Farm Fresh #467 Deli/Bakery, 1200 N Military Highway, Norfolk, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Farm Fresh #467 Deli/Bakery
Address: 1200 N Military Highway, Norfolk, Virginia
Total inspections: 17
Last inspection: Apr 29, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 4-602.13 - The nonfood contact surface of the chicken display had accumulations of grime and debris.
  • 6-501.11 - Observed hole in the wall in produce area
April 29, 2009Routine02Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Repeat Food service employees were working in the food service establishment without having a valid food service card.
  • 3-202.15 - Critical Food from damaged packaging offered for sale or service.Dented cans on shelves.Food stored in open cans.
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 3-501.16 - Critical Repeat Cold holding at improper temperatures.Cold Holding Olive bar with cheese was at 59f to 62f degrees over 5 hours. DISCARDED
  • 3-501.17 - Critical Repeat The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
  • 4-204.112 - Repeat There was no temperature measuring device located most of the refrigeration units..
  • 4-302.14 - Employees had no knowledge of how to use test kits.
  • 4-501.11 - Repeat Freezer was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.Freezer unit is leaking and covered with ice.Cold holding unit ( Olive Bar) not working.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Micro waves in deli.Floors in walk-ins
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: Carbon Build-up on Deli and bakery pans.Pastry Bags and tubes in bakery department.Cutting boards in all departments.
  • 6-501.11 - Physical structure is not maintained in good repair.Door threshold around walkins need repairing.Doors on deli case broken, cracked and would not close.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
June 12, 2008Routine47Details / Comments
No violation noted during this evaluation. December 18, 2007Follow-up00Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Food service employees were working in the food service establishment without having a valid food service card.
  • 2-301.14 - 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. Failed to wash hands before putting on gloves.
  • 3-304.14 - Wiping cloths improperly stored between use. Cleaning clothes were stored in produce Handsink.
  • 3-501.16 - Critical Repeat Cold and Hot holding at improper temperatures.Cut Tomatoes-51f, cottage cheese45f, Deli salads-45-49fHot holding- BBq ribs 110f, Honey Chicken-105f, BBQ wings 105fHot Holding Soup 98f
  • 3-501.17 - Critical The ready-to-eat (RTE) commercially processed Deli-Meat and Cheese in the Deli-Unit was not properly dated for disposition after opening.
  • 4-204.112 - There was no temperature measuring device located in the deli and hot holding units.
  • 4-501.11 - Oven Door was observed in a state of disrepair and damaged.Hot holding unit has burned out heating bulbs.
  • 4-501.12 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-601.11 - Observed accumulations of grease, grime and debris on the following food contact surfaces: Deli and Hot holding unit doors. Inside deli unit has old food in the bottom. Old food between dirty cutting boards. Old food spilled food has accumulated inside of deli unit. Spice condiments containers had a accumulation of grease, grime and dried food.Knives were dirty in knife rack. Door gaskets on sandwich unit has grime and old food.
  • 4-603.16 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 6-501.16 - Mops and brooms not hung up to air dry.
December 06, 2007Routine47Details / Comments
3-501.16 - Critical Repeat Fried chicken wings hot holding at improper temperatures.Wings were at between 105-110f for over 2 hours. Employee stated that raw chicken was cooked to 145f.Voluntary discarded all cooked chicken.September 18, 2007Follow-up10Details / Comments
3-501.16 - Critical Repeat Hot holding at improper temperatures.Whole baked chicken 104fJune 08, 2007Routine10Details / Comments
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  • 2-301.14 - 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.Failed to follow handwashing procedures in bakery and deli.Failed to wash hands before and after use of gloves.
  • 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.Raw chicken stored on 3-vat deep sink with pot and pans.
  • 3-304.14 - Wiping cloths improperly stored between use.Dirty wiping clothes stored on food prep tables in both deli and bakery.Deli was storing dirty wiping clothes in pot and pan sink.
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.Food was stored on floor of Bakery freezer.
  • 3-501.16 - Critical FOOD hot holding at improper temperatures.Hot holding temperatures Whole chicken 112f, Fried Chicken 122f, Half baked chicken 118f, Chicken wings 125f.Hot holding Chicken wings self-service temperatures;Chicken wings-104f, Chicken tenders-88f, BBQ chicken- 90f. All food was discarded as employees could not tell how long food was on hot line.
  • 4-204.112 - There was no temperature measuring device located in the Deli cases.
  • 4-601.11 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Dirty Microwave oven.Condiments containers covered with covered with food particles.Dirty and scratched cutting boards.Soiled dirty hot pads.Old food in bottom of Deli counter.Deli sliding doors dirty covered with food and grime.Cracked deli door.
  • 4-603.16 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 6-501.12 - Cleaning is being done during periods in which food is exposed to contamination
  • 7-201.11 - Critical Containers of HAZARDOUS PRODUCT are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Cleaning chemicals stored on food prep. table.Unlabeled chemical spray bottles observed in Bakery.
June 06, 2007Routine56Details / Comments
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: drawer in bakery area..
  • 6-403.11 - Employee drink found being kept on a cutting board in the produce area.
August 24, 2006Routine02Details / Comments
  • 4-203.12 - The ambient air temperature measuring device (degrees F) located in the Deli Display is not accurate.
  • 4-501.12 - The cutting boards in the produce area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
April 19, 2006Routine02Details / Comments
  • 4-203.12 - The ambient air temperature measuring device (degrees F) located in the Deli Display is not accurate.
  • 4-501.12 - The cutting boards in the produce area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
April 19, 2006Routine02Details / Comments
  • 2-303.11 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
  • 3-304.15 - Employee failed to discard gloves after touching their face.
  • 3-501.17 - Critical Repeat The prepared ready-to-eat (RTE) food (trays of prepared ham sandwiches) in the refrigeration unit is not properly dated for disposition.
  • 3-501.17 - Critical The ready-to-eat (RTE) commercially processed foods (potato salad) in the refrigeration unit was not properly dated for disposition after opening.
  • 3-501.18 - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) deli meats in the deli case refrigeration unit was not discarded by the "sell by" date. The "sell by" dates varied (12/20/05, 12/24/05) and some meats had no label. Manager voluntarily had the deli meats removed from the deli case to be discarded.
  • 4-501.11 - Repeat The door gasket of the bakery's proofer's door and the seafood's walk-in freezer is damaged.
  • 4-501.11 - The hot water faucet area of the deli's three compartment sink , and the deli's walk-in freezer's door hinge were observed in a state of disrepair and/or damaged.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Deli area's exhaust hood filters, and the hot cabinet's inside racks.
  • 6-101.11 - Repeat The indoor wall material located in the seafood area, and the deli's walk-in freezer's floor jam area are in a state of disrepair and do not meet the standard of: 1. smooth, durable and easily cleanable.
  • 6-404.11 - Products for credit, redemption, or return is not being stored in a separate designated area
  • 6-501.11 - Repeat Ceiling tiles in the bakery's storage area were damage and/or in poor repair.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned in the bakery area.
December 28, 2005Routine28Details / Comments
  • 3-101.11 - Critical The raspberries in the produce area's display case/cooler are moldy and/or unsound. MANAGER VOLUNTARILY DISCARDED THE FOOD.
  • 3-305.14 - Food is subject to environmental sources of contamination during preparation from the water leaking down onto the floor (splash) from ceiling cooling unit in the seafood area.
  • 3-307.11 - Corrected During Inspection Sanitizing bucket was stored on the prep table next to the meat slicer. Flat food tray in the produce area was stored on top of an open pest trap.
  • 3-501.17 - Critical The prepared ready-to-eat (RTE) foods (tuna salad, crap salad, sliced melons) in the refrigeration unit of the produce area are not properly dated for disposition.
  • 4-202.11 - Repeat The food contact surface of the plastic food storage containers and food trays are not smooth, contains cracks, chips, or pits and can not be easily cleaned. Noted in both the produce and seafood areas.
  • 4-501.11 - Repeat Walk-in freezer in deli area, bakery area & large bakery freezer door, the ice cream freezer door, the dairy refrigeration door, and the ceiling cooling unit in the seafood area were observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
  • 4-501.11 - Repeat Shelf under the microwave/prep area in the deli, walk-in freezer door in deli area, bakery area & large bakery freezer door, the ice cream freezer door, the dairy refrigeration unit's door, and the ceiling cooling unit in the seafood area were observed in a state of disrepair and damaged.
  • 4-501.11 - Repeat The door gaskets of the proofer in the bakery area and the dairy refrigeration unit are damaged.
  • 4-501.114 - Corrected During Inspection Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the seafood area.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exhaust hood & filters in deli area, soup display area, the Ultra Two exhaust system in the bakery area, .
  • 4-601.11 - Repeat Observed accumulations of food debris, grime and debris on the following food contact surfaces: Can opener in produce area, the vegetable slicer in the produce area, clean flat food trays in the bakery area,
  • 4-703.11 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin in both the deli and the produce areas.
  • 4-901.11 - Clean food containers were found stacked while wet after cleaning and chemical sanitization in the produce area.
  • 4-903.11 - Repeat Clean single use items in the bakery's storage area were observed stored with the food-contact surface facing upward.
  • 4-903.11 - Repeat Clean styrofoam food trays were observed stored unprotected and with food debris on them in the meat area.
  • 6-201.11 - Repeat Floors or floor coverings (including floor jam area) in deli's and bakery's walk-in freezers, are not smooth and easily cleanable.
  • 6-303.11 - Light burned out or very low intensity in the bakery walk-in freezer.
  • 6-303.11 - Light burned out under the exhaust hood in the deli area and the seafood warewashing area.
  • 6-501.11 - Repeat Floor in the deli's walk-in refrigerator and the produce area's floor are in need of cleaning and/or not maintained in good repair. Ceiling tile in the bakery storage room is damaged. Wall in seafood area next to deli cases is in a state of disrepair and/or damaged.
August 18, 2005Routine410Details / Comments
  • 2-301.14 - Critical A food employee in the seafood department failed to wash his or her hands before engaging in food preparation, after touching bare human body parts or after engaging in any activity which may have contaminated his/her hands.
  • 2-303.11 - Employees in the meat department were wearing jewelry on their arms and hands while preparing food.
  • 3-101.11 - Corrected During Inspection Critical The seasoning in the food container in the seafood department is unsound due to unknown moisture contamination. Manager voluntarily discarded the seasoning.
  • 3-302.11 - Corrected During Inspection Critical Unwrapped or uncovered food in the bakery's walk-in.
  • 3-304.12 - Improper dispensing utensils being used and improperly stored between use in the deli area and seafood area.
  • 3-305.11 - Repeat Food stored on the floor or stored less than 6"" above the floor in the produce and the establishment's dry storage areas.
  • 4-101.111 - The nonfood contact surface of the sandwich prep lowboy unit is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-202.11 - The food contact surface of the food container in the seafood area and food trays, and meat grinder blade in the meat department are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 4-204.112 - There was no temperature measuring device located in the seafood department's walk-in and the outside digital thermometer is not operating.
  • 4-302.14 - There is no test kit located in the produce and bakery areas for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.11 - Repeat The door/floor junction gasket of the seafood walk-in freezer is damaged.
  • 4-501.11 - Walk-in freezer A06-T3 in the deli area, walk-in freezer in the produce area, and the ice cream walk-in near the meat department were observed in a state of disrepair and damaged.
  • 4-501.114 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the deli and produce.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exhaust hood filters.
  • 4-602.13 - The non-food contact surface of the storage shelves in the deli walk-in refrigerator had accumulations of grime and debris.
  • 4-901.11 - Clean food trays in the meat department were found stacked wet after cleaning and chemical sanitization.
  • 4-903.11 - Single service articles were observed stored unprotected at the meat department.
  • 4-903.11 - Clean single service articles in the deli area were observed stored with the food-contact surface facing upward.
  • 5-205.11 - Critical The handwashing facility located at the meat department had soiled blades stored in it, preventing access by employees for easy handwashing.
  • 6-101.11 - The indoor floor material located at deli, produce, and meat walk-in freezers, does not meet the standard of: smooth, durable and easily cleanable.
  • 6-303.11 - Light burned out near the walk-in in the bakery area.
  • 6-303.11 - Light burned out in meat department's walk-in refrigerator.
  • 6-501.11 - Repeat Drain pipes in the deli walk-in refrigerator (leaking), hand washing station near the three compartment sink in the deli area (drains slow), the ceiling tile in the bakery dry storage area (missing), and the wall in the seafood area are not maintained in good repair
  • 7-201.11 - Critical Containers of cleaning agents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items in the produce and bakery areas.
  • 7-209.11 - Employee jacket stored on the cutting board in the seafood area.
April 21, 2005Routine616Details / Comments
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing station in deli area near the 3-compartment sink and in the bakery area near the 3-compartment sink.
  • 2-303.11 - Employees wearing jewelry on their arms and hands while preparing food in the deli area.
  • 6-303.11 - Light burned out under exhaust hood in the deli area.
  • 4-602.12 - Repeat The cavity and door seal of the microwave oven is observed soiled in the deli area.
  • 6-201.11 - Floor or floor covering in deli walk-in freezer is not smooth and easily cleanable.
  • 4-501.11 - Repeat The door gaskets of the walk-in refrigerator in the seafood area and the walk-in freezer in deli and seafood area are damaged.
  • 4-501.11 - Repeat In the seasfood area, the handwashing station's plumbing is leaking onto the floor. The wiring in the fried chicken display in the deli area's display hot hold case and the drain pipe near the walk-in freezer was in a state of disrepair.
  • 3-304.15 - Single-use gloves worn during multi-tasked food preparation. No handwashing was observed between removal of old gloves and donning of new gloves.
  • 4-903.11 - Clean single service articles were observed stored with the food-contact surface facing upward in the bakery storage area.
  • 3-305.11 - Boxes of food stored on the floor in all walk-in units..
December 24, 2004Routine--Details / Comments
  • 3-501.17 - Critical The ready-to-eat (RTE) commercially processed luncheon meats in the refrigeration unit was not properly dated for disposition after opening. Corrected during this inspection.
  • 4-501.11 - The can opener blade is rusted and dull.
  • 4-501.11 - The door gasket of the Brown walk-in freezer unit is damaged.
  • 4-501.11 - Condensation drain line of the walk-in freezer unit, Brown walk-in refrigeration unit was observed in a state of disrepair and damaged.
  • 4-501.12 - The cutting board(s) along the deli area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exhaust hood.
  • 4-602.12 - The cavity/door seal of the microwave oven is observed soiled.
  • 4-901.11 - Clean food containers were found stacked while wet after cleaning and chemical sanitization.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the bakery handwashing station. Corrected.
  • 6-303.11 - Less than 50 foot candles of ight was noted in the exhaust hoods in both the bakery and deli areas.
  • 6-501.11 - Ceiling tiles in the store room of the bakery is not maintained in good repair
  • 6-501.12 - Freezer floor in the bakery noted in need of cleaning.
  • 6-501.15 - Critical Handwashing station near warewashing in the deli area being used to dispose mop water or similar wastes.
  • 7-102.11 - Critical Working containers of sanitzer are not properly labeled. Corrected during this inspection.
  • 8-301.11 a 18.1-14 ll - Critical Permit is not posted in a place where it is readily observable by the public.
August 17, 2004Routine--Details / Comments
  • 2-301.14 - 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.
  • 4-202.11 - The food contact surface of the "Deli prep" is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
November 13, 2003Routine11Details / Comments
  • 6-201.11 - Floor or floor covering in walkin freezer has ice build up on floor and is not smooth and easily cleanable.
  • 6-501.14 - Hood filters installed incorrectly.
  • 4-101.110 - Sifting tray cracked and in poor repair
  • 3-302.12 - Unlabeled food containers.Flour bin
  • 4-602.13 - The nonfood contact surface of the interior cavity of the sanyo microwave had accumulations of grime and debris.
February 11, 2003Routine05Details / Comments

April 29, 2009 (Routine)



Violations:
  • 4-602.13 - The nonfood contact surface of the chicken display 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.
  • 6-501.11 - Observed hole in the wall in produce area
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
All food at the proper temp. Discussed all violations with CFM.

June 12, 2008 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Repeat Food service employees were working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 3-202.15 - Critical Food from damaged packaging offered for sale or service.Dented cans on shelves.Food stored in open cans.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 3-501.16 - Critical Repeat Cold holding at improper temperatures.Cold Holding Olive bar with cheese was at 59f to 62f degrees over 5 hours. DISCARDED
    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.
  • 3-501.17 - Critical Repeat The prepared ready-to-eat (RTE) FOOD 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.
  • 4-204.112 - Repeat There was no temperature measuring device located most of the refrigeration units..
    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.
  • 4-302.14 - Employees had no knowledge of how to use test kits.
    Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.11 - Repeat Freezer was observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.Freezer unit is leaking and covered with ice.Cold holding unit ( Olive Bar) not working.
    Repair the EQUIPMENT 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Micro waves in deli.Floors in walk-ins
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: Carbon Build-up on Deli and bakery pans.Pastry Bags and tubes in bakery department.Cutting boards in all departments.
    Clean and sanitize these surfaces for food contact.
  • 6-501.11 - Physical structure is not maintained in good repair.Door threshold around walkins need repairing.Doors on deli case broken, cracked and would not close.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Discussed all violations and corrections with Store manager. New Deli and bakery managers. Discussed CFM and FHC's, temperature charts, hood inspections, grease traps, and Temperature Danger Zones.

December 18, 2007 (Follow-up)

Comments:
Re-inspected With Monica Elliot, no violations noted.

December 06, 2007 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Food service employees were working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 2-301.14 - 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. Failed to wash hands before putting on gloves.
    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.
  • 3-304.14 - Wiping cloths improperly stored between use. Cleaning clothes were stored in produce Handsink.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-501.16 - Critical Repeat Cold and Hot holding at improper temperatures.Cut Tomatoes-51f, cottage cheese45f, Deli salads-45-49fHot holding- BBq ribs 110f, Honey Chicken-105f, BBQ wings 105fHot Holding Soup 98f
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below and hot holding are maintained at 135 degrees and above to inhibit the growth of harmful bacteria.
  • 3-501.17 - Critical The ready-to-eat (RTE) commercially processed Deli-Meat and Cheese in the Deli-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.
  • 4-204.112 - There was no temperature measuring device located in the deli and hot holding units.
    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.
  • 4-501.11 - Oven Door was observed in a state of disrepair and damaged.Hot holding unit has burned out heating bulbs.
    Repair the @EQUIPMENT@ 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 EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-501.12 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 4-601.11 - Observed accumulations of grease, grime and debris on the following food contact surfaces: Deli and Hot holding unit doors. Inside deli unit has old food in the bottom. Old food between dirty cutting boards. Old food spilled food has accumulated inside of deli unit. Spice condiments containers had a accumulation of grease, grime and dried food.Knives were dirty in knife rack. Door gaskets on sandwich unit has grime and old food.
    Clean and sanitize these surfaces for food contact.
  • 4-603.16 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
  • 6-501.16 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Discussed violations with manager.

September 18, 2007 (Follow-up)



Violation: 3-501.16 - Critical Repeat Fried chicken wings hot holding at improper temperatures.Wings were at between 105-110f for over 2 hours. Employee stated that raw chicken was cooked to 145f.Voluntary discarded all cooked chicken.
Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.Raw chicken must be cooked to 165f, then keep at hot holding temp of at least 135f.

June 08, 2007 (Routine)



Violation: 3-501.16 - Critical Repeat Hot holding at improper temperatures.Whole baked chicken 104f
Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.Manager removed chicken to reheat to 165f
Comments:
Rechecked Hot Holding Temperatures on Self-service and hot holding box.

June 06, 2007 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 2-301.14 - 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.Failed to follow handwashing procedures in bakery and deli.Failed to wash hands before and after use of gloves.
    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.One set of gloves for one task, then remove gloves and wash hands before and after use of gloves.
  • 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.Raw chicken stored on 3-vat deep sink with pot and pans.
    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.
  • 3-304.14 - Wiping cloths improperly stored between use.Dirty wiping clothes stored on food prep tables in both deli and bakery.Deli was storing dirty wiping clothes in pot and pan sink.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor.Food was stored on floor of Bakery freezer.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 3-501.16 - Critical FOOD hot holding at improper temperatures.Hot holding temperatures Whole chicken 112f, Fried Chicken 122f, Half baked chicken 118f, Chicken wings 125f.Hot holding Chicken wings self-service temperatures;Chicken wings-104f, Chicken tenders-88f, BBQ chicken- 90f. All food was discarded as employees could not tell how long food was on hot line.
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.Tin Foil was used to cover hot plates. Replace burned out heat bulbs. Check and replace heating coils. Maintain hot holding temperature chart. USE food thermometer and check hot holding temperatures.
  • 4-204.112 - There was no temperature measuring device located in the Deli cases.
    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.
  • 4-601.11 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Dirty Microwave oven.Condiments containers covered with covered with food particles.Dirty and scratched cutting boards.Soiled dirty hot pads.Old food in bottom of Deli counter.Deli sliding doors dirty covered with food and grime.Cracked deli door.
    Clean and sanitize food-contact surface of equipment according to cleaning schedule, or at lease once every 24 hours.
  • 4-603.16 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
  • 6-501.12 - Cleaning is being done during periods in which food is exposed to contamination
    Clean during periods when the least amount of food is exposed such as after closing.
  • 7-201.11 - Critical Containers of HAZARDOUS PRODUCT are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Cleaning chemicals stored on food prep. table.Unlabeled chemical spray bottles observed in Bakery.
    Containers of HAZARDOUS CLEANING PRODUCT must be located in an area that is not above food, equipment, utensils, linens or single service items.Label all spray bottles with contents.

August 24, 2006 (Routine)



Violations:
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: drawer in bakery area..
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-403.11 - Employee drink found being kept on a cutting board in the produce area.
    Employee drinks shall be in a covered cup and kept away from food and food prep areas.

April 19, 2006 (Routine)



Violations:
  • 4-203.12 - The ambient air temperature measuring device (degrees F) located in the Deli Display is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 4-501.12 - The cutting boards in the produce area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

April 19, 2006 (Routine)



Violations:
  • 4-203.12 - The ambient air temperature measuring device (degrees F) located in the Deli Display is not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 4-501.12 - The cutting boards in the produce area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.

December 28, 2005 (Routine)



Violations:
  • 2-303.11 - 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.
  • 3-304.15 - Employee failed to discard gloves after touching their face.
    Discard gloves and wash hands prior to donning a new pair of gloves; when changing tasks, after engaging in an activity that may contaminate the gloves, when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • 3-501.17 - Critical Repeat The prepared ready-to-eat (RTE) food (trays of prepared ham sandwiches) 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.
  • 3-501.17 - Critical The ready-to-eat (RTE) commercially processed foods (potato salad) 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.
  • 3-501.18 - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) deli meats in the deli case refrigeration unit was not discarded by the "sell by" date. The "sell by" dates varied (12/20/05, 12/24/05) and some meats had no label. Manager voluntarily had the deli meats removed from the deli case to be discarded.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume/sell by" date after opening. 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.
  • 4-501.11 - Repeat The door gasket of the bakery's proofer's door and the seafood's walk-in freezer is damaged.
    Repair or replace the above mentioned equipment's door gasket in accordance with the manufacturer's specifications.
  • 4-501.11 - The hot water faucet area of the deli's three compartment sink , and the deli's walk-in freezer's door hinge were observed in a state of disrepair and/or damaged.
    Repair the above mention equipment 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Deli area's exhaust hood filters, and the hot cabinet's inside racks.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-101.11 - Repeat The indoor wall material located in the seafood area, and the deli's walk-in freezer's floor jam area are in a state of disrepair and do not meet the standard of: 1. smooth, durable and easily cleanable.
    Refinish or replace the wall and floor material at the area designated so it is: 1. smooth, durable and easily cleanable.
  • 6-404.11 - Products for credit, redemption, or return is not being stored in a separate designated area
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
  • 6-501.11 - Repeat Ceiling tiles in the bakery's storage area were damage and/or in poor repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.14 - Intake and exhaust air ducts are not being cleaned in the bakery area.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

August 18, 2005 (Routine)



Violations:
  • 3-101.11 - Critical The raspberries in the produce area's display case/cooler are moldy and/or unsound. MANAGER VOLUNTARILY DISCARDED THE FOOD.
    Ensure food is safe and unadulterated.
  • 3-305.14 - Food is subject to environmental sources of contamination during preparation from the water leaking down onto the floor (splash) from ceiling cooling unit in the seafood area.
    Protect unpackaged food from environmental sources of contamination during preparation.
  • 3-307.11 - Corrected During Inspection Sanitizing bucket was stored on the prep table next to the meat slicer. Flat food tray in the produce area was stored on top of an open pest trap.
    Protect food from miscellaneous sources of contamination.
  • 3-501.17 - Critical The prepared ready-to-eat (RTE) foods (tuna salad, crap salad, sliced melons) in the refrigeration unit of the produce area are 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.
  • 4-202.11 - Repeat The food contact surface of the plastic food storage containers and food trays are not smooth, contains cracks, chips, or pits and can not be easily cleaned. Noted in both the produce and seafood areas.
    Repair or replace the above 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.
  • 4-501.11 - Repeat Walk-in freezer in deli area, bakery area & large bakery freezer door, the ice cream freezer door, the dairy refrigeration door, and the ceiling cooling unit in the seafood area were observed in a state of repair and condition that prevents necessary maintenance and easy cleaning.
    Repair the above mentioned equipment 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-501.11 - Repeat Shelf under the microwave/prep area in the deli, walk-in freezer door in deli area, bakery area & large bakery freezer door, the ice cream freezer door, the dairy refrigeration unit's door, and the ceiling cooling unit in the seafood area were observed in a state of disrepair and damaged.
    Repair the above mentioned equipment 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-501.11 - Repeat The door gaskets of the proofer in the bakery area and the dairy refrigeration unit are damaged.
    Repair or replace the door gaskets in the above mentioned equipment in accordance with the manufacturer's specifications.
  • 4-501.114 - Corrected During Inspection Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the seafood area.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exhaust hood & filters in deli area, soup display area, the Ultra Two exhaust system in the bakery area, .
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11 - Repeat Observed accumulations of food debris, grime and debris on the following food contact surfaces: Can opener in produce area, the vegetable slicer in the produce area, clean flat food trays in the bakery area,
    Clean and sanitize these surfaces for food contact.
  • 4-703.11 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin in both the deli and the produce areas.
    Provide proper concentration of sanitizer and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 4-901.11 - Clean food containers were found stacked while wet after cleaning and chemical sanitization in the produce area.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 4-903.11 - Repeat Clean single use items in the bakery's storage area were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 4-903.11 - Repeat Clean styrofoam food trays were observed stored unprotected and with food debris on them in the meat area.
    Store single use/service articles/items the original protective package to protect from contamination until used or in a clean, dry location where not exposed to splash, dust or other contamination at least six (6) inches off the floor.
  • 6-201.11 - Repeat Floors or floor coverings (including floor jam area) in deli's and bakery's walk-in freezers, are not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 6-303.11 - Light burned out or very low intensity in the bakery walk-in freezer.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 6-303.11 - Light burned out under the exhaust hood in the deli area and the seafood warewashing area.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 6-501.11 - Repeat Floor in the deli's walk-in refrigerator and the produce area's floor are in need of cleaning and/or not maintained in good repair. Ceiling tile in the bakery storage room is damaged. Wall in seafood area next to deli cases is in a state of disrepair and/or damaged.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Floors, ceiling, and walls are to be smooth and easily cleanable.

April 21, 2005 (Routine)



Violations:
  • 2-301.14 - Critical A food employee in the seafood department failed to wash his or her hands before engaging in food preparation, after touching bare human body parts 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.
  • 2-303.11 - Employees in the meat department were 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.
  • 3-101.11 - Corrected During Inspection Critical The seasoning in the food container in the seafood department is unsound due to unknown moisture contamination. Manager voluntarily discarded the seasoning.
    Ensure food is safe and unadulterated.
  • 3-302.11 - Corrected During Inspection Critical Unwrapped or uncovered food in the bakery's walk-in.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.12 - Improper dispensing utensils being used and improperly stored between use in the deli area and seafood area.
    Use proper utensils and store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 3-305.11 - Repeat Food stored on the floor or stored less than 6"" above the floor in the produce and the establishment's dry storage areas.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 4-101.111 - The nonfood contact surface of the sandwich prep lowboy unit 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.
  • 4-202.11 - The food contact surface of the food container in the seafood area and food trays, and meat grinder blade in the meat department are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the food container 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 build-up of food debris.
  • 4-204.112 - There was no temperature measuring device located in the seafood department's walk-in and the outside digital thermometer is not operating.
    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.
  • 4-302.14 - There is no test kit located in the produce and bakery areas for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.11 - Repeat The door/floor junction gasket of the seafood walk-in freezer is damaged.
    Repair or replace the gasket in accordance with the manufacturer's specifications.
  • 4-501.11 - Walk-in freezer A06-T3 in the deli area, walk-in freezer in the produce area, and the ice cream walk-in near the meat department were observed in a state of disrepair and damaged.
    Repair the above mentioned equipment 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-501.114 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the deli and produce.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exhaust hood filters.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.13 - The non-food contact surface of the storage shelves in the deli walk-in refrigerator 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.
  • 4-901.11 - Clean food trays in the meat department were found stacked wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 4-903.11 - Single service articles were observed stored unprotected at the meat department.
    Store single use articles in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor, or, in the original protective package to protect from contamination until used.
  • 4-903.11 - Clean single service articles in the deli area were observed stored with the food-contact surface facing upward.
    Store single use articles, equipment and utensils covered or inverted to prevent contamination while in storage.
  • 5-205.11 - Critical The handwashing facility located at the meat department had soiled blades stored in it, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the soiled blades preventing its use.
  • 6-101.11 - The indoor floor material located at deli, produce, and meat walk-in freezers, does not meet the standard of: smooth, durable and easily cleanable.
    Refinish or replace the floor material at the area designated so it is: smooth, durable and easily cleanable.
  • 6-303.11 - Light burned out near the walk-in in the bakery area.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 6-303.11 - Light burned out in meat department's walk-in refrigerator.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 6-501.11 - Repeat Drain pipes in the deli walk-in refrigerator (leaking), hand washing station near the three compartment sink in the deli area (drains slow), the ceiling tile in the bakery dry storage area (missing), and the wall in the seafood area are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 7-201.11 - Critical Containers of cleaning agents are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items in the produce and bakery areas.
    Containers of cleaning agents must be located in an area that is not above or stored in a manner that may contaminate food, equipment, utensils, linens or single service items.
  • 7-209.11 - Employee jacket stored on the cutting board in the seafood area.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

December 24, 2004 (Routine)



Violations:
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing station in deli area near the 3-compartment sink and in the bakery area near the 3-compartment sink.
    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
  • 2-303.11 - Employees wearing jewelry on their arms and hands while preparing food in the deli area.
    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.
  • 6-303.11 - Light burned out under exhaust hood in the deli area.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 4-602.12 - Repeat The cavity and door seal of the microwave oven is observed soiled in the deli area.
    Using the manufacturer's recommended cleaning procedure, clean the cavity and door seal of the microwave oven at least every 24 hours.
  • 6-201.11 - Floor or floor covering in deli walk-in freezer is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 4-501.11 - Repeat The door gaskets of the walk-in refrigerator in the seafood area and the walk-in freezer in deli and seafood area are damaged.
    Repair or replace the above mentioned equipment's door gaskets in accordance with the manufacturer's specifications.
  • 4-501.11 - Repeat In the seasfood area, the handwashing station's plumbing is leaking onto the floor. The wiring in the fried chicken display in the deli area's display hot hold case and the drain pipe near the walk-in freezer was in a state of disrepair.
    Repair the above mentioned equipment 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 above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3-304.15 - Single-use gloves worn during multi-tasked food preparation. No handwashing was observed between removal of old gloves and donning of new gloves.
    Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. Wash hands after removing soiled gloves and donning new gloves.
  • 4-903.11 - Clean single service articles were observed stored with the food-contact surface facing upward in the bakery storage area.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 3-305.11 - Boxes of food stored on the floor in all walk-in units..
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.

August 17, 2004 (Routine)



Violations:
  • 3-501.17 - Critical The ready-to-eat (RTE) commercially processed luncheon meats in the refrigeration unit was not properly dated for disposition after opening. Corrected during this inspection.
    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.
  • 4-501.11 - The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 4-501.11 - The door gasket of the Brown walk-in freezer unit is damaged.
    Repair or replace the Brown walk-in freezer unit's door gasket in accordance with the manufacturer's specifications.
  • 4-501.11 - Condensation drain line of the walk-in freezer unit, Brown walk-in refrigeration unit was observed in a state of disrepair and damaged.
    Repair the walk-in freezer and refrigeration units 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 walk-in freezer and refrigeration units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-501.12 - The cutting board(s) along the deli area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exhaust hood.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.12 - 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.
  • 4-901.11 - Clean food containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the bakery handwashing station. Corrected.
    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
  • 6-303.11 - Less than 50 foot candles of ight was noted in the exhaust hoods in both the bakery and deli areas.
    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
  • 6-501.11 - Ceiling tiles in the store room of the bakery is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Freezer floor in the bakery 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.
  • 6-501.15 - Critical Handwashing station near warewashing in the deli area being used to dispose mop water or similar wastes.
    Refrain from using food preparation sinks, handwashing lavatories, and warewashing equipment for cleaning of maintenance tools, preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
  • 7-102.11 - Critical Working containers of sanitzer are not properly labeled. Corrected during this inspection.
    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.
  • 8-301.11 a 18.1-14 ll - Critical 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.

November 13, 2003 (Routine)



Violations:
  • 2-301.14 - 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.
  • 4-202.11 - The food contact surface of the "Deli prep" is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the prep surface 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.

February 11, 2003 (Routine)



Violations:
  • 6-201.11 - Floor or floor covering in walkin freezer has ice build up on floor and is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 6-501.14 - Hood filters installed incorrectly.
    Hood filters need to be installed vertically instead of horizonally
  • 4-101.110 - Sifting tray cracked and in poor repair
    Discard and replace with tray without cracks and chipping.
  • 3-302.12 - Unlabeled food containers.Flour bin
    Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. 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.
  • 4-602.13 - The nonfood contact surface of the interior cavity of the sanyo microwave 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.

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