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.

Derby Restaurant, 1901 S. Main St., Mount Airy. Inspected Sept. 10, score 92. Violations:

Food-contact surfaces: cleaned and sanitized 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency – C – Clean the soda nozzles at a frequency to prevent the growth of mold and bacteria build-up. The soda nozzles were cleaned and sanitized to correct the violation.

18 1.50 Proper cooling time and temperatures 3-501.14 Cooling – P – A large container of macaroni was found cooling for four hours with a temperature of 75 degrees F. All potentially hazardous foods must cool from 135 degrees F. to 70 degrees F. in two hours. The product must then cool from 70 to 45 degrees F. in an additional four hours. The macaroni was voluntarily thrown away to correct the violation.

20 1.50 Proper cold holding temperatures 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – The grill prep unit and salad prep unit contained several potentially hazardous foods with a temperature above 45 degrees F. Potentially hazardous food products were iced down to correct the violation. I will return in 10 days to ensure that the prep units are maintaining temperatures on potentially hazardous foods at or below 45 degrees F.

26 1 Toxic substances properly identified, stored, and used 7-204.11 Sanitizers, Criteria-Chemicals – P – One wiping cloth bucket was found with a concentration above 200ppm chlorine. The other wiping cloth bucket had soap inside of it today. Chlorine sanitizer must be composed of only chlorine and water and the concentration must be kept between 50 and 200ppm chlorine. The sanitizer was remade to correct the violation.

31 0.50 Proper cooling methods used; adequate equipment for temperature control 3-501.15 Cooling Methods – PF – Two containers of pasta were found cooling in deep sealed containers. employees cook the pasta and then drain the pasta before placing it in a container of cold tap water. The tap water is over 70 degrees F. in this establishment and extra steps must be taken to cool the food product rapidly. One container had exceeded the two hour cooling parameter and was voluntarily thrown away. Ice was added to the other container of pasta and the temperature was brought below 70 degrees F. after stirring the product. Use approved methods to cool foods rapidly.

42 0.50 Utensils, equipment and linens: properly stored, dried and handled 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the coffee mug trays and the inside of the knife container near the front grill.

47 0.50 Non-food-contact surfaces clean 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the shelving under and above the back steam table. Clean the shelving near the front grill. Clean the gasket and inside of the reach in freezer across from the front grill. Clean the sides and inside of the deep fryers and surrounding tables. Clean the ice build-up that has formed on the shelving in the walk in freezer

53 0.50 Physical facilities installed, maintained and clean 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – (*REPEAT* Repair the floor damage throughout the facility. There are numerous broken and cracked floor tiles. Repair the damaged ceiling in the basement storage area. Trim and seal the FRP board that has been installed on the ceiling of the kitchen so that the surface is durable and easy to clean. Repeat points were not assessed because the freezer seam cited on the prevous inspection has been repaired.) 6-501.12 Cleaning, Frequency and Restrictions – C – Clean the floor and wall behind the deep fryers. Clean the floors at the base of the walls in the walk in cooler. Clean the floor in the walk in freezer.

54 0.50 Meets ventilation and lighting requirements; designated areas used 6-303.11 Intensity-Lighting – C – Replace the lights that have burned out in the kitchen and brought the lighting to 8.8 foot candles on prep surfaces. Adequate lighting is needed to achieve 50 foot candles of light in all prep and cooking areas, 20 foot candles in the dish washing area and 10 foot candles, 30 inches above the floor in the walk in freezer.

Downtown Deli at Old North State, 308 N. Main St., Mount Airy. Inspected Sept. 1, score 94. Violations:

Proper cold holding temperatures 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — Several cold foods read greater than the required 45 degrees F or below. There were as follows: tomatoes, quinoa, shrimp, chicken, and pork in the sandwich unit. Cold foods must hold at 45 degrees F or lower at all times. The tomatoes may have been cooling in the sandwich unit and the quinoa was warm because it was in close proximity to the tomatoes. The right side of the sandwich unit doesn’t seem to be cooling as well keeping the shrimp, pork, and chicken slightly higher in this unit. The potentially hazardous food was relocated to correct this.

21 1.50 Proper date marking and disposition 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — Date marking was much better today, but foods in the walk-in cooler and the reach-in side and dessert cooler were reading between 41 and 45 degrees F. If the temperature of holing units cannot hold at 41 degrees F or lower, then only 4 days is allowed for date marking, so for example, dates should be marked 9/1-9/4 if prepared today. Foods were all within the proper 4 days date today and just needed to be redated to correct this violation. Also, a container of pork and a container of pasta were not date marked, but were today to correct this violation. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P — The chef mix had a discard date of 8/25, but was left in the sandwich unit. Make sure all foods are discarded after their discard date. The chef mix was thrown away to correct this.

42 0.50 Utensils, equipment and linens: properly stored, dried and handled 4-901.11 Equipment and Utensils, Air-Drying Required – C — Allow all dishes to air-dry completely before nesting. Do not towel dry.

45 1 Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used 4-501.11 Good Repair and Proper Adjustment-Equipment – C — The rightmost sandwich unit seems to have some freezing up in the back. This should be defrosted. This same unit doesn’t seem to be holding foods at 45 degrees F or lower on the right side. Investigate and adjust or repair, if necessary. Replace split gasket on unit doors, where needed. Replace the rusty screw in the back ice machine with a stainless steel, rust impervious screw. Replace the broken shield, as well. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — Replace any broken lids. Replace or resurface the cutting boards (planing is recommended—all cutting boards).

47 0.50 Non-food-contact surfaces clean 4-602.13 Nonfood Contact Surfaces – C — Clean all non-food contact surfaces (top of equipment, fryer, inside of fryer cabinet, shelving, counters, etc.).

53 0.50 Physical facilities installed, maintained and clean 6-201.11 Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor. Also, make sure all storage shelving has at least 6 inches of clearance underneath (walk-in freezer, back storage room). 6-501.12 Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment. Clean the filters in the hood system up front.

54 0.50 Meets ventilation and lighting requirements; designated areas used 6-303.11 Intensity-Lighting – C — All lighting in food prep areas must at least 50 foot candles (deli area, under hood system, kitchen, etc.). Lighting in the walk-in units is required to be 10 foot candles. New fixtures may need to be added in areas of concern to come into compliance.

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