Farm Fresh #232, 309 Battlefield Boulevard, South, Chesapeake, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Farm Fresh #232
Address: 309 Battlefield Boulevard, South, Chesapeake, Virginia
Total inspections: 19
Last inspection: Sep 28, 2009

Restaurant representatives - add corrected or new information about Farm Fresh #232, 309 Battlefield Boulevard, South, Chesapeake, VA »


Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1570 - Repeat Clear plastic food containers was observed in a state of disrepair and damaged.
  • 3180 - Repeat Floor underneath equipment noted in need of cleaning.
September 28, 2009Follow-up02Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor (box of single service food containers on the floor in storage room).
  • 0760 - Critical The chili (in the customer self service area) was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
  • 1570 - Clear plastic food containers was observed in a state of disrepair and damaged.
  • 1750 - Manufacturer containers (cardboard) were observed reused for the lining the storage rack.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: knives and knife holder.
  • 3180 - Floor underneath equipment noted in need of cleaning.
  • 3340 - Critical Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
September 24, 2009Routine66Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination in drawers at grill area. Raw ground meat stored directly beside shredded cheese(OPERATOR TO CORRECT)
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw meat stored with fruits on shelving unit and stored above ready-to-eat foods
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0820 A 1 - Corrected During Inspection Critical Cooked greens hot holding at improper temperatures. Product made today and has not been out of temperature for more than 4 hours. Product rated 130 degrees F.
  • 1580 - The cutting board(s) along the deli slicer and food preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. (NEW CUTTINGBOARDS ON ORDER)
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: rubber gaskets inside reach-in refrigeration units
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front food preparation area.
  • 3180 - Dust build up around ceiling vents in food preparation area noted in need of cleaning.
February 02, 2009Routine25Details / Comments
  • 0200 - Repeat Employees wearing watches on their arms and hands while preparing food.
  • 0220 - Corrected During Inspection Critical A bottle of personal water was stored on top shelf in reach-in cooler.
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. A package of raw bacon was stored over cut oranges.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) food in the walk-in refrigeration unit is not properly dated for disposition.
  • 1060 - Corrected During Inspection The nonfood contact surface of the foil lined shelf is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves.
  • 1800 - The nonfood contact surface of the heat seal pad has accumulations of grime and debris.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
November 17, 2008Routine35Details / Comments
  • 0480 - Unlabeled squeeze bottles and dry stores items.
  • 0820 A 2 - Critical Repeat The following foods cold holding at improper temperatures:Chicken breast, sliced ham and sliced cheese in left refrigerator drawers. Left refrigerator drawers with plastic insert pans used and missing pans in both the bottom and top drawers.
  • 1570 - Repeat The door gasket to the reach in freezer is in poor repair.
  • 1570 - The right side refrigerator drawers are not in good repair.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Inside of spice storage cabinetWheels of chicken fryers
August 11, 2008Follow-up13Details / Comments
  • 0200 - Corrected During Inspection Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 0470 - Corrected During Inspection Critical Repeat Raw meats stored over ready to eat food in the reach in refrigerator.
  • 0470 - Corrected During Inspection Critical Rottted lettuce stored below top insert pans in the deli preparation unit along with old mayo. Damaged, spoiled or recalled food stored in a location that may cause contamination.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the bottom of the preparation refrigerator and food warmer.
  • 0820 A 1 - Corrected During Inspection Critical Tomato soup hot holding at 119 F stem temperature for >4 hours, uncovered BBQ chicken nuggets and chicken pieces, hot holding at improper temperatures for less than 1 hour.
  • 0820 A 2 - Critical Repeat The following foods cold holding at improper temperatures:Loaf of bologna, stored too close to the light in the deli display case cold holding at 46 F. stem temperatureAll potentially hazardous overfilled and correctly filled food items except seafood salad on the salad bar cold holding at 46-54 F, since 6:00 AMSeafood salad cold holding at 46 F for 1 hour on salad barOverfilled items in deli salad self service case cold holding at 48-52 F.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) foods in the preparation refrigerators are not properly dated for disposition. Some foods in walk in refrigerator labeled with preparation date and some foods labeled with disposal date.
  • 1180 - The food temperature measuring device (degrees F) located in the piece of chicken in the hot holding display case reads 150 F, EHS's thermometer calibrated today reads 126 F.
  • 1570 - Metal shavings noted on can opener holder.
  • 1570 - Out of temperature salad bar was observed in a state of disrepair and damaged.
  • 1570 - Repeat The door gasket to the reach in freezer is in poor repair.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch:Utensils stored in soiled containerCan opener
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bottom shelving.
  • 1780 - Critical Food preparation tables, cutting boards etc. not sanitized prior to beginning food preparation at 6:00 AM and not sanitized since that time. Strainer used to clean chicken and chicken breading pans cleaned and sanitized 3 times a day when preparation cook has time. Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
  • 2000 - Repeat Single service and reusable platters items observed unprotected from contamination.
July 08, 2008Routine65Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after adjusting clothing, after engaging in any activity which may have contaminated his/her hands.
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 0570 - Wiping cloths improperly stored between use.
  • 0670 - Several self service islands, ie olive island, chicken island, Asian island, placed in store where they cannot be monitored by deli staff to ensure safe operating procedures
  • 0800 - Corrected During Inspection Critical Items cooked and placed in the cooks refrigerator drawer noted not being adequately cooled to prevent the growth of harmful bacteria. Items cooked and placed in drawers about 3 and 1/2 hours ago.
  • 0810 - Corrected During Inspection Items taken from double boiler hot holding at breakfast in shallow pans, placed in reach in refrigerator with covers and stacked. The methods used for cooling were not adequate. Foods not cooled to 70 degrees within 2 hours, and out of temperature for greater than 4 hours.
  • 0820 A 2 - Corrected During Inspection Critical All items in deli salad display unit cold holding between 52-56 F for several hours.
  • 0820 A 2 - Corrected During Inspection Critical Items stored in front or on top of deli cold case near cash register cold holding 45-48 degrees. Deli cold case 40 F. Most foods in temperature at the maximum allowable temperature.
  • 0820 A 2 - Corrected During Inspection Critical Several potentially hazardous foods heaped over the fill line for the salad bar. Items between 5-10 degrees over temperature in overfill portions and stem temperature checked at 41 F or below at and below the fill line.
  • 0820 A 2 - Critical Discussed ensuring foods are not overfilled with salad bar staff.
  • 1570 - Deli salad display case was 53 F, observed in a state of disrepair and damaged.
  • 1570 - The door gasket of the reach in freezer is damaged.
  • 2000 - Repeat Single service items observed unprotected from contamination.
February 28, 2008Routine36Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0470 - Corrected During Inspection Critical Raw sausage and bacon stored over donut glaze in the reach in refrigerator, raw eggs stored over the cooked hash browns in the lowboy refrigerator.
  • 0470 - Critical ONLY ONE CHICKEN RINSING PAN AND STRAINER AVAILABLE.
  • 0560 - Corrected During Inspection Napkins in contact with food.
  • 0820 - Corrected During Inspection Critical Overstocked salad bar items surface temperatures 44-50 F, items on salad bar for less than 2 hours.
  • 0820 - Corrected During Inspection Critical Packages of sliced lunch meats in the preparation table for longer than 24 hours, cold holding at 46-50 F. Meats held above the fill line and on top of an insert pan covered with saran wrap.
  • 0820 - Corrected During Inspection Critical Cooked veggies and cheese cold holding at 46, and 50 F. for longer than 4 hours.
  • 0820 - Corrected During Inspection Critical Chicken and meatloaf in the cooks display case cold holding at 44 and 46 F for about 1 hour.
  • 0820 - Corrected During Inspection Critical Chicken, and other hot holding foods placed just inside the hot holding display cases where not directly under hot lamps hot holding at 130F.
  • 2000 - Repeat Single service items observed unprotected from contamination.
November 02, 2007Routine23Details / Comments
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
  • 0820 - Critical Repeat Chicken breading mix kept at room temperature for the day with clumps removed when there are too many clumps.
  • 1100 - The food contact surface of the cutting boards next to the meat slicers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1100 - The areas under the hot display case and the area under the chicken rinse sink are not accessible for cleaning and inspection.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Behind and under the bottom of the left chicken fryerOn all surfaces of the wire table next to the fryer
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bottom shelving of food preparation tables and cabinetsContainer holding clips for cooked chickens
  • 1780 - Critical Repeat The plastic strainer pan used to rinse chicken used for the day prior to cleaning and sanitizing the pan.
  • 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
  • 3340 - Corrected During Inspection Critical Containers of cleaning agents stored with spices, are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
April 03, 2007Follow-up35Details / Comments
  • 0820 - Critical Chicken breading mix kept at room temperature for the day with clumps removed when there are too many clumps.
  • 0820 - Critical Meats, cheeses and some deli sandwiches and salad listed below cold holding above 41 F. Large whole loaves of meat placed in deli case with very little room for air circulation. Deli case windows with several missing edging strips and several gaps to allow loss of cold air. Left four display cases with temperatures of 44-45 F. The following is a list of meats and cheeses with temperatures of 46 and above. Surface and internal temperatures taken.New Yorker Cheese, 51FTurkey Pastrami, 46 FSwiss Loaves, 53, Honey Ham, 46FHam, 48FTurkey Pastrami, 49, 52FBologna, 57FSalami (2 loaves) 47, 50Genoa Salami (2 loaves) 47, 46FHoney Ham, 52 FSmithfield, Black Covered Ham (3 loaves), 60, 45, 47FHard Salami (3 loaves), 52, 48, 49FHam, 52Small Honey Ham Loaf, 49Small Virginia Brand (4 loaves), 51, 58, 52, 53FSmall Honey Ham, 49FTurkey Breast (9 loaves), 50, 55, 54, 54, 56, 57, 56, 50, 53FCooked Ham (2 loaves), 58, 48FMesquite Small Turkey (2 loaves), 54, 52FSmall Turkey (2 loaves), 51, 50FPesto Pastrami, 49FAsiago Cheese, 50FChicken Breast, 50FMesquite Chicken Breast, 47FMaple Glaze Meat, 49FBBQ Sauce Chicken, 49FHoney Small Turkey Breast, 46FBlaze B. Chicken Breast, 51F Pecorino Cheese, 51FSmall Chicken Breast, 50FSalsalito Breast of Turkey, 49FLemon Pepper Chicken Breast, 52Oven Gold Meat, 50Ham Brand, 49FTavern Ham, 49FVirginia Ham, 49FMesquite Wood Smoked Turkey, 52FMaple Glaze Honey Ham, 51FLondon Port, 55F Sopressato, 46FHam Sweet SL, 51FPesto Parm Ham, 53FDel Ham, 47F Gouda Cheese, 50FPepper Ham, 48 FOven Roast Beef, 46FLiverwurst, 48FSalami, 49FBologna, 47 FCalabrese, 46FYellow Potato Salad, 46F Antipasta, 46FPaninis (22 sandwiches) 45-50FPotato Cakes (approximately 10), 49
  • 1100 - Critical The food contact surface of the utility knives used to open loaves of meat retracts into the casing and cannot be adequately cleaned and sanitized.
  • 1780 - Critical The plastic strainer pan used to rinse chicken used for the day prior to cleaning and sanitizing the pan.
April 02, 2007Routine30Details / Comments
  • 0650 - The food pans in the salad bar are overloaded.
  • 0770 - Frozen foods not maintained frozen solid in the Hobart freezer.
  • 0820 - Critical Jarlsberg semisoft cheese cold holding at improper temperature sitting on a platform in front of deli.
  • 1100 - The food contact surfaces of the cracked breading pan and jelly drawer are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - The door gasket on the walk in cooler door is damaged.
  • 1750 - Single-service plates and aluminum foil pans observed washed and saved for reuse.
  • 1770 B - Observed accumulations of food deposits or other soil on the following surfaces: cabinets under prep counters, low metal racks, spice shelf, light fixtures and posters over the deli cases.
  • 1890 - Critical The food-contact surfaces of the equipment cleaned during inspection were not observed sanitized.
  • 3180 - Repeat Kitchen floor, baseboard areas, walk in fan guards, and some ceiling tiles noted in need of cleaning.
  • 3270 - Numerous flies observed in the deli.
  • 3330 - Critical Working container of pink cleaner not properly labeled.
August 15, 2006Routine38Details / Comments
  • 0820 - Corrected During Inspection Critical Rotisserie chicken hot holding at improper temperatures.
  • 1100 - The interior bottom of the sandwich unit is rusting, not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 2000 - Single service items observed unprotected from contamination.
  • 3180 - Some baseboard areas, columns, and ceiling tiles noted in need of cleaning.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
February 28, 2006Routine14Details / Comments
  • 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 1570 - Rack in prep unit was observed in a state of disrepair and damaged.
  • 1800 - The nonfood contact surface of the prep unit gaskets has accumulations of grime and debris.
October 04, 2005Routine12Details / Comments
  • 0820 - Critical Pasta cold holding at improper temperatures.
  • 1060 - The nonfood contact surface of the Floorhas false lining, preventing proper cleaning
  • 1320 - There were not enough temperature measuring device located in the Cold Holding display case.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Meat slicer, toaster, oven.
May 04, 2005Routine22Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) Foods in the refrigeration unit is not properly dated for disposition.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Meat Slicer, Oven, Broiler
  • 3080 - Repeat Less than 50 foot candles of light was noted in the under the hood
February 04, 2005Routine32Details / Comments
  • 1800 - The nonfood contact surface of the Deep Frier has accumulations of grime and debris.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed Foods in the refrigeration unit was not properly dated for disposition after opening.
  • 3080 - Less than 50 foot candles of light was noted in the Hood of the oven.( One of the lights were burned out)
  • 1100 - The food contact surface of the Oven is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 0570 - Wiping cloths improperly stored between use.
  • 1210 - One of your hood filters was placed incorrectly into your filter casing.
May 25, 2004Routine15Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) DELI MEATS AND CHEESES in the refrigeration unit is not properly dated for disposition.
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  • 1790 - Repeat The food contact equipment surface of the OVEN AND TOASTER is observed soiled with accumulations of grime and debris.
  • 1790 - Repeat The (cavity, door seal) of the microwave oven is observed soiled.
  • 2020 - TO GO PLATES were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 3180 - FLOORS UNDERNEATH THE THREE COMPARTMENT SINK AND BY THE CHICKEN PREPARATION AREA, AS WELL AS FLOORS IN THE WALK IN UNITS ARE noted in need of cleaning.
  • 0050 - Critical The person in charge was not available at the time of inspection. THERE IS NO CERTIFIED FOOD MANAGER.
  • 2310 - Critical The handwashing facility located at the KITCHEN PREPARATION AREA is blocked, preventing access by employees for easy handwashing. FIXED
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: RACK, TONGS, SPOONS, AND NUMEROUS OTHER ITEMS IN THE UTENSIL TRAY.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: BREAD TRAYS AND SHEETPANS.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: BOTTOMS OF NUMEROUS REFRIGERATION UNIT AND INSIDE OF THE PROOFER.
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: UTENSILS USED FOR COOKING.
  • 2000 - CHEMICALS STORED UNDER THE THREE COMPARTMENT SINK were found stored ON THE FLOOR.
March 22, 2004Routine56Details / Comments
  • 0820 - Critical Several potentially hazardous foods at the sandwich make table (top) and the salad bar cold holding at improper temperatures.
  • 0820 - Critical Fried chicken at dispaly unit hot holding at improper temperatures.
  • 3020 - Soap was not provided at the hand washing lavatory in the 3-vat handsink
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
September 10, 2003Routine12Details / Comments
  • 1800 - The nonfood contact surface of the prep unit gasket had accumulations of grime and debris.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0570 - Wiping cloths improperly stored between use.
  • 1150 - The nonfood contact surface of the chicken prep unit is not designed or constructed to be easily cleanable. Cloth towel lining surface.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
January 08, 2003Routine14Details / Comments

September 28, 2009 (Follow-up)


Violations:

September 24, 2009 (Routine)


Violations:

February 02, 2009 (Routine)


Violations: Comments:
Food temperature logs available. Quaternary ammonia sanitizing solution available (200ppm). Test kit available. Observed good employee health practices today. Discussed cooling and reheating procedures. Date marking observed.

November 17, 2008 (Routine)


Violations: Comments:
Violations discussed for correction.

August 11, 2008 (Follow-up)


Violations: Comments:
Overall significant improvements made. Instituted new temperature and sanitizing logs with a timer. Good handwashing and glove use observed and overall good food temperatures. Salad bar in temperature and foods not overfilled. 1 deli salad item out of temperature, but temperature lowered when item location changed. Training records in place and up to date. New thermometers in place, keep additional thermometers for replacements. Pending, procure additional chicken rinse containers. Suggest additional revising of deli cases for better air flow between meat loaves and cheeses. **Ensure items on salad bar and soups are labeled for recognition**

July 08, 2008 (Routine)


Violations: Comments:
Multiple repeat and critical violations. Training records not available during inspection. Ensure that training is conducted for the following items and records are faxed to health department for inclusion in facility chart, handwashing, sanitizing, proper storage of foods in the preparation units, thermometer calibration as well as prevention of cross contamination. Prior to discussing handwashing, did not observe any employee washing hands during the inspection. NOV will be issued. Food temperatures in the reach in refrigerator and walk in refrigerator below 41 F.

February 28, 2008 (Routine)


Violations: Comments:
Overall observed good sanitizing, good glove use and overall good temperatures. Did not observe any employee washing hands except manager during inspection, however, only observed one employee with absolute need to wash hands during inspection. Ensure that training is conducted for personal hygiene, how to properly cool including taking temperatures to ensure method works, adding salad display to temperature log and not overfilling bins for the salad prep personnel. Temperature logs in place, ensure training log is established and periodic sanitation training is documented. Monitor hot and cold holding no less than every 4 hours. Ensure that representative final cook, and cooling temps are recorded. SEVERAL FOOD ISLANDS LOCATED IN AREAS THAT CANNOT BE MONITORED BY DELI STAFF, FROM REMODEL THAT WAS NOT SUBMITTED TO HEALTH DEPARTMENT FOR REVIEW AND APPROVAL. Self service sample stations located throughout store where they cannot be monitored by deli staff. One station near cash register with different foods mixed in sample dish. ENSURE THAT DELI MANAGER HAS OVERSIGHT OF SALAD BAR FOR SANITATION PURPOSES, OR ENSURE A SALAD BAR STAFF MEMBER RECEIVES CERTIFIED FOOD MANAGER TRAINING AND IS ENROLLED IN CHD SYSTEM. Permit renewal issued. Discussed VA food code updates and employee health policy. ****Breakfast eggs, and steaks etc. cooked to order. ENSURE Consumer Advisory is placed at point of order immediately***

November 02, 2007 (Routine)


Violations: Comments:
Deli area remodel completed with the following items added to the deli, Preparation refrigerator, alto shaan blast chiller, cooks display cases, hot holding cases replaced, henny penny steam or dry oven, convection oven, grill with cold holding drawers, gas stovetop, and new small deli bar. Review training regarding prevention of cross contamination from raw over ready to eat, as well as procedures for the chicken prep area. Hot temperature charts in place, however, cold holding, final cook and cooling temperatures are not recorded and available. Design temperature chart or notebook to include cold holding, final cook and cooling temperatures.

April 03, 2007 (Follow-up)


Violations: Comments:
Critical violations for food storage corrected. Conduct and document training regarding all violations listed. Cold temperature charts started and in use. Permit Renewal Issued.

April 02, 2007 (Routine)


Violations: Comments:
Follow up inspection scheduled for 3 April. Permit renewal not issued.

August 15, 2006 (Routine)


Violations: Comments:
REPEAT...Post the Chesapeake Manager Certification.

February 28, 2006 (Routine)


Violations: Comments:
Permit renewed. Post the Chesapeake Manager Certification with the Permit in the customers' view.

October 04, 2005 (Routine)


Violations: Comments:
Please register current CFM with the Chesapeake Health Department with 10 days of this inspection.

May 04, 2005 (Routine)


Violations:

February 04, 2005 (Routine)


Violations: Comments:
PERMIT ISSUED...ENROLL ANOTHER EMPLOYEE IN THE C.F.M CLASS BEFORE NEXT INSPECTION!!! TOO MANY REPEAT VIOLATIONS!!!

May 25, 2004 (Routine)


Violations: Comments:
Permit Issued. Correct repeat critical violation before next inspection. Correct all non-critical within 90 days.

March 22, 2004 (Routine)


Violations: Comments:
MUST HAVE PERMIT AND CERTIFIED FOOD MANAGER CERTIFICATE POSTED IN PUBLIC VIEW. MUST HAVE CERTIFIED FOOD MANAGER REGISTERED WITH THE CITY OF CHESAPEAKE WITHIN THREE MONTHS. OVERALL SANITATION IS SATISFACTORY.

September 10, 2003 (Routine)


Violations: Comments:
Immediately transfer products into holding units that will maintain the appropiate temperature requirements for food safety. Please call me to inform me on status of sandiwch prep unit. 382-8672

January 08, 2003 (Routine)


Violations: Comments:
Certified food manager certificates not available.

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