Health Department Scores


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.

Pilot Mountain Enp., elederly nutrition, 873 Old Hwy. 52, Pilot Mountain. Inspected Aug. 19, score 99.5. Violation: Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Sweep the floor in the storage room (under wire shelving and the painted shelf).

Royall’s Soda Shoppe, 128 West Main St., Elkin. Inspected Aug. 31, score 91.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties *REPEAT VIOLATION*: Certified Food Protection Manager – C- At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager by taking and passing an ANSI Accredited program (Servsafe for example). This person must be present during the operations including during the inspection.

2) Food in good condition, safe and unadulterated *REPEAT VIOLATION*: Safe, Unadulterated and Honestly Presented – P,PF- Observed one container of hot dogs that had mold growing on them. CDI by owner discarding.

3) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P- Observed package of cube steak stored over deli meats in the sandwich unit and meats stored over ready to eat food in the stand up freezer and non-commercially packaged meats not stored properly in the stand up freezer. Store non-commercially packaged food in the freezer according to final cooking temperatures. Handout was given and will be posted. CDI by owner rearranging food in the freezer and sandwich unit. Keep ice bin covered when not in use.

4) Wiping cloths: properly used and stored *REPEAT VIOLATION*: Wiping Cloths, Use Limitation – C- Store wiping cloths in the sanitizer water once wet. Do not store on food prep surfaces.

5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C- Seal cracks around the drink station and ice bin area. Repair the sandwich unit leak. Food Equipment, Certification and Classification – C- Residential oven and crock pot are not approved for use in the kitchen.

6) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Repair back storage tile. Repair the wall in the back storage room near the ice machine. Replace missing floor tiles near the sliding glass door cooler. Drying Mops – C- Air-dry mops. Do not store in the mop bucket.

7) Meets ventilation and lighting requirements; designated areas used: Light Bulbs, Protective Shielding – C- Light need to be shielded in the back storage rooms. Using Dressing Rooms and Lockers – C- Observed cds and stereo stored on a food prep surface. Employee personal belongings shall be stored separately away from food, equipment, clean linens, and single service. Move the stereo systems off of the prep table.

Sheetz restaurant, 119 S. Main St., Dobson. Inspected Aug. 18, score 99.5. Violation: Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean between the ovens and between the dispensing heads on the dish machine where build-up has formed. Clean the inside of the coffee pod pans where pre-wrapped coffee pods are stored.

Supermercado La Lupita restaurant, 121 S. Crutchfield St., Dobson. Inspected Aug. 27, score 86. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Demonstration – C – The certified food protection manager did not demonstrate knowledge by the number and severity of violations present today. The certified food protection manager must use active managerial control to ensure that employees are preparing, storing and cooking food safely.

2) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C – An employee drink was found on the chip warmer at the beginning of inspection today. Keep all employee drinks stored below or away from food prep, cooking or storage areas.

3) No bare hand contact with RTE foods or a pre-approved alternate properly followed: Preventing Contamination from Hands – P,PF – An employee was witnessed slicing onions for the prep unit with her bare hands today. Employees cannot touch ready to eat foods with their bare hands. Gloves were implemented to correct the violation.

4) Handwashing sinks, supplied and accessible: Handwashing Cleanser, Availability – PF – (REPEAT) No soap was available at the kitchen handwashing sink at the beginning of inspection today. Keep all handwashing sinks stocked with soap for proper handwashing. Soap was provided to correct the violation. Hand Drying Provision – PF – No paper towels were provided at the kitchen handwashing sink. Keep paper towels stocked and available so that employees can properly wash their hands. Paper towels were provided to correct the violation.

5) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – Raw chicken and beef was found above milk and cooked shrimp in the prep unit. Raw beef was found above produce in the walk in cooler. Keep all raw meats below or away from ready to eat foods. The raw meats were relocated to correct the violation.

6) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – The sanitizer in two of the three spray bottles tested below 50ppm chlorine today. Keep all sanitizer between 50 and 200ppm chlorine. The sanitizer was remade to correct the violation. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – The meat grinder was found with build-up inside of it. Two knives were found with build-up on the handle and base of the blade today. Keep all food contact surfaces clean to sight and touch. The food contact surfaces were cleaned and sanitized to correct the violation. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency – C – The ice machine contained mold and bacteria build-up inside of the cabinet today. Keep the ice machine cleaned at a frequency to prevent the growth of mold and bacteria build-up.

7) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – The prep unit contained several potentially hazardous foods with a temperature above 45 degrees F. The unit was repaired during inspection, but I will return in 10 days to ensure that the unit is maintaining temperatures at or below 45 degrees F. Cooked beef tounge was found off of temperature control with a temperature of 71 degrees F. Keep all potentially hazardous foods under temperature control so that they maintain a temperature of 45 degrees F. or below. The beef tounge had been left out for fifteen minutes and was cooled to correct the violation.

8) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C – Two large containers of spices were found in storage with the lids open. Keep all dry foods stored in a sealed container or otherwise protected from contamination.

9) Personal cleanliness: Effectiveness-Hair Restraints – C – An employee was not wearing an effective hair restraint while preparing onions today. All foodservice employees must wear an effective hair restraint.

10) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – Repair the lid on the prep unit where the handle is damaged. The reach in cooler that the horchata was found inside of was severely damaged from rust. Repair, remove or replace this reach in cooler. Characteristics-Materials for Construction and Repair – P – A trash bag is not designed to store food. A trash bag full of chili peppers was found in the meat market room today. The peppers were transferred to an approved container. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C – Repair or replace the strainer that is damaged and has several loose wires present.

11) Garbage and refuse properly disposed; facilities maintained: Outdoor Storage Surface – C – The dumpster has been moved and is no longer on a non-absorbant surface. Relocate the dumpster to an approved surface.

12) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – ((REPEAT) Repair the floor in the walk in cooler and freezer that are buckled and no longer easy to clean. Repair the floor outside the walk in cooler where broken and chipped floor tiles are present. ) Re-grout areas of the kitchen where existing grout is coming loose. 6-201.17 Walls and Ceilings, Attachments – C – (REPEAT) Clean the light globes in the hood system where grease build-up is forming.

13) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C – The lights were out in the kitchen over the prep table and in the hood system while food was being cooked. Keep the lights on in the hood system when foods are being cooked. Lighting under the hood system today without the bulbs burning was 19 foot candles on cooking surfaces. The lighting on the prep table was 28 foot candles. All prep and cooking surfaces should have lighting provided at an intensity of 50 foot candles.

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