BONEFISH GRILL #7112

Personal cleanliness — Inspector Note: EHS observed food employees wearing jewelry while prepping food in the main kitchen. CA Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

PIC present, demonstrates knowledge, performs duties — Inspector Note: EHS observed key drop delivery agreement letter provided between the facility and the 2 delivery companies "Fresh Point" and "PFG". PIC unable to provide records maintained for temperatures of food products upon most recent delivery or receipt as stated in keydrop agreement. CA: PIC shall ensure written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required. PIC will provide verifiable records of temperatures upon receipt and/or delivery where applicable until September 27, 2026

Certified Food Protection Manager — Inspector Note: Observed CFSM certificate not posted in public view of facility CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. COS: cfsm provided and posted

Proper cold holding temperatures — Inspector Note: Observed TCS food items listed with asterisks cold holding above 41f in the main kitchen. (*see asterisks*) CA all TCS foods cold holding shall be maintained at 41f or below COS: food discarded

PIC present, demonstrates knowledge, performs duties — Inspector Note: EHS observed key drop delivery agreement letter provided between the facility and the 2 delivery companies "Fresh Point" and "PFG". Food service facility is not maintaining records as agreed to in key drop delivery agreements. No records maintained for temperatures of food products upon delivery or receipt. CA: PIC shall ensure written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required. PIC will provide verifiable records of temperatures upon receipt and/or delivery where applicable until February 28,2026

Hands clean and properly washed — Inspector Note: Observed employee with gloves on handling raw salmon on the grill and grab bag of spinach on the prep line and place it into the prep top cooler without removing gloves and properly washing hands. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. COS: PIC directed employee to remove gloves and wash hands.