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.
Shikora II, 2133 Rockford St., Suite 900, Mount Airy. Inspected Oct. 26, score 93. Violations: 1) Handwashing sinks, supplied and accessible: Using a Handwashing Sink-Operation and Maintenance – PF- The handwashing sink shall be maintained so that it is accessible at all times for employee use. The handwash in the dish area needs to be accessible. Move the shelf to a different location to allow this. Cdi. Moved the shelf.
2) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P- Observed raw chicken stored above beef and broccoli in the sandwich prep unit. Cdi. Employee moved the chicken below the beef. Observed chicken stored above shrimp in the walk-in freezer. Cdi by moving chicken to the bottom shelf. Shrimp in the walk-in cooler needs to be covered at all times. Cdi.
3) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C- Clean inside the ice machine on the front of the ice guard and along tubing going into the water reservoir. Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils – p- clean and sanitize the sauce, meat, and rice containers. Heavy staining on the outside and along the top rims of the containers.
4) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF- Observed rice in the walk-in cooler at 65 f. Do not cover rice before it is cooled to 45 f and below. Cool on the top shelf uncovered to avoid contamination. Cdi.
5) Personal cleanliness: Prohibition-Jewelry – C- Only a plain wedding band may be worn on the arms and hands when preparing food. Effectiveness-Hair Restraints – C- Hair restraints must be worn by those preparing food. Maintenance-fingernails – pf- unless wearing intact gloves a food employee may not wear artificial fingernails when working with exposed food. Observed an employee cup sauces and plate food. Gloves must be worn.
Subway #4944, 117 W. Atkins St., Dobson. Inspected Oct. 26, score 94. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- No sanitizer made at the time of inspection. Sanitizer must be made at 200-400 ppm to be used to sanitize food prep surfaces. Cdi by pic making a bucket. Clean and sanitize the ice machine following manufacturers instructions. I will return within 10 days to check compliance. Stored bread forms needed to be cleaned and sanitized. Cdi. Bread forms placed in the utensil sink to be re-washed.
2) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- Observed meatballs stored at 80 f (middle container)- 120 f (outside). Tcs food must be hot held at 135 f and above. Cdi by pic discarding the container of meatballs.
3) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P-observed items on the make line stored above 45 degrees f. Cold cuts 54 f and steak 49 f. Do not stack food above the fill line on the containers. Cdi by pic discarding food stored above 45 degrees f. Store food 41 degrees f and below.
4) In-use utensils: properly stored: In-Use Utensils, Between-Use Storage – C- Observed food dispensing utensils stored in 113 f water. Food dispensing utensils shall be stored in a container of water that is maintained at a temperature of at least 135 f. Cdi by pic filling new containers of water to be heated to 135 f.
6) Toilet facilities: properly constructed, supplied and cleaned: Cleaning of Plumbing Fixtures – C- Clean the toilet fixtures in the bathrooms. Men’s toilet needs much attention.
7) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- Clean floors under and behind equipment.
8) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Clean around grills and grill tables. Clean inside the sandwich prep unit beside the grills. Clean shelving where needed. Clean tops of equipment.
9) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C-clean floors and walls under and behind equipment. Clean walk-in cooler and freezer floors. Clean floor joints and in corners. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Replace chipped floor tiles. Repair the walk-in cooler and freezer floors where they are starting to rust and corrode. Repair the wall around the rice holding unit on the front line.
10) Meets ventilation and lighting requirements; designated areas used: Using Dressing Rooms and Lockers – C- Observed several sweatshirts and hats stored with single-service and clean linen. Also cell phones and charger were stored with food. Store all employee personal belongings separately away from food, equipment, single-service, and clean linens. Intensity-lighting – c- replace all burned out bulbs.
Sonic Drive In 3585, 1425 N. Bridge St., Elkin. Inspected Oct. 28, score 93. Violations: 1) Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P- Keep hot dogs and cheese sticks covered overnight in the combo unit. Cdi by placing a lid on the product.
2) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P-no sanitizer made at the time of inspection. Cdi by making sanitizer at 200 ppm quat. Stored knives and chopper needed to be cleaned and sanitized. Cdi by sending to dish. Clean and sanitize uhc pans with heavy build-up. Cdi by throwing away. New ones had been ordered.
3) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C- Observed water leaking from the roof in the ice cream condiment station and in the walk-in cooler. Food must be stored in a clean, dry location where it is not exposed to splash and other contamination. Cdi by pic throwing away food where the lid was contaminated from splash and removing food from areas where the roof was leaking.
4) In-use utensils: properly stored: In-Use Utensils, Between-Use Storage – C-observed knife stored in a dirty area and scoops stored on top of flour/sugar bins. Store scoops in clean areas where they cannot be contaminated.
5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C- Repair the leak in the fryers. Replace gaskets on the combo unit, reach-in freezer, ice cream cooler, walk-in coolers, and the ice machine. Repair the shake machine.
6) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Clean fryer cabinets. Clean tops of equipment for dust and grease. Clean shelving inside refrigeration. Clean around the grill area. Clean the freezer sliding top. Clean shelving. Clean fry station.
7) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods -c- repair the roof where it is leaking throughout the kitchen. Rusty floor in the walk-in cooler. Ceiling grid rusty. Grout floor where needed throughout the kitchen. Repair the ceiling where there is water damage in the bathroom and throughout the kitchen where there are leaks. Replace tiles that are loose. Repair small holes in the walls where equipment was removed from the facility. Cleaning, Frequency and Restrictions – C- Floor/wall cleaning needed under and behind equipment. Clean ceiling tiles where needed (dust and grease). Clean the floor drains. Clean inside the service sink.