Health Department Inspections is a regular listing of inspections conducted in Surry County establishments by North Carolina health officials. The listing includes restaurants, schools, day care facilities, adult care and other facilities. The listings give the health inspector score, if applicable, along with the text of their findings in their words.
Central Care Rest Home institutional food services, 139 Apex Lane, Mount Airy. Inspected July 7, score 91.5. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — This facility has a domestic box freezer with multiple types of meat stored inside of it and they are all co-mingled in a random manner. According to our regulations, any opened package of food stored in the freezer must be stored according to minimum internal cooking temperature. Raw chicken must be stored below all other foods, ground beef above chicken but below all other foods, pork and beef above ground beef, but below all other foods and precooked or ready-to-eat foods stored above all raw meats.
2) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — One dirty plate was found. The can opener was also dirty. Both of these were cleaned and sanitized to correct this violation. Equipment Food-Contact Surfaces and Utensils-Frequency: The ice machine was found to have some mold build-up inside of it. Clean and sanitize the ice machine following manufacturer’s instructions. The ice machine must be cleaned and sanitized often enough to preclude the growth of mold and mildew.
3) Insects and rodents not present; no unauthorized animals: Controlling Pests – C — Flies are numerous. Continue pest control methods and contact an exterminator, if necessary.
4) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C — Keep employee food below the residents’ food. I would recommend keeping a pan or container at the bottom labeled as employee food only. Keep all employee food in this pan. Keep milk covered in the refrigerators (one cup of milk found in the commercial refrigerator). Sliced cabbage was found in the walk-in cooler placed on top of the other cabbage that hasn’t been washed. This lettuce must be kept protected by wrapping or covering the lettuce with a food safe product. Also, the cabbage was thrown away to correct this.
5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C — REPEAT: Domestic equipment is throughout the facility. Equipment must be NSF-listed or if not NSF-listed, it must meet Chapter 4 in the NC Food Code. Food-Contact Surfaces-Cleanability – PF — Replace damaged containers and bowls (this was corrected by throwing them away). Nonfood-Contact Surfaces – C — Repair/replace broken formica on the countertops where taped. Defrost ice from the chest freezer and the reach-in stand up freezer. Replace broken equipment (chest freezer-lid). Good Repair and Proper Adjustment-Equipment – C — The sinks are not easily cleanable (squared corners).
6) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all non-food contact surfaces (top, inside, sides of refrigerator, reach-in cooler, shelves, etc.). Clean grease from items where needed (radio, knife block, storage containers, etc.). Clean inside of cabinets throughout.
7) Garbage and refuse properly disposed; facilities maintained Storage Areas, Rooms and Receptacles, Capacity and Availability – C — A waste receptacle (trash can) needs to be placed at the handwash sink for the disposal of paper towels.
8) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors throughout, especially in the storage room and under cabinets. Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor (bucket under the sink drain).
Chase & Charlie, 1384 South Main St., Mount Airy. Inspected July 8, score 93.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C – The person in charge must be certified as a food protection manager. The person in charge today was not certified as a food protection manager.
2) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – (REPEAT) The dish machine was not properly sanitizing at the begining of the inspection today. Keep all sanitizer prepared at a concentration between 50 and 200ppm chlorine. The chlorine was replinished on the dish machine and the machine properly dispensed sanitizer to correct the violation. Equipment Food-Contact Surfaces and Utensils-Frequency – C – The soda nozzles and ice machine had mold and bacteria build-up inside of them today. Clean the ice machine and soda nozzles at a frequency to prevent the growth of mold and bacteria build-up.
3) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P – Crab cake was found with a date marking of 6/30/15 (“day 9) in the reach in cooler. Ready to eat, potentially hazardous foods can be kept a maximum of 7 days after they are prepared or opened. The crab cake mix was voluntarily thrown away to correct the violation. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – Cheesecake and meatloaf was found without a date mark after being prepared over 24 hours ago. Pico de gallo was found with a date marking of 6/30 although the item was prepared on 7/3. Date marking must be accurate to be effective. Ready to eat, potentially hazardous foods must be date marked if they will be held over 24 hours after they are prepared or opened.
4) Toxic substances properly identified, stored, and used: Sanitizers, Criteria-Chemicals – P – (REPEAT) The sanitizer in the spray bottles tested above 200ppm chlorine. Keep all sanitizer prepared between 50 and 200ppm chlorine. The sanitizer was weakened to correct the violation. Poisonous or Toxic Material Containers-Container Prohibitions – P – Sanitizer was found in a windex bottle today. Sanitizer cannot be stored in a bottle that prevously held a chemical. The sanitizer was discarded to correct the violation. Common Name-Working Containers – PF – Two bottles of sanitizer were not labeled today. All sanitizer bottles must be kept labeled. The sanitizer was labeled to correct the violation.
5) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the utensil container next to the prep unit where build-up has formed. Cake serving utensils were found in water with a temperature of 90 degrees F. today. If utensils are stored in hot water, the temperature must be 135 degrees F. A cup was found in the cruton container. Only a utensil with a handle can be stored in a food container. Equipment and Utensils, Air-Drying Required – C – (REPEAT) Allow all containers and dishes to air dry before stacking them. An employee was witnessed towel drying a metal bowl today.
Colonial Care Cafeteria, institutional food service, 340 Snowhill Drive, Mount Airy. Inspected July 6, score 95. Violations: 1) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — The temperature of the eggs in the walk-in cooler read 54 degrees F. Potentially hazardous foods cannot be stored in the walk-in cooler if the unit cannot hold 45 degrees F or lower. In 2019, regulations will change that require that the unit hold food at 41 degrees F or below. If the unit cannot hold 41 degrees F or lower before 2019, the unit (or components) will need to be replaced. The eggs were thrown way to correct this violation.
2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — There were several foods in the reach-in cooler that were not date marked. If there are opened packages of potentially hazardous foods in the establishment, they must have a date mark. Residents’ personal food should be stored separately from the food for the residents-at-large. Date marking should be done as follows: Place the discard date on the package) not to exceed 7 days after opening. If you place the open date on the package, just add 6 to the date—this will give the 7 days.
3) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — The walk-in cooler was not reading in the correct range at the time of inspection. This needs to be repaired immediately if you plan to store potentially hazardous foods in there. Replace the rusty screws in the ice machine bin. Use stainless steel screws.
4) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all non-food contact surfaces (top and inside of equipment, racks in units, inside the microwave, etc.).
5) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment. Paint the ceiling where stained. Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor (chemicals at the chemical storage cart, box in the dining room storage room, etc.). The ceiling is not of approved construction (popcorn ceiling). Floor and Wall Junctures, Coved, and Enclosed or Sealed – C — Replace the missing/fallen base tile under the three-compartment sink.