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.
Porkey’s Barbecue, 805 W. Lebanon St., Mount Airy. Inspected Sept. 4, score 95.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – The sanitizer bucket in the grill area tested below 50ppm chlorine. 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 – Stacked metal containers were found with build-up between them today. The metal containers were re-washed to correct the violation.
2) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF – Gravy was found cooling in a deep sealed container. Use an approved method to cool foods rapidly. The gravy was voluntarily thrown away to correct the violation.
3) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the ice scoop container. Clean the inside of the utensil containers in the serving window.
4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – *REPEAT* Replace/Repair the reach in cooler and freezer gaskets. Repair/replace the shelving in the walk in cooler that is rusted. Repair the cabinet of the prep unit that is not easy to clean. Repair the shelving in the dry storage area. Repair the outside of the front ice cream freezer that is rusting. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C – *REPEAT* Repair/replace the ice scoop that has been welded. Food Equipment, Certification and Classification – C – *REPEAT* Replace the domestic crock pot that warms the fudge. Items had been corrected since the past inspection and repeat points were not assessed.
5) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the handles of refrigeration. Clean the gaskets on the prep unit.
6) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C – *REPEAT* Repair the floor, door and ceiling in the walk in cooler. Replace the missing air vents near the hood system and ice machine. 6-501.114 Maintaining Premises, Unnecessary Items and Litter – C – *REPEAT* Remove the non-working ice cream machine from the facility.
Pruitt Health nursing home, 560 Johnson Rdige Rd., Elkin. Inspected Sept. 2, score 97. Violations: 1) Facilities conveniently located, clean and in good repair Clean the bottom of the shower chairs in the station B spa. Repair the backs of the shower chairs at the station C spa. One shower chair in station C was full of water and needs to be repaired or replaced.
2) Ice protected, dispensed, equipment clean in good repair Clean the inside of the ice machine in the nourishment room where mold build-up has formed.
3) Furniture clean and in good repair. Mattresses clean, dry, odor free Repair or replace the dresser and recliner in room 502. Repair or replace the cover on the linen cart in the B station spa. Repair the dresser that has a damaged handle in room 302.
Pruitt Health institutional food service, 560 Johnson Rdige Rd., Elkin. Inspected Sept. 2, score 97. Violations: 1) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – The sanitizerin the wiping cloth buckets tested below 150ppm quat. Keep all sanitizer prepared to the manufacturers specifications. The sanitizer was remade to correct the violation.
2) Proper cooling time and temperatures: Cooling – P – Eggs were found in the walk in cooler with a temprature of 99 degrees F. 2.5 hours after it began to cool. Chili was found with a temperature of 48 degrees F. from where it had begun to cool yesterday. Both products were voluntarily thrown away to correct the violation. All food products 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.
Quality Inn-Mount Airy, breakfast bar, 2136 Rockford Rd.. Inspected Sept. 9, score 92.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C — A food safety certified person-in-charge must be on the premises during all operating hours. There was no food safety certified person-in-charge here during the inspection.
2) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C — An employee drink was found stored on the prep table to the left of the handwash sink. This employee drink was in an aluminum can. Employee drinks must have lids and straws and must be kept below food prep and food storage areas. I would consider an aluminum can to have a lid, but a straw would need to be added to keep the drink away from hands when drinking them. This was corrected by discarding the employee drink.
3) Handwashing sinks, supplied and accessible: Using a Handwashing Sink-Operation and Maintenance – PF — The door to the front desk was propped open and blocking the handwash sink. Keep the handwash sink accessible at all times. This was corrected by closing the door. Handwashing Cleanser, Availability – PF — There was no soap in the men’s restroom. Place soap in the men’s restroom. This was corrected.
4) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P — There was no sanitizer present in the kitchen today to sanitize food contact surfaces. Keep sanitizer in the kitchen at all times. You can use a bucket of sanitizer with multi-use towels or a spray bottle of sanitizer with disposable towels. This was corrected.
5) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — The coffee stirrers are stored in a manner in which they can become easily contaminated. I would recommend using individually wrapped coffee stirrers or to purchase a dispenser specifically designed for coffee stirrers where it would be impossible to contaminate the coffee stirrers. Keep the original sleeve around single-service cups to protect the sides from contamination—some cups were stored above the sleeve. Alternatively, dispensers can be purchased that will protect the cups from contamination. There was some improvement in this violation.
6) Warewashing facilities: installed, maintained and used; test strips: Manual Warewashing, Sink Compartment Requirements – PF — A 2-compartment sink is being used at this facility with an approved variance. As a condition of the variance, the wash water temperature and sanitizer concentration must be checked and recorded daily. Wash water temperature has not been recorded since August 31 and sanitizer concentration has not been recorded as long as the chart has been posted. This was corrected by recording the values today.
7) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all non-food contact surfaces (top of equipment (in the self-service area), racks in the reach-in cooler, inside the juice dispenser, etc.).
8) Physical facilities installed, maintained and clean: Walls and Ceilings, Attachments – C — Clean the ceiling lights in the restrooms. Clean the top of the lights over the vanities in both restrooms. Floors, Walls and Ceilings-Cleanability – C — Repair the walls where needed (holes in walls (to the left of the juice dispenser), tears in wallpaper, reattaching baseboard to the wall in the kitchen, etc.). Cleaning, Frequency and Restrictions – C — Clean the floor under the reach-in units.