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.
Westfield Elementary School lunch room, 273 Jessup Grove Church Rd., Pilot Mountain. Inspected May 4, score 98.5. Violation: Food-contact surfaces: cleaned and sanitized 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency – C – The ice machine had mold build-up inside of the cabinet behind the splash guard today. Clean the ice machine at a frequency to prevent the growth of mold and bacteria build-up.
Westfield Pre K1 child care, 273 Jessup Grove Church Rd., Pilot Mountain. Inspected May 4. Violations: 1) Properly sized, located, accessible, and in good repair; sinks, toilets and potty chairs cleaned and disinfected: Clean the bases of the toilets in the girls and boys bathroom.
2) Easily cleanable, clean, and in good repair; carpets vacuumed as required and extraction cleaned; date cleaned: Repair the tile floor in the pre-K room that is damaged. Repair the boys bathroom door jamb that is rusted.
Franklin Elementary School lunch room, 519 S. Franklin Rd., Mount Airy. Inspected July 26, score 98. Violations: 1) Food-contact surfaces: cleaned and sanitized: Hot Water and Chemical-Methods – P – An employee was witnessed dipping two containers in the hot water sanitizing compartment for approximately 10 seconds before placing them over on the clean drain board to let them air dry. Containers and food contact surfaces must be immersed for at least 30 seconds to be sanitized. The two containers were returned to the sanitizing compartment to correct the violation.
2) 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 container lid storage bins where debris has accumulated.
Goober’s NC 52, 502 N. Andy Griffith Pkwy., Mount Airy. Inspected May 11, score 93. Violations: 1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C — One employee’s drink was stored in the merchandise cooler above food. Employee drinks must be stored below food and food storage areas, food prep surfaces, clean utensils, single-use items, and clean linens. The employee was educated and the drink moved to a proper location to correct this. Another employee was witnessed drinking coffee out of a coffee cup that had no protection. Employee drinks must have lids and straws. However, it is understood that straws are not practical for some drinks, such as coffee, so a container with a lid and a handle on the side would be acceptable to keep hands away mouths when drinking. This applies to all employees in the establishment. This was corrected.
2) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — In the 2-door reach-in cooler, raw chicken was stored above raw ground beef. Egg wash and oysters was stored above corn in the same cooler. Foods must be stored according to minimum internal cooking temperature. Corn has a minimum internal cooking temperature of 135ºF, raw oysters and egg wash (eggs) would have a minimum internal cooking temperature of 145ºF, raw ground beef would be 155ºF, and chicken 165ºF. The foods with the lower cooking temperatures must be stored above the higher cooking temperatures. These foods were moved to their proper location to correct this.
3) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — Some foods were not properly date marked. Macaroni and cheese, which was prepared on Saturday, May 7, was placed in a pan today and date marked 5/11-5/16. The first date applies to the open or prep date, which should have been marked 5/7. he discard date would have been 7 days or less later (5/13). Milk did not have a date mark on it after being opened on Saturday, May 7. This should have been date marked 5/7-5/13 (0r at least 5/13). Ranch dressing was not date marked today. In speaking with the employees, they used the last of the ranch in the date marked container and did not transfer the date. There was no date associated with ranch dressing. These items were corrected by properly date marking them.
4) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF — (0 POINTS): Marinara was heated in the microwave and a portion of it was placed back in the cooler in a deep pan. The employee was educated on proper cooling. The marinara sauce could be placed back into the cooler as long as it was in a pan that would allow the food to be 2 inches or less in the pan. Leaving it uncovered or loosely covered or uncovered would be required as well. This was corrected by properly cooling the sauce.
5) Approved thawing methods used: Thawing – C — Shrimp was witnessed thawing under running water incorrectly. The thawing water was only running over a corner of one of the two blocks of frozen shrimp. NC Food Code requires that the food be submerged under running water with a sufficient velocity to agitate and float off loose particles in the overflow.
6) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C — Several wet wiping cloths were seen lying on food prep surfaces. Wet wiping cloths must be stored in a solution of approved sanitizer in-between uses. Approved bleach sanitizer may be 50-200 ppm and may need to be remade periodically to keep it at this range. Do not allow employees to carry wiping cloths on their shoulders.
7) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Single-service cups used for drinking must be kept in approved dispensers or at least in the original packaging (sleeves). This was seen at the waitress station.
8) 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 — The cutting boards are starting to get deep cuts and significant staining. The cutting boards should be planed or replaced. 4-205.10 Food Equipment, Certification and Classification – C — A domestic griddle is in the establishment and is used during bust times. A domestic (“household use only”) griddle can not be used in this commercial establishment. Use only an NSF-listed piece of equipment or a piece of equipment that meets Chapter 4.1 and 4.2 of the NC Food Code and is used for its intended purpose. A domestic griddle is not being used for its intended purpose in a commercial establishment.