Farm Fresh #196, A - 701 Battlefield Boulevard, North, Chesapeake, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Farm Fresh #196
Address: A - 701 Battlefield Boulevard, North, Chesapeake, Virginia
Total inspections: 17
Last inspection: Jul 17, 2009

Restaurant representatives - add corrected or new information about Farm Fresh #196, A - 701 Battlefield Boulevard, North, Chesapeake, VA »


Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0160 - Critical Repeat A food employee failed to wash his or her hands before donning single use gloves.
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 0200 - Corrected During Inspection Repeat Employee wearing watch on her wrist while preparing food.
  • 0610 - Containers of food stored on wood crate.
  • 0820 A 1 - Corrected During Inspection Critical Repeat Green beans hot holding at improper temperatures.
  • 1570 - The door gasket on the chest freezer is in disrepair.
  • 1750 - Granular sugar stored in a container marked for donut glaze
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior surface of panini maker, serving cart, and walk in cooler shelving.
  • 2000 - Boxes of non food items stored on kitchen floor.
  • 3180 - Kitchen and walk in cooler floors noted in need of cleaning.
  • 3340 1 - Corrected During Inspection Sealed container of glass cleaner stored above sealed packets of coffee.
July 17, 2009Routine--Details / Comments
  • 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands between glove exchange.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (OPERATOR TO CORRECT)
  • 0480 - Unlabeled food containers. Containers for sauces.
  • 0820 A 1 - Critical Repeat Greenbeans hot holding at improper temperatures. Product made this morning. Product rated 120 degrees F. Worker did not know how long product was out of temperature (OPERATOR TO VOLUNTARILY DISCARD)
  • 1060 - Damaged surface at deli plastic wrapping area is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1800 - The nonfood contact surface of the rolling cart in food preparation area has accumulations of grime and debris.
February 11, 2009Routine33Details / Comments
  • 0200 - Corrected During Inspection Employee wearing a wrist watch while preparing food.
  • 0820 A 1 - Corrected During Inspection Critical Chicken in hot box hot holding at improper temperatures.
  • 1100 - Crack in the lip of the large stainless steel mixing bowl.
  • 1320 - There was no temperature measuring device located in the sandwich bar cooler compartment or in the front left end of the refrigerated deli case.
  • 1570 - Deli case plexiglass sliding door was observed in a state of disrepair and damaged.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: STAINLESS STEEL CABINET.
  • 1790 - The cavity of the microwave oven is observed discolored with some food soiling surrounding the compartment vent.
October 28, 2008Routine16Details / Comments
  • 0610 - Bread rack stored next to hand sink where it is subject to splash, dust or other contamination.
  • 0820 A 2 - Critical Repeat The following deli loaves out of temperature for >4 hours.Cheese, 4 loavesHam, 4 loavesTurkey, 4 loavesChicken breastCorned beefOverstocked salad bar items, tuna and boiled eggs out of temperature for about 4 hours.
  • 1570 - Repeat The following items were observed in a state of disrepair and damaged:Fronts of deli cases with temperatures of 43, and out of temperature foodsDeli case with gaps between sliding doors and top of case, and gaps between front case doorsHandle to hot box very loose, and one end replaced with a screw
  • 3270 - Flies present in store.
July 11, 2008Routine13Details / Comments
  • 0810 - Corrected During Inspection The methods used for cooling the packages of fried chicken in the front display case were not adequate. Out of temperature chicken cooked yesterday evening, placed in pans with covers and put in the walk in refrigerator for packaging to place in display case today.
  • 0820 A 2 - Corrected During Inspection Critical Overstocked containers on the salad bar and sandwiches stacked too high or at angles in the front display case, since this morning, cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) open loaves of luncheon meat and cheese and open tub of potato salad in the walk in refrigeration unit is not properly dated for disposition.
  • 1570 - Chicken wing self service hot bar with 3 lights hanging by one wire where the bulb has come out of the end that screws into the socket. Other light bulbs with covering cracking.
  • 1570 - The following items in disrepair: The ONLY sandwich preparation refrigerator, The cracked display case door with broken window
  • 2350 ii - Repeat Plumbing connections under the handsink are leaking.
  • 3200 - Intake and exhaust air ducts are not being cleaned
February 14, 2008Routine24Details / Comments
  • 0820 - Critical Repeat Chicken on the chicken bar hot holding at improper temperatures, 125 and 133 F.
  • 0820 - Corrected During Inspection Critical Repeat Potentially hazardous foods in the overfilled insert pans on the salad bar eggs, cheese, potato salad cold holding at improper temperatures, 44 and 45 F.
  • 1100 - Repeat The food contact surface of the broken salad bar insert pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - Repeat The following equipment was observed in a state of disrepair and damaged:Gaps present between deli case doors and between the sliding access door to deli case #1Door handle to the food warmer looseChest freezer lid hinges brokenLeaking chicken fryer, resulting in oil on the floor and a slip hazard
  • 2350 ii - Plumbing connections under the handwashing sink are leaking.
July 23, 2007Routine13Details / Comments
  • 0470 - Critical Metal gloves used when cleaning and sanitizing meat slicers not cleaned and sanitized.
  • 0470 - Critical Chicken breading strained at unknown intervals and kept at room temperature.
  • 0470 - Critical Chicken breading station rinse container, and final tub, not cleaned and sanitized at least every four hours. Only one of each type of tub available for use.
  • 0570 - Wiping cloths improperly stored between use.
  • 0820 - Corrected During Inspection Critical Overfilled salad bar items cold holding above 41F.
  • 0820 - Critical Commercially precooked chicken placed in slow cooking over at 200 F contrary to label direction of placing in hot oven of 400F for 25-30 minutes. Chicken is slow cooked for approximately 4 hours.
  • 0820 - Corrected During Inspection Critical Chicken placed on the hot chicken bar at 114 F, hot holding at improper temperatures.
  • 1100 - The food contact surface of the cracked chicken tub, damaged salad bar insert tray and the rusty cheese slicer are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - Two cold deli display cases with a notable gap between the sliding door area and the top of the unit allowing for cold air loss.
  • 1570 - Chicken breading station with the missing door handle was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - Out of order preparation refrigerator and the loose handle on the oven door were observed in a state of disrepair and damaged.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: Utensils in the stainless steel utensil holdersUtensil holders
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Backs of the chicken fryersFire suppression system
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Shelves inside of cabinetsScale cart
  • 2000 - Repeat Single service items observed unprotected from contamination. Linen aprons stored inside of deli tray lids. Some single serve items stored eating surface up.
  • 3180 - Wall behind food preparation table, and floor between and under display cases noted in need of cleaning.
  • 3340 - Critical Container of rubbing alcohol is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
April 13, 2007Routine47Details / Comments
  • 0200 - Employees wearing jewelry on their wrists while preparing food.
  • 0550 - Macaroni & cheese scoop was improperly stored between uses in a container of room temperature stagnant water.
  • 0820 - Critical The potentially hazardous foods stored in the open self-service display case and the customer self-service sample meats and cheeses were cold holding at improper temperatures.
  • 1100 - The food contact surface of the PLASTIC PAN used for storage of the customer self-service sample meats and cheese is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1320 - There was no temperature measuring device incremented between 0 F to 220 F for taking random food temperatures.
  • 1450 - The open section of the customer self-service display case was not maintaining a proper cold-holding temperature of<= 41 F (45 F).
  • 1570 - The display case sliding doors are not properly sealed when closed due to a gap between the door and display case frame.
  • 1570 - A build-up of frozen condensation was observed in the Chest freezer compartment.
  • 1570 - Pooling water observed in the make table's refrigeration compartment.
  • 1580 - The cutting board along the sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: WALK-IN COOLER SHELVING, FRYER'S EXTERIOR, WHEELS & SERVICE PANEL COMPARTMENT SURFACES, and the DOOR RUNNERS ON THE STORAGE COMPARTMENTS.
  • 2210 - There is no backflow prevention device on the threaded faucet attached to the chlorine sanitizer dispenser.
August 04, 2006Routine19Details / Comments
  • 0260 - Critical The large wheel of cheese and smaller cut wedges are moldy, unsound, or adulterated. Cheese sits at room temperature on display.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: cabinets, sandwich unit, walk in racks, top of oven, grates in chicken display pans, plastic drawers.
  • 2000 - Repeat Single service coffee stirrers observed dispensed unprotected from contamination.
  • 3180 - Repeat Floor, baseboard areas, trash cans noted in need of cleaning.
April 10, 2006Routine13Details / Comments
  • 0570 - Wiping cloths improperly stored between uses(no sanitizer).
  • 0610 - Repeat Food stored in a wet or soiled location (rolls laying on a soiled wiping cloth).
  • 0610 - Repeat Food stored on thewet, soiled walk in floor.
  • 0820 - Critical Overfilled salad bar inserts (chicken salad) cold holding at improper temperatures.
  • 0820 - Critical Repeat Rotisserie chickens(in case with broken door), soups at salad bar(not preheated) hot holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) rotisserie chickens in the walk in are dated with a 12-2-05 expiration date, not properly dated for disposition.
  • 0840 - Critical Repeat According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) chicken salad in the refrigerator, the food should have been discarded nine ago.
  • 1320 - There was no temperature measuring device located in the chest freezer. One in sandwich unit is inaccurate.
  • 1570 - Unused or non-functioning equipment(broken freezer) not removed from the premises.
  • 1570 - Repeat Door on heated display case was observed in a state of disrepair and damaged.
  • 1770 B - Critical Repeat Observed accumulations of encrusted grease deposits or other soil on the following surfaces: sandwich unit doors, gaskets, board, walk in racks, breading station, Hobart cooker, fryers, all cabinets, panini toaster, exhaust hood and filters,...
  • 2000 - Single service items(coffee stirrers) observed unprotected from contamination.
  • 3180 - Repeat Kitchen ceiling, vents, walls, lights, baseboards, and floor noted in dire need of cleaning.
  • 3330 - Critical Working container of cleaner not properly labeled.
October 25, 2005Routine56Details / Comments
  • 0820 - Critical Repeat Foods in display case hot holding at improper temperatures.
  • 0840 - Critical Repeat According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) tuna salad in the refrigerator, the food should have been discarded days ago.
  • 1570 - One sliding door on the display case was observed in a state of disrepair and damaged.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following surfaces: reach in freezer, fryer, exhaust filters, panini toaster.
  • 2000 - Single service items observed unprotected from contamination sitting under the insect light.
  • 3180 - Floor, baseboards, ceiling vents, tiles, lights noted in need of cleaning.
June 13, 2005Routine24Details / Comments
  • 0610 - Food stored on the floor (under walk in racks) or food stored less than 6" above the floor.
  • 0690 - Buckets of individual condiments sitting below insect collection light.
  • 0820 - Critical Sandwich samples hot holding at improper temperature.
  • 0840 - Critical Repeat According to the ""use by"" dates on a number of commercially processed ready-to-eat (RTE) foods in the refrigerator, the foods should have been discarded days ago.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact and non food contact surfaces: fryer, exhaust hood filters, wrap stand, transporting carts,cabinets, toaster.
February 10, 2005Routine23Details / Comments
  • 0820 - Critical Repeat Foods in the hot display hot holding at improper temperatures.
  • 0700 - Critical The rotisserie chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
  • 2190 - Water from the handwashing sink was measured at a temperature less than 110F (93F today).
  • 1750 - Single-service aluminum foil pans observed washed for reuse.
  • 0840 - Critical According to the ""consume by"" date on some commercially processed ready-to-eat (RTE) salads in the refrigerated display case, the food should have been discarded days ago.
  • 2000 - Single service coffee stirrers observed unprotected from contamination in the self service area.
  • 1770 B - Observed accumulations of grease deposits, food, or other soil on the following surfaces: cabinets, counters, fryer, two hood filters, panini toaster, small freezer, microwave oven.
October 08, 2004Routine34Details / Comments
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following surfaces: metal cabinets, plastic wrapping station, microwave oven, rotisserie unit, fryers, sandwich unit gaskets.
  • 1320 - There was no temperature measuring device located in the sandwich unit or reach in freezer.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (300ppm+).
June 16, 2004Routine12Details / Comments
  • 0820 - Critical Gravy hot holding at improper temperatures.
  • 3330 - Critical Working containers of cleaners are not properly labeled.
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: plastic wrapper and cart, sandwich unit, cabinets, oven mitts, white metal container holders.
  • 3180 - Repeat Floor and baseboards noted in need of cleaning.
  • 1570 - Handle on breading cabinet , cover on the plastic wrapper unit were observed in a state of disrepair and damaged.
February 10, 2004Routine24Details / Comments
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
  • 1570 - Sandwich unit was observed in a state of disrepair and damaged. The refrigerator is currently sitting on Pepsi crates and a metal pan.
  • 0820 - Critical Wrapped meats in the top of the sandwich unit cold holding at improper temperatures.
  • 0820 - Critical Turkey legs and chicken in Hobart cooker hot holding at improper temperatures.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Cooking oil stored in a location where it is subject to splash, dust or other contamination.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
  • 1750 - Single-service pans were observed reused for icing the chicken flour. New pans of the same type are also used for food storage.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: sandwich board, crusty pans, slicers, Hobart cooker, microwave, toaster, flour station cabinet,....
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fryers, exhaust hood and filters, every cabinet, shelves, trash cans,....
  • 3180 - Repeat All floor, wall, and baseboard areas in the deli noted in need of cleaning.
October 28, 2003Routine18Details / Comments
  • 0820 - Critical Used chicken flour cold holding at improper temperatures.
  • 0820 - Critical Ribs in the display case hot holding at improper temperatures.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (400+ ppm).
  • 1320 - There was no temperature measuring device located in the refrigerated display case.
  • 1100 - The long boards (7+ft.) at the deli case can not be washed, rinsed, and sanitized in the three compartment sink and are not being effectively cleaned in place (metal frame catches food debris).
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: microwave, crusty pans, prep counters, sandwich unit.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: cabinets, red plastic rack, pot holders, oven mitts, ....
  • 2000 - Sheet pans observed stored on the floor, paperwork stored on the sandwich board.
  • 3180 - Floor noted in need of cleaning.
  • 3170 - Exhaust hood lights are not maintained in good repair
  • 2020 - Single service items observed stored on the floor. Single service items stored below an insect light.Unwrapped straws were provided at the consumer self-service counter.
July 21, 2003Routine27Details / Comments

July 17, 2009 (Routine)


Violations: Comments:
Implement and maintain employee training log. Permit renewal issued.

February 11, 2009 (Routine)


Violations: Comments:
Overall, kitchen appears to be clean and kept well-maintained. Quaternary ammonia sanitizing solution available (200ppm). Chemical test kit available. Discussed employee health policy and training logs.

October 28, 2008 (Routine)


Violations: Comments:
A copy of the HACCP temperature logs for monitoring cooking, hot/cold holding, and cooling temperatures of foods was given to the person-in charge. Reviewed the employee training log with the person-in-charge.

July 11, 2008 (Routine)


Violations: Comments:
Overall excellent sanitation noted. Observed good handwashing, good glove use, good sanitizing, excellent cleanliness and overall good food temperatures. SUGGEST: Providing deli manager with surface temperature thermometer. All deli meats and cheeses that temperature checked above 41 F on tops of loaves and front of loaves. Bottoms and backs of loaves, where temperature would probably be checked by placing thermometer between two unopened loaves were within temperature. Surface temperature checks reveal lights at top of deli 83-86 F and front cold air blowers at 43 F. Adjust deli storage technique to allow more room between lights and foods. SUGGEST: More than one chicken strainer. Currently only one in place. Permit Renewal Issued. Contact EHS when deli case repair done for file update.

February 14, 2008 (Routine)


Violations: Comments:
Overall excellent sanitation. Good glove use, good handwashing, good sanitizing and overall good temperatures observed. Train personnel for correct cooling methods, ensuring that temperatures are taken to ensure proper cooling. **Currently new approach to selling done with one section of packaged cut raw beef and peppers placed in display case for sell. Items separated from other cooked foods by brackets, but is placed directly on black mesh material for display case cooler. SUGGEST: not keeping raw product in deli display case with cooked, ready to eat product. IF raw product is kept it must be stored on bottom shelf below all other items and should be placed on a washable surface such as a ceramic plate.***

July 23, 2007 (Routine)


Violations: Comments:
Overall good sanitation. Temperature charts kept, but for hot holding only. Establish and use temperature charts for deli cases as well as display cases. Salad bar temperatures done by salad bar staff. Begin and use training chart or log to record ongoing sanitation training. Only one set of "tubs" for rinsing and breading chicken present. Recommend purchasing at least one more set to facilitate the required sanitizing of tubs at least every 4 hours. Contact Environmental Health regarding method chosen for hot holding at chicken bar and cold holding at salad bar. Permit Renewal Issued.

April 13, 2007 (Routine)


Violations: Comments:
Hold and document refresher training regarding, cooking methods, cleaning and sanitizing to prevent cross contamintion.

August 04, 2006 (Routine)


Violations: Comments:
A refrigeration technician is on the scene working on the self-service display case. Take a random food temperature from each hot and cold holding unit every two (2) hours. Record the temperatures in an equipment/food temperature log book. PERMIT RENEWAL ISSUED

April 10, 2006 (Routine)


Violations:

October 25, 2005 (Routine)


Violations: Comments:
POOR SANITATION AND FOOD HANDLING PRACTICES OBSERVED TODAY. TRAIN ALL FOOD HANDLERS IN TEMPERATURE CONTROL, SANITATION, AND SAFE FOOD HANDLING PRACTICES. DOCUMENT TRAINING.

June 13, 2005 (Routine)


Violations:

February 10, 2005 (Routine)


Violations: Comments:
REPEAT****No Manager Certification documentation posted or certified manager present in the deli. MUST provide a Chesapeake-registered, certified manager on site during ALL hours of deli operation to avoid legal action. Certificates must be posted in the customers' view.

October 08, 2004 (Routine)


Violations: Comments:
No proof of a certified manager . Must provide a certified manager during all hours of operation, have 30 days to comply, see course flyer provided. Chicken flour must be either maintained <41F (on ice), or time labeled and discarded every 4 hours.

June 16, 2004 (Routine)


Violations: Comments:
PERMIT EXPIRES IN JULY. SUBMIT REQUIRED APPLICATION AND FEE TO ROOM 238 OF THE CHESAPEAKE HEALTH DEPT.
MANAGER'S CERTIFICATION HAS EXPIRED. REGISTER FOR NEXT AVAILABLE COURSE. SEE FLYER PROVIDED. Train all workers on the proper set up and use of the three compartment sink and sanitizer test kit. Do not overload the refrigerated display case, products will not maintain temperature.

February 10, 2004 (Routine)


Violations: Comments:
Register manager certification at the Chesapeake Health Dept., Room 237. $10 fee = 3 year certificate.

October 28, 2003 (Routine)


Violations: Comments:
Develop and enforce a detailed, written, cleaning schedule.

July 21, 2003 (Routine)


Violations: Comments:
Must provide a Chesapeake-registered, certified manager on site during operating hours.See course flyer provided. Post the Health Permit and Manager Certificates in the customers' view.

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