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.
Pilot Montain Enp, 873 Old Hwy. 52, Pilot Mountain. Inspected Feb. 12, score 99.5. Violation: Physical facilities installed, maintained and clean 6-501.12 Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment (significant build-up of dust underneath). Clean the floors underneath the shelving in the dry storage room. Clean the vent in the men’s restroom. 6-501.113 Storing Maintenance Tools – C — Do not keep the hose stored inside of the can wash basin Keep it hung up so the can wash has easy access to washing out trash cans, mops, and mop buckets.
Putters Patio and Grill, 134 Twin Oaks Road, Dobson. Inspected Feb. 10, score 93. Violations: 1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C — One employee drink was found without a lid and several others stored above food prep surfaces. All employee drinks must have lids and straws and must be stored below food and food prep surfaces. Alternatively, tumblers with handles on the side are acceptable. This was corrected by educating employees and discarding of the employee drinks or placing them on the bottom shelves below the prep areas. There was some improvement as the majority of the drinks had lids and straws.
2) No bare hand contact with RTE foods or a pre-approved alternate properly followed: Preventing Contamination from Hands – P,PF — The grill employee was noticed making sandwiches (touching bread, lettuce, etc.) with his bare hands. Since the adoption of the NC Food Code in 2012, touching ready-to-eat foods with bare hands is prohibited. Using gloves, tongs, or deli paper to touch the food is acceptable. This was corrected by educating the employee and I observed him wash his hands and use gloves for the rest of the inspection.
3) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — Raw beef was stored above potatoes and cooked shrimp in the walk-in cooler. Raw ground beef tubes were stored above onions rings in the walk-in freezer. Raw meats must be stored according to minimum internal cooking temperatures. Raw poultry (165 degrees F) must be stored below raw ground beef (155 degrees F), which should be stored below raw pork, beef, and fish (145 degrees F), and ready-to-eat foods should be stored above everything else (no cooking temperature or 135 degrees F). This was corrected during the inspection by rearranging the food properly.
4) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — The can opener had a significant build-up on the blade. The slicer had some food debris left on it after it had been cleaned and sanitized. Ensure employees are properly cleaning these items after use. They were cleaned and sanitized during the inspection to correct this. The ice machine needs to be cleaned and sanitized following manufacturer’s instructions (mold/mildew). Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P — The dish machine took 3 washes to get the rinse water to the required 180 degrees F or higher. While this is not a violation in itself, it does serve as a reminder that employees must ensure that the rinse water gets to at least 180 degrees F before finishing the cycle.
5) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C — Keep all food covered when in storage (meats in the walk-in cooler, onions rings in the walk-in freezer, etc). All opened packages of dry foods must be stored in approved containers with tight-fitting lids (flour, corn meal).
6) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor to facilitate cleaning (outside storage room, microwave on top of crate, storage in the storage room to the right of the wait station). Cleaning, Frequency and Restrictions – C — Clean the vent in the women’s restroom. Clean the floor under the wait station
Rock City Diner, 453 N. Andy Griffith Pkwy., Mount Airy. Inspected Feb. 23, score 97.5. Violations: 1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C — One employee drink was found without a straw. Another was found without a lid and a straw. All employee drinks must have lids and straws and must be kept off of food prep surfaces. The drinks were stored in acceptable locations today. The drinks were given lids and straws to correct this violation.
2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C — A domestic handblender was found. All equipment with the exception of microwaves, toasters, and mixers must be NSF-listed or meet Chapter 4 of the NC Food Code, which covers cleanability, and must be used for its intended purpose. If it says “household use only” on the equipment, it is not being used for its intended purpose. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — Replace or plane down cutting boards that have deep cuts/indentions and staining. Remove the tape on the can opener, clean underneath it, and reattach it so that it is on the table tightly. Good Repair and Proper Adjustment-Equipment – C — Replace the split gasket on the left sandwich unit door.
3) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Keep the floor strainers in the floor sinks (the floor sink to the right of the tall 2-door reach-in cooler. 6-201.17 Walls and Ceilings, Attachments – C — Clean the ceiling fans in the restrooms. Storing Maintenance Tools – C — Keep the hose stored off of the ground at the can wash basin.
Sheetz 490, 2905 Rockford St., Mount Airy. Inspected Feb. 8, score 97.5. Violations: 1) Handwashing sinks, supplied and accessible: Handwashing Sinks, Installation – PF – No hot water was provided to any of the handwashing sinks during inspection today. The hot water temperature in these sinks was 48 degrees F. I will return in 10 days to ensure that hot water is available to all handwashing sinks at a minimum of 100 degrees F.
2) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the bottom of the coffee machine. Clean the bottom of the fryer freezer cabinet.
3) Toilet facilities: properly constructed, supplied and cleaned: Cleaning of Plumbing Fixtures – C – Clean the bottom of the urinals in the mens room. Clean under the toilet bowl of the toilet second closest to the back in the womens restrooms.
4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the floor in the walk in cooler under the shelving. Clean the floor under the soda syrup rack and the fron drink prep station cabinets.