All-American Tattos and Piercings, 1156 West Lebanon St., Mount Airy. Inspected Sept. 9. Violations: 1) Tattoo room: furniture easily cleanable, kept clean, Recover the artist’s stool (some wearing on the top and sides).
2) Tattooing procedures: tattoo cleaned and sterile dressing applied Be sure to use sterile dressings when covering tattoos. The artist mentioned using paper towels and saran wrap, which is not considered sterile.
Azabache Mexican Grill, 544 CC Camp Road, Elkin. Inspected Sept. 16, score 94.5. 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 protection manager by taking and passing an ansi accredited program (servsafe for example). This person must be present during the inspection.
2) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P- at the time of inspection, the dishmachine was not dispensing sanitizer into the machine. All dishes must be properly sanitized between 50-200 PPM. CDI by manager changing out the sanitizer at the machine and priming.
3) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF -Ready to eat potentially hazardous foods prepared and held for more than 24 hours shall be marked to indicate the date by which the food shall be consumed, sold, or discarded. If food is held between 42-45 degrees F the food may be held for 4 days. If the food is held at 41 degrees F and below the food may be held for 7 days. The day of preparation shall count as day one. Date mark tamales and deli ham. CDI by date marking.
4) Garbage and refuse properly disposed; facilities maintained: Maintaining Refuse Areas and Enclosures – C- Clean the dumpster pad.
China 1, 705 West Pine Street, Suite 200, Mount Airy. Inspected Aug. 31, score 94. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — Raw eggs (cooking temperature of 145 degrees F) was stored above soy sauce (ready-to-eat). Ready-to-eat foods must always be stored above raw meats and eggs. This was immediately corrected. Also, employee foods were stored above food used for the public. It is recommended that you create a space below all public food to store your employee food. Storing all employee food in a designated container on the bottom shelf is a great way to accomplish this.
2) Toxic substances properly identified, stored, and used: Common Name-Working Containers – PF — One chemical at the handwash sink, one powdered detergent at the 3-compartment sink, and one bucket of sanitizer were not labeled at the time of inspection. Keep all toxic chemicals labeled. This was immediately corrected.
3) Insects and rodents not present; no unauthorized animals: Outer Openings, Protected – C — The front door was open today when I arrived. In the past, this has been an issue (the door open for the majority of the inspection), causing flies to become numerous. According to the owner, they only open it long enough to cool off the restaurant in the morning, then close it when the air conditioning begins to work again. Flies were not an issue today, but the door should not be kept open.
4) 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 ladles that are cracking and pitting.
5) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top of equipment, shelving, racks where needed). Clean underneath door handles. The wok station needs thorough cleaning. Clean inside the fryer cabinets. Replace the wter in the steam table and clean the inside of the steam table.
6) Garbage and refuse properly disposed; facilities maintained: Maintaining Refuse Areas and Enclosures – C — Clean the trash from around the dumpsters. Clean the inside of the can wash/mop sink.
7) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors where needed (under equipment and shelving, etc.). Clean the floor sink under the rightmost prep sink. Clean the floor in corners, where needed. Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor to facilitate cleaning.
Cousin Gary’s Family Restaurant, 606 S. Key St., Pilot Mountain. Inspected Sept. 3, score 92.5. Violations: 1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C – Four employee drinks were found improperly stored today. Keep all employee drinks stored below or away from cooking, prep and storage areas. The employee drinks were relocated to correct the violation.
2) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – (REPEAT) The sanitizer in the wiping cloth bucket and one spray bottle tested below 50ppm chlorine. Keep all sanitizer between 50 and 200ppm chlorine. The sanitizer was remade to correct the violation. Repeat points were not assessed because different employees were present today. Equipment Food-Contact Surfaces and Utensils-Frequency – C – The pepsi soda nozzle and ice machine contained mold build-up inside of them today. Keep the soda nozzles and ice machine cleaned 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), Date Marking – PF – (REPEAT: The ribs were found with a prep date of 8/9 and potato salad was found with a date marking of 8/25 where the product had been prepared the day before and the old labels had not been washed off. Old Date markings must be removed in the cleaning process so that date marking is accurate. Repeat points were not assessed because the number of mismarked items was greatly reduced from the previous inspection.)
4) Toxic substances properly identified, stored, and used: Separation-Storage – P – Greased lightening and another cleaer bottle was found on prep surfaces in the kitchen today. Keep all chemical bottles stored away from or below food prep, cooking or storage ares. The bottles of chemicals was removed to correct the violation.
5) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C – Several wet wiping cloths were found improperly stored today. Any cloth used to wipe down equipment or food contact surfaces must be submerged in a bucket of sanitizer between uses.
6) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – Repair/replace the shelving in the hot hold and prep unit. Food Equipment, Certification and Classification – C – 0pts. The shelving above the steam table and ticket tables have been modified and no longer meet chapters 4-1 and 4-2 of the NC Food Code. The cake cooler is NSF approved only for the storage and display of pre-packaged and bottled products. Cutting Surfaces – C – Repair the cutting board on the prep unit that is no longer easy to clean.
7) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the inside of the fryer cabinets. Clean under the knife holders on the prep table.
8) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C – Additional information is needed to determine that the ceiling tiles in the kitchen are designed for use in a foodservice establishment. Replace the ceiling tiles that are broken. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the wall behind the prep table across from the ice machine.