The Deli Shoppe & Restaurant, 11 Walnut Ave SW, Roanoke, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: The Deli Shoppe & Restaurant
Address: 11 Walnut Ave SW, Roanoke, Virginia
Phone: (540) 345-0047
Total inspections: 6
Last inspection: Sep 16, 2009

Working hours:
  • Tuesday: 11:00am - 09:00pm
  • Wednesday: 11:00am - 09:00pm
  • Thursday: 11:00am - 09:00pm
  • Friday: 11:00am - 10:00pm
  • Saturday: 05:00pm - 10:00pm
Accepted credit cards: Mastercard, Visa
Primary contact: Charles George
Cuisine: Deli
Reservations: Not accepted

Restaurant representatives - add corrected or new information about The Deli Shoppe & Restaurant, 11 Walnut Ave SW, Roanoke, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0570 - Wiping cloths improperly stored between use.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) pasta salads in the refrigeration unit is not properly dated for disposition.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: kitchenware.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food prep areas
  • 3360 - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator
September 16, 2009Routine43Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  • 2850 - Mats or duckboards in walk in cooler not removable and easily cleanable.
  • 2970 - Exterior driving surfaces are not draining properly(next to back door)
  • 3080 - Less than 20 foot candles of light was noted in the men's restroom
  • 3080 - Less than 50 foot candles of light was noted in the exhaust hood and prep area
April 03, 2009Routine13Details / Comments
No violation noted during this evaluation. March 24, 2008Routine--Details / Comments
No violation noted during this evaluation. June 07, 2007Routine00Details / Comments
No violation noted during this evaluation. February 23, 2007Follow-up00-
  • 1320 - There was no temperature measuring device located in the Prep Unit (Kitchen), the Glass 2 Door Refrigerator (Kitchen), and the Dessert Cooler.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration in the mechanical warewashing equipment.
February 22, 2007Routine12Details / Comments

September 16, 2009 (Routine)



Violations:
  • 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 Repeat The prepared ready-to-eat (RTE) pasta salads 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.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
    Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine/bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: kitchenware.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food prep areas
    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
  • 3360 - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator
    Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

April 03, 2009 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ 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.
  • 2850 - Mats or duckboards in walk in cooler not removable and easily cleanable.
    Design mats and duckboards to be removable and easily cleanable.
  • 2970 - Exterior driving surfaces are not draining properly(next to back door)
    Repair driving surfaces so they drain. Pooled water on exterior walking and driving surfaces may attract rodent and breed insects.
  • 3080 - Less than 20 foot candles of light was noted in the men's restroom
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3080 - Less than 50 foot candles of light was noted in the exhaust hood and prep 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
Comments:
Should install another hand sink in the back prep,baking area.

March 24, 2008 (Routine)

Comments:
Discussed the changes in food code with the Person in Charge (PIC).
Discussed Consumer Advisory requirements with the PIC. Hamburgers and salmon are both fully cooked -- customers may not request these items raw or undercooked. Steaks are served raw or undercooked upon request, but are whole-muscle intact, non-injected, non-tenderized. Dessert items do not have any raw or undercooked eggs as ingredients. Consumer Advisory does not apply to restaurant at this time.
Discussed employee health policy requirements with the PIC. PIC has posted employee health policy in the restaurant for employees to read.
Discussed cooling procedures with the PIC. Provided a cooling chart for the PIC. The Environmental Health Specialist (EHS) will review filled-out chart at a later date. Cooling process may need to be changed / modified for pasta sauces and/or soups. PIC advised pasta sauces are set at room temperature generally for 5 hours before placed in refrigeration. PIC has agreed to monitor temperatures and to modify process as required.
Discussed reheating procedures with the PIC. Provided a reheating chart for the PIC. The EHS will review filled-out chart at a later date.
Discussed the new proposed inspection form / format with the PIC. Discussed "supervision" requirements with the PIC.
Monitor the temperatures of the Walk In Refrigerator and the Dessert Cooler and adjust coolers as needed so all potentially hazardous foods are held cold at 41 F or below.
Observed the concentration of chlorine sanitizer in the dish machine: 50 ppm.
Provided PIC with cooking temperature charts, employee health info, hot/cold holding charts, thermometer calibration procedures, etc.
Discussed "Approved Sources" with PIC. Request information that all food suppliers are inspected by a regulatory agency (such as FDA, Virginia Department of Agriculture, etc.). PIC agreed to request this information from two food suppliers and will have the company either fax or email this information to the EHS within 2 weeks.
Observed raw, unpasteurized shell eggs stored above containers of pasta sauce in the Walk In Refrigerator. Suggest storing shell eggs below pasta sauce and other ready-to-eat foods (in case eggs should break and drip onto food items).
Contact the EHS with any additional questions or concerns: 540-857-7807.

June 07, 2007 (Routine)

Comments:
Mechanical Warewashing Equipment: 50 ppm chlorine sanitizing solution
All prepared foods are cleaned out of the refrigeration units every Saturday.
Spoke with person-in-charge about avoiding any barehand contact with ready-to-eat foods.
No violations observed at time of inspection.

February 22, 2007 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the Prep Unit (Kitchen), the Glass 2 Door Refrigerator (Kitchen), and the Dessert Cooler.
    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.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration in the mechanical warewashing equipment.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.

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