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.
Comfort Inn breakfast area, 1293 Newsome St., Mount Airy. Inspected March 22, score 93.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C – The person in charge was not certified as a food protection manager today. The person in charge must be certified as a food protection manager.
2) Food obtained from approved source: Compliance with Food Law – P – Eggs were boiled at home and brought in to serve in the breakfast area. FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. The eggs were voluntarily thrown away to correct the violation.
3) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – (REPEAT) Sausage and eggs and were found with a temperature below 135 degrees F. Keep all potentially hazardous foods at or above 135 degrees F. The food items were reheated to correct the violation.
4) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Egg patties were found off of temperature control and sausage patties and gravy was found in the reach in cooler with a temperature above 45 degrees F. where they had been left off of temperature control. Keep all potentially hazardous foods at or below 45 degrees F. when holding them cold. The food products were cooled to correct the violation. Eggs in the reach in cooler were found with a temperature of 46 degrees F. This product was voluntarily thrown away to correct the violation.
5) Single-use and single-service articles; properly stored and used: Kitchenware and Tableware-Preventing Contamination – C – (REPEAT) Keep the coffee straws wrapped or otherwise protected from consumers hands. This product must be kept in this way because there is no definite handle or food contact end of this item. Repeat points were not assessed because a dispenser had been purchased, but was the wrong size for the straws present in the establishment.
Elkin High School lunch room, 334 Elk Spur St., Elkin. Inspected March 24, score 98. Violations: 1) Handwashing sinks, supplied and accessible: Handwashing Sinks-Location and Placement – PF — Handwashing Sinks states the following: “A HANDWASHING SINK shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas; and (B) In, or immediately adjacent to, toilet rooms.”—The closest handwash sink to the employee toilet room is not in or adjacent to the toilet room. I highly recommend placing a handwash sink in or adjacent to the toilet room to meet the new code. The employees have demonstrated a very good hand hygiene policy that will suffice until then.
2) Garbage and refuse properly disposed; facilities maintained: Covering Receptacles – C — The dumpster has a missing lid. Since all waste receptacles must be kept properly covered, the dumpster will need to be replaced. Maintaining Refuse Areas and Enclosures – C — The cardboard for recycling has been taken away recently and underneath were several papers, napkins, etc. that do not belong in that corral. Please clean up any non-cardboard waste from the cardboard corral and thorw it in its proper receptacle.
3) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Sand and paint any chipping areas on the walls and wall shelves in the dining room (senior dining, main dining, etc.). Fill any holes in the walls (office) with caulk/silicone, or something that could be considered easily cleanable. There was some improvement here.
Ingles #115 Deli, 2095 N. Bridge St., Elkin. Inspected March 21, score 98.5. Violations: 1) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the inside of the utensil drawers. in the back kitchen.
2) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the back-up slicer surfaces. Clean the shelving in the walk in cooler. Clean the carbon build-up on the back of the hot display pans.
3) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the floor in the walk in cooler and freezer.
Mountain View Restaurant, 729 Key St., Pilot Mountain. Inspected March 21, score 93. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — A few dirty knives were found stored on a knife rack above the steam table on the prep/cook line. The can opener, the slicer, and the chopper were dirty, as well. Ensure that employees are cleaning and sanitizing utensils and equipment after using (or within 4 hours of using). Employees should clean the surfaces (with cleaners), then rinsing the surfaces, before attempting to sanitize the surfaces. One employee was told to clean the dirty chopper and he used only sanitizer until told to do it differently. These items were corrected by properly cleaning and sanitizing the areas of concern.
2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — Several foods were missing date marks. Foods that were prepared yesterday (grilled chicken, cabbage, corn, etc.) and brought to coolers to cool should be date marked with the date the food is to be consumed, sold, or discarded (from the date of preparation). This establishment has 4 days total to hold most food, as a few of the units are holding 41-45 degrees F range. Foods that required date marking were date marked to correct this violation. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P — One container of turkey, one container of ham, and one container of chicken salad were still in the sandwich unit past their discard date. Potentially hazardous foods must be thrown away at the end of the discard date. The foods of concern were immediately discarded to correct this violation.
3) Contamination prevented during food preparation, storage and display: Linens and Napkins, Use Limitations – C — Biscuits were stored directly on a towel in the hot holding drawers. Food must never come in direct contact with linens, even if they are clean. Food Storage-Preventing Contamination from the Premises – C — All opened packages of dry foods must be stored in approved containers with tight fitting lids (chicken breader). When storing scoops inside of foods, make sure the handle is extending out of the food (i.e. make sure the scoop is not buried). Food Display-Preventing Contamination by Consumers – P — A customer was witnessed helping himself to a lemon at the waitress station. Do not allow customers to get their own food in areas that are not designed for this purpose. The owner was educated on proper self-service areas.
4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — Replace any broken/cracked lids. 4-501.11 Good Repair and Proper Adjustment-Equipment – C — Replace split gaskets on unit doors (where needed). Sand and paint any chipping, rusty racks in equipment. The cabinet downstairs and the cabinet under the buffet are in bad repair and need to be replaced/repaired. Repair the bottom section of the 2-door cooler where it has frozen up.
5) Plumbing installed; proper backflow devices: Backflow Prevention Device, When Required – P — The faucet at the buffet must have a backflow prevention device attached to it to help prevent backflow. Alternatively, the hose can be removed which was the case today—it was removed to correct this violation. Do not store the “wunder bar” in the handwash sink downstairs. If stored under the flood rim of a sink, it is a potential cross-connection. It was removed and placed in a proper location to correct this.
6) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Regrout the floor where needed (various areas throughout). Replace damaged/missing ceiling tiles throughout. Repair any leaks in the ceiling (if needed). Repair the wall at the can wash (broken, missing tiles). Sand and paint ceiling tile grids, where needed. Fill any holes in the walls, where needed. Sand and paint the chipping areas on the wall throughout the establishment (downstairs, under urinals in men’s restroom, upstairs storage room, etc.). Keep all storage at least 6 inches off of the floor (downstairs storage room). Repair the floor where damaged (storage room). Cleaning, Frequency and Restrictions – C — Clean the floor underneath shelves in the walk-in cooler and freezer, behind cooking equipment, underneath equipment, etc. Clean the ceiling where needed. Clean the filters in the hood system. Storing Maintenance Tools – C — Keep hoses off of the ground.
7) Meets ventilation and lighting requirements; designated areas used: Light Bulbs, Protective Shielding – C — The shield for the light fixture over the prep/cook line was missing. All bulbs in areas where food is prepared/cooked must have protective shielding over them (fixture shield, protective tubes for the bulbs, or shatterproof bulbs). Intensity-Lighting – C — Replace any burned out bulbs. Designation-Dressing Areas and Lockers – C — 3 employee coats were stored on shelving units that store food. Areas must be provided for employees to store their personal possessions in an orderly manner, away from food, food prep surfaces, etc.