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.

Taco Bell, 2152 Rockford St., Mount Airy. Inspected Dec. 14, score 97. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C – The ice machine in the dining room had mold build-up in the top of the cabinet. The drive through multi-soda heads had mold build-up on them today. Keep all soda nozzles and the ice machine cleaned at a frequency to prevent the growth of mold and bacteria build-up.

2) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – Allow all metal containers to air dry before stacking them. Metal containers were found wet nested today.

3) Garbage and refuse properly disposed; facilities maintained: Storage Refuse, Recyclables and Returnables – C – Repair the drain plug that is damaged on the outside dumpster.

4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the floor and the wall in the walk in freezer. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the wall behind the prep sink where knife marks and holes are present.

The Depot, 112 Old Depot Lane, Dobson. Inspected Dec. 17, score 94.5. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – Raw tuna was found above corndogs in the walk in cooler. Raw hamburger was found above raw steak and seafood in the walk in cooler. Keep all raw meats below or away from ready to eat foods. Keep all raw meats stored by their minimum internal cooking temperature. The food items were relocated to correct the violation.

2) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C – The ice machine contained mold and bacteria build-up in the back of the cabinet today. Keep the ice machine cleaned at a frequency to prevent the growth of mold and bacteria build-up.

3) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – Allow all metal containers to air dry. An employee was witnessed towel drying containers today. Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – A knife was found stored between two prep tables today. Keep all utensils stored in a cleaned and sanitized location. A cup was found in the container of pepper in the dining room wait station. Only a utensil with a handle sticking out of the food product can be stored in a dry food container.

4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – ((REPEAT) Repair the outside walk in freezer that is damaged. Repair the inside of the grill reach in cooler that is damaged and not easy to clean. Repair the lid on the salad prep unit that is damaged and not easy to clean.) Repair the shelving in the salad reach in cooler that is rusting. 4-205.10 Food Equipment, Certification and Classification – C – The inside walk in cooler is not NSF approved and does not meet chapters 4-1 and 4-2 of the NC Food code.

5) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the shelving in the inside walk in cooler. Clean the handle of the food processor. Clean the top of the onion chopper. Clean under the cutting boards on the prep line. Clean inside the microwave. Clean the ice build-up that has formed reach in freezer.

6) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the floors under the equipment on the grill line. Clean the floors, walls and ceiling in the outside walk in freezer where ice has accumulated. Clean under the handwashing sink at the front dining wait station. Clean the floors and walls in the outside walk in cooler. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the floor in the walk in freezer where the panels are coming loose. Maintaining Premises, Unnecessary Items and Litter – C – Keep the premises free of equipment and items that are not used or are broken outside of the establishment. A reach in freezer is non-working that is stored outside of building.

Azabache Mexican Grill, 544 CC Camp Rd., Elkin. Inspected Dec. 16, score 94. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties *REPEAT VIOLATION* Certified food protection manager – c -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 protection manager by taking and passing an ansi accredited program (servsafe for example). This person must be present during the inspection.

2) Food separated and protected 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P- Observed chicken, beef, vegetables, chips, and cooked beef not covered in storage. Keep food covered in the reach-in and walk-in coolers to prevent contamination. Observed eggs stored over cooked food and raw chicken stored over cooked chicken. Store food according to final cook temps. Cdi by covering food and properly storing by final cook temperatures.

3) Proper cooling time and temperatures tea: Cooling – P- Observed rice stored in the reach-in cooler at 75 f and ground beef in the walk-in at 52 f that were placed in the units the night before. Food shall be properly cooled from 135 f to 70 f in 2 hours and cooled to 45 f in an additional 4 hours. Cdi by discarding the food.

4) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF- Observed rice in a large container partially covered and cooked ground beef in a large container partially covered that had not been properly cooled overnight. Use an ice bath, stir the product, and place in shallow containers to help food cool to 70 f within the 2 hour parameter and to 45 f in an additional 4 hours before placing in refrigeration. Cdi by discussing and discarding food.

5) Garbage and refuse properly disposed; facilities maintained: Maintaining Refuse Areas and Enclosures – C- Clean the dumpster pad.

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