accumulation of food and debris along flooring behind server station. Clean floor within 48 HOURS and maintain cleanliness.
  • The hand wash sink located across from the cook line does not have water at a temperature of at least 100°F, hot water was measured at 80F. Repair sink within 24 HOURS and ensure all hand sinks are between 90-100 at all times.
  • The following were observed: 1. Leak at the right faucet of the three compartment sink. Repair leak within 72 HOURS and maintain all equipment in good repair. 2. Leak at the hand sink next to the coffee station. Repair leak within 72 HOURS and maintain all equipment in good repair.
  • Trash receptacle / waste handling unit outside does not have a tight-fitting lid or cover, current lid is in disrepair. Repair lid within ONE WEEK.
  • CFM certificate has expired (John XXXX, Exp. 09/2017). Valid food safety certificate viewed on-site for John XXXX. A CFM application was emailed. Submit CCDH CFM certificate within 48 HOURS and post in public view once received.

*The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food. These violations are considered, "Food Borne Illness Risk Factor" violations.