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.

Libby Hill Seafood Inc., 88 Mayberry mall, Mount Airy. Inspected Feb. 12, score 97.5. Violations: 1) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C – Spaghetti noodles and two packages of brown sugar were found open while in dry storage today. Keep all dry foods in a sealed container or otherwise protected from contamination.

2) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the knife storage container at the wait station. Clean the bowl storage bin next to the prep unit and the container lid storage bin to the right of the ice machine.

3) Toilet facilities: properly constructed, supplied and cleaned: Cleaning of Plumbing Fixtures – C – Clean the bases of the toilets around the lugs in the mens and womens restroom.

4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the water from the back of the walk in cooler. Clean the floor under the shelving in the walk in freezer. Clean the floor at the side entrance to the kitchen. Clean the floors near the edges of equipment and the walls were build-up is forming. Clean the ceiling air vents and surrounding tiles where dust build-up has accumulated.

Meadowview Middle School lunch room, 846 McKinney Rd., Mount Airy. Inspected Feb. 11, score 99.5. Violation: Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – Metal containers were found wet nested today. Allow all containers to air dry before stacking them.

Oak Grove Market, 5104 West Pine St., Mount Airy. Inspected Feb. 9, score 94. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — Raw pork was stored on top of a container of cooked ground steak in the bottom of the display cooler. A package of raw sausage and raw tenderized pork was stored above french fries, biscuits, precooked chicken patties, precooked eggs, and ready-to-eat chicken in the reach-in freezer. All foods must be stored according to minimum internal cooking temperatures in coolers and freezers. Precooked foods, biscuits, and vegetables (french fries) have a cooking temperature of 135 degrees F or none at all, but raw sausage and tenderized pork have a cooking temperature of 155 degrees F or higher, so the sausage and pork should always be stored above ready-to-eat/precooked foods. This was corrected by properly storing the food in the reach-in freezer and display cooler.

2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — Several foods were not date marked at the time of inspection. These were as follows: hamburgers in both sandwich units; opened precooked wings in the pizza prep unit; cut ham in the pizza prep unit; ground steak in the bottom of the display cooler; BBQ and ground steak in the top of the display cooler; ham, bologna, cooked sausage, pork tenderloin, etc. in the top of the display cooler, etc.). This was corrected by dating everything. The person-in-charge said he was aware of when everything was opened/prepared. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P — One package of slaw was date marked to be discarded on 2/3/16. Since today is 2/9/16, it should have already been discarded. The person-in-charge stated that it was not prepared then, the date just wasn’t changed on the container to reflect the new batch of slaw. The new date was placed on the container to correct this.

3) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF — Cooked pork tenderloin in the display cooler was cooling, but was covered in a tight plastic wrap. Keeping it tightly wrapped does not allow the heat to escape and the food to cool quickly. When cooling in this manner, leave the cover loose on top of it, or if it is possible to store the cooling food on the top shelf, it can be completely uncovered until cooled. It was mentioned that the facility is leaving food sitting out at room temperature for extended periods of time. This is only acceptable if you allow the food to cool to 135 degrees F. Once it reaches 135 degrees F, it must be quick-cooled in an approved manner to get the temperature from 135 degrees F to 70 degrees F within 2 hours, then from 70 degrees F to 45 degrees F within an additional 4 hours.

4) Personal cleanliness: Effectiveness-Hair Restraints – C — All employees that are working in the kitchen must wear an effective hair restraint.

5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — The small white freezer used for pizza storage has a split gasket that should be replaced. The 3-compartment sink does not drain quickly enough for the plumbing to hold in the water, causing the facility to place a bucket under the plumbing to catch draining water. Repair or replace the plumbing so that it drains properly, keeping in mind that it must be kept so that it drains indirectly. Defrost the shelves in the pizza freezer. Food Equipment, Certification and Classification – C — The wooden shelves in the cabinet area are beginning to chip and should be sanded and painted.

6) Garbage and refuse properly disposed; facilities maintained: Outdoor Storage Surface – C — The surface used to store dumpsters and grease containers must be smooth and easily cleanable and sloped to drain (smooth asphalt or smooth concrete is acceptable). There was some improvement as the person-in-charge stated that the area was graded and a pad would be poured in the spring.

7) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the splash on the wall behind the slicer. Clean the piping under the 3-compartment sink. Floors, Walls and Ceilings-Cleanability – C — There is a pipe leading into the floor in the employee restroom that needs to be sealed around. Storing Maintenance Tools – C — Keep the hose hung up so that it doesn’t fall into the can wash.

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