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Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.
Restaurant: Fly'n Fishbone
Address: 3001 Silina Drive, Virginia Beach, Virginia
Phone: (757) 431-0777
Total inspections: 6
Last inspection: Sep 18, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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- 3020 - Soap was not provided at the hand washing lavatory in the kitchen
- 3220 - Mops not hung up to air dry.
- 3180 - Floor in the kitchen noted in need of cleaning.
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September 18, 2009 | Routine | 0 | 3 | Details / Comments |
- 1320 - There was no temperature measuring device located in the reach in refrigerators.
- 1800 - The nonfood contact surface of the filters in hood system and the lid on ice machine has accumulations of grime and debris.
- 2930 - Corrected During Inspection Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
- 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
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June 04, 2009 | Routine | 1 | 3 | Details / Comments |
- 0470 - Corrected During Inspection Critical Repeat Raw eggs are stored over ready-to-eat (RTE) food in the refrigeration unit.
- 1750 - Manufacturer containers were observed reused for the storage of food.
- 2020 B - Unwrapped knives, forks, or spoons were not stored with the handles up.
- 2310 B - The handwash station at the bar area is being used as a dump station.
- 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
- 3200 - Vent filters in the hood system are not being maintained in a clean condition.
- 3330 - Corrected During Inspection Critical Working containers of toxic cleaners are not properly labeled.
- 3340 - Critical Containers of toxic products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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January 23, 2009 | Routine | 3 | 5 | Details / Comments |
- 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
- 0470 - Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
- 0820 A 2 - Critical Potentially hazardous foods cold holding at improper temperatures
- 1570 - Display refrigerator observed in a state of disrepair and unable to hold potentially hazardous foods at 41 or below.
- 1790 - The cavity of the microwave oven is observed soiled.
- 2860 - Ceiling tiles missing in the kitchen area.
- 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
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August 21, 2008 | Routine | 2 | 4 | Details / Comments |
- 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (bar)
- 0550 - Corrected During Inspection In-use utensils improperly stored between use.
- 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
- 0810 - Repeat The methods used for cooling were not adequate.
- 0820 A 1 - Corrected During Inspection Critical Repeat Black eyed peas, cooked rice hot holding at improper temperatures.
- 1150 - The nonfood contact surface of the shelf liners in bar area is not designed or constructed to be easily cleanable.
- 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
- 1720 - Corrected During Inspection A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
- 2000 - Repeat Single service ocntainers were found stored on the floor behind buffet service.
- 2000 - Corrected During Inspection Repeat Clean utensils were observed stored with the food-contact surface facing upward.
- 3020 - Soap was not provided at the hand washing lavatory in the cook/prep area in kitchen.
- 3030 - No disposable towels were provided at the hand washing lavatory in the cook/prep area in kitchen.
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April 16, 2008 | Routine | 2 | 9 | Details / Comments |
- 0470 - Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
- 0570 - Wiping cloths improperly stored between use.
- 0800 - Critical Macaroni/cheese noted not being adequately cooled to prevent the growth of harmful bacteria.
- 0810 - The methods used for cooling were not adequate.
- 0810 - Food containers for cooling food are arranged so as not allow for maximum heat transfer.
- 0820 A 1 - Corrected During Inspection Critical Coked cabbage hot holding at improper temperatures.
- 1060 - The nonfood contact surface of the towels used on shelving/shelving liners behind bar is not corrosion resistant, nonabsorbent, and/or smooth.
- 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
- 1320 - There was no temperature measuring device located in two display refrigerators
- 1570 - Hot holding cabinet unit was observed in a state of disrepair and damaged.
- 2000 - Sngle service items were found stored on floor behind serving line in front fo restaurant
- 2020 - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored in dish area with the handles up.
- 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
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March 20, 2008 | Routine | 3 | 9 | Details / Comments |
September 18, 2009 (Routine)
Violations: - 3020 - Soap was not provided at the hand washing lavatory in the kitchen
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- 3180 - Floor in the kitchen noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Violations discussed during inspection.
June 04, 2009 (Routine)
Violations: - 1320 - There was no temperature measuring device located in the reach in refrigerators.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 1800 - The nonfood contact surface of the filters in hood system and the lid on ice machine has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 2930 - Corrected During Inspection Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
Label spray bottles with contents or discard.
Comments:
Permit issued. Violations discussed for correction.
January 23, 2009 (Routine)
Violations: - 0470 - Corrected During Inspection Critical Repeat Raw eggs are stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 1750 - Manufacturer containers were observed reused for the storage of food.
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- 2020 B - Unwrapped knives, forks, or spoons were not stored with the handles up.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
- 2310 B - The handwash station at the bar area is being used as a dump station.
The handwash facility identified above is to be used for washing hands only
- 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
- 3330 - Corrected During Inspection Critical Working containers of toxic cleaners are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- 3340 - Critical Containers of toxic products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic products must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Violations discussed and corrected during the inspection. The kitchen is maintained in a very clean and sanitary manner.
August 21, 2008 (Routine)
Violations: - 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- 0470 - Critical Repeat Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 0820 A 2 - Critical Potentially hazardous foods cold holding at improper temperatures
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
- 1570 - Display refrigerator observed in a state of disrepair and unable to hold potentially hazardous foods at 41 or below.
Repair thedisplay refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. Do not store potantially hazardous foods in thsi refrigerator unless it is able to maintain a temperature of 41 or below.
- 1790 - The cavity of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- 2860 - Ceiling tiles missing in the kitchen area.
Ceiling should be sealed, finished and in good repair.
- 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Comments:
Need written time control for batter station; Watch insect conrol devices around kitchen area; Hot holding temperatures look good; Watch food storage practices; Reheating of hot holding food.
April 16, 2008 (Routine)
Violations: - 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (bar)
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- 0550 - Corrected During Inspection In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
- 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0810 - Repeat The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- 0820 A 1 - Corrected During Inspection Critical Repeat Black eyed peas, cooked rice hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
- 1150 - The nonfood contact surface of the shelf liners in bar area is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- 1260 - Repeat A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
- 1720 - Corrected During Inspection A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use a quat sanitizer chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- 2000 - Repeat Single service ocntainers were found stored on the floor behind buffet service.
Store single service containers in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- 2000 - Corrected During Inspection Repeat Clean utensils were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage.
- 3020 - Soap was not provided at the hand washing lavatory in the cook/prep area in kitchen.
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- 3030 - No disposable towels were provided at the hand washing lavatory in the cook/prep area in kitchen.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
Comments:
Violations discussed for correction. Kitchen is clean and well maintained. Improvements noted since last inspection. Keep up the good work.
March 20, 2008 (Routine)
Violations: - 0470 - Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 0800 - Critical Macaroni/cheese noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- 0810 - The methods used for cooling were not adequate.
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- 0810 - Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- 0820 A 1 - Corrected During Inspection Critical Coked cabbage hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
- 1060 - The nonfood contact surface of the towels used on shelving/shelving liners behind bar is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
- 1320 - There was no temperature measuring device located in two display refrigerators
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- 1570 - Hot holding cabinet unit was observed in a state of disrepair and damaged.
Repair the hot holding cabinet unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the hot holding unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- 2000 - Sngle service items were found stored on floor behind serving line in front fo restaurant
Store singe service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- 2020 - Corrected During Inspection Unwrapped knives, forks, or spoons were not stored in dish area with the handles up.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
- 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
Violations discussed for correction. To schedule food safety training next week for all staff. Assistant chef to attend certified fod managers course in April 2008. Steam table needs to be repaired to work as designed.
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