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.

Food Lion #944 Deli, 647 E. South Key St., Pilot Mountain. Inspected Sept. 18, score 99. Violation: Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C- Repair the meat deli case where water is puddling in the bottom of the unit. Repair the bottom of the hot holding bar unit.

Franklin Elementary School lunch room, 519 S. Franklin Rd., Mount Airy. Inspected Sept. 24, score 99.5. Violation: Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – A cup was found in the chocolate chip container and sprinkle container today. Only a utensil with a handle can be stored in a food container.

Gentry Middle School, 1915 W. Pine St., Mount Airy. Inspected Nov. 24, score 99.5 Violation: Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Some dusting is needed on top of the drink cooler in the dining room, napkin dispensers at the payment line, and on top of the oven.

Golden Living Center nursing home, 542 Allred Mill Road, Mount Airy. Inspected Sept. 17, score 97. Violations: 1) Walls and ceilings cleanable, clean, good repair Repair the walls where damage has occured in the rehab room, shower rooms and patient rooms throughout the facility. Clean the window seals in the rehab room and bedroom # 316.

2) Water foundations clean, good repair, properly regulated Clean the water fountains where mold build-up is present in the rehab room and A wing.

3) Patient contact items in good repair, properly stored, cleaned and disinfected Feeding tubes, adult diapers and paper towels were found stored on the floor in the outside buildings and in the clean linen storage room near the laundry. A bed pan was found stored on the bathroom floor of room 202. Keep all patient contact items stored off of the floor.

4) Food stored above floor Bottles of food (for feeding tube) were found on the floor of the outside storage building. Keep all food supplies stored off of the floor.

Golden Living Center food service, 542 Allred Mill Road. Inspected Sept. 17, score 98. Violations: 1) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – The sanitizer in the wiping cloth buckets tested below 150ppm quat. Keep all sanitizer prepared to the manufacturers specifications (150-400ppm Quat for the chemical provided today). The sanitizer was remade to correct the violation. Equipment Food-Contact Surfaces and Utensils-Frequency – C – Clean the ice machine at a frequency to prevent the growth of mold and bacteria build-up. The ice machine was taken down for cleaning during my inspection Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – The slicer was found with food build-up on the back of the blade guard after not being used since yesterday. All food contact surfaces must be clean to sight and touch. The slicer was cleaned and sanitized to correct the violation.

2) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C – The lights were turned off under the hood system while mashed potatoes were being prepared and food was cooking in the steamer. The lights must be on under the hood system to achieve an intensisty of 50 foot candles on the cooking surfaces.

Gypsy Moon Tatto Studio, 2235 W. Pine St., Mount Airy. Inspected Sept. 23. Violation: Records: monthly records of bacterial endospore destruction tests maintained for each autoclave Two recent months were missed with the endospore tests (April, July). Be sure these tests are completed at least once a month.

Hope Valley for Men food service, 105 County Home Road, Dobson. Inspected Sept. 24, score 95. Violations:

1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C — There were no food safety certified persons-in-charge here during the inspection. A food safety certified person-in-charge must be on the premises during all operating (prep and service) hours.

2) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — In the freezer, make sure opened packages of raw meats are stored according to minimum internal cooking temperatures. Uncooked sausage (ground pork, internal cooking temperature of 155 degrees F) must be stored below whole pork chops (internal cooking temperature of 145 degrees F). Packages of ice were stored below both of these, but since ice is a ready-to-eat food, it should have been stored above the raw meats or on the other side with the vegetables. This was corrected during the inspection, by placing the foods in the proper arrangement.

3) Approved thawing methods used: Thawing – C — During the inspection today, hamburger was being thawed in a sink filled with room temperature water. Frozen potentially hazardous foods must be thawed in one of the four following ways: 1. In 45 degrees F or less refrigeration; 2. under RUNNING water, as long as the water does not exceed 70 degrees F; 3. in the microwave, as long as the food is immediately cooked after thawing; or 4. as part of the cooking process.

4) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (inside the fryer cabinet; tops and inside of cabinets, where needed; tray where the toasters are stored; can opener bracket (metal shavings);

5) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor (broken beverage dispensers; dirty pans; etc.). Cleaning, Frequency and Restrictions – C — Clean the floor sinks. Clean the floor in the side storage room. Clean the wall where utensils are hung (beside of the counter). Clean the light shields throughout (dead insects).

Kyoto at the Lake 3, 154 W. Independence Blvd., Mount Airy. Inspected Oct. 28, score 93. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C – The person in charge must be certified as a food protection manager. No one is certified at this location as a certified food protection manager.

2) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – Two cutting boards were found in clean storage with build-up on them. A rice cooker and warmer had not been used today and was found with build-up inside of them today. Keep all food contact surfaces clean to sight and touch. The food contact surfaces were cleaned and sanitized to correct the violation.

3) Insects and rodents not present; no unauthorized animals: Controlling Pests – PF – Several flies were found near the dish machine today. Exterminate the flies.

4) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C – Equipment wiping cloths were found on the grill line without a wiping cloth bucket to properly store them. Any cloth used to wipe down equipment or food contact surfaces must be kept stored in a bucket of sanitizer between uses.

5) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the insde of the bowl containers under the dish machine where debris has accumulated. These containers were replaced during the inspection. Do not store the rice utensils in stagnant water. If a utensil is stored in water, the water temperature must be 135 degrees F. or above or the water must be continually flowing an allowed to drain such as a dipper well.

6) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the inside of the prep unit. Clean the table under the grill line. Clean the tops of dry food containers in the facility.

7) Toilet facilities: properly constructed, supplied and cleaned: Cleaning of Plumbing Fixtures – C – Clean the bases of the toilets in the mens and womens restroom.

8) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the floors in the sushi area and near the dish sink. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the floor in the party room where the carpet is coming loose at the seams. Repair the booths in the side dining room and the chars at the sushi bar that have damaged upholstry.

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