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.
Circle K #2723368 food stand, 2372 Zephyr Rd., Dobson. Inspected Jan. 7, score 95.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – The sanitizer concentration tested at 0ppm today. Keep all sanitizer prepared to the manufacturers specifications. The sanitizer was remade to correct the violation. Equipment Food-Contact Surfaces and Utensils-Frequency – C – The soda nozzles had mold and bacteria build-up present on them today. Clean the soda nozzles at a frequency to prevent th growth of mold and bacteria build-up.
2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P – Egg rolls opened on the first of January had a temperature of 42 degrees F. Date marked Food products held with a temperature between 41 and 45 degrees F. must be sold, served or discarded within four days of being opened or prepared. The egg rolls were voluntarily thrown away to correct the violation. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – Egg rolls and sausage links were not date marked and had been opened for over 24 hours. Hotdogs had a seven day date marking but were being held with a temperature of 43 degrees F. The hotdogs were re-dated to correct the violation. Potentially hazardous, ready to eat foods can be held a maximum of four days when being held between 41 and 45 degrees F.
3) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Several boxes of single use items including paper towels, spoons and cups were found on the floor of the outside storage building. Keep all single service items stored at least six inches off of the floor.
4) Garbage and refuse properly disposed; facilities maintained: Frequency-Removal – C – The outside dumpster is too full to properly close the lids. Remove the garbage at a frequency to prevent attracting pests. Covering Receptacles – C – Keep the outside dumpster lids closed. The dumpster lids were found open today.
5) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the floor in the walk in cooler.
Downtown Deli at Old North State, 208 N. Main St., Mount Airy. Inspected Jan. 7, score 94. Violations: 1) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — Several cold foods read greater than the required 45 degrees F or below. There were as follows: tomatoes, blanched asparagus, feta cheese, goat cheese, cantaloupe, red pepper aoli, bleu cheese, spinach, and mixed greens in the left sandwich unit. Cold foods must hold at 45 degrees F or lower at all times. This is a different sandwich unit that the last inspection. However, it is imperative that employees monitor the units to ensure that the temperatures are holding properly in these units. If not, the unit needs to be repaired or replaced as soon as possible. I will need to return within 10 days (1/15/16) to verify that the units have been repaired and that these items are holding properly.
2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — Date marking was much better today, but foods in the walk-in cooler and reach-in coolers were reading between 41 and 45 degrees F. If the temperature of holing units cannot hold at 41 degrees F or lower, then only 4 days is allowed for date marking, so for example, dates should be marked 1/7 – 1/10 if prepared today. Foods were all within the proper 4 days date today and just needed to be redated to correct this violation. One container of cooked chicken was not date marked. I will need to return within 10 days (1/15/16) to verify that these items are being date marked properly.
3) Utensils, equipment and linens: properly stored, dried and handled: Kitchenware and Tableware-Preventing Contamination – C — Plates were stored with the food-contact surface exposed to the right of the display case, possibly becoming contaminated form customers. Keep all cleaned and sanitized tableware stored so that they cannot be contaminated.
4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — The left sandwich unit doesn’t seem to be holding foods at 45 degrees F or lower on the right side. Investigate and adjust or repair, if necessary. Replace split gasket on unit doors, where needed. Replace the broken shield on the back ice machine. Fix the leak on the ice bin at the front counter. There was some improvement here. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — Replace or resurface the cutting boards, especially the one on the right sandwich unit (planing is recommended).
5) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean al equipment and shelving where needed (prep area in the back, sides of the grills in the back, etc.).
6) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor (storage rooms, even under the stairs). Also, make sure all storage shelving has at least 6 inches of clearance underneath (walk-in freezer, back storage room). Fill any holes in the walls with something smooth and easily cleanable. Repair the floor in the walk-in cooler. Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment. Clean the filters in the hood system up front. Clean the walls where needed. Clean the floor in the walk-in freezer.
7) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C — All lighting in food prep areas must at least 50 foot candles (deli area, under hood system, kitchen, etc.). Lighting in the walk-in units is required to be 10 foot candles. New fixtures may need to be added in areas of concern to come into compliance.
Dragon Guy Tattoo, 224 Market St., Mount Airy, inspected Jan. 6. No Violations.
Franklin Pre K child care, 519 S. Franklin Rd., Mount Airy. Inspected Jan. 5. Violations: 1) Clean and in good repair; water play centers cleaned, sanitized and maintained: Replace the two mats in room 2 that are damaged and no longer easy to clean.
2) Easily cleanable, clean, and in good repair; carpets vacuumed as required and extraction cleaned; date cleaned: Repair the wall around the outlet under the white board in room 2.
Jones Head Start child care, 215 Jones School Rd., Mount Airy. Inspected Jan. 7. Violations: 1) Handwashing when required: Observed an employee enter the kitchen, put on gloves and not wash hands, and began to prepare food. Hands must be washed before putting on gloves to prevent contaminating the gloves.
2) Equipment, non-food contact surfaces clean; in good repair: Shelving is rusty in the walk-in cooler.
3) Easily cleanable, clean, and in good repair; carpets vacuumed as required and extraction cleaned; date cleaned: Window sills in bad repair in the kitchen. Windows in the dining room are in bad repair.
4) Equipment clean and in good repair; maintained as required: Clean blinds in the dining room.