- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Crab soup is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (bar handsink)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaning chemicals are not properly labeled.
Correction: 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.
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04/04/2016 | Routine | |
Inspection not conducted. Restaurant closed until 28 Dec 2015 per owner.
No violation noted during this evaluation. | 11/24/2015 | Routine | |
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Buffet refrigeration is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the equipment to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Kitchenware and Tableware (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination (unwrapped straws)
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
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04/20/2015 | Follow-up | |
Discussed that employees need to know when to wash their hands, protection of ice used for beverages includes the tubing and food should not be stored on the floor in the refrigerator or freezer.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: 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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Thawing (corrected on site)
Observation: Improper methods used to thaw FISH/SEAFOOD.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Scallops, salmon, crab and mushrooms, avocado salad ans lobster salad cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Buffet refrigeration is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the equipment to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Kitchenware and Tableware
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination (unwrapped straws)
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
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04/10/2015 | Routine | |
Discussed
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system of @FISH/SEAFOOD@ tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken and calamari cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked foods is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Cooling, Heating, and Holding Capacities
Observation: Refrigerators are not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
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08/15/2014 | Routine | |
Restaurant closed for the season. Contact letter will be sent.
No violation noted during this evaluation. | 01/10/2014 | Routine | |
Observations discussed.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Tags missing from the clams, mussels and oyster containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw squid, shucked oyster, seafood salad and raw tilapia cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Beverage Tubing, Separation
Observation: 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.
Correction: Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
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09/26/2013 | Routine | |
Restaurant closed during inspection. Observations discussed.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site) (repeated violation)
Observation: Tags missing from the oyster, clam, and mussel containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in refrigerator and freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Oysters, rte ribs, and raw fish cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in six refirgeration units.
Correction: 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.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the ice machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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06/27/2013 | Routine | |
Restaurant in good sanitary condition! Violations discussed for correction.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
Correction: 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 135°F.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Raw and/or undercooked animal food are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the refrigerator.
Correction: 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of toxic cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/01/2013 | Routine | |
Restaurant representatives - add corrected or new information about Fishbones Restaurant (01-0896), 1211 Atlantic Ave., Virginia Beach, VA 23451 »