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.

Speedway, 912 East Atkins St., Dobson. Inspected Dec. 11, score 93. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: 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 food protection manager by taking and passing an ansi accredited program (servsafe for example). This person (manager/supervisor) Must be present during the operations including during the inspection.

2) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P- Employee food and drink needs to be separated from the permitted facility’s food. Put in a container and store separately on the bottom shelf away from permitted food storage. Cdi by discarding food.

3) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P-observed mold in the ice machine. Clean and sanitize the ice machine following manufacturer’s instructions. I will return within 10 days for compliance. Sanitizer bucket needs to be made at 200 ppm quat to sanitize food surfaces. None was made at the time of inspection. Cdi by making – sanitizer.

4) Contamination prevented during food preparation, storage and display: Segregation and Location-Distressed Merchandise – PF- Products that are held by the permit holder for credit shall be segregated and held in designated areas that are separated by food from food, equipment, utensils, linens, and single-service. Observed distressed food and drink stored throughout the back storage area. Discarded milk that was expired in october.

5) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- Floor cleaning needed in the back storage area. Store items 6” above the floor to facilitate cleaning.

6) Meets ventilation and lighting requirements; designated areas used: Using Dressing Rooms and Lockers – C-store employee personal items separately away from food, equipment, single-service, and clean linens.

Twelve Oaks Rest Home cafeteria, 1297 Galax Trail, Mount Airy. Inspected Feb. 1, score 94. Violations: 1) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — Ground meatballs marked with a resident’s name on the foil covering the bowl (hot holding cart) was reading 110 degrees F. Whole meatballs were reading between 118 and 130 degrees F in the hot holding carts. All hot food must be held at 135 degrees F or higher. The meatballs were reheated to correct this (prepared within the last 2 hours).

2) Toxic substances properly identified, stored, and used ho: Separation-Storage – P — A bottle of cleaner was stored beside/above some clean bowls in the kitchen. Keep all toxic chemicals stored away from food, food prep surfaces, clean utensils, single-service items, and clean linens. The chemical was moved to the chemical storage room to correct this. Common Name-Working Containers – PF — Two bottles of sanitizer were not labeled (one in the chemical storage room and one in one of the satellite dining rooms). Keep all chemicals labeled. This was corrected by placing a manufacturer’s label on the bottles.

3) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF — Eggs were found cooling in a covered, deep plastic container at 105 degrees F (approximately 6 inches deep of food product). Two containers of vegetable salad were cooling in deep stainless steel pans, tightly covered with aluminum foil. They had been prepared just an hour earlier, according to the kitchen manager. When cooling foods, you must cool using an approved method. Cooling food in deep containers with tight fitting lids/covers does not allow the warm air to be displaced with cold air quickly, thus, it is not an approved method. The eggs were transferred to an uncovered stainless steel pan with 2 inches or less of food product and placed in the freezer (top shelf to cool). The vegetable salad had less than 2-inches of food product in the pans, but were vented to correct this.

4) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C — Vegetable oil was found stored on the floor to prop a door open. Keep all food stored off of the floor. An opened package of cake mix and an opened package of brown rice were found on shelves in the dry storage room (in no designated container). All opened containers of dry food must be stored in an approved container with a tight-fitting lid. Miscellaneous Sources of Contamination – C — A dented can of food was found in the dry storage room. Because the dent was on the seal, it was recommended that the can not be used. The kitchen manager wrote “do not use” on the can and intends to get credit for the dented can.

5) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — The drawers on the prep table storing clean utensils were dirty. It is important to keep drawers/containers that store clean utensils kept clean so that clean utensils are not contaminated when storing the utensils.

6) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Three containers of single-service spoons were found that had the food contact surface of the spoon pointed upward. These spoons can be easily contaminated when customers or employees reach for them. Keep the spoons stored with the handles up, food contact surfaces down.

7) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top of equipment, shelving, racks, inside of the fryer cabinet, carts, etc.). Clean the inside of the hot holding carts/tables.

8) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors under the ice machine and coffee station. Clean under the dish machine. Clean the hood system (filters and hood). Floors, Walls and Ceilings-Cleanability – C — Keep all storage off of the floor (chemicals in the chemical storage room, vegetable oil). Fill any holes in the walls with caulk or silicone. Ensure that the walls are smooth and easy-to-clean after applying caulk/silicone.

White Plains Elementary School lunch room, 710 Cadle Ford Rd., Mount Airy. Inspected Dec. 15, score 100. Violations: None.

White Plains Pre-K child care, 710 Cadle Ford Rd., Mount Airy. Inspected Dec. 15. Violations: 1) Hot water supplied and maintained as required in all other areas:.2815,.2836 The hot water in the laundry room was 90 degrees F. today. Keep all hot water supplied to the laundry room at 120 degrees F. or above.

2) Properly sized, located, accessible, and in good repair; sinks, toilets and potty chairs cleaned and disinfected: Repair or replace the stalls in the boys and girls restroom that are damaged.

comments powered by Disqus