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.

Carniceria Los Amigos meat market, 936 West Pine St., Mount Airy. Inspected Jan. 11, score 88. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C – The person in charge must be certified as a food protection manager. A certified food protection manager was not present in the establishment today.

2) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – *REPEAT* raw meat was found above deli meats in the meat cooler today. Unwrapped meat was found in the glass top freezer in the grocery area. Marinade onions and citrus fruit were found open while in storage. Keep all raw meats below or away from ready to eat foods. Keep all food products covered while in storage. The raw meats were relocated and the uncovered items were protected to correct the violation. Cow tongue was washed in the dish sink while dirty pans and utensils were present along with a bucket of detergent water. The cow tongue was removed to correct the violation.

3) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – The wiping cloth bucket (used for sanitizing) had a sanitizer concentration below 50ppm chlorine. Keep all sanitizer between 50 and 200ppm chlorine. The sanitizer was re-made to correct the violation. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – A piece of cardboard was cut into a washer and placed in the food grinder. The grinder had been cleaned, but dried meat was present on the cardboard washer. All food contact surfaces must be clean to sight and touch. The cardboard washer was removed and thrown away and the grinder was re-cleaned and sanitized to correct the violation.

4) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – Two different types of ham had been opened on Monday and did not have a date marking. Date mark all potentially hazardous, ready to eat foods if they will be held under refrigeration for over 24 hours. The ham was date marked to correct the violation.

5) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C – A pot of cow tongue was stored on the floor while product was being washed in the dish sink. Keep all food items at least six inches off of the floor.

6) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C – 0pts. Wiping cloths were stored in a bucket of sanitizer that had a concentration below 50ppm chlorine. Keep all sanitizer prepared between 50 and 200ppm chlorine to be considered “approved sanitizer.” The sanitizer bucket was remade to correct the violation.

7) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – 0pts. All single service items must be stored at least six inches off of the floor. A large box of single service cups was found stored on the floor today.

8) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – Repair or replace the door gasket on the two door reach in freezer that is split through. Repair or replace the shelving in the glass two door reach in freezer. Repair the lids on the chest freezers that are cracked. Food Equipment, Certification and Classification – C – (REPEAT) Remove the domestic blenders from the establishment.

9) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the bottom inside of the two door reach in freezer. Clean the ice build-up that has formed in the glass top freezer in the grocery area.

10) Plumbing installed; proper backflow devices: Backflow Prevention Device, When Required – P – 0pts. A backflow preventer is needed on the canwash hose if it will be pressurized by a spray nozzle or other means. The spray nozzle was removed to correct the violation.

11) Toilet facilities: properly constructed, supplied and cleaned: Closing Toilet Room Doors – C – Repair the self closer on the door of the employee bathroom so that it properly closes the door. Toilet Tissue, Availability – PF – No toilet paper was provided in the employee restroom. Keep toilet paper available to employees. The toilet paper was re-stocked to correct the violation.

12) Garbage and refuse properly disposed; facilities maintained: Covering Receptacles – C – The lids were open on the outside dumpster today. Keep the lids closed on the outside dumpster. Maintaining Refuse Areas and Enclosures – C – Remove all of the debris and litter that has accumulated at the dumpster pad.

13) Physical facilities installed, maintained and clean: Maintaining Premises, Unnecessary Items and Litter – C – (REPEAT) Remove all of the litter and old equipment and items away from the side of the building and off of the premises.

Circle K 1524 food stand, 805 S. Key St., Pilot Mountain. Inspected Jan. 11, score 95.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – The sanitizer tested below 200ppm quat in all spray bottles. Keep all sanitizer prepared to the maufacturer’s specifications. The sanitizer was re-made to correct the violation.

2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – (REPEAT) Hotdogs, cheddarwurst and pepperjack sausage had no date marking after it had been opened and held for over 24 hours. All ready to eat, potentially hazardous foods must be date marked if they will be opened and held under refrigeration for over 24 hours. The food products were date marked to correct the violation.

3) Personal cleanliness: Prohibition-Jewelry – C – 0pts. An employee was wearing a watch while loading the roller grill. Employees cannot wear any jewelry on their hands or arms when working with exposed food except for a plain band ring.

4) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the inside of the reach in freezer in the back kitchen.

5) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – *Repeat* Repair the floor in the back food prep area that is damaged where the paint is peeling up.

Elkin Assistat Living institutional food service, 500 Johnson Ridge Rd., Elkin. Inspected Jan. 9, Score 93.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C -At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified protection manager by taking and passing an ansi accredited program (servsafe for example). This person must be present during the inspection.

2) Food separated and protected: Observed ground turkey stored above bacon. Store tcs foods in the walk-in cooler according to final cooking temperatures. Cdi by manager moving the ground turkey beside the bacon. Handout provided to show proper storage of foods in refrigeration.

3) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- No sanitizer bottles made at the time of inspection. Sanitizer needs to be made daily at 50-200 PPM Chlorine to sanitize work surfaces. Cdi by making new bottles. Equipment Food-Contact Surfaces and Utensils-Frequency – P- Observed mold growth in the ice machine. Clean and sanitize the ice machine following manufacturer’s instructions.

4) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P- Observed bbq that was stored for 5 days (43 f). If ready-to-eat tcs food is stored between 42-45 f it can only be stored for 4 days. Cdi by manager discarding the bbq.

5) Approved thawing methods used: Thawing – C- Observed shakes that were still frozen on the prep sink that were in the process of thawing. You must thaw under running water (70 f or less), in the refrigerator, as a part of the cooking process, or in the microwave (cooking required after). You may not thaw at room temperature. Cdi by manager placing the shakes back in the walk-in cooler.

6) Personal cleanliness: Prohibition-Jewelry – C- Observed several rings on food service employee. Only a plain wedding band may be worn when preparing or working with food.

7) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C- Observed containers and drawers where utensils were stored that needed cleaning. Store clean utensils in clean containers and drawers.

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-thermometers in the walk-in cooler were inaccurate.

9) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Cleaning needed on tops of equipment and inside drawers and containers where utensils are stored. Clean inside the microwave.

10) Plumbing installed; proper backflow devices: System Maintained in Good Repair – C- The plumbing system shall be maintained in good repair. 3-comp sink draining into the floor. Repair the faucet on the 3-compartment sink.

11) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C-clean floors/walls under/behind equipment. Clean ceilings. Clean dust around vents. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C-floor tiles in bad repair in the dining room.

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