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.
Mountain View Restaurant, 729 Key St., Pilot Mountain. Inspected Oct. 12, score 94. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — The can opener on the back table was dirty. A few dishes were found dirty after being placed back up for storage. These items were cleaned and sanitized immediately after noticing to correct this violation. However, employees need to ensure that all food has been removed after washing.
2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — Several foods were missing date marks. Foods that were prepared yesterday (chicken, pasta, meatloaf, etc.) and brought to coolers to cool should be date marked with the date the food is to be consumed, sold, or discarded (from the date of preparation).. This establishment has 4 days total, since the majority of the units, including the walk-in cooler is holding in the 41-45 degrees F range. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P — One container of carbonara was dated Oct. 4 – Oct. 7. Since today is Oct. 12, it was well out of date. It was immediately discarded to correct this violation.
3) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C — Keep all food covered when not immediately using (seen in the walk-in cooler and a few reach-in coolers and also, applies to foods that have finished cooling). Keep all food at least 6 inches off of the floor (container of frozen meat in the walk-in cooler). Linens and Napkins, Use Limitations – C — Do not store linens on food. Biscuits were stored on towels and also covered with a towel. Miscellaneous Sources of Contamination – C — Do not store food under leaky equipment (some packaged food under a leak in the tall reach-in cooler).
4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — Replace damaged tongs at the 3-compartment sink (not easily cleanable). Plane down cutting boards that are badly stained with deep cuts. Replace any broken lids. Good Repair and Proper Adjustment-Equipment – C — Replace split gaskets on unit doors (where needed). Repair the door to the walk-in freezer so that moisture is not allowed to enter and freeze, causing the current build-up of ice. Repair the leak in the tall reach-in cooler.
5) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Regrout the floor where needed (various areas throughout). Replace damaged/missing ceiling tiles throughout. Repair any leaks in the ceiling (if needed). Repair the wall at the can wash (broken, missing tiles). Keep all storage at least 6 inches off of the floor. Cleaning, Frequency and Restrictions – C — Clean the floor underneath shelves in the walk-in cooler and freezer, behind fryers, underneath equipment, etc. Clean the ceiling where needed.
6) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C — Several bulbs were burned out in fixtures, impacting the light intensity. Areas of concern were (cook line above the steam table and tall reach-in cooler—this area needs to have 50 foot candles).
Rockford General Store Inc., 5147 Rockford Rd., Dobson. Inspected Oct. 14, score 97. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties 2-102.12 Certified Food Protection Manager – C — A food safety certified person in charge must be present during all operating hours. Today, there was no food safety certified person-in-charge.
2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food-Contact Surfaces-Cleanability – PF — The small cart that was to the left of the reach-in cooler was rusting and should be sanded and painted. Also, the bottom of the reach-in cooler is beginning to rust and should be sanded and painted. It is recommended that appliance epoxy be used for this purpose.
13 Bones, 502 South Andy Griffith Parkway, Mount Airy. Inspected Oct. 28, score 96.5. Violations: 1) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — Some corn dogs in the dessert reach-in cooler were reading 51 degrees F. Cold foods must hold at 41 degrees F or lower. It seemed as if the unit had been turned down, holding temperatures around 50 degrees F. The unit was turned down and the corn dogs were thrown away to correct this violation. Caesar dressing was also thrown away form the same unit.
2) Personal cleanliness: Effectiveness-Hair Restraints – C — Several employees did not have hair restraints on while plating up food for catering events. Employees must wear effective hair restraints when working with food.
3) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C — Allow all dishes to air-dry completely before nesting. There was some improvement in this area.
4) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top of equipment, where needed; clean inside of the fryer cabinets; etc.).
5) Physical facilities installed, maintained and clean: Wall and Ceiling Coverings and Coatings – C — Reattach the wall panel behind the cooking area. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C — Replace the broken filter in the hood system. Cleaning, Frequency and Restrictions – C — Sweep the floor in the walk-in freezer. Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor. Do not use milk crates as they cannot be cleaned underneath. Drying Mops – C — Store mops with the heads down and handles up.
Central Cafe, 709 S. Main St., Dobson. Inspected Oct. 29, score 97.5. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — All foods with the minimum internal cooking temperature of 145 degrees F must be stored above higher temperatures (ground meats: 155 degrees F, chicken: 165 degrees F). In the freezer, foods must be stored the same way, except in the cases that the frozen food is still commercially sealed). Raw chicken was stored above ground beef in the walk-in cooler. An opened package of chuckwagons (with ground beef) were stored above fish and an opened package of raw chicken was stored above ice, in the freezer. This was corrected today to correct this violation by moving the raw food to acceptable locations.
2) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C — Allow all dishes to air-dry completely before nesting. Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Do not store clean knives in between two pieces of equipment. These are not areas that are easily cleanable and cannot be sanitized.
3) Toilet facilities: properly constructed, supplied and cleaned: Toilet Rooms, Enclosed – C — (0 POINTS): The women’s restroom door was not self-closing. The door closer had been broken off and needs to be replaced.