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.
Goodtimes Bar-B-Cue, 425 East 52 Bypass, Pilot Mountain. Inspected Aug. 25, score 98.5. Violations: 1) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C – (REPEAT) Replace or remove the reach in freezer in the pit room that is not designed for use in a food service establishment. Repeat points were not assessed because several items noted under this violation were fixed since the last inspection.
2) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the floor where the paint is coming up in th smoke room. Cleaning, Frequency and Restrictions – C – Clean the floor under the large table and in front of the reach in freezer in the smoke room.
Granite City Bar-B-Q and Catering, 243 N. Main St., Mount Airy. Inspected Aug. 26, score 98. Violations: 1) Thermometers provided and accurate: Good Repair and Calibration – PF – Three food thermometers were found 4-10 degrees F. off of calibration. Keep all thermometers calibrated to +/- two degrees F. The thermometers were calibrated to correct the violation.
2) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C – Several bags of dry foods including cake mix, powdered sugar and cheese sauce were found tied off while in storage today. Keep all dry foods in a sealed container or otherwise protected from contamination.
3) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – Allow all metal containers to air dry before stacking them. Several metal containers were found wet nested today. Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Keep the ice scoop stored in a manner that protects it from contamination. The ice scoop was found in contact with a box of single service cups and a wooden shelf.
KJ Concessions mobile food, 2045 Ararat Highway, Ararat, Virginia. Inspected Aug. 26, score 97. Violations: 1) Handwashing sinks, supplied and accessible: Using a Handwashing Sink-Operation and Maintenance – PF — The handwash sink was not accessible at the time of inspection. There was a dirty bowl and tongs stored inside of it. The handwash sink must be kept accessible at all times. The bowl and tongs were removed to correct this violation. 6-301.12 Hand Drying Provision – PF — There were no paper towels at the handwash station during the inspection. A new roll of paper towels were provided to correct this. Handwashing Cleanser, Availability – PF — There was no soap at the handwash sink at the time of inspection. Soap was provided during the inspection.
2) Proper reheating procedures for hot holding: Reheating for Hot Holding – P — BBQ was reheated in the holding cabinet. Holding cabinets are not designed to reheat food, only holding food. The BBQ read 97 degrees F because of the improper reheat. The BBQ was thrown away to correct this violation.
3) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C — Wet wiping cloths were left stored on a counter during the inspection. If using wet wiping cloths, they must be stored in a container of approved sanitizer between uses. Approved sanitizer must be equivalent to a 50 – 200 ppm chlorine solution.
Las Tarascas mobile food, 402 N. Main St., Dobson. Inspected Aug. 26, score 92.5. 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 in good condition, safe and unadulterated: Safe, Unadulterated and Honestly Presented – P,PF – A container of cooked chicken and a container of cooked pork was found in the reach in cooler frozen. Upon questioning, I found that the food products had been cooked in the mobile food unit and then frozen at home. Restaurant foods cannot be stored or prepared at home. Any food left over must either be kept on the mobile food unit or stored at the commissary. The cooked chicken and pork were voluntarily thrown away to correct the violation.
3) Toxic substances properly identified, stored, and used: Sanitizers, Criteria-Chemicals – P – The sanitizer tested above 200ppm chlorine in the wiping cloth bucket today. Keep all sanitizer between 50 and 200ppm chlorine. The sanitizer was re-made to correct the violation.
4) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF – A large, sealed container of cooked jalepenos was found on the counter cooling to be placed in the reach in cooler. Use a shallow contianer or pan to cool foods rapidly. The jalepenos were moved to a shallow container and cooled in the reach in cooler to correct the violation.
5) Insects and rodents not present; no unauthorized animals: Controlling Pests – C – Several flies were found in the establishment today. Exterminate the flies.
6) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Characteristics-Materials for Construction and Repair – P – Plastic bags that are not intended for food storage cannot be used to store food. A large amount of cooked pork was found in a “thank you” bag. This product was voluntarily thrown away to correct the violation. Cutting Surfaces – C – Repair or replace the cutting board that has deep cuts in it and is no longer easy to clean. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C – Replace or repair the two spatulas that have melted handles and are no loger easy to clean.
7) Plumbing installed; proper backflow devices: Protecting Inlet, Outlet and Hose Fitting – C – The inlet cap no longer will close over the clean water inlet on the mobile food unit today. Keep the inlet protected on the mobile food unit.
Leon’s Burger Express, 407 N. Main St., Mount Airy. Inspected Aug. 25, score 95. Violations: 1) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — Sausage read 120 degrees F (in a container on top of the grill) and bacon read 111 degrees F (under the heat lamp—the bacon was not crispy enough to be considered nonpotentially hazardous. Keep hot temperatures at 135 degrees F or above.
2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C — All equipment with the exception of microwaves, toasters, and mixers must be NSF-approved or if not NSF-approved, must be used for its intended use and meet Chapter 4 of the food code. 4-202.16 Nonfood-Contact Surfaces – C — Sand and paint, dip, or replace chipping racks in units. Repair any equipment where damaged (leaky equipment). Good Repair and Proper Adjustment-Equipment – C — The 3-compartment sink had squared corners, which is not easily cleanable.
3) Warewashing facilities: installed, maintained and used; test strips: Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers – PF — A new dish washing machine was installed since the last inspection. According to the rule cited, the dish machine must be able to dispense the detergent and sanitizer (if the sanitizer is used) automatically. The owner contacted his supplier to get information on installing a new dispenser.
6) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all non-food contact surfaces where needed (shelves, top of equipment, under tabletop equipment, inside of drawers, etc.).
7) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C — Lighting intensity must be at least 50 foot candles in the food prep areas. 20 foot candles if light is required in utensils washing areas. 10 foot candles is required in storage areas. The owner has contacted a lighting contractor about replacing lights.