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.
Econolodge Inn and Suites seasonal swimming pool, 711 S. Key St., Pilot Mountain. Inspected June 23. Violations: 1) Pool maintenance: pool walls and floor kept clean, free of debris and in good repair: The area where the ladder in the deep in comes in contact with the wall is damaged and needs to be repaired.
2) Pool maintenance: safety ropes with floats and contrasting color bands provided at shallow area breakpoints: The buoys on the breakpoint rope were positioned more than 5 feet apart. The buoys were repositioned so that they were less than 5 feet apart.
3) Premises: fence or barrier with self-closing, self-latching gates properly constructed and maintained: The gate was not closing or latching at the time of inspection. However, a sign was on the gate that was catching the breeze, holding it open. The sign was removed, which allowed for the gate to self-close and self-latch.
4) Equipment room: chlorine or bromine automatic feeders that meet NSF Standard 50: The chlorinator must have a chlorinator flow meter attached. The chlorinator states that it requires on the be considered NSF, “such as a Rainbow Lifegard Model #R172627.”
5) Equipment room: approved pump, filter, and flow meter operating properly: The flow meter was not working properly at the time of inspection. There was some air in the line. After adding water to the pool and adjusting the weirs in the skimmers, the air disappeared and the flow meter began working again.
6) Dressing and sanitary facilities: bathhouse or rest rooms accessible; shower sign posted The “shower before entering pool” sign was not posted.
Golden Corral #877, 2226 Rockford St., Mount Airy. Inspected June 21, score 94. Violations: 1) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Cooked broccoli was found overstacked in the buffet with a temperature below 135 degrees F. Pagoda chicken was found on the buffet line with a temperature below 135 degrees F. where the heat lamp had not been cut on. Tater tots and fajita chicken was found on the buffet and mashed potatoes, potroast and potatoes were found in the warmer with a temperature below 135 degrees F. All items were reheated to correct the violation. Keep all potentially hazardous foods at or above 135 degrees F. when holding them hot.
2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Liquid eggs was found on ice with a temperature of 64 degrees F. where the ice had melted below the container. Keep all food products on adequate ice to ensure that they are kept at or below 45 degrees F. The liquid eggs were voluntarily thrown away to correct the violation. The pizza prep unit contained two containers of mozzerella cheese and buttermilk with a temeprature above 45 degrees F. Temperature abused items were voluntarily thrown away to correct the violation. I will return in 10 days to ensure that the pizza prep unit is properly maintaining temperatures at or below 45 degrees F.
3) Insects and rodents not present; no unauthorized animals:5 Outer Openings, Protected – C – (REPEAT) Replace or repair the self-closers on the back doors of the restaurant so that they close properly.
4) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C – Three wet wiping cloth buckets tested below 150ppm quat. Keep all wiping cloths submerged in a bucket of approved sanitizer.
5) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – Several metal and plastic containers were found wet nested near the dish machine today. Allow all containers to air dry before stacking them.
6) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the speed racks at the dish washing area. Clean the shelving in the meat walk in cooler. Clean the hot hold unit in the vegetable prep area. Clean the side of the alto-shaam near the trash can.
7) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the floors in the outside storage unit. Clean the walls in the meat prep room. Clean the ceiling around the air vent near the steamer.
Kentucky Fried Chicken, 1485 N. Bridge St., Elking. Inspected June 24, score 97.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- Clean and sanitize the ice machine following manufacturer’s instructions. Cdi by cleaning and sanitizing the ice machine. At the time of inspection, the can opener needed to be cleaned. Cdi by sending to dish to be washed.
2) Warewashing facilities: installed, maintained and used; test strips: Manual Warewashing Equipment, Wash Solution Temperature – PF-at the time of inspection, the wash water while washing dishes was 84 f. When actively washing dishes the water must be at least 110 f. Cdi by draining the sink and running fresh water above 110 f.
3) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Clean inside refrigeration. Clean tops of equipment.