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.

Central Care Rest Home food service, 139 Apex Lane, Mount Airy. Inspected Oct. 13, score 91. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — This facility has a domestic box freezer with multiple types of meat stored inside of it and they are all co-mingled in a random manner. According to our regulations, any opened package of food stored in the freezer must be stored according to minimum internal cooking temperature. Raw chicken must be stored below all other foods, ground meats above chicken but below all other foods, pork and beef above ground beef, but below all other foods and precooked or ready-to-eat foods stored above all raw meats. This was corrected y reorganizing the freezer. Ideally, the facility should purchase an approved unit that will allow for vertical storage of these foods. This is a repeat violation. Further noncompliance will result in full credit deduction from the sanitation grade.

2) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — A few utensils and several pots and pans were dirty and greasy to sight and touch. These items must be washed, rinsed, and sanitized following manufacturer’s instructions. Some utensils looked as though they were used and placed back into the drawers without washing (pizza cutter). Also, the food thermometer probe was dirty. All of these utensils were placed over at the 3-compartment sink to be washed, rinsed, and sanitized to correct this violation. However, employees need better training on how to wash dishes properly.

3) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — Several foods in the refrigerator were not date marked. These included the following: corn, potatoes, cooked beef, sliced tomato, etc). Foods must be date marked with the date the food is to be sold, consumed, or discarded, not to exceed 7 days from the date of opening (if commercially packaged) or prepping. The date of opening/prepping counts as Day 1. For example, food opened/prepped today (10/13/15) must be date marked for 10/19/15. I would recommend placing both dates on these foods. Also, some dates are inconsistent. There are some foods that are date for the day they were prepped/opened and others dated for the day should be discarded. Be consistent on date marking. These items were ate marked to correct this. The employee knew that the non-date marked foods were all prepared yesterday.

4) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C — A box of potatoes was stored on the floor today. Keep all food off of the floor. Also, some food was stored below a drip in the walk-in cooler. However, the drip was not contacting the food (dripping into a catch can), so no food had to be discarded. The shelving was moved forward to further protect the food from the drip. Margarine in the refrigerator was not covered. Keep all foods covered when not immediately using. Miscellaneous Sources of Contamination – C — Opened packages of dry foods must be stored in approved containers with tight-fitting lids. One package of gravy mix was opened and closed with a bread tie.

5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C — REPEAT: Domestic equipment is throughout the facility. Equipment must be NSF-listed or if not NSF-listed, it must meet Chapter 4 in the NC Food Code. Seen today were as follows: food processor, griddles, refrigerator, box freezer). Good Repair and Proper Adjustment-Equipment – C — REPEAT: There is a leak in the walk-in cooler. Find the leak and repair it. The sinks are not easily cleanable (squared corners). If the sink is presently leaking, repair it. Repair/replace broken formica on the countertops. Replace broken equipment (chest freezer-lid). Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — Replace any damaged bowls and cups.

6) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Defrost ice from the chest freezer and the reach-in stand up freezer. Clean inside equipment where needed (coolers, refrigerators, freezers). Clean the top of the walk-in cooler.

7) Sewage and waste water properly disposed: Approved Sewage Disposal System – P — Remove the weeds from the sand filter bed of the septic system. This needs to be corrected within 10 days (10/22/15). Contact me when completed. I will need to approve it.

Cook Out 27, 1988 Rockford St., Mount Airy. Inspected Oct. 13, score 97.5. Violations: 1) Toxic substances properly identified, stored, and used: Common Name-Working Containers – PF; 7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions – P — The sanitizer was placed in a bottle that was labeled “Windex.” Make sure chemicals, including sanitizers are placed in their correct bottles and labeled correctly. Ensure employees do not place sanitizer in any bottle that was once used for a toxic chemical, such as window cleaner. This was corrected by dumping the sanitizer.

2) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean the top of the 4-drawer cooler (between the tabletop and the top of the cooler). Clean inside of the wrap/bread cabinet above the prep line. Clean the fan guards in the walk-in cooler. Clean the top of the drink dispensers.

3) Toilet facilities: properly constructed, supplied and cleaned: Cleaning of Plumbing Fixtures – C — Clean the base of the toilet in the employee restroom. Clean the handwash sinks in the kitchen (detailed cleaning needed).

4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment, where needed. Floors, Walls and Ceilings-Cleanability – C — The grout is eroding from several spots on the floor. Regrout where necessary.

El Agavero Mexicano, 705 West Independence Blvd., Mount Airy. Inspected Oct. 13, score 97. Violations: 1) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – The pico in the reach in cooler and walk in cooler was prepared yesterday morning and was found without a date marking. The flan was found from Friday without a date marking. Keep all ready to eat, potentially hazardous foods date marked if they will be held over 24 hours. The pico and flan were date marked to correct the violation.

2) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C – Large bags of beans and salt were found open in dry food storage today. Keep all dry foods in a sealed container or otherwise protected from contamination. The beans and salt were relocated to cotainers to correct the violation.

3) Meets ventilation and lighting requirements; designated areas used: Designation-Dressing Areas and Lockers – C – Keep all employee items away from food prep and food contact surfaces. A cell phone cord was found in contact with peppers. These peppers were voluntarily thrown away to correct the violation. Employee items were also found on the glass storage shelving.

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