FRY DAYZ FISH & WINGS

Inspection summary

FRY DAYZ FISH & WINGS has been inspected 3 times by Southern Nevada Health District since October 14, 2020. The most recent inspection, on August 27, 2021, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

• Food temperature controlHigher risk

  Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

  Recorded 3 times on July 30, 2021. For example: Hot and cold holding equipment present; properly designed, maintained and operated.

• Chemicals and toxic substancesHigher risk

  Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

  Recorded 2 times across 2 separate inspections, most recently on August 27, 2021. For example: Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.

• Cleaning and sanitizingHigher risk

  Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

  Recorded 2 times across 2 separate inspections, most recently on July 30, 2021. For example: Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Equipment for warewashing operated and maintained. Sanitizer solution provided and maintained as required.

• Food source, labelling and allergensHigher risk

  Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

  Recorded once on August 27, 2021. For example: Hot and cold running water from approved source as required.

• Protecting food from contaminationHigher risk

  This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

  Recorded once on July 30, 2021. For example: Food protected from potential contamination during storage and preparation.

About this data

These results come from Southern Nevada Health District, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

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