Restaurant Inspections: Bonefish Grill Inspected April 5

The Prince William Health District of the Virginia Department of Health inspected popular Gainesville seafood restaurant Bonefish Grill April 5.

Bonefish Grill Restaurant, located at 7611 Somerset Crossing Drive in Gainesville, received four critical violations and six noncritical violations during a routine inspection.

According to the Health District report, critical violations include:

Critical Repeat (Corrected During Inspection): Employees observed handling ready-to-eat (RTE) food with their bare hands.

Critical: Food packages are not in good condition - dented food cans.

Critical (Corrected During Inspection): The following equipment food-contact surfaces were observed soiled to sight and touch: dipper well & food scoops.

Critical Repeat: The dipper well water supply outlets are below the flood rim level.

Other non-critical violations included:

• Repeat: A sign or poster that notifies food employees to wash their hands is not provided at the bar handsink.
• Repeat: There was no temperature measuring device located in the bar 2-door & bar 3-door cooler.
• Repeat: The mop sink faucet lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
• Ceiling panels and vent grill missing in dry storage and employee restroom.
• Dead ceiling lamps in kitchen and dishwashing areas.
• Grease cups missing in exhaust hoods.

Click here to search for detailed information about this restaurant.

“Restaurant inspections are normally scheduled for one to four inspections per year, depending on the complexity of the menu, how much food is made from raw products, and how much is made in advance rather than cooked-to-order,” the agency states on their website.

When inspectors observe violations during a routine inspection, they are detailed in a report and classified as either critical (posing a direct or immediate threat to consumers) or non-critical (a failure of cleaning or maintenance), they said.

These inspections are considered by the Health District as a snapshot of a specific day of operation.

According to the agency, “Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations.”