Farm Fresh #232, 309 Battlefield Blvd. S, Chesapeake, VA 23320 - Grocery Store Food Service inspection findings and violations



Business Info

Restaurant: Farm Fresh #232
Address: 309 Battlefield Blvd. S, Chesapeake, VA 23320
Type: Grocery Store Food Service
Phone: 757 306-2079
Total inspections: 12
Last inspection: 10/20/2015

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Inspection findings

Inspection date

Type

  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between uses.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(150-400ppm quats) between uses.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Mechanically vented hood filters have gaps between filters.
    Correction: Eliminate gaps around filters.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
    Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration(>400ppm today).
    Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • Hand Drying Provision
    Observation: One paper towel dispenser observed in disrepair.
    Correction: Repair the towel dispenser.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Some kitchen ceiling tiles noted in need of cleaning.
    Correction: 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.
10/20/2015Routine
  • Jewelry - Prohibition
    Observation: Employee wearing band on their arm 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.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Collander/strainer observed in a state of disrepair and damaged.
    Drip pan under grill is leaking(?).

    Correction: Remove damaged collander/strainers. Repair the drip tray to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following: front of the refrigerated drawers, microwave, black wire racks stove drip tray.
    Correction: Clean and sanitize these surfaces.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: High wall areas and ceiling tiles noted in need of cleaning.
    Correction: 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.
  • Critical: Pests-Controlling Pests*
    Observation: Several flies observed in the kitchen.
    Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other approved methods as required.
06/15/2015Routine
  • Equipment - Good Repair and Proper Adjustment
    Observation: Leak observed at the grill drip tray area.
    Correction: Repair the grill leak to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of food deposits or other soil on the following: some cabinets, drawers, shelves, microwave, area below steam table.
    Correction: Clean and sanitize these surfaces.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Some wall areas, ceiling tiles, and floor areas under equipment noted in need of cleaning.
    Correction: 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.
02/06/2015Routine
*One manager's certification expires this month, class schedule provided.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Some kitchen ceiling tiles noted in need of cleaning.
    Correction: 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.
11/10/2014Routine
Post all manager certifications in customer's view.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: Some prepared ready-to-eat (RTE) foods in the walk in refrigeration unit are misdated with July rather than August.
    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.
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing connections under one kitchen hand sink are leaking.
    Correction: Plumbing systems and components shall be maintained in good repair.
08/11/2014Routine
POST THE HEALTH PERMIT AND MANAGER CERTIFICATIONS IN THE CUSTOMERS' VIEW. Provide information for review on the proposed sushi station and any other equipment/menu changes.
No violation noted during this evaluation.
05/12/2014Routine
Good job, Health Permit renewed.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Baked chicken hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Insect Control Devices - Design and Installation (repeated violation)
    Observation: Insect control device is located in the prep area where dead insects may be impelled or fall.
    Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Some floor areas and ceiling tiles noted in need of cleaning.
    Correction: 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.
02/10/2014Routine
Good job. *Account for the time that ready to eat foods are held in the freezer when dating the products.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: Beef stew hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Insect Control Devices - Design and Installation (corrected on site)
    Observation: Insect control device is located over food and single service where dead insects may be impelled or fall.
    Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Some ceiling tiles and vents noted in need of cleaning.
    Correction: 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.
10/29/2013Routine
*Do not overload chicken bar with product as it does not maintain a safe temperature(ex: today wings at bottom of the pan = 149F while top of pile = 116F). **Two manager certifications expire, class schedule provided.*** Copy of sample employee health policy provided.****Ensure that every food contact surface is properly sanitized after washing and rinsing.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored on the walk in floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: Products on chicken bar hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: all carts, rolling rack, plastic drawer units.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Ceiling tiles, wall areas noted in need of cleaning.
    Correction: 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.
07/25/2013Routine
TODAY- Ensure all hot holding equipment maintains food >135F, service as necessary. Repair sandwich unit so all foods are held <41F.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
    Observation: Foods on display hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Foods in sandwich unit by walk in cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Temperature Measuring Devices (repeated violation)
    Observation: There was no temperature measuring device located in the refrigerator at the cookline.
    Correction: Provide a temperature measuring device in the front of all hot and cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: One metal strainer observed in a state of disrepair and damaged.
    Correction: Remove the damaged strainer.
  • Good Repair and Calibration of Thermometers
    Observation: Observed food thermometers not calibrated to ensure accuracy
    Correction: Calibrate food thermometers according to manufacturer's specification as necessary to ensure accuracy
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of food deposits or other soil on the following: carts, plastic drawers, breading station, sandwich units, rolling metal cabinet,....
    Correction: Clean and sanitize these surfaces.
04/25/2013Routine
*Health Permit renewal due in February.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: Baked chicken in case, soups in self serve area hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Equipment was observed in disrepair: 1. Hobart freezer down
    Correction: 2. Lights out in heated display case
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of food deposits or other soil on the following: plastic drawers, microwave, scales, bottoms of tables and equipment.
    Correction: Clean and sanitize these surfaces.
  • Refuse - Removal Frequency
    Observation: Several buckets of waste oil observed in kitchen area.
    Correction: Remove recyclable items from the facility promptly.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Some wall areas, ceiling tiles noted in need of cleaning.
    Correction: 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.
01/22/2013Routine
Health Permit renewed.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Baked chicken, sliced beef hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting board at one sandwich unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Single-Service and Single-Use Articles, Use Limitation
    Observation: Manufacturer containers(spice containers) were observed reused for the storage of othwer foods.
    Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following: plastic drawer units, toaster, True lowboy, scales, Hobart reach in.
    Correction: Clean and sanitize these surfaces.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Single service lids observed stored in wicker baskets.
    Correction: Store single service items in its original protective packaging or in a nonabsorbent, smooth, durable container or in an approved dispenser.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor drains and floor under equipment noted in need of cleaning.
    Correction: 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.
03/27/2012Routine

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