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.
McDonald’s, 1916 Rockford Street, Mount Airy. Inspected July 14, score 96. Violations: 1) Personal cleanliness, Effectiveness-Hair Restraints – C — REPEAT: All food employees must wear effective hair restraints. A food employee is defined as any employee working with unpackaged food, food equipment or utensils, or food-contact surfaces.
2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — Replace the broken ice scoops and any broken lids (two found).
3) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces where needed (top of equipment (UHC, hood above hamburger grill, inside freezers, etc.), inside equipment, inside the microwaves. Clean the cabinets under the self-service area).
4) Physical facilities installed, maintained and clean:Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor (outside building). Fill in the hole at the can wash wall. Cleaning, Frequency and Restrictions – C — Clean the floor under the self-service cabinets and in the drive-thru. Drying Mops – C — Keep mops hung up with the heads down and handles up to allow for proper drying. Storing Maintenance Tools – C — Keep hoses off of the ground (dumpster corral).
Parkwood Place, 601 Johnson Ridge Road, Elkin. Inspected July 9, score 97. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- Observed sanitizer buckets that were not strong enough. Change out sanitizer buckets throughout the day to maintain 200-400 ppm. Cdi by pic changing the buckets.
2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- Observed seafood salad (48 F), cut tomatoes (59 F), and watermelon (55 F) Stored on the cold bar above 45 F. Tcs foods may be stored at 45 F and below until january 1, 2019 and must be stored at 41 F thereafter. CDI by PIC discarding the food. Pre-chill tomatoes before slicing and make sure ice touches the bottom of the pans.
Smokin’ D’s Grill, 711 Hwy 52 Bypass, Pilot Mountain. Inspected July 16, score 94. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C — A food safety certified person-in-charge is required to be present during all operating hours. During today’s inspection, an employee was certified, but was absent during the inspection.
2) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P — There was no sanitizer made up at the time of inspection for wiping cloths or food contact surfaces. This was corrected during the inspection by remaking the sanitizer. Equipment Food-Contact Surfaces and Utensils-Frequency – P — The thermometer probe and can opener was dirty at the time of inspection. Food contact surfaces such as these need to be cleaned at least once every 4 hours. These were immediately cleaned and sanitized to correct this violation. Equipment Food-Contact Surfaces and Utensils-Frequency – C — The ice machine needs to be cleaned following manufacturer’s instructions. Clean the inside of the microwave.
3) Toxic substances properly identified, stored, and used: Common Name-Working Containers – PF — The wiping cloth sanitizer bucket was not labeled today. Keep all chemicals, including sanitizers, labeled. This was labeled during the inspection. Separation-Storage – P — A disinfectant and air freshener was stored above packaged coffee and tea at the front counter. Keep chemicals stored below or otherwise away from foods. These chemicals were moved to correct this during the inspection.
4) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C — REPEAT: Be sure to have wiping cloth solution made up at the time of inspection and keep wiping cloths in the approved sanitizer between uses.
5) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Shelving must have at least 6 inches of clearance underneath for easy cleanability. Repair the ceiling in the storage room. Fill any holes in walls where needed (restrooms) (use caulk or silicone and make it smooth); Wall and Ceiling Coverings and Coatings – C — The crown moulding is coming away from the ceiling in the restrooms. Add caulk or silicone to properly seal these openings; Cleaning, Frequency and Restrictions – C — Clean the floor in the kitchen, around the ice machine, and in the storage room. Clean the wall beside of the fryers. Clean the floor under the fryers. Clean the wall above the ice machine; Walls and Ceilings, Attachments – C — Clean the vent in the ceiling in the men’s restroom; Drying Mops – C — Keep mops hung up with the heads down, handles up (storage room).
Speedy Chef, 685 N. Bridge Street, Elkin. Inspected July 1, score 94. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties 2-102.12 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) Approved thawing methods used: Thawing – C – Two packages of meat were found thawing out in a container of water today. Food items can only be thawed out under water if it is continuously flowing and allowed to drain. Potentially Hazardous Food (Time/Temperature Control for Safety Food), Slacking – C – Tater tots were found slacking with a temperature of 63 degrees F. today. items that are allowed to slack must remain frozen while being left off of temperature control.
4) Insects and rodents not present; no unauthorized animals : Controlling Pests – PF – Flies were numerous in the establishment today. Exterminate the flies.
5) Personal cleanliness: Effectiveness-Hair Restraints – C – *REPEAT* All foodservice employees must wear an effective hair restraint while working with food.
6) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Wood, Use Limitation – C – The table that holds the steam table is composed of wood and needs to be repalced with an approved material that is non-absorbant, durable and easy to clean. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C – Replace the plastic containers near the back prep sink that are damaged and burned.
7) Toilet facilities: properly constructed, supplied and cleaned: Closing Toilet Room Doors – C – The employee restroom door needs to be self-closing.