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.
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.
TJs Zesty Pizza, 1959 Rockford St., Mount Airy. Inspected Aug. 27, score 90.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: 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) Proper reheating procedures for hot holding: Reheating for Hot Holding – P- Re-heat the sauce to 165 F Within two hours in the oven before placing in the steam table. Sauce was still cold in the warmer.
3) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- Observed lettuce 57 F, Tomato 48 F And cheese 46 F Stored in the top of the sandwich unit. TCS foods may be stored at 45 F And below until january 1, 2019 and must be stored at 41 F and below thereafter. Cdi. The unit was turned down.
4) Personal cleanliness: Effectiveness-Hair Restraints – C- Hair restraints must be worn while preparing food.
5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used *REPEAT VIOLATION* Food Equipment, Certification and Classification – C-freezers, refrigerator, and walk-in not nsf approved. Shelving in the walk-in cooler and above the 3-comp sink not approved. Need shelving that is non absorbent in damp areas. 4-501.11 Good Repair and Proper Adjustment-Equipment – C- Replace rusty shelving in the reach-ins and walk-in cooler. Freezer in bad repair-replace. Wooden shelving in the outside building is in bad repair. Paint prep table shelving that is chipping.
6) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Clean grill and fryer area. Clean tops of equipment. Clean shelving and gaskets. Clean the drink wait station area. Clean inside the microwave.
7) Physical facilities installed, maintained and clean *REPEAT VIOLATION* Floors, Walls and Ceilings-Cleanability – C – Floors, walls, and ceilings not of approved material in the walk-in cooler, wait station and outside building. Floors need to be non-absorbent, smooth and easy to clean. The ceiling in the kitchen needs to be non-absorbent. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Replace water damaged ceiling tiles. Need baseboard tile throughout the kitchen. Walls and floors in bad repair in the kitchen, walk-in, and outside building. Walls need to be smooth and easy to clean. Repair bathroom floors and paint the floor in the kitchen. Cleaning, Frequency and Restrictions – C-floor and wall cleaning needed throughout. Clean fan guards in the walk-in cooler.
8) ventilation and lighting requirements; designated areas used: Intensity-Lighting – C – Need additional lighting in the wait station area. Clean bugs from the light shields.
Taco Bell, 2152 Rockford St., Mount Airy. Inspected Aug. 17, score 97. Violations: 1) Time as a Public Health Control: procedures and records: Time as a Public Health Control – P,PF – A container of potato bites being held on a time as a public health control was found without a label. Upon questioning, I found that the products time had expired and the label was removed from the container. Food being held on a time as a public health control must be sold, served or discarded within the time written on the approved procedures and the product must be kept labeled. The potato bites were voluntarily thrown away and new potato bites were prepared and properly labeled to correct the violation.
2) 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. Metal containers were found wet nested today.
3) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – Repair the prep unit on the prep line that has a ball of ice forming on the cabinet. Repair the lid on the thermalizer that is damaged and not easy to clean. Repair or replace the door on the hot hold cabinet above the prep line. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C – The thermometer in the prep unit was broken today. This thermometer was replaced immediately.
4) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the shelving in the hot hold unit. Clean the tops of the dry food containers. Clean under equipment on the grill line.