Farm Fresh Supermarket/Starbucks #193, 2110 Great Neck Road, Virginia Beach, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Farm Fresh Supermarket/Starbucks #193
Address: 2110 Great Neck Road, Virginia Beach, Virginia
Phone: (757) 481-6254
Total inspections: 28
Last inspection: Jul 28, 2009

Restaurant representatives - add corrected or new information about Farm Fresh Supermarket/Starbucks #193, 2110 Great Neck Road, Virginia Beach, VA »


Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0580 - Corrected During Inspection Single-use glove saved for reuse.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: two knives found in knife rack at salad bar prep are not clean.
July 28, 2009Routine11Details / Comments
  • 0820 A 2 - Corrected During Inspection Critical Pasta Salad (46.9 F) cold holding at improper temperatures.
  • 1320 - Corrected During Inspection The thermometer for the "cold entree case" is missing.
  • 1730 - Some oven mits are not clean (encrusted), were observed in a state of repair and condition preventing the equipment to be used as designed.
  • 3180 - Floors below the rotisserie oven & deep fryers are not clean.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
March 19, 2009Routine14Details / Comments
  • 0820 A 2 - Critical Potentially hazardous melons cold holding at improper temperatures. No time/temperature records available for salad bar.
  • 2010 - Corrected During Inspection Clean cutting board was found stored on the handles of the three compartment sink.
  • 2350 ii - Handsink, behind the hot food's gill area, has a leaky faucet.
  • 2840 - Corrected During Inspection Carpeted mats observed in customer restrooms.
October 30, 2008Routine13Details / Comments
  • 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the front case
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of the alto sham
  • 2910 - Insect control device is located over counters where dead insects may be impelled or fall.
May 15, 2008Routine03Details / Comments
  • 0610 - Food stored in a commonly wet or soiled location. pickels,chese on the floor of the walk in refrigerstor
  • 2310 - Critical The handwashing facility located at the front of the deli area is blocked, preventing access by employees for easy handwashing.
  • 3180 - Floor of the walk inn refrigerator in the noted in need of cleaning.The floors under and behind the equipment need to be cleaned, and the cooling unit in the walk in refrigertator the fan guard is dirty.
January 22, 2008Routine12Details / Comments
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the hot cabinet
  • 1800 - The nonfood contact surface of the under counter racks have accumulations of grime and debris.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
October 12, 2007Routine03Details / Comments
No violation noted during this evaluation. July 11, 2007Routine00Details / Comments
  • 0790 - Corrected During Inspection Improper methods used to thaw fish, in a container no running water
  • 0820 - Critical Repeat Brunswick stew hot holding at improper temperatures 120.
  • 0820 - Critical Repeat Tuna salad, chicken salad cold holding at improper temperatures.56/51 degrees
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: canopener metal shaving
April 10, 2007Routine21Details / Comments
  • 1320 - There was no visable temperature measuring device located in the display cabinets
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: front ovens.
  • 3180 - Repeat Ceiling tiles in the preperation areanoted in need of cleaning.
September 21, 2006Routine03Details / Comments
  • 0820 - Critical Repeat Soups and wings hot holding at improper temperatures.120/128/130
  • 1800 - The nonfood contact surface of the storage drawers has accumulations of grime and debris.Also the shelving under the counters
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the preperation area is blocked, preventing access by employees for easy handwashing.
  • 3180 - Floor in the walk in refrigerators in noted in need of cleaning.
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 3380 - Critical QUAT sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 400ppm +
May 22, 2006Routine33Details / Comments
0820 - Corrected During Inspection Critical Chicken noodle soup , and minestroni soup hot holding at improper temperatures.February 08, 2006Routine10Details / Comments
  • 1320 - Corrected During Inspection Repeat There was no visable temperature measuring device located in the under counter refriferator.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under counter refrigerators,Panoini heaters .
  • 1800 - The nonfood contact surface of the backs of the equiptment has accumulations of grime and debris.
  • 3170 - Floor in the chicken area is not maintained in good repair, major safety/trip hazard.and sanitary problem. To be repaired as soon as possible
  • 3180 - Ceiling vents in nthe facility in the noted in need of cleaning.
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
October 26, 2005Routine06Details / Comments
  • 0060 - Critical NO CERTIFIED FOOD MANAGER ON STAFF, AT THIS TIME
  • 0610 - Food stored on the floor or food stored less than 6" above the floor., in the walk in refrigerator
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions, test strips had been used or put away wet
  • 1570 - Unused or non-functioning equipment not removed from the premises.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer., penne heater has heavy old build up of grease all over it.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under counter shelving, clean equiptment in dirty containers., clean equiptment stored on dirty shelving.
  • 1800 - The nonfood contact surface of the area between the frontb and back area has accumulations of grime and debris, also the fan is dirty.
  • 2910 - Corrected During Inspection Insect control device is located over display case at the where dead insects may fall.
  • 3180 - Ceiling tile and ceiling in the kitchen noted in need of cleaningalso a large pile of absorbent in the corner, to absorb leaking grease
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided.aprons and hats on the storage shelf
  • 3340 - Corrected During Inspection Critical Repeat Containers of sanitizerfare not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items., sitting beside open food
July 20, 2005Routine38Details / Comments
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken above baked chicken in the walk-in refrigerator.
  • 0820 - Corrected During Inspection Critical Repeat Foods (fried chicken) hot holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Foods(creamer, deli meat) cold holding at improper temperatures.
  • 1320 - The temperature measuring device located in the display refrigerator is not easily readable.
  • 1570 - Padding in the heated tray at the deli area was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1730 - Utensil with hollow handle was observed in a state preventing effective maintenance and easy cleaning.
  • 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage.
  • 1780 - Critical Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 2000 - Single service items observed unprotected from contamination.
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
March 04, 2005Routine45Details / Comments
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken above baked chicken in the walk-in refrigerator.
  • 0820 - Corrected During Inspection Critical Repeat Foods (fried chicken) hot holding at improper temperatures.
  • 0820 - Corrected During Inspection Critical Foods(creamer, deli meat) cold holding at improper temperatures.
  • 1320 - The temperature measuring device located in the display refrigerator is not easily readable.
  • 1570 - Padding in the heated tray at the deli area was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1730 - Utensil with hollow handle was observed in a state preventing effective maintenance and easy cleaning.
  • 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage.
  • 1780 - Critical Food contact surfaces of the meat slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 2000 - Single service items observed unprotected from contamination.
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
March 04, 2005Routine45Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the sushi refrigerator.
  • 1570 - Sushi refrigerator door was observed in a state of disrepair and damaged.
  • 1570 - Unused or non-functioning equipment (rice cooker) not removed from the premises.
  • 0550 - Dispensing utensils (rice scoop) improperly stored between uses.
  • 1730 - The thermometer on the deli reach in freezer is not accurate in the range of use.
  • 0820 - Critical Smoked turkey leg and fried chicken on the right hand side of the hot hold display case hot holding at improper temperatures.
  • 1580 - The cutting board(s) in the produce area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1320 - There was no temperature measuring device located in the several sushi refrigerators.
  • 0740 - No parasite destruction records maintained for raw salmon that is served or sold in ready-to-eat form.
  • 0740 - No parasite destruction records maintained for raw salmon that is served or sold in ready-to-eat form.
  • 0450 C - A bowl is being used as a scoop in the uncooked rice, this may cause excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener in the salad bar prep area. CORRECTED DURING INSPECTION
  • 3340 - Critical Containers of cleansers are not properly stored to prevent the contamination of food (sushi rice). CORRECTED DURING INSPECTION
  • 1800 - The nonfood contact surface of the sushi refrigerators has accumulations of grime and debris.
December 03, 2004Routine48Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the sushi refrigerator.
  • 1570 - Sushi refrigerator door was observed in a state of disrepair and damaged.
  • 1570 - Unused or non-functioning equipment (rice cooker) not removed from the premises.
  • 0550 - Dispensing utensils (rice scoop) improperly stored between uses.
  • 1730 - The thermometer on the deli reach in freezer is not accurate in the range of use.
  • 0820 - Critical Smoked turkey leg and fried chicken on the right hand side of the hot hold display case hot holding at improper temperatures.
  • 1580 - The cutting board(s) in the produce area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1320 - There was no temperature measuring device located in the several sushi refrigerators.
  • 0740 - No parasite destruction records maintained for raw salmon that is served or sold in ready-to-eat form.
  • 0740 - No parasite destruction records maintained for raw salmon that is served or sold in ready-to-eat form.
  • 0450 C - A bowl is being used as a scoop in the uncooked rice, this may cause excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener in the salad bar prep area. CORRECTED DURING INSPECTION
  • 3340 - Critical Containers of cleansers are not properly stored to prevent the contamination of food (sushi rice). CORRECTED DURING INSPECTION
  • 1800 - The nonfood contact surface of the sushi refrigerators has accumulations of grime and debris.
December 03, 2004Routine48Details / Comments
  • 3080 - Less than 50 foot candles of light was noted in the cooking area.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food contact surfaces or utensils.
  • 0220 - Critical The employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 3380 - Critical Wiping rags being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  • 3260 - Employees are not using the dressing rooms or lockers provided. Corrected during inspection.
June 01, 2004Routine23Details / Comments
  • 3080 - Less than 50 foot candles of light was noted in the cooking area.
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food contact surfaces or utensils.
  • 0220 - Critical The employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 3200 - Intake and exhaust air ducts are not being cleaned
  • 3380 - Critical Wiping rags being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  • 3260 - Employees are not using the dressing rooms or lockers provided. Corrected during inspection.
June 01, 2004Routine23Details / Comments
3100 - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment. Corrected during inspection.February 09, 2004Routine01Details / Comments
3100 - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment. Corrected during inspection.February 09, 2004Routine01Details / Comments
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food contact surfaces or utensils. Corrected during inspection.
  • 0550 - In-use utensils improperly stored between use.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. ( Pickle bucket.)
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: toaster
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0820 - Critical Coffee creamer cold holding at improper temperatures.
November 06, 2003Routine33Details / Comments
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food contact surfaces or utensils. Corrected during inspection.
  • 0550 - In-use utensils improperly stored between use.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. ( Pickle bucket.)
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: toaster
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  • 0820 - Critical Coffee creamer cold holding at improper temperatures.
November 06, 2003Routine33Details / Comments
  • 2000 - Single service items observed unprotected from contamination. Corrected during inspection.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Coffee machine. Corrected during inspection.
  • 0480 - Unlabeled food containers. Corrected during inspection.
August 11, 2003Routine03Details / Comments
  • 2000 - Single service items observed unprotected from contamination. Corrected during inspection.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Coffee machine. Corrected during inspection.
  • 0480 - Unlabeled food containers. Corrected during inspection.
August 11, 2003Routine03Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) ham and turkey in the refrigeration unit is not properly dated for disposition.
  • 1060 - Repeat The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
  • 2010 - Clean equipment/utensils were found stored at the wall metal paneling.
  • 0570 - Repeat Wiping cloths improperly used.
  • 1780 - Critical Temperature measuring devices not maintained in contact with food held at proper temperature are observed soiled. Corrected.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1520 - Repeat There is no temperature measuring device available in the manual warewashing area.
  • 0820 - Critical Chicken and stuffings hot holding at improper temperatures. Corrected.
  • 3340 - Critical Containers of digreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
May 07, 2003Routine45Details / Comments
  • 1060 - The nonfood contact surface of the towel is not corrosion resistant, nonabsorbent, and/or smooth.
  • 0220 - Critical The employee is keeping personal soda in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0550 - In-use utensils improperly stored between use.
  • 1100 - Critical The food contact surface of the food brush is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 0570 - Wiping cloths improperly stored between use.
  • 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ligh bulb covers inside hot holding display cabinets.
  • 1520 - Repeat There is no temperature measuring device available in the manual warewashing area.
February 11, 2003Routine35Details / Comments
  • 1060 - The nonfood contact surface of the towel is not corrosion resistant, nonabsorbent, and/or smooth.
  • 0220 - Critical The employee is keeping personal soda in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0550 - In-use utensils improperly stored between use.
  • 1100 - Critical The food contact surface of the food brush is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 0570 - Wiping cloths improperly stored between use.
  • 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ligh bulb covers inside hot holding display cabinets.
  • 1520 - Repeat There is no temperature measuring device available in the manual warewashing area.
February 11, 2003Routine35Details / Comments

July 28, 2009 (Routine)


Violations: Comments:
Violations discussed with managers. Salad bar's time/temperature logs are being maintained properly; good documentation!

March 19, 2009 (Routine)


Violations: Comments:
Violations discussed with manager.

October 30, 2008 (Routine)


Violations: Comments:
Violations discussed with managers.

May 15, 2008 (Routine)


Violations: Comments:
Temp log for the salad bar not available. all temps on the salad bar were within standards

January 22, 2008 (Routine)


Violations: Comments:
Violations discussed for correction.

October 12, 2007 (Routine)


Violations: Comments:
Keep the lettuce on the salad bar at a lower level.

July 11, 2007 (Routine)

Comments:
No violations noted during this inspection.

April 10, 2007 (Routine)


Violations: Comments:
Temperature violations on the salad bar, no temp logs available.Recommend that out of temp foods go to garbage.

September 21, 2006 (Routine)


Violations: Comments:
Violations discussed for correction. The salad bar area is completely over loaded, this is also a safety hazard as the material falls on the floor and patrons can slip and fall.

May 22, 2006 (Routine)


Violations: Comments:
Food not held at proper temperatures.

February 08, 2006 (Routine)


Violation: 0820 - Corrected During Inspection Critical Chicken noodle soup , and minestroni soup hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
Comments:
Temperatueres raised to bring sopups up to 165 by the manager. Violation discussed.

October 26, 2005 (Routine)


Violations: Comments:
Store is undergoing a major renovation . Maintain area in sanitary condition.

July 20, 2005 (Routine)


Violations: Comments:
No certified food manager on site at this time, mgr is off today. No jewelery on, except a wedding ring when preparing or handling food. Violations discussed for correction

March 04, 2005 (Routine)


Violations: Comments:
Violations discussed with the manager for correction.

March 04, 2005 (Routine)


Violations: Comments:
Violations discussed with the manager for correction.

December 03, 2004 (Routine)


Violations: Comments:
All violations discussed for correction. Use of time as a public health control for hot holding items in the deli display case discussed. Maintaining records for raw frozen salmon to be served as sushi discussed. The certified food manager is registered to take the recertification class in December. Please place thermometers in all freezers to meet the new FDA requirement.

December 03, 2004 (Routine)


Violations: Comments:
All violations discussed for correction. Use of time as a public health control for hot holding items in the deli display case discussed. Maintaining records for raw frozen salmon to be served as sushi discussed. The certified food manager is registered to take the recertification class in December. Please place thermometers in all freezers to meet the new FDA requirement.

June 01, 2004 (Routine)


Violations: Comments:
Violations discussed and or corrected during inspection/metal stem food thermometer available during inspection.

June 01, 2004 (Routine)


Violations: Comments:
Violations discussed and or corrected during inspection/metal stem food thermometer available during inspection.

February 09, 2004 (Routine)


Violation: 3100 - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment. Corrected during inspection.
Provide dressing rooms/areas for employees who routinely change their clothes in the establishment
Comments:
Violations discussed with store manager/no critical violations during inspection.

February 09, 2004 (Routine)


Violation: 3100 - Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment. Corrected during inspection.
Provide dressing rooms/areas for employees who routinely change their clothes in the establishment
Comments:
Violations discussed with store manager/no critical violations during inspection.

November 06, 2003 (Routine)


Violations: Comments:
Violations discussed and or corrected during inspection/metal stem food thermometer verified and available during inspection.

November 06, 2003 (Routine)


Violations: Comments:
Violations discussed and or corrected during inspection/metal stem food thermometer verified and available during inspection.

August 11, 2003 (Routine)


Violations: Comments:
Three sinks final rinse equals 200ppm (quat)/wash water temperature 75F/previous violations corrected/violations discussed with store manager.

August 11, 2003 (Routine)


Violations: Comments:
Three sinks final rinse equals 200ppm (quat)/wash water temperature 75F/previous violations corrected/violations discussed with store manager.

May 07, 2003 (Routine)


Violations: Comments:
Critical violations discussed and or corrected during inspection/three (3) compartment sink chemical level equal to or above 50ppm-200ppm.

February 11, 2003 (Routine)


Violations: Comments:
Corrective actions discussed with store manager. Explained critical and noncritical violations during inspection.

February 11, 2003 (Routine)


Violations: Comments:
Corrective actions discussed with store manager. Explained critical and noncritical violations during inspection.

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