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

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



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:
  • 0580 - Corrected During Inspection Single-use glove saved for reuse.
    Cease reuse and discard gloves when interruptions occur in the operation.
  • 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.
    Clean and sanitize these surfaces for food contact.
Comments:
Violations discussed with managers. Salad bar's time/temperature logs are being maintained properly; good documentation!

March 19, 2009 (Routine)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Pasta Salad (46.9 F) cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1320 - Corrected During Inspection The thermometer for the "cold entree case" is missing.
    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.
  • 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.
    Discard, replace or repair the encrusted oven mits to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 3180 - Floors below the rotisserie oven & deep fryers are not clean.
    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.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
Comments:
Violations discussed with manager.

October 30, 2008 (Routine)



Violations:
  • 0820 A 2 - Critical Potentially hazardous melons cold holding at improper temperatures. No time/temperature records available for salad bar.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Manager advised that a policy must be written for use of a Time/Temperature chart for the salad bar, if overstocking of foods on the salad bar is continued.
  • 2010 - Corrected During Inspection Clean cutting board was found stored on the handles of the three compartment sink.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 2350 ii - Handsink, behind the hot food's gill area, has a leaky faucet.
    Plumbing systems and components shall be maintained in good repair.
  • 2840 - Corrected During Inspection Carpeted mats observed in customer restrooms.
    Remove carpeting and replace with approved floor material. (Corrected- Store manager removed mats from restrooms during inspection).
Comments:
Violations discussed with managers.

May 15, 2008 (Routine)



Violations:
  • 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the front case
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of the alto sham
    Maintain nonfood-contact surfaces of equipment clean.
  • 2910 - Insect control device is located over counters where dead insects may be impelled or fall.
    Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
Comments:
Temp log for the salad bar not available. all temps on the salad bar were within standards

January 22, 2008 (Routine)



Violations:
  • 0610 - Food stored in a commonly wet or soiled location. pickels,chese on the floor of the walk in refrigerstor
    Protect food from contamination by storing the food in a clean and dry location.
  • 2310 - Critical The handwashing facility located at the front of the deli area is blocked, 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 food preperationutensils preventing its use.
  • 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.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Violations discussed for correction.

October 12, 2007 (Routine)



Violations:
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the hot cabinet
    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.
  • 1800 - The nonfood contact surface of the under counter racks have 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.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
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:
  • 0790 - Corrected During Inspection Improper methods used to thaw fish, in a container no running water
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0820 - Critical Repeat Brunswick stew hot holding at improper temperatures 120.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0820 - Critical Repeat Tuna salad, chicken salad cold holding at improper temperatures.56/51 degrees
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: canopener metal shaving
    Clean and sanitize these surfaces for food contact.
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:
  • 1320 - There was no visable temperature measuring device located in the display cabinets
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: front ovens.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Repeat Ceiling tiles in the preperation areanoted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean, also the floor in the chicken refrigerator . . Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
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:
  • 0820 - Critical Repeat Soups and wings hot holding at improper temperatures.120/128/130
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1800 - The nonfood contact surface of the storage drawers has accumulations of grime and debris.Also the shelving under the counters
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the preperation area is blocked, 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 gallon bottle of soap preventing its use.
  • 3180 - Floor in the walk in refrigerators in 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.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3380 - Critical QUAT sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 400ppm +
    Utilize only that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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:
  • 1320 - Corrected During Inspection Repeat There was no visable temperature measuring device located in the under counter refriferator.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under counter refrigerators,Panoini heaters .
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the backs of the equiptment has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 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
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Ceiling vents in nthe facility in the 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.
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Store is undergoing a major renovation . Maintain area in sanitary condition.

July 20, 2005 (Routine)



Violations:
  • 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
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 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
    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.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
    Remove any unused or non-functioning equipment 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.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under counter shelving, clean equiptment in dirty containers., clean equiptment stored on dirty shelving.
    Maintain nonfood-contact surfaces of equipment clean.
  • 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.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2910 - Corrected During Inspection Insect control device is located over display case at the where dead insects may fall.
    Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
  • 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
    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.
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided.aprons and hats on the storage shelf
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 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
    Containers of must be located in an area that is not above food, equipment, utensils, linens or single service items.
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:
  • 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)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 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.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0820 - Corrected During Inspection Critical Repeat Foods (fried chicken) hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0820 - Corrected During Inspection Critical Foods(creamer, deli meat) cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1320 - The temperature measuring device located in the display refrigerator is not easily readable.
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 1570 - Padding in the heated tray at the deli area was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the padding in the heated tray 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 padding in the heated tray, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1730 - Utensil with hollow handle was observed in a state preventing effective maintenance and easy cleaning.
    Discard and replace the the hollow handle utensil to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage.
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • 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.
    Clean food-contact surfaces of meat slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Violations discussed with the manager for correction.

March 04, 2005 (Routine)



Violations:
  • 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)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 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.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0820 - Corrected During Inspection Critical Repeat Foods (fried chicken) hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0820 - Corrected During Inspection Critical Foods(creamer, deli meat) cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1320 - The temperature measuring device located in the display refrigerator is not easily readable.
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 1570 - Padding in the heated tray at the deli area was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the padding in the heated tray 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 padding in the heated tray, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1730 - Utensil with hollow handle was observed in a state preventing effective maintenance and easy cleaning.
    Discard and replace the the hollow handle utensil to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage.
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • 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.
    Clean food-contact surfaces of meat slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Violations discussed with the manager for correction.

December 03, 2004 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the sushi refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1570 - Sushi refrigerator door was observed in a state of disrepair and damaged.
    Repair the sushi refrigerator door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability . If unable to repair the sushi refrigerator door, replace it.
  • 1570 - Unused or non-functioning equipment (rice cooker) not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 0550 - Dispensing utensils (rice scoop) improperly stored between uses.
    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.
  • 1730 - The thermometer on the deli reach in freezer is not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended 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.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 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.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1320 - There was no temperature measuring device located in the several sushi refrigerators.
    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.
  • 0740 - No parasite destruction records maintained for raw salmon that is served or sold in ready-to-eat form.
    Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
  • 0740 - No parasite destruction records maintained for raw salmon that is served or sold in ready-to-eat form.
    Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
  • 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.
    All scoops require handles to minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 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
    Clean and sanitize these surfaces for food contact.
  • 3340 - Critical Containers of cleansers are not properly stored to prevent the contamination of food (sushi rice). CORRECTED DURING INSPECTION
    Containers of all cleansers must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 1800 - The nonfood contact surface of the sushi refrigerators has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
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:
  • 0470 - Critical Unwrapped or uncovered food in the sushi refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1570 - Sushi refrigerator door was observed in a state of disrepair and damaged.
    Repair the sushi refrigerator door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability . If unable to repair the sushi refrigerator door, replace it.
  • 1570 - Unused or non-functioning equipment (rice cooker) not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 0550 - Dispensing utensils (rice scoop) improperly stored between uses.
    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.
  • 1730 - The thermometer on the deli reach in freezer is not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended 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.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 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.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1320 - There was no temperature measuring device located in the several sushi refrigerators.
    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.
  • 0740 - No parasite destruction records maintained for raw salmon that is served or sold in ready-to-eat form.
    Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
  • 0740 - No parasite destruction records maintained for raw salmon that is served or sold in ready-to-eat form.
    Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
  • 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.
    All scoops require handles to minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 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
    Clean and sanitize these surfaces for food contact.
  • 3340 - Critical Containers of cleansers are not properly stored to prevent the contamination of food (sushi rice). CORRECTED DURING INSPECTION
    Containers of all cleansers must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 1800 - The nonfood contact surface of the sushi refrigerators has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
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:
  • 3080 - Less than 50 foot candles of light was noted in the cooking area.
    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
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0220 - Critical The employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    All employees who are eating and drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3380 - Critical Wiping rags being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only correct concentration that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
  • 3260 - Employees are not using the dressing rooms or lockers provided. Corrected during inspection.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Violations discussed and or corrected during inspection/metal stem food thermometer available during inspection.

June 01, 2004 (Routine)



Violations:
  • 3080 - Less than 50 foot candles of light was noted in the cooking area.
    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
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0220 - Critical The employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    All employees who are eating and drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • 3200 - Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3380 - Critical Wiping rags being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only correct concentration that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
  • 3260 - Employees are not using the dressing rooms or lockers provided. Corrected during inspection.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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:
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food contact surfaces or utensils. Corrected during inspection.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0550 - In-use utensils improperly stored between use.
    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.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. ( Pickle bucket.)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: toaster
    Clean and sanitize these surfaces for food contact.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0820 - Critical Coffee creamer cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
Comments:
Violations discussed and or corrected during inspection/metal stem food thermometer verified and available during inspection.

November 06, 2003 (Routine)



Violations:
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food contact surfaces or utensils. Corrected during inspection.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0550 - In-use utensils improperly stored between use.
    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.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. ( Pickle bucket.)
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: toaster
    Clean and sanitize these surfaces for food contact.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0820 - Critical Coffee creamer cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
Comments:
Violations discussed and or corrected during inspection/metal stem food thermometer verified and available during inspection.

August 11, 2003 (Routine)



Violations:
  • 2000 - Single service items observed unprotected from contamination. Corrected during inspection.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Coffee machine. Corrected during inspection.
    Clean and sanitize these surfaces for food contact.
  • 0480 - Unlabeled food containers. Corrected during inspection.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
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:
  • 2000 - Single service items observed unprotected from contamination. Corrected during inspection.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Coffee machine. Corrected during inspection.
    Clean and sanitize these surfaces for food contact.
  • 0480 - Unlabeled food containers. Corrected during inspection.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
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:
  • 0830 - Critical The prepared ready-to-eat (RTE) ham and turkey 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.
  • 1060 - Repeat The nonfood contact surface of the towel under cutting board 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.
  • 2010 - Clean equipment/utensils were found stored at the wall metal paneling.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.
  • 0570 - Repeat Wiping cloths improperly used.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 1780 - Critical Temperature measuring devices not maintained in contact with food held at proper temperature are observed soiled. Corrected.
    Clean and sanitize temperature measuring device/probe when no longer in contact with food to prevent cross-contamination.
  • 0610 - Repeat 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.
  • 1520 - Repeat There is no temperature measuring device available in the manual warewashing area.
    Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations.
  • 0820 - Critical Chicken and stuffings hot holding at improper temperatures. Corrected.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 3340 - Critical Containers of digreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Corrected.
    Containers of digreaser must be located in an area that is not above food, equipment, utensils, linens or single service items.
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:
  • 1060 - The nonfood contact surface of the towel 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.
  • 0220 - Critical The employee is keeping personal soda in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may keep personal drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0550 - In-use utensils improperly stored between use.
    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.
  • 1100 - Critical The food contact surface of the food brush is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the brush to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
    Provide lockers or other suitable facilities for the orderly storage of 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.
    Clean and sanitize these surfaces for food contact.
  • 1520 - Repeat There is no temperature measuring device available in the manual warewashing area.
    Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations.
Comments:
Corrective actions discussed with store manager. Explained critical and noncritical violations during inspection.

February 11, 2003 (Routine)



Violations:
  • 1060 - The nonfood contact surface of the towel 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.
  • 0220 - Critical The employee is keeping personal soda in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may keep personal drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0550 - In-use utensils improperly stored between use.
    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.
  • 1100 - Critical The food contact surface of the food brush is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the brush to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions
    Provide lockers or other suitable facilities for the orderly storage of 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.
    Clean and sanitize these surfaces for food contact.
  • 1520 - Repeat There is no temperature measuring device available in the manual warewashing area.
    Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations.
Comments:
Corrective actions discussed with store manager. Explained critical and noncritical violations during inspection.

Do you have any questions you'd like to ask about Farm Fresh Supermarket/Starbucks #193? Post them here so others can see them and respond.

×
Farm Fresh Supermarket/Starbucks #193 respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Farm Fresh Supermarket/Starbucks #193 to others? (optional)
  
Add photo of Farm Fresh Supermarket/Starbucks #193 (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Recently added reviews

Name

City

Users' Rating

Virginia Beach Healthcare & RehabilitationVirginia Beach, VA
*
Back Bay Gourmet/Super SuppersVirginia Beach, VA
*****
Captain George's Seafood RestaurantVirginia Beach, VA
****
Rally'sVirginia Beach, VA
*****
Tropical Smoothie Cafe #92Mechanicsville, VA
****
Sonic #5552Roanoke, VA
*
Mosby's GrillePurcellville, VA
Pizza Hut #4511Chesterfield, VA
**
Temple Farms CateringHampton, VA
****
Crazy Joe's HotdogsRichmond, VA
*****

Restaurants in neighborhood

Name

Atlas Grill & Bar
Bean There
Li's No. One Chinese Restaurant
La Marinella
One Fish Two Fish
Tropical Smoothie Cafe
O'Leary's Bar & Grill
Kokomos Island Bar and Grille


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.