Chili Rojo Restaurant, 1296 Newsome St., Mount Airy. Inspected Oct. 20, score 97. Violations: 1) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – (REPEAT) Chicken nuggets, shredded lettuce and salad lettuce were found without a date mark after they had been prepared over 24 hours ago. All potentially hazardous, ready to eat foods must be date marked if they will be held under refrigeration over 24 hours after they are prepared or opened. The lettuce and chicken nuggets were date marked to correct the violation.
2) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – (REPEAT) Metal containers were found wet nested today. Allow all containers to air dry before stacking them. Repeat points were not taken because fewer items were found wet nested today. Wet nested containers were re-washed and allowed to dry to correct the violation. Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the inside of the ice scoop containers in the wait station where build-up is present. These were removed to be washed, rinsed and sanitized.
3) Warewashing facilities: installed, maintained and used; test strips: Manual Warewashing Equipment, Wash Solution Temperature – PF – The wash water in the dish sink was 96 degrees F. while an employee was actively washing dishes today. The wash water must be maintained at a minimum of 110 degrees F. The wash water was remade to correct the violation.
4) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the booths that are cracked and have damaged upholstry. Repair the hood filters that are damaged.
Dairy Center, 407 W. Lebanon St., Mount Airy. Inspected Oct. 27, score 94.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C — Beginning January 1, 2014, it is now a requirement that there be a food safety certified person-in-charge available during all business hours. There was no food safety certified person-in-charge available today.
2) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — Chili on top of the microwave read 117 degrees F at the time of inspection. According to the cook, it was in the process of reheating and more time was needed to fully reheat. Be sure there is no pause in the process that will allow the food to sit at a dangerous temperature for too long. Also, two containers of French fries were sitting under a heat lamp at 110 degrees F and 116 degrees F, respectively. Hot foods must be held at 135 degrees F or higher. Alternatively, an application may be filled out (time as a public health control application) to try to gain approval that could give this establishment time rather than temperature to control foods and prevent possible bacteria growth. This was corrected by discarding of the fries, and properly reheating the chili.
3) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used 4-202.16 Nonfood-Contact Surfaces – C — The wooden shelves are damaged and need sanding and painting. Sand and paint the wooden blocks under the three-door walk-in cooler. Tremendous improvement was seen here by remodeling the back kitchen.
4) Garbage and refuse properly disposed; facilities maintained: Outdoor Storage Surface – C — Waste and recyclable receptacles must be placed on smooth, durable surfaces that are sloped to drain (dumpster, grease, cardboard). There is a plan in place to have a utility line that is over the dumpster area moved to another location or placed underground so that the dumpster and grease containers can be moved to another area that will allow the pouring of a concrete slab so the dumpster and grease containers can be placed on this smooth and easily cleanable surface.
5) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Repair floors, walls, and ceilings where needed (throughout—kitchen, storage rooms, etc.). Keep all storage at least 6 inches off of the floor. Repaint window sills where needed. Caulk behind the three compartment sink and handwash sink in the back area. There was a significant improvement here as the area of the kitchen where food is prepared and utensils are washed was remodeled with a new easily cleanable ceiling, cleanable wall panels, etc. Keep up the good work! 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed – C — The baseboard is missing from the prep area where the new wall panels were installed. The owner stated that this was to be done, but only after completion of the remodel.
Dairy Queen of Dobson, 2359 Zephyr Rd., Dobson. Inspected Oct. 29, score 99. Violations: 1) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean between the soft serve ice cream machine and topping cooler. Clean under the ledge that the microwave sits on above the prep unit.
2) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the baby changer in the womens restroom. Clean the floor between the soft serve ice cream machine and the topping cooler.
Dobson Elementary School lunch room, 414 W. Atkins St., Dobson. Inspected Oct. 20, score 99. Violations: 1) In-use utensils: properly stored: In-Use Utensils, Between-Use Storage – C- Observed the ice scoop stored in a container that needed cleaning and sanitizing. Containers must be clean. Cdi by cleaning.
2) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- walk-in cooler floor rusty.
Dobson Elementary School building, 400 West Atkins St., Dobson. Inspected Oct. 20, score 92. Violations: 1) Toilet facilities Toilet leaking in the girls bathroom on the cafeteria wing. Tighten loose toilet seats throughout the school. Toilet seat cracked in the lobby bathroom. Bathroom stalls in bad repair in the cafeteria wing, gym, and fine arts building. Wall painting needed in lobby bathrooms and gym bathrooms. Repair wall tiles behind the urinals in the cafeteria wing boys bathroom.
2) Lavatory facilities Lavatory basins are rusty. Faucet handles in some bathrooms are rough and not easy to clean. Faucet handle missing in the boys bathroom on the cafeteria wing. Lavatory sink faucets dripping.
3) Premises: miscellaneous All chemicals with the exception of hand sanitizers, hand soaps, and lotions must be stored in accordance with the label. If the label reads to keep out of the reach or inaccessible to children, then the chemicals should
Dobson Pre K child care, 414 W. Atkins St., Dobson. Inspected Oct. 20. Violations: 1) Proper storage and handling of clean equipment, utensils and single-service articles: Observed the ice scoop stored in a container that needed cleaning. Container holding the ice scoop must be clean.
2) Hot water supplied and maintained as required in all other areas: Water at the classroom handwash must be maintained between 80-110 degrees F. At the time of inspection, the water fluctuated between 77-118 degrees f. Investigate to see what is causing the fluctuation.
3) Properly sized, located, accessible, and in good repair; sinks, toilets and potty chairs cleaned and disinfected: Sinks must be disinfected daily or when soiled.
4) No animals in food preparation areas and no unrestrained animals except as allowed; no prohibited animals; required veterinary records available and current: Need vet records for the service dog that is in the classroom. Keep records stored in the classroom.