The Farmers' Table, 61 Middletown Cir., Honaker, VA 24260 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: The Farmers' Table
Address: 61 Middletown Cir., Honaker, VA 24260
Type: Full Service Restaurant
Phone: 276 873-7372
Total inspections: 13
Last inspection: 01/06/2016

Restaurant representatives - add corrected or new information about The Farmers' Table, 61 Middletown Cir., Honaker, VA 24260 »


Inspection findings

Inspection date

Type

  • Cloths - Wiping Cloths - Use Limitation (repeated violation)
    Observation: Wiping cloths improperly stored between use.(No sanitizer present in container)
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Cooling Methods
    Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. (Mashed potatoes cooled with lids on containers)
    Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
    Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Cooler used to store food ice
    Correction: Clean and sanitize these surfaces for food contact.
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • Toilet Rooms - Closing Toilet Room Doors
    Observation: Toilet room doors are being kept open (Not self closing)
    Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
01/06/2016Routine
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Improper use of wet wiping cloths.
    Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.(No sanitizer present in solution)
  • Temperature Measuring Devices
    Observation: The temperature measuring device in the prep cooler was not properly located in the warmest part of the unit.
    Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
10/14/2015Routine
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw ground beef (laying out at room temp)
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
  • Ventilation Hood System, Drip Prevention
    Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
    Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the Stainless 2 door cooler
    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.
  • Light Bulbs Protective Shielding
    Observation: Light bulbs in dry storage and freezer area not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
07/15/2015Routine
  • Critical: Demonstration of Knowledge* (corrected on site)
    Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage and (3) Cooling
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation involving the cracking of shell eggs, with subsequent handling of Ready-to-Eat food.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Gloves - Use Limitation (corrected on site)
    Observation: Single-use gloves while worn during multi-tasked food preparation while handling both raw animal products, and Ready-to-Eat foods.
    Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • Cooling Methods (corrected on site)
    Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.(Mashed Potatoes)
    Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Green Beans cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. (Sausage patties not held warm, with no record of time)
    Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • Temperature Measuring Devices - Ambient Air and Water (corrected on site)
    Observation: The ambient (air/water) temperature measuring device (degrees F) located in the prep cooler is not accurate.
    Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • Temperature Measuring Devices (corrected on site)
    Observation: The temperature measuring device in the prep cooler was not properly located in the warmest part of the unit.
    Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
  • Toilet Rooms - Closing Toilet Room Doors
    Observation: Toilet room doors are being kept open
    Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
04/27/2015Routine
  • Critical: Cooling* (corrected on site)
    Observation: Mashed potatoes and green beans noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the mens restroom
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
01/21/2015Routine
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: The nonfood contact surface of the shelving is not corrosion resistant, nonabsorbent, and/or smooth.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of thepipes under sink has 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.
  • Plumbing System Maintained in Good Repair
    Observation: 3 compartment sink in poor repair (leaking).
    Correction: Repair and maintain all plumbing components ans fixtures.
  • Outer Openings - Protected (repeated violation)
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
10/27/2014Routine
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
07/08/2014Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (Bacon stored over cottage cheese and orange juice)
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Food Storage - Clean and Dry Location (repeated violation)
    Observation: Food stored on the floor or food stored less than 6" above the floor. (Potatoes);Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Cooling* (corrected on site)
    Observation: Mashed Potatoes noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
    Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
    Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the prep cooler
    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.
04/09/2014Routine
  • Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
    Observation: Wiping cloths improperly stored between use.( No sanitizer present in solution)
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the floor or food stored less than 6" above the floor. (Bagged cabbage and onions);Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (men's restroom)
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Physical Facilities in Good Repair
    Observation: Juncture between main kitchen area and former walk in cooler is damaged and is missing tile and is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Toilet Rooms - Closing Toilet Room Doors
    Observation: Toilet room doors are being kept open
    Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
01/06/2014Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (Raw chicken stored over lettuce)
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
10/04/2013Routine
Observed improvement in date labeling of all foods.
  • Hair Restraints - Effectiveness
    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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use. Chlorine concentration exceeded 200 PPM.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100 PPM) between use.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: The mashed potatoes were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
    Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
    Observation: Vent filters in the hood system are not being maintained in a clean condition.
    Correction: Maintain hood system vent filters in a clean condition.
06/13/2013Routine
  • Critical: Cooling* (corrected on site)
    Observation: Mashed Potatoes noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Single-Service and Single-Use Articles, Use Limitation
    Observation: Manufacturer containers were observed reused for the storage of food items.
    Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
03/05/2013Routine
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.(not in chemical Sanitizer)
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
    Observation: Vent filters in the hood system are not being maintained in a clean condition.
    Correction: Maintain hood system vent filters in a clean condition.
12/07/2012Routine

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