Noel's Deli, 321 High St., Portsmouth, VA 23704 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Noel's Deli
Address: 321 High St., Portsmouth, VA 23704
Type: Full Service Restaurant
Total inspections: 10
Last inspection: 03/31/2016
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Inspection findings

Inspection date

Type
Permit Issued.
No violation noted during this evaluation.		03/31/2016Routine
No Violations. All equipment is working.
No violation noted during this evaluation.		01/20/2016Routine
Spoke on maintaining cooler repairs and updating the ServSafe Certification.
  • Critical: Food Protection Manager Certification
    Observation: Food Protection Manager Certification has expired from an accreditied agency recognized by the Conference for Food Protection.
    Correction: Ensure at least one person in charge of the establishment acquire a valid FPMC. Certification must be available for observation by the public.
  • Critical: Food - Potentially Hazardous Food: Cold Holding*
    Observation: Prep Cooler and food inside Cold holding at improper temperatures
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
08/17/2015Routine
No Violations. Kitchen is clean and well kept. Owner is knowledgeable and food safety minded. Permit Issued.
No violation noted during this evaluation.		03/10/2015Routine
Facility closed for the past 18 days due to owner health issues. No Violations.
No violation noted during this evaluation.		02/04/2015Routine
Permit issued. Discussed employee health, no bare hand contact with ready to eat foods and proper hand washing. The new code requirements were also discussed. Permit issued. Thank You.
No violation noted during this evaluation.		03/18/2014Routine
All foods are commercially processed and reheated. Deli meat is sliced per sandwich order. The hand sink pipe is leaking. The facility is clean and well organized. Thank You
No violation noted during this evaluation.		09/25/2013Risk Factor
The owner/operator is a Certified Food Manager. During the inspection, hand washing, proper cold holding, and employee health was discussed. Thank You.
  • Utensils - In-Use; Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use.
    Correction: 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 135°F and the container.
  • 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.
  • Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
    Observation: Deli meat and meat balls in the reach in prep unit cold holding at improper temperatures. Owner asked to have the unit evaluated
    Correction: a leak was observed a water observed collecting at the bottom of the equipment.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed deli meat in the refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F 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.
05/23/2013Routine
Wooden shelves are in need of painting to make smooth and cleanable. Coving must be installed in the dish room. The prep unit was turned down to maintain temperature at 41 degrees or below. The owner/operator has registered for the next Certified Food Managers class and employees have food handler cards. A permit was issued. Thank You.
No violation noted during this evaluation.		03/18/2013Pre-Opening
All employees must have food handler cards and there must be one Certified Food Manager. The ceiling and wall tiles must be smooth and cleanable. Add a dish area for clean dishes. No refrigerator for food prep at the time of inspection. Test strips are needed. Remove anything that is not going to be used for the facility. All equipment must be operable and in good condition. Facility must be in "ready condition when opened. Thank You.
No violation noted during this evaluation.		03/06/2013Other

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