Health Department Inspections


Rockford Elementary Pre K child care, 719 Rockford Road, Dobson. Inspected Sept. 23. Violation: Hot water supplied and maintained as required in all other areas: The hot water in the laundry machine is being dispensed at 116 degrees F. Hot water provided for laundry must be maintained at no less than 120 degrees F.

Rockford Elementary School lunch room, 719 Rockford Road, Dobson. Inspected Sept. 23, score 100. Violations: None.

Shoals Elementary School lunch room, 1800 Shoals Road, Pinnacle. Inspected Sept. 21, score 99. Violation: Food in good condition, safe and unadulterated: Safe, Unadulterated and Honestly Presented – P,PF- Observed peppers in the walk-in cooler that were starting to mold. CDI by PIC discarding.

Shoals Elementary School building, 1800 Shoals Road, Pinnacle. Inspected Sept. 21, score 94. Violations: 1) Toilet facilities: Painting needed in the bathrooms. Rusty door frames on employee bathrooms and student bathrooms (K-1). Some employee bathrooms need painting under soap dispensers.

2) Lavatory facilities handwash faucets in bad repair. Not easily cleanable.

3) Storage spaces: Keep all storage at least 15 inches off the floor and on approved shelving (storage rooms and classrooms).

4) Lighting and ventilation: Clean blinds in the classrooms.

Shoals Pre K child care, 1800 Shoals Road, Pinnacle. Inspected Sept. 21. Violation: Hot water supplied and maintained as required in all other areas: Water needs to be tempered between 80-110 degrees F. In the classroom the water at the handwash was 65 F Degrees.

Speedy Chef, 1516 S. Main St., Mount Airy. Inspected Sept. 15, score 93.5. Violation: 1) Hands clean and properly washed: When to Wash – P – An employee was witnessed handling raw hamburger and then changed their gloves without first washing their hands. Hands must be washed between glove changes. The employee washed their hands and changed their gloves to correct the violation.

2) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – The sanitizer tested below 150ppm quat on the sanitizer in the spray bottle. Upon investigation I found that the sanitizer dispenser was not properly working. I will return in 10 days to ensure that the sanitizer dispenser has been repaired. The facility will switch over to a chlorine and water sanitizer until the dispenser is corrected.

3) Proper cooling time and temperatures: Cooling – P – Four containers of sliced tomatoes were found in the prep unit and walk in cooler with a temperature of 56 to 58 degrees F. where they had been slced five hours prior to being temped during inspection. The sliced tomatoes were voluntarily thrown away to correct the violation. Potentially hazardous, room temperature items that are prepared and cooled must reach 45 degrees F. or below in four hours.

4) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C – Several wet wiping cloths were found improperly stored today. Keep all wet wiping cloths 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 container lid storage area. Equipment and Utensils, Air-Drying Required – C – Several plastic containers were found wet nested today. Allow all plastic containers to air dry before stacking them.

6) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C – Repair/seal the exposed insulation on the duct work in the back kitchen. The duct work over the back kitchen needs to be enclosed or otherwise made smooth, durable and easy to clean. Cleaning, Frequency and Restrictions – C – Clean the floor in the dining room.

Starlite Skate Center, 804 Fowler Rd., Mount Airy. Inspected Sept. 21, score 97. Violations: 1) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — Several potentially hazardous foods were not date marked at the time of inspection. This included the following: an opened package of hot dogs, an opened container of chili, an opened package of mozzarella cheese, and an stainless steel pot containing cooled chili. These items, once prepared/opened, must have the day or date that the food must be sold, consumed or discarded. There were all properly date marked to correct this violation (all packages were open on Saturday, Sept. 19th, so the dates attached were 9/19 – 9/25).

2) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Do not store clean utensils in dirty containers. The container was located in the cabinet and labeled “clean utensils.” Also, clean pitchers were stored on paper towels. Do not store any utensil or container on paper towels as they can become easily contaminated if the paper towels are contaminated.

3) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces where needed (top of the merchandise cooler, underneath the merchandise cooler, inside of the cabinets (where needed), etc.).

4) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C — The floor tiles leading into the dish washing room are broken and need to be repaired so that they will be easy to clean. Also, there is some wall damage in the water heater storage room that should be repaired. Close the hole where the ice machine pipes are running (access to the inside from the outside by pests).Cleaning, Frequency and Restrictions – C — Clean the dust on the wall behind the pizza oven.

Surry Central High School lunch room, 716 S. Main St., Dobson. Inspected Sept. 25, score 98.5. Violation: Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – All food products on the lobby heat lamp and hot hold, potatoes and ribecue in the ding room line and ribecue in the kitchen serving line were found with a temperature below 135 degrees F. Items in the kitchen and dining room line were served before corrective action could be achieved. Education was given to prevent food temperature violations in the future. The lobby line food temperatures were below 135 degrees F. on the previous inspection and I will return in 10 days to ensure that the equipment is able to maintain temperatures at or above 135 degrees F.

Taco Bell 38201, 551 CC Camp Rd., Elkin. Inspected Sept. 15, score 96. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C — An ANSI-approved certified food protection manager must be present at all times during the operation of the establishment. There were no certified food protection manager(s) present during the inspection.

2) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — One of the soda dispenser heads at the drive-thru beverage machine had a heavy build-up on it. It was washed, rinsed, and sanitized to correct this. All others were clean. Also, there were a couple of scoops that had food still built-up under the release mechanism. These scoops were washed, rinsed, and sanitized to correct this. One of the pans placed up for future use (after washing) still had a small layer of cinnamon sugar inside of it. This pan was washed, rinsed, and sanitized to correct this.

3) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean the top of the chip/twist holding unit (dust). Wipe under tabletop equipment and inside the cabinet at the self-service beverage station.

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