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.

Pilot Mountain Elementary School lunch room, 202 Friends St., Pilot Mountain. Inspected Sept. 30, score 98. Violations:

1) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – Bacon, egg and cheese biscuits were found in the reach in cooler from yesterday without a date marking. All potentially hazardous, ready to eat foods must be date marked if they will be held in refrigeration over 24 hours after they are cooked or prepared. The bacon, egg and cheese biscuits were date marked to correct the violation. Cut red cabbage had a date marking of 9/22-9/29 today. It was determined that the cabbage came in on 9/22 and was cut yesterday. Date marking begins when the head of cabbage is cut. Date marking must be accurate to be effective. The date was changed on the cabbage and education was given to correct the violation.

2) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C – Repair the ceiling in the areas of the kitchen where pipes are exposed and the ceiling is not easily cleanable.

Pilot Mountain Elementary School Pre K child card, 218 Friends St., Pilot Mountain. Inspected Sept. 30. Violation: Properly sized, located, accessible, and in good repair; sinks, toilets and potty chairs cleaned and disinfected:.2817,.2818,.2836 No disinfectant was prepared at the time of my inspection today. Keep disinfectant provided and available for disinfecting the toilet when needed.

Pilot Mountain Middle School lunch room, 543 Old Westfield Rd., Pilot Mountain. Inspected Nov. 20, score 100. Violations: None.

7-Eleven Inc. food stand, 631 CC Camp Road, Elkin. Inspected Oct. 5, score 96. Violations: 1) Food-contact surfaces: cleaned and sanitized 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – The sanitizer tested below 200ppm quat today. Keep all sanitizer between 200 and 400ppm quat. The sanitizer was remade to proper specifications. The dispenser needs to be repaired to dispense sanitizer at the proper concentration. I will return within 10 days to ensure that the sanitizer dispenser has been repaired.

2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – The milk and half & half unit contained product with a temperature above 45 degrees F. I will return in 10 days to ensure that the milk/half & half machine has been repaired and is maintaining temperatures at or below 45 degrees F. The milk and half & half was relocated to correct the violation.

3) Toilet facilities: properly constructed, supplied and cleaned: Cleaning of Plumbing Fixtures – C – Clean the base of the toilets and urinals in the mens restroom.

4) Garbage and refuse properly disposed; facilities maintained: Maintaining Refuse Areas and Enclosures – C – Clean the dumpster pad where debris is present. 5-501.113 Covering Receptacles – C – Keep the lids closed on the outside dumpster.

Biscuitville #172, 2023 Rockford St., Mount Airy. Inspectect Oct. 1, score 96. Violations: 1) Proper eating, tasting, drinking, or tobacco use 2-401.11 Eating, Drinking, or Using Tobacco – C — Several employee drinks were either stored improperly or did not have lids and straws. Employee drinks must have lids and straws and must be kept below or otherwise away from food, food prep surfaces, single-service items, and clean dishes. This was corrected by discarding of some drinks, covering other drinks, and moving these drinks to approved locations. Also, employee food stored in the walk-in cooler should be stored below food used for serving to customers. This also was immediately moved to correct this.

2) Food-contact surfaces: cleaned and sanitized: Hot Water and Chemical-Methods – P — An employee was witnessed washing and rinsing a utensil properly in quaternary ammonia sanitizer, but when sanitizing, the utensil was only dipped in the solution for one second or less. When sanitizing in quaternary ammonia, utensils must be submerged for at least 30 seconds. This was corrected by educating management.

3) Personal cleanliness: Effectiveness-Hair Restraints – C — All employees must wear effective hair restraints, especially when preparing food.

4) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C — Wet wiping cloths must be stored in a container of approved sanitizer between uses. 200-400 ppm quaternary ammonia sanitizer is acceptable.

5) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Single-service cups must always be kept in dispensers that protect the sides of the cups or the plastic sleeve that the cups come packaged in can be kept around the drinking surfaces of the cups to prevent them from contamination.

Burger King, 2106 Rockford St., Mount Airy. Inspected Oct. 1, score 95.5. Violations: 1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C — One employee drink was found on top of a food prep table. Another employee drink was found on the food storage shelves in the back above condiment packets, also without a straw. Employee drinks must have lids and straws and must be kept below food, food prep surfaces, food storage areas, clean dishes, single-service items, linens, etc. This was corrected by moving the drinks to proper locations.

2) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — The ice scoop used for the large ice machine was stored in a container that had a puddle of dirty water at the bottom. Make sure the containers that store the ice scoops are washed, rinsed, and sanitized daily, along with the ice scoops.

3) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Several stacks of cups did not have plastic sleeves pulled up the length of the cups, which will subject the cups to potential splash. There was a significant improvement here and the cups that were not properly protected were corrected.

4) Warewashing facilities: installed, maintained and used; test strips: Manual Warewashing Equipment, Wash Solution Temperature – PF — Dishes were being washed in a detergent solution that read 96 degrees F. Dishes must be washed in a detergent solution that is at 110 degrees F or greater. The water was drained and refilled to correct this violation.

5) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces throughout the facility. This was seen in, but not limited to the following areas: top, inside, sides of equipment; gaskets on unit doors; inside fryer cabinets and sides of fryers; shelving).

6) Garbage and refuse properly disposed; facilities maintained: Using Drain Plugs – C — The garbage dumpster did not have a drain plug. Place a drain plug in the dumpster. Covering Receptacles – C — Upon arriving for the inspection, I checked the dumpsters first. he garbage dumpster lid was open. However, it had been closed at some point during the inspection. Maintaining Refuse Areas and Enclosures – C — Due to the missing drain plug, the garbage dumpster was leaking, so the dumpster pad should be cleaned.

7) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Repair floors where damaged. Replace tiles, if necessary. Fill any holes or broken areas of tile in the walls with caulk or silicone. Make sure to properly smooth out these areas so that they will become easily cleanable. Walls and Ceilings, Attachments – C — Sand and paint or replace rusty vents. Clean dirty air returns where needed. Clean the filters in the hood system. Replace fallen or missing ceiling tiles. Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment (throughout). Clean the floors underneath shelving (especially in the storage room). Clean the floors in the walk-in units. Clean the walls where needed. Floor and Wall Junctures, Coved, and Enclosed or Sealed – C — Seal the opening in the wall joint to the left of the toilet in the women’s restroom.

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