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.
The Copper Pot restaurant, 123 Scenic Outlet Lane, Mount Airy. Inspected Aug. 3, score 94. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — Observed raw ground beef above ready-to-eat BBQ (no internal cooking temperature) and country ham (minimum internal cooking temperature of 145 degrees F) today. Also observed opened packages of uncooked chicken (165 degrees F) stored above shrimp (145 degrees F) and opened packages of uncooked chicken fritters (165 degrees F) above fully cooked chicken (no minimum internal cooking temperature) in the walk-in freezer. Foods must be stored according to minimum internal cooking temperatures, with the higher cooking temperatures below lower cooking temperatures. This was corrected by arranging the foods properly.
2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — The salad cooler ha an ambient air temperature of around 60 degrees F, causing the items in the cooler (salad, dressings) to hold over the maximum of 45 degrees F. All cold food must hold at 45 degrees F or lower. This unit must be adjusted/repaired on or before 8/12/16.
3) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF — Macaroni salad, apples, and spaghetti sauce were all cooling in the walk-in cooler, but were stored in closed plastic containers. The macaroni salad was around 4 -5 inches high in the plastic container. When cooling foods in the walk-in cooler, you must leave the food containers vented or uncovered (if nothing is stored above it) and the height of the food in the container cannot exceed 2 inches. I would recommend storing them in stainless steel containers to cool more effectively. This was corrected by venting the apples and spaghetti sauce and placing the macaroni salad in two separate containers and placing them on the top shelf, uncovered.
4) Thermometers provided and accurate: Food Temperature Measuring Devices – PF — This facility has several bimetallic metal stem thermometers, but there is no small-diameter probe thermometer available. A small diameter probe thermometer is required so employees can accurately measure the internal temperatures of thin foods. The manager was shown what the probe on a small diameter probe thermometer looks like and was asked to order/purchase one. This needs to be corrected on or before 8/12/16. Temperature Measuring Devices-Functionality – PF — Keep ambient air thermometers stored in the warmest parts of the refrigerators (generally in the front where the door is opened). The thermometer in the salad unit was placed in the back of the unit. If placed properly, employees may have been able to see that the salad unit was not working properly.
5) 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 the damaged red cutting board (used for lemons). Good Repair and Proper Adjustment-Equipment – C — Repair the salad unit (not holding proper ambient air temperature).
6) Non-food-contact surfaces clean Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top of equipment, bottom of the fryer (around wheels, as well), shelving, inside of the oven, inside of the reach-in units, etc.).
7) Physical facilities installed, maintained and clea: Cleaning, Frequency and Restrictions – C — Clean the floors under neath equipment, where needed. Clean the floors in the walk-in cooler and walk-in freezer. Clean waste pipes under sinks where needed. Clean the walls throughout.
The Sandwich Shop, 201 E. Main St., Pilot Mountain. Inspected Aug. 2, score 95. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P- Raw ground beef stored above produce and cooked ham. Cdi by moving.
2) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C- At the time of inspection, sanitizer bucket was not 50-200 ppm. Cloths in-use for wiping counter and other equipment surfaces must be held between uses in a sanitizer solution between 50-200 ppm. Cdi.
3) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used *Repeat violation* good repair and proper adjustment-equipment – c- refrigeration handles in bad repair. Do not duct tape equipment. Shelving is rusty and chipping. Equipment parts rusting inside the refrigeration units. Countertops chipping. Inside of microwave in bad repair. Food Equipment, Certification and Classification – C- All equipment must be ansi/nsf approved for its intended use. Residential refrigerators and crockpot in the outside storage room are not approved for commercial use. The dish sink is not approved. Drainboards must be continuously moulded all one piece and inside corners must be rounded and easy to clean. Do not use crates for storage. Not approved shelving.
4) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C- Floors, walls, and ceilings of main building and both storage rooms are not of approved material. Must be smooth, non-absorbant and easy to clean. Clean floors and walls where needed. Sweep and clean outside storage rooms.