Terry’s Country Cafe & Catering, 620 Hwy 21, State Road. Inspected Oct. 5, 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 cetified as a food protection manager. The person in charge today was not certified as a food protection manager.
2) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – (REPEAT) The sanitizer in both wiping cloth buckets tested below 50ppm chlorine. Keep all sanitizer between 50 and 200ppm chlorine. The sanitizer was remade to correct the violation.
3) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Chili, mashed potatoes and mac and cheese was found on the steam table and in the warmer with a temperature below 135 degrees F. Keep all potentially hazardous foods at or above 135 degrees F. when holding them hot. The chili and mashed potatoes were reheated and the mac and cheese was properly cooled to correct the violation.
4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Cutting Surfaces – C – (REPEAT) Replace or repair the cutting board on the prep unit that has deep cuts in it and is no longer easy to clean.
5) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the lower shelving in the kitchen near the oven.
6) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the floor under and in between the large pieces of equipment on the grill line.
Wendy’s #540, 808 S. Key St., Pilot Mountain. Inspected Sept. 30, score 95. Violations: 1) Handwashing sinks, supplied and accessible: Using a Handwashing Sink-Operation and Maintenance – PF — An employee was witnessed getting water from a handwash sink for food prep (cooked ground beef). A handwash sink cannot be used for any purpose other than handwashing. The manager immediately trained the employee on proper places to get water for prepping (food prep sink).
2) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P — The quat sanitizer dispenser was not dispensing enough sanitizer into the sink at the time of inspection, possibly due to a damaged dispensing system (less than 100 ppm). Several dishes that were sanitized in the inadequate sanitizer should be resanitized. This was corrected by using packets of chlorine to sanitize. Chlorine test strips were given to test sanitizer. This also affected the wiping cloth containers, which were changed out immediately.
3) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — REPEAT (SECOND REPEAT): Cups used for beverages need to be kept in dispensers that protect the outside of the cups or the original sleeve the cups came packaged in may be kept around the cups for protection. Do not stack beverage cups outside of dispensers if this exposes the sides of the cups. Repair springs on the dispensers, if necessary.
4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — Replace any broken containers. Repair the leaky sanitizer compartment at the three-compartment sink.
5) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment, where needed. Clean the wall behind the fryer oil recycling tanks. Clean the top of the fryer oil recycling tanks 6-201.11 Floors, Walls and Ceilings-Cleanability – C — Repair the broken floor tile around the service sink. Keep a strainer in/on all floor sinks (under the three-compartment sink and between the ice machine and salad reach-in cooler).
West Pine Drive In, 675 West Pine St., Mount Airy. Inspected Oct. 6, score 97. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C — Beginning January 1, 2014, it became a requirement that an ANSI-approved food safety certified person-in-charge be on the premises during all operating hours. There was no food safety certified person-in-charge here that has taken the class since the last certification expired.
2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — The sandwich unit and reach-in cooler were not holding temperatures properly at the time of inspection (food was moved to properly operating equipment between busy rushes and iced down during the busy rushes). However, the repair company was here working on it during the inspection. Replace any split gaskets on unit doors. Sand and paint any rusty, chipping racks. Sand and paint the inside of the reach-in cooler.
Amalfi’s Pizza, 544 CC Camp Rd., Suite 500, Elkin. Inspected Oct. 13, score 93.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager- 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 the operations including during the inspection.
2) No bare hand contact with RTE foods or a pre-approved alternate properly followed: Preventing Contamination from Hands – P,PF- Observed food handler touch food when removed from the oven to plate. When preparing ready to eat foods or prepared cooked foods do not prepare with bare hands. Must use gloves, utensils, tongs or deli paper. CDI.
3) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- At the time of inspection, sanitizer had not been made. Maintain at 50-200 ppm throughout the day to sanitize work surfaces. Observed stored knives that needed cleaning and sanitizing. CDI by sending the knives to wash.
3) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF-observed container of sliced deli ham in the walk-in and dice ham in the pizza make unit that needed to be date marked. Also a large container of ranch needs to be date marked. CDI by dating.