Bonefish Mac's Sports Grille

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout restaurant multiple ceiling tiles and air vents soiled with accumulated food debris, grease, dust, or mold-like substance, discussed with operator to clean and sanitize areas.

Basic - Floor tiles missing and/or in disrepair. In kitchen in front of deep fryers multiple floor tiles broken and in disrepair, discussed with operator to repair or replace.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled raw chicken tenders placing them in fryer basket, employee changed gloves then handled soiled fryer basket handle to remove product from fryer and handled clean and sanitized bowl, discussed with operator employee washed hands. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cut lettuce (50F - Cold Holding); shredded (49F - Cold Holding) per operator unit not working and product held on ice, discussed with operator who moved product in cooler to time is a public health control until unit is fixed, provided operator with time is a public health control form, operator filled out form and time marked products. **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked chicken wings (49F - Cooling) at 11:40 since 11:00 to 49F at 12:15, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who moved product to speed rack to allow adequate air flow cooling. **Corrective Action Taken**