French Bakery, 4108 Granby, Norfolk, VA 23504 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: French Bakery
Address: 4108 Granby, Norfolk, VA 23504
Type: Full Service Restaurant
Phone: 757 625-4936
Total inspections: 5
Last inspection: 09/16/2015
Add photo of this business Description:

Ratings Summary

Based on 1 vote

Overall Rating:
***•
3.5
Ratings in categories:
Food:
****
4.0
Service:
****
4.0
Price:
***
3.0
Ambience:
***
3.0
Cleanliness:
***
3.0

Restaurant representatives - add corrected or new information about French Bakery, 4108 Granby, Norfolk, VA 23504 »


Inspection findings

Inspection date

Type
  • Cloths - Wiping Cloths; Use Limitation (repeated violation)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:inside of refrigeration.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the storage shelves and other equipment had accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Physical Facilities in Good Repair
    Observation: Ceiling is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
09/16/2015Routine
  • Hair Restraints - Effectiveness (corrected on site)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Unwrapped or uncovered food in the refrigeration.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The certified food manager could not provide a food temperature measuring device.
    Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: refrigeration.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the counters had accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Walls in kitchen noted in need of cleaning.
    Correction: 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.
04/29/2015Routine
  • Cloths - Wiping Cloths; Use Limitation (repeated violation)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored on the floor. Or Food stored less than 6"" above the floor.
    Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the reachin.
    Correction: 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.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:slicer.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the counter tops had accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
08/18/2014Routine
  • Physical Facilities in Good Repair
    Observation: walls are not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors and walls are noted in need of cleaning.
    Correction: 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.
12/19/2013Routine
  • Cloths - Wiping Cloths; Use Limitation (repeated violation)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of grime and debris on the following food contact surfaces: slicer
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:deli display.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
06/19/2013Routine

Questions about French Bakery:

The sandwich are very good
,

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1 User Review:

victor blevins jr

Added on Jan 28, 2017 12:26 PM
Food:
****
Service:
****
Price:
***
Ambience:
***
Cleanliness:
***
Would you recommend French Bakery to others? Yes
French Bakery respresentatives - respond and add information

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