Health Department Inspections


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.

White Plains Christian School Lunch, 609 Old Hwy 601, Mount Airy. Inspected Sept. 11, score 93.5. 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 operating hours including during the inspection.

2) 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/opening shall count as day one. Date mark salad and deli meats. Cdi by date marking the food. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P- Bologna and ham past the discard date. Cdi by employee disposing the food.

3) Personal cleanliness *REPEAT VIOLATION* Effectiveness-Hair Restraints – C- Hair restraints must be worn when preparing food.

4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C- 3-Comp sink does not have rounded corners that are easy to clean. Can openers – c- replace the dull can opener blade. Causing shards of metal that could contaminate food.

5) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Clean tops of equipment. Clean inside microwaves. Clean fryer and fryer table.

6) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- clean floors under equipment and along floor joints. Clean wall around the ice machine and behind the pot holder in the kitchen. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Floor tile in bad repair in the dish machine area.

Wilco Hess 122, 626 CC Camp Road, Elkin. Inspected Sept. 10, score 91. 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 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: Equipment Food-Contact Surfaces and Utensils-Frequency – C- Tongs used in the self-service area must be washed, rinsed, and sanitized every 4 hours instead of every 24 hours. Cdi by implementing a cleaning/sanitizing schedule.

3) Toxic substances properly identified, stored, and used: Sanitizers, Criteria-Chemicals – P- At the time of inspection, the sanitizer was too strong. Cdi by making new sanitizer between 200-400 ppm.

4) Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan: Variance Requirement – PF- Need to verify variance on the warewashing sink. Sops need to be posted and a log will need to be kept.

5) Thermometers provided and accurate: Food Temperature Measuring Devices – PF- At the time of inspection, the thermometer needed batteries and was not working. A food thermometer must be used to monitor food temperatures at all times. Cdi by placing new batteries in the thermometer.

6) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- wipe out and clean cabinets in the hot dog area and clean inside refrigeration.

7) Plumbing installed; proper backflow devices: System Maintained in Good Repair – C- Repair the clogged drain at the handsink in the dish washing area.

8) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- Cleaning needed in the storage room and bathrooms. Store items off of the floor to facilitate cleaning. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Replace the broken soap dispenser in the men’s room that is taped. Chipped floor tile in the dish washing area.

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.

Copeland Elementary School lunch room, 948 Copeland School Rd., Dobson. Inspected Sept. 25, score 98. Violations: 1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C — One employee’s drink was stored on a prep table during the beginning of the inspection and on another prep table at the end of the inspection. Employees must never store personal beverages on food prep tables (or any food prep surfaces), above food or food storage areas, or above clean dishes and single-service items. Bottom shelves away from these items are best. Employees’ personal items should be stored on the bottom shelves if storing them in the walk-in cooler. I would recommend placing all personal items in a separate container below or otherwise away from food used for service in the cafeteria.

2) 1 Handwashing sinks, supplied and accessible: Handwashing Sinks, Installation – PF — Both handwash sinks read 93.5 degrees F at the time of inspection. Regulations require handwash sinks have available at least 100 degrees F hot water. These sinks could not be adjusted during the inspection, so by rule, you are granted 10 days to correct this violation (10/5/15). I will return on or before 10/5/15 to check to make sure it has been corrected. It is recommended that the cafeteria contact me by call or text when it has been corrected.

Copeland Pre K child care, 948 Copeland School Rd., Dobson. Inspected Sept. 25. Violation: Approved cleaning and disinfecting solutions provided;test kit available when required: The disinfectant read 200 ppm (chlorine). Disinfectant must be maintained in the range of 500 – 800 ppm.

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