The Farmers' Table, 411 Middletown Circle, Honaker, VA - Restaurant inspection findings and violations

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



Business Info

Restaurant: The Farmers' Table
Address: 411 Middletown Circle, Honaker, Virginia
Phone: (276) 873-7372
Total inspections: 17
Last inspection: Jul 14, 2009

Restaurant representatives - add corrected or new information about The Farmers' Table, 411 Middletown Circle, Honaker, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0270 - Critical Repeat Home canned food prepared in a private home is is in the refrig.
  • 0550 - Dispensing utensils improperly stored between uses.-scoops with handles not cups
  • 0830 - Critical Repeat The prepared ready-to-eat foods in the refrigeration unit is not properly dated for disposition.
  • 1060 - Repeat The nonfood contact surface of the shelves is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - Repeat There was no temperature measuring device located in two of refrigs
  • 2890 - Light bulb in over stoves-hood area not shielded, coated, or otherwise shatter-resistant.
  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door-replace spring
July 14, 2009Routine25Details / Comments
  • 0270 - Critical Food prepared in a private home is in the refrig and on shelves
  • 0480 - Unlabeled food containers.
  • 0830 - Critical Repeat The prepared ready-to-eat - chil-i in the refrigeration unit is not properly dated for disposition.
  • 1060 - The nonfood contact surface of the contact paper on the shelves is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - There was no temperature measuring device located in the desert refrig and several of the freezers.
  • 1750 - Manufacturer containers were observed reused for the storage foods.
  • 1800 - Repeat The nonfood contact surface of the shelf under the microwave and the air filters over the hood has accumulations of grime and debris.
  • 1910 - Hot pads observed with food residue or other soiling matter.
March 25, 2009Routine26Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) cole slaw, beans, chili, and lunchmeat in the refrigeration unit is not properly dated for disposition.
  • 1800 - The nonfood contact surface of the filters and hood above the grill area has accumulations of grime and debris.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
  • 3180 - Floors and walls in the storage room noted in need of cleaning.
  • 3220 - Repeat Mops not hung up to air dry.
December 16, 2008Routine15Details / Comments
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen area.
  • 3170 - Repeat Flooring in the kitchen area is not maintained in good repair
  • 3180 - Filters in the grill area noted in need of cleaning.
September 18, 2008Routine03Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) beans, potato salad, chicken salad, and cole slaw in the refrigeration unit is not properly dated for disposition.
  • 1150 - Repeat The nonfood contact surface of the cardboard in cooler (lettuce storage) is not designed or constructed to be easily cleanable.
  • 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.
  • 3170 - Repeat Flooring in the kitchen area is not maintained in good repair
  • 3220 - Mops not hung up to air dry.
June 18, 2008Routine14Details / Comments
  • 0470 - Corrected During Inspection Critical Raw animal food (eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) cole slaw and ham in the refrigeration unit is not properly dated for disposition.
  • 1060 - The nonfood contact surface of the storage room shelving is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1150 - The nonfood contact surface of the cardboard in cooler (lettuce storage) is not designed or constructed to be easily cleanable.
  • 3170 - Flooring in kitchen area is not maintained in good repair
March 11, 2008Routine23Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0830 - Critical The prepared ready-to-eat (RTE) chili in the refrigeration unit is not properly dated for disposition.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
December 11, 2007Routine12Details / Comments
  • 0480 - Repeat One unlabeled food container
  • 1060 - Repeat The nonfood contact surface of the cardboard boxes used to store utensils is not corrosion resistant, nonabsorbent, or smooth.
  • 1530 - Repeat No test kit provided for monitoring sanitizing solutions.
September 28, 2007Routine03Details / Comments
1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.June 25, 2007Follow-up01Details / Comments
  • 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 - Corrected During Inspection Critical Repeat Raw fruits and vegetables stored with ready-to-eat food (RTE).
  • 0480 - Unlabeled food containers. Bottle.
  • 0570 - Corrected During Inspection Repeat Improper use of dry wiping cloths.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 0820 - Corrected During Inspection Critical Eggs cold holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical Repeat The prepared chili in the freezer is not properly dated for disposition.
  • 1060 - The nonfood contact surface of the cardboard boxes used to store utensils is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1750 - Corrected During Inspection Repeat Manufacturer containers (Barbecue) were observed reused for the storage of food.
  • 1960 - Corrected During Inspection Cups were found stacked while wet after cleaning and chemical sanitization.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
June 21, 2007Routine38Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination hamburger stored next to lettuce.
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the freezer (chicken).
  • 0570 - Wiping cloths improperly stored between use.
  • 0830 - Critical The prepared chili in the refrigeration unit is not properly dated for disposition.
  • 0830 - Critical Sliced deli meats in the freezer is not properly dated for disposition.
  • 1060 - Repeat The nonfood contact surface of the wood shelf with microwave is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1320 - There was no temperature measuring device located in the coolers and freezers.
  • 1570 - Repeat Freezer was observed in a condition that prevents necessary maintenance and easy cleaning, frost build-up.
  • 1570 - Repeat Container used to store hamburger was observed in a state of disrepair and damaged.
  • 1750 - Manufacturer containers were observed reused for the storage of chili and cole slaw.
  • 3260 - Corrected During Inspection Employees are not using the dressing rooms or lockers to store clothing and personal items.
  • 3480 - First Aid Supplies (burn cream) are not being stored in a kit or container
October 12, 2006Routine28Details / Comments
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0470 - Corrected During Inspection Critical Raw hamburger stored over letuce in the refrigeration unit.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1700 - Corrected During Inspection Critical No Sanitizing set up for warewashing.
  • 1960 - Corrected During Inspection Plates were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  • 3350 - Unnecessary poisonous or toxic materials found in the food establishment. Bug spray
May 25, 2006Critical Procedures33Details / Comments
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: letuce.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Potatoes and Onions
  • 1060 - The nonfood contact surface of the bottom storage shelf, the storage shelf above the freezers, and the storage shelf below the cash registers are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Freezers were observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: top of the ice machine where the ice scoop is stored.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Under the lip of the stainless steel tables.
  • 2190 - Hot water was not available at the hand sink in the men's restroom..
  • 3170 - Repeat Places in the floors, walls, and ceilings are not maintained in good repair
  • 3180 - Floors behind the freezers noted in need of cleaning.
  • 3250 - Toilet room doors are being kept open
December 29, 2005Routine010Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 3170 - Repeat The floor in front of the hand sink is not maintained in good repair and the hand sink needs to be resealed where it is adjacent to the wall.
August 18, 2005Follow-up02Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. The bottom shelf is not 6" above the ground.
  • 0790 - Corrected During Inspection Improper methods used to thaw hamburger.
  • 0820 - Corrected During Inspection Critical Hamburger cold holding at improper temperatures.
  • 0820 - Critical Pies cold holding at improper temperatures
  • 0830 - Critical The prepared ready-to-eat (RTE) boiled eggs in the refrigeration unit is not properly dated for disposition.
  • 1320 - Repeat There was no temperature measuring device located in the refrigerators and freezers.
  • 1570 - The white stand-up refrigerator in the back was observed in a condition that prevents necessary maintenance and easy cleaning. The top needs to be defrosted and the door is rusted and is not easily cleanable.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior of the brown stand-up refrigerator.
  • 2000 - Clean plates were observed stored with the food-contact surface facing upward.
  • 3170 - Repeat The floor in front of the hand sink is not maintained in good repair and the hand sink needs to be resealed where it is adjacent to the wall.
August 08, 2005Routine--Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1320 - There was no temperature measuring device located in all of the refrigerators and freezers.
  • 2830 - Floor wall juncture in kitchen area and the restrooms are not coved and closed to no larger than 1/32 inch space.
  • 2920 - Restroom doors are not provided with a self-closing door
  • 3170 - The roof above the hood and some areas of the floor are not maintained in good repair
  • 3180 - Floors behind and between the equipment (freezers, refrgerators, etc) in the kitchen noted in need of cleaning.
March 17, 2005Routine06Details / Comments
  • 1320 - There was no temperature measuring device located in the Refrigerators and Freezers.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Large gap between door and door seal.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. Potatoes on floor, and food storage shelf less than 2" above floor.
  • 2890 - Light bulbs in back not shielded, coated, or otherwise shatter-resistent.
November 09, 2004Routine04Details / Comments

July 14, 2009 (Routine)



Violations:
  • 0270 - Critical Repeat Home canned food prepared in a private home is is in the refrig.
    Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility if stored in refrig
  • 0550 - Dispensing utensils improperly stored between uses.-scoops with handles not cups
    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.
  • 0830 - Critical Repeat The prepared ready-to-eat foods 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. 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 shelves 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.
  • 1320 - Repeat There was no temperature measuring device located in two of refrigs
    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.
  • 2890 - Light bulb in over stoves-hood area not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door-replace spring
    Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

March 25, 2009 (Routine)



Violations:
  • 0270 - Critical Food prepared in a private home is in the refrig and on shelves
    Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
  • 0480 - Unlabeled food containers.
    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.
  • 0830 - Critical Repeat The prepared ready-to-eat - chil-i 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. 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 - The nonfood contact surface of the contact paper on the shelves 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.
  • 1320 - There was no temperature measuring device located in the desert refrig and several of the freezers.
    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.
  • 1750 - Manufacturer containers were observed reused for the storage foods.
    Discontinue the reuse of manufacturer containers for foodstorage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1800 - Repeat The nonfood contact surface of the shelf under the microwave and the air filters over the hood 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.
  • 1910 - Hot pads observed with food residue or other soiling matter.
    Clean hot pads to remove food residue or soiling matter.

December 16, 2008 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) cole slaw, beans, chili, and lunchmeat 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. 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.
  • 1800 - The nonfood contact surface of the filters and hood above the grill area 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.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    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.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3180 - Floors and walls in the storage room 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.
  • 3220 - Repeat Mops not hung up to air dry.
    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.
Comments:
Good temperature control in facility. Flooring in kitchen area has been replaced.

September 18, 2008 (Routine)



Violations:
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3170 - Repeat Flooring in the kitchen area is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Filters in the grill area 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.
Comments:
Critical violations from June 2008 corrected, good display of date marking and excellent temperatures.

June 18, 2008 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) beans, potato salad, chicken salad, and cole slaw 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. 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.
  • 1150 - Repeat The nonfood contact surface of the cardboard in cooler (lettuce storage) is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 3170 - Repeat Flooring in the kitchen area is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. To be remodeled in 2008.
  • 3220 - Mops not hung up to air dry.
    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.
Comments:
Several repeat violations, PIC indicated correction would occur immediately. Good temperatures and knowledge.

March 11, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw animal food (eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
    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.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) cole slaw and ham 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. 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 - The nonfood contact surface of the storage room shelving 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.
  • 1150 - The nonfood contact surface of the cardboard in cooler (lettuce storage) is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 3170 - Flooring in kitchen area is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Remodeling planned for Spring 2008.
Comments:
All deficiencies from previous inspection corrected.

December 11, 2007 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    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.
  • 0830 - Critical The prepared ready-to-eat (RTE) chili 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. 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.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

September 28, 2007 (Routine)



Violations:
  • 0480 - Repeat One unlabeled food container
    Label containers with the common name of its contents.
  • 1060 - Repeat The nonfood contact surface of the cardboard boxes used to store utensils is not corrosion resistant, nonabsorbent, or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1530 - Repeat No test kit provided for monitoring sanitizing solutions.
    Obtain a chlorined test kit to properly monitor sanitizing solutions.

June 25, 2007 (Follow-up)



Violation: 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
Comments:
12 VAC 5-421-1530, PIC stated a chlorine test kit is on order and should be in June 26.

June 21, 2007 (Routine)



Violations:
  • 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
    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.
  • 0470 - Corrected During Inspection Critical Repeat Raw fruits and vegetables stored with ready-to-eat food (RTE).
    Prevent cross contamination by separating unwashed fruits and vegetables from RTE food.
  • 0480 - Unlabeled food containers. Bottle.
    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.
  • 0570 - Corrected During Inspection Repeat Improper use of dry wiping cloths.
    Ensure dry cloths are used for wiping food spills from tableware and carry-out containers.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 - Corrected During Inspection Critical Eggs cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - Corrected During Inspection Critical Repeat The prepared chili in the freezer is not properly dated for disposition.
    Mark a 24 hour "consume by" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F minus the refrigeration time before the food was frozen.
  • 1060 - The nonfood contact surface of the cardboard boxes used to store utensils 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.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1750 - Corrected During Inspection Repeat Manufacturer containers (Barbecue) were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1960 - Corrected During Inspection Cups were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.

October 12, 2006 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    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.
  • 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination hamburger stored next to lettuce.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the freezer (chicken).
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0830 - Critical The prepared chili 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.
  • 0830 - Critical Sliced deli meats in the freezer is not properly dated for disposition.
    Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
  • 1060 - Repeat The nonfood contact surface of the wood shelf with microwave 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.
  • 1320 - There was no temperature measuring device located in the coolers and freezers.
    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.
  • 1570 - Repeat Freezer was observed in a condition that prevents necessary maintenance and easy cleaning, frost build-up.
    Repair the Freezer 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 Freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Repeat Container used to store hamburger was observed in a state of disrepair and damaged.
    Repair the food container 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 food container, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1750 - Manufacturer containers were observed reused for the storage of chili and cole slaw.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3260 - Corrected During Inspection Employees are not using the dressing rooms or lockers to store clothing and personal items.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3480 - First Aid Supplies (burn cream) are not being stored in a kit or container
    Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles

May 25, 2006 (Critical Procedures)



Violations:
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Corrected During Inspection Critical Raw hamburger stored over letuce in the refrigeration unit.
    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.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1700 - Corrected During Inspection Critical No Sanitizing set up for warewashing.
    When seting up the three compartment sink for warewashing, the final compartment must have sanitizer at the proper level for sanitizing.
  • 1960 - Corrected During Inspection Plates were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
  • 3350 - Unnecessary poisonous or toxic materials found in the food establishment. Bug spray
    Remove unnecessary poisonous or toxic materials.

December 29, 2005 (Routine)



Violations:
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: letuce.
    Store food in packages, covered containers, or wrappings.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Potatoes and Onions
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1060 - The nonfood contact surface of the bottom storage shelf, the storage shelf above the freezers, and the storage shelf below the cash registers are 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.
  • 1570 - Freezers were observed in a condition that prevents necessary maintenance and easy cleaning.
    Freezers must be defrosted
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: top of the ice machine where the ice scoop is stored.
    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 the lip of the stainless steel tables.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2190 - Hot water was not available at the hand sink in the men's restroom..
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 3170 - Repeat Places in the floors, walls, and ceilings are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floors behind the freezers 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.
  • 3250 - Toilet room doors are being kept open
    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. The door spring is broken and does not self close

August 18, 2005 (Follow-up)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    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.
  • 3170 - Repeat The floor in front of the hand sink is not maintained in good repair and the hand sink needs to be resealed where it is adjacent to the wall.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 08, 2005 (Routine)



Violations:
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. The bottom shelf is not 6" above the ground.
    Elevate food storage onto approved shelving with minimum 6" legs or casters. Cove the bottom shelf so that there is no space between the floor and the shelf.
  • 0790 - Corrected During Inspection Improper methods used to thaw hamburger.
    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 - Corrected During Inspection Critical Hamburger cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0820 - Critical Pies cold holding at improper temperatures
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical The prepared ready-to-eat (RTE) boiled eggs 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.
  • 1320 - Repeat There was no temperature measuring device located in the refrigerators and freezers.
    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.
  • 1570 - The white stand-up refrigerator in the back was observed in a condition that prevents necessary maintenance and easy cleaning. The top needs to be defrosted and the door is rusted and is not easily cleanable.
    Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior of the brown stand-up refrigerator.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2000 - Clean plates were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 3170 - Repeat The floor in front of the hand sink is not maintained in good repair and the hand sink needs to be resealed where it is adjacent to the wall.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 17, 2005 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    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.
  • 1320 - There was no temperature measuring device located in all of the refrigerators and freezers.
    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.
  • 2830 - Floor wall juncture in kitchen area and the restrooms are not coved and closed to no larger than 1/32 inch space.
    Cove floor wall juncture to no larger than a 1/32 inch space.
  • 2920 - Restroom doors are not provided with a self-closing door
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3170 - The roof above the hood and some areas of the floor are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floors behind and between the equipment (freezers, refrgerators, etc) in the kitchen 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.
Comments:
Remember to always sanitize as the last step when warewashing.

November 09, 2004 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the Refrigerators and Freezers.
    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.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Large gap between door and door seal.
    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.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. Potatoes on floor, and food storage shelf less than 2" above floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2890 - Light bulbs in back not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.

Do you have any questions you'd like to ask about The Farmers' Table? Post them here so others can see them and respond.

×
The Farmers' Table 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 The Farmers' Table to others? (optional)
  
Add photo of The Farmers' Table (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

Starbucks Coffee #10417Winchester, VA
*****
Georgia's Subs & DeliLynchburg, VA
*****
Mr. Noodle & RiceWinchester, VA
*****
Long John Silvers #31592Vinton, VA
**
Dari-KingClintwood, VA
*****
Tropical Smoothie Cafe #92Mechanicsville, VA
****
Sonic #5552Roanoke, VA
*
Mosby's GrillePurcellville, VA
Pizza Hut #4511Chesterfield, VA
**
Temple Farms CateringHampton, VA
****

Restaurants in neighborhood

Name

Fas Mart Delicatessen #443
Subway Fas Mart Delicatessen # 443
All Smoked Up
Pizza Plus of Honaker
Honaker Elementary School
Mamma Mia
Kay's Kitchen
Honaker High School


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.