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.

Riverwood Assisted Living Facility institutional food service, 711 W. Atkins Str., Dobson. Inspected March 17, score 96. Violations: 1) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — One package of hot dogs and one package of lettuce were found without a date mark. These were opened yesterday. The date marks should have been placed on them yesterday. The discard date must not exceed 7 days form the date of opening/prepping. The hot dogs were date marked to correct this. The lettuce was used immediately. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P — One package of turkey and one package of ham were found date marked with a discard date of 3/14. These should have been discarded by the end of the 14th. These were discarded to correct this.

2) Contamination prevented during food preparation, storage and display 3-305.11 Food Storage-Preventing Contamination from the Premises – C — Do not use grocery bags to store food in if the food will come in direct contact with the bag. Ice was seen in a grocery bag. The bags are not food safe. Food safe bags are acceptable for this. Potaotes were stored directly underneath the paper towel dispenser. Dripping hands from handwashing can contaminate these potatoes.

3) Personal cleanliness: Effectiveness-Hair Restraints – C — The kitchen employee was not wearing a hair restraint at the time of inspection. All food employees must wear effective hair restraints (caps, wrap-around visor, hair nets, etc.).

4) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C — The wiping cloth sanitizer was stored in a solution of quaternary ammonia at 100 ppm. This was too low. The quaternary ammonia sanitizer for wiping cloths must be 200-400 ppm.

5) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Repair the ceiling where damaged. Floor and Wall Junctures, Coved, and Enclosed or Sealed – C — Reattach baseboard to the wall where falling (employee restroom). Drying Mops – C — Keep mops hung up with heads down and handles up to allow for proper drying.

21 & Main, 102 E. Main St., Elkin. Inspected March 21, score 96.5. Violations: 1) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C – Keep all dry foods in a sealed container or otherwise protected from contamination. Bags of pasta, hush puppy mix, cooca and rice were found open while in storage.

2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used 4-501.11 Good Repair and Proper Adjustment-Equipment – C – Repair the handle on the two door prep unit. Repair or replace the gaskets on the two door prep unit. Repair the dish machine that had a damaged sanitizer hose. (The facility is using the three compartment sink until the dish machine is repaired.) Repair or replace the reach in freezer/cooler combo that is not currently working.

3) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the lower shelving in the food prep areas. Clean the ice build-up from the reach in freezer.

4) Garbage and refuse properly disposed; facilities maintained: Outdoor Storage Surface – C – (REPEAT) An outdoor storage surface for REFUSE, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain. The grease trap is stored on an absorbant surface.

5) Physical facilities installed, maintained and clean: Maintaining Premises, Unnecessary Items and Litter – C – The premises must be kept free of any non-working or unused items such as equipment. Several pieces of equpment are currently stored in the basement of the establishment. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Information is needed on the replaced ceiling tiles in the kitchen to ensure that they are non-absorbant. The replaced ceiling tiles do not appear to be non-absorbant. Replace the floor tiles in the kitchen that have come loose.

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