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



Business Info

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

Restaurant representatives - add corrected or new information about Farm Fresh #467 Deli/Bakery, 1200 N Military Highway, Norfolk, VA »


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: Comments:
All food at the proper temp. Discussed all violations with CFM.

June 12, 2008 (Routine)


Violations: 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: 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)


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August 24, 2006 (Routine)


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April 19, 2006 (Routine)


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April 19, 2006 (Routine)


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December 28, 2005 (Routine)


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August 18, 2005 (Routine)


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April 21, 2005 (Routine)


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December 24, 2004 (Routine)


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August 17, 2004 (Routine)


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November 13, 2003 (Routine)


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February 11, 2003 (Routine)


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