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

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Business Info

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

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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:
  • 1570 - Repeat Clear plastic food containers was observed in a state of disrepair and damaged.
    Repair the food containers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the food containers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3180 - Repeat Floor underneath equipment noted in need of cleaning.
    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.

September 24, 2009 (Routine)



Violations:
  • 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.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
    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.
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration 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).
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 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.
    Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
  • 1570 - Clear plastic food containers was observed in a state of disrepair and damaged.
    Repair the food containers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the food containers, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1750 - Manufacturer containers (cardboard) were observed reused for the lining the storage rack.
    Discontinue the reuse of cardboard. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: knives and knife holder.
    Clean and sanitize these surfaces for food contact.
  • 3180 - Floor underneath equipment noted in need of cleaning.
    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.
  • 3340 - Critical Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 02, 2009 (Routine)



Violations:
  • 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)
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 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
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration 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.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 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)
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 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
    Maintain nonfood-contact surfaces of equipment clean.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front food preparation area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3180 - Dust build up around ceiling vents in food preparation area noted in need of cleaning.
    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.
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:
  • 0200 - Repeat Employees wearing watches on their arms and hands while preparing food.
    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.
  • 0220 - Corrected During Inspection Critical A bottle of personal water was stored on top shelf in reach-in cooler.
    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.
  • 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.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 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.
    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 41F 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.
  • 1060 - Corrected During Inspection The nonfood contact surface of the foil lined shelf is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the heat seal pad has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the kitchen.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
Comments:
Violations discussed for correction.

August 11, 2008 (Follow-up)



Violations:
  • 0480 - Unlabeled squeeze bottles and dry stores items.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 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.
    Foods out of temperature for 4 hours or greater voluntarily discarded during the inspection. Cold hold potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Ensure that pans are placed in each space to prevent loss of cold air when opening. Use metal pans for better cold holding.
  • 1570 - Repeat The door gasket to the reach in freezer is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1570 - The right side refrigerator drawers are not in good repair.
    Repair drawers as soon as possible.
  • 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
    Maintain nonfood-contact surfaces of equipment clean.
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:
  • 0200 - Corrected During Inspection Repeat Employees wearing jewelry on their arms and hands while preparing food.
    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.
  • 0470 - Corrected During Inspection Critical Repeat Raw meats stored over ready to eat food in the reach in refrigerator.
    Raw meats moved to bottom of refrigerator during the inspection.
  • 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.
    Old items discarded during inspection. Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the bottom of the preparation refrigerator and food warmer.
    Food covered during inspection. Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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.
    Tomato soup voluntarily discarded during the inspection. Chicken pieces and BBQ nuggets reheated to 165 F during the inspection. Ensure food items are covered to keep temperature and prevent contamination. Ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.
  • 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.
    Foods out of temperature for 4 hours or greater voluntarily discarded during the inspection. Salad bar unit temperature 35-37 F normally reads 20-22 F. Suggest temporarily using time as a public health control. Cold hold potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Ensure the salad bar is repaired.
  • 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.
    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 41F 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.
  • 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.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1570 - Metal shavings noted on can opener holder.
    Ensure can opener blade is sharpened or replaced.
  • 1570 - Out of temperature salad bar was observed in a state of disrepair and damaged.
    Repair the salad bar unit to restore a state of condition that allows for proper operation to cold hold foods at 41 F or below.
  • 1570 - Repeat The door gasket to the reach in freezer is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch:Utensils stored in soiled containerCan opener
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Bottom shelving.
    Maintain nonfood-contact surfaces of equipment clean.
  • 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.
    Cooks prepared sanitizing solution and sanitized surfaces during the inspection. Ensure that all food contact surfaces are sanitized prior to beginning food preparation for the day, and all food contact surfaces, utensils not stored in food, as well as containers such as chicken strainer are cleaned and sanitized no less every 4 hours and sooner for different food processes.
  • 2000 - Repeat Single service and reusable platters items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
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:
  • 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.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
    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.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration 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
    Self service buffets or islands must be moitored by a a food employee trained in 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.
    Out of temperature rice, pasta and cooked meat, voluntarily discarded during inspection. Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 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.
    Breakfast items voluntarily discarded during inspection. Ensure that hot foods are allowed to cool to 70 F within 2 hours and before placing in regular refrigerator. Faciltiy has blast chiller, ideal for cooling foods. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0820 A 2 - Corrected During Inspection Critical All items in deli salad display unit cold holding between 52-56 F for several hours.
    Out of temperature items voluntariliy discarded during the inspection. Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 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.
    Add deli salad display case to items to temperature check, checking unit and at least one deli salad food item.
  • 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.
    Adjust temperature for deli cold case to adequately cold hold foods. Suggest surface temperature thermometers for manager to temperature check packaged foods.
  • 0820 A 2 - Critical Discussed ensuring foods are not overfilled with salad bar staff.
    Ensure salad bar items are not overfilled to ensure proper holding temperatures at 41 F or below. Discussed with deli manager. Salad bar prep and service does not come under the management of the deli manaager, but is included for health permit and certified food manager purposes
  • 1570 - Deli salad display case was 53 F, observed in a state of disrepair and damaged.
    Repair the salad bar refrigerator to restore a state of condition that allows for proper operation ensuring that the unit is able to hold food at 41 F and below, accuracy, functioning, maintenance, and cleanability.
  • 1570 - The door gasket of the reach in freezer is damaged.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
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:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    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.
  • 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.
    Ensure raw meats are stored under ready to eat food and that the highest cooking temperature meats are below meats with lower cooking temperatures. Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical ONLY ONE CHICKEN RINSING PAN AND STRAINER AVAILABLE.
    Chicken rinse pan and strainer must be washed, rinsed, sanitized and air dried a minimum of every 4 hours. Chicken breading must be strained after each batch, to keep at room temperature and be discarded at the end of the day. This is not feasible with only one rinse pan and strainer. Procure additional rinse pans and strainers.
  • 0560 - Corrected During Inspection Napkins in contact with food.
    Cease use of napkins or paper towels with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 0820 - Corrected During Inspection Critical Overstocked salad bar items surface temperatures 44-50 F, items on salad bar for less than 2 hours.
    Overstocked salad items with excess removed to the fill line of holding pans during the inspection.
  • 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.
    Sliced meats voluntarily discarded during the inspeciton. Discussed proper cold holding items in the insert pans below the fill line.
  • 0820 - Corrected During Inspection Critical Cooked veggies and cheese cold holding at 46, and 50 F. for longer than 4 hours.
    Cooked veggies and cheese voluntarily discarded during the inspection. Monitor left cold drawers to ensure unit able to maintain cold holding foods at 41 F or below.
  • 0820 - Corrected During Inspection Critical Chicken and meatloaf in the cooks display case cold holding at 44 and 46 F for about 1 hour.
    Cook monitoring chicken, meatloaf and other potentially hazardous foods in the left display case. Case temperature lowered. If foods not at 41 F or below at the le of maintaining food storage at 41F or below temperature will be lowered in blast chiller and then returned to case and monitored for effective cold holding. If case not able to maintain food temperatures of 41 F or below ensure maintanence is done.
  • 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.
    Hot holding foods under 135 F (for less than 2 hours) reheated to 165, and replaced in hot holding cabinets, so they are under lamps.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
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:
  • 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.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle 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.
    Chicken breading can safely be used in one of the following ways: Keep refrigerated when not in use, Sift all clumps out after each use or use time as a public health control and discard and replace breading every four hours using a clean sanitized tub. Facility staff have chosen to sift breading after each use and replace breading each day.
  • 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.
    Repair or replace the cutting boards to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1100 - The areas under the hot display case and the area under the chicken rinse sink are not accessible for cleaning and inspection.
    Ensure areas under the chicken rinse sink and under the hot display case are made accessible to clean and inspect.
  • 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
    Clean these surfaces now and routinely. Tables and other items that will be subject to splashing grease should be chosen with cleanability in mind.
  • 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
    Maintain nonfood-contact surfaces of equipment clean.
  • 1780 - Critical Repeat The plastic strainer pan used to rinse chicken used for the day prior to cleaning and sanitizing the pan.
    Clean and sanitize strainer at least every four hours to prevent the growth of harmful bacteria and prevent cross contamination. Facility staff have chosen to clean and sanitize the stainer after each use. Ensure an adequate number of strainers are available to allow for proper washing and sanitizing of strainers.
  • 2000 - Corrected During Inspection Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 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.
    Containers of cleaning agents moved immediately during the inspection, to be located in an area that is not above food, equipment, utensils, linens or single service items.
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:
  • 0820 - Critical Chicken breading mix kept at room temperature for the day with clumps removed when there are too many clumps.
    Chicken breading can safely be used in one of the following ways: Keep refrigerated when not in use, Sift all clumps out after each use or use time as a public health control and discard and replace breading every four hours using a clean sanitized tub.
  • 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
    Meats with temperatures of 45 and below from the 4th deli case relocated to the walk in refrigerator during the inspection. All meats in the 5th deli case at 42 and below. Meats listed above weighed for facility records, voluntarily discarded by placing in the facility compactor and compacting during the inspection. Company refrigeration repair arrived prior to completion of the inspection and relayed a "suction problem" with the main unit for refrigerating the deli case. No other refrigerators operated from that unit. Ensure that the unit is repaired and set to ensure that potentially hazardous foods are held at 41 F and below. Replace missing plastic strips to better keep cold air in the unit. Ensure that deli case is arranged to allow for maximum air circulation. Place thermometers in each deli case. Begin taking and recording cold temperatures for the existing temperature chart.
  • 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.
    Replace utility knives and use a food service utensil that can be cleaned and sanitized.
  • 1780 - Critical The plastic strainer pan used to rinse chicken used for the day prior to cleaning and sanitizing the pan.
    Clean and sanitize strainer at least every four hours to prevent the growth of harmful bacteria and prevent cross contamination. Ensure an adequate number of strainers are available to allow for proper washing and sanitizing of strainers.
Comments:
Follow up inspection scheduled for 3 April. Permit renewal not issued.

August 15, 2006 (Routine)



Violations:
  • 0650 - The food pans in the salad bar are overloaded.
    Fill pans less than full to ensure product temperature stays<41F.
  • 0770 - Frozen foods not maintained frozen solid in the Hobart freezer.
    Ensure frozen food is maintained frozen at 0 or below.
  • 0820 - Critical Jarlsberg semisoft cheese cold holding at improper temperature sitting on a platform in front of deli.
    Relocate cheese to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 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.
    Remove/replace the items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1570 - The door gasket on the walk in cooler door is damaged.
    Replace the door gasket in accordance with the manufacturer's specifications.
  • 1750 - Single-service plates and aluminum foil pans observed washed and saved for reuse.
    Discontinue the reuse of any single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 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.
    Clean and sanitize these surfaces.
  • 1890 - Critical The food-contact surfaces of the equipment cleaned during inspection were not observed sanitized.
    After cleaning and rinsing of the food-contact surface, all dishes, utensils, and other food equipment must be effectively sanitized before coming in contact with food and before use.
  • 3180 - Repeat Kitchen floor, baseboard areas, walk in fan guards, and some ceiling tiles noted in need of cleaning.
    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.
  • 3270 - Numerous flies observed in the deli.
    When pests are found, use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3330 - Critical Working container of pink cleaner not properly labeled.
    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.
Comments:
REPEAT...Post the Chesapeake Manager Certification.

February 28, 2006 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Rotisserie chicken hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1100 - The interior bottom of the sandwich unit is rusting, not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair/resurface the unit to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3180 - Some baseboard areas, columns, and ceiling tiles noted in need of cleaning.
    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.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
Permit renewed. Post the Chesapeake Manager Certification with the Permit in the customers' view.

October 04, 2005 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 1570 - Rack in prep unit was observed in a state of disrepair and damaged.
    Repair the rack to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the rack, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1800 - The nonfood contact surface of the prep unit gaskets has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Please register current CFM with the Chesapeake Health Department with 10 days of this inspection.

May 04, 2005 (Routine)



Violations:
  • 0820 - Critical Pasta cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1060 - The nonfood contact surface of the Floorhas false lining, preventing proper cleaning
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1320 - There were not enough temperature measuring device located in the Cold Holding display case.
    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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Meat slicer, toaster, oven.
    Clean and sanitize these surfaces for food contact.

February 04, 2005 (Routine)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) Foods in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Meat Slicer, Oven, Broiler
    Clean and sanitize these surfaces for food contact.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the under the hood
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
Comments:
PERMIT ISSUED...ENROLL ANOTHER EMPLOYEE IN THE C.F.M CLASS BEFORE NEXT INSPECTION!!! TOO MANY REPEAT VIOLATIONS!!!

May 25, 2004 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the Deep Frier has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed Foods in the refrigeration unit was not properly dated for disposition after opening.
    Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 3080 - Less than 50 foot candles of light was noted in the Hood of the oven.( One of the lights were burned out)
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 1100 - The food contact surface of the Oven is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Remove the alluminum foil to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1210 - One of your hood filters was placed incorrectly into your filter casing.
    Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
Comments:
Permit Issued. Correct repeat critical violation before next inspection. Correct all non-critical within 90 days.

March 22, 2004 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) DELI MEATS AND CHEESES in the refrigeration unit is not properly dated for disposition.
    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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
    Train all employees 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.
    Clean the food contact surface of the @EQUIPMENT@ to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1790 - Repeat The (cavity, door seal) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 2020 - TO GO PLATES were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store TO GO PLATES with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 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.
    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.
  • 0050 - Critical The person in charge was not available at the time of inspection. THERE IS NO CERTIFIED FOOD MANAGER.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • 2310 - Critical The handwashing facility located at the KITCHEN PREPARATION AREA is blocked, preventing access by employees for easy handwashing. FIXED
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the TO GO BOXES preventing its use.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: RACK, TONGS, SPOONS, AND NUMEROUS OTHER ITEMS IN THE UTENSIL TRAY.
    Clean and sanitize these surfaces for food contact.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: BREAD TRAYS AND SHEETPANS.
    Clean and sanitize these surfaces for food contact.
  • 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.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: UTENSILS USED FOR COOKING.
    Clean and sanitize these surfaces for food contact.
  • 2000 - CHEMICALS STORED UNDER THE THREE COMPARTMENT SINK were found stored ON THE FLOOR.
    Store CHEMICALS in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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:
  • 0820 - Critical Several potentially hazardous foods at the sandwich make table (top) and the salad bar cold holding at improper temperatures.
    Relocate cold foods to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0820 - Critical Fried chicken at dispaly unit hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 3020 - Soap was not provided at the hand washing lavatory in the 3-vat handsink
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
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:
  • 1800 - The nonfood contact surface of the prep unit gasket had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration 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.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
Comments:
Certified food manager certificates not available.

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