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.
Cousin Emma’s B&B, 501 S. Main St., Mount Airy. Inspected Oct. 5, store 99.5. Violation: Lighting and ventilation in good repair, kept clean: Lighting and ventilation: (a) “…Lighting fixtures and ventilating equipment shall be kept clean and in good repair.” Clean the ceiling fans where needed.
Cross Creek Country Club restaurant, 1129 Greenhill Rd., Mount Airy. Inspected Oct. 8, score 96. Violations: 1) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — Several foods removed from the freezer to the cooler to thaw and hold were dated to reflect the time the food was in the freezer. The thawing food should be redated to show that you have used one day for prepping and you have 6 more days to hold food (chili, meatloaf, etc.). Also, some pasta was not date marked. These items were corrected by re-date marking.
2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C — The merchandise coolers are listed for use for prepackaged or bottled products only. The cooler is not being used for this purpose—prepared foods are in that cooler. Also, a crock pot was found in the banquet kitchen. Keep all domestic equipment out of the facility. Good Repair and Proper Adjustment-Equipment – C — The 3-compartment sink that is used for food prep is not easily cleanable and in bad repair and should be replaced with one that is easily cleanable. Food-Contact Surfaces-Cleanability – PF — Sand and paint the rusty shelf to the left of the dish machine in the banquet kitchen. Sand and paint or replace any chipping racks/shelving
3) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean top of equipment where needed (top of the line, top of the oven). Clean inside of cabinets, inside of the microwave, and racks, where needed.
4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the hood system and filters, especially above the grill. Clean the floors underneath equipment, where needed. Clean the floor in the walk-in cooler.
5) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C — Lighting intensity must be at least 50 foot candles in all food prep areas. 20 foot candles is required in utensil washing areas. 10 foot candles is required in walk-in units and other storage rooms. Light Bulbs, Protective Shielding – C — The bulbs above the ice machine should be shielded or shatterproof.
East Surry High School lunch room, 705 W. Main St., Pilot Mountain. Inspected Dec. 4, score 99.5. Violation: Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the outside of the plastic sleeve that the knives are stored inside the prep table drawer. Clean the handle assembly of the chopper near the handwashing sink.
Friendship Motor Speedway food stand, 11442 Highway 268, Elkin. Inspected Oct. 10, score 94.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- Clean and sanitize the sandwich unit prep surface. Cdi by cleaning and sanitizing.
2) Toxic substances properly identified, stored, and used: Sanitizers, Criteria-Chemicals – P- At the time of inspection, the sanitizer was over 200 ppm chlorine. CDI by remaking below 200 ppm. ALso, the sanitizer needs to be labeled. CDI by labeling. Separation-Storage – P-store sanitizer below single-service articles. CDI by placing on the bottom of the prep table.
3) Personal cleanliness: Effectiveness-Hair Restraints – C- Hair restraints are required for those preparing food.
4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C- Domestic freezers (ice cream and 2 white box freezers) Storing food product. Only nsf commercial equipment may be used. Good Repair and Proper Adjustment-Equipment – C- Inside of the ice cream cooler is rusty. Bottom prep shelf rusty.
5) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Cleaning of equipment needed throughout. Clean inside the microwave, inside refrigeration, and in the grill and fryer area. Clean tops of equipment for dust and grease. Clean shelving.
6) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- Clean floors, walls and ceilings throughout. Red dirt throughout the kitchen. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Floor painting is needed.
Just Save Deli, 911 E. Atkins St., Dobson. Inspected Oct. 7, score 97.5. Violations: 1) Proper cold holding temperatures Packages of mac and cheese and green beans were found in the hot display with a temperature below 135 degrees F. on the hot bar. Keep all potentially hazardous foods at or above 135 degrees F. when holding them hot. The mac and cheese and green beans were voluntarily thrown away to correct the violation.
2) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF – Fried chicken was found cooling at room temperature near the fryer today. Cool foods rapidly in the walk in cooler or other approved method. The fried chicken was cooled in the walk in cooler to correct the violation. Fried chicken was found cooling in the cold display unit. The cold display unit is not designed to cool foods rapidly and could raise the temperature of surrounding items. The fried chickn was moved to the walk in cooler to complete cooling to correct the violation.
3) Approved thawing methods used: Thawing – C – pot pie mix was found thawing in a bowl of water today. A food product can only be thawed in water if it is running over the product at a maximum temperature of 70 degrees F. and allowed to drain.
Libby Hill Seafood Inc., 88 Mayberry Mall, Mount Airy. Inspected Oct. 8, score 96.5. Violations: 1) No bare hand contact with RTE foods or a pre-approved alternate properly followed: Preventing Contamination from Hands – P,PF – An employee was witnessed handling lettuce with their bare hands. Another employee was witnessed handling fried fish with their bare hands. Employees cannot touch ready to eat foods with their bare hands. Contaminated food was voluntarily thrown away and gloves were implemented after handwashing to correct the violation.
2) Toxic substances properly identified, stored, and used: Sanitizers, Criteria-Chemicals – P – The sanitizer was too strong in the wiping cloth bucket today. Keep all sanitizer between 50 and 200ppm chlorine. The sanitizer was weakened to correct the violation. Chemical bottles cannot be used as sanitizer bottles. Totally awesome chemical bottles were being used as sanitizer bottles today. The chemical bottles were emptied and voluntarily discarded to correct the violation.
3) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the handles of refrigeration near the fryer line. Clean the lower shelving below the fryer line. Clean the container lid storage bin. Clean the inside of the potato cabinet near the two compartment sink.
4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the floor in the walk in freezer under the shelving. Clean the floor in the back of the kitchen. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the hood system filters that are damaged.