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.

Waffle House #1139, 2210 Rockford St., Mount Airy. Inspected Jan. 11, score 91.5. Violations: 1) Hands clean and properly washed: When to Wash – P – While cooking, an employee was witnessed washing hands before grabbing a raw steak and placing it on the grill. After placing the steak on the grill, the employee too her gloves off, but placed new gloved on her hands without washing hands before grabbing hash browns. Hands must always be washed after changing gloves, especially after handling raw meat. This was immediately corrected by educating the employee.

2) Handwashing sinks, supplied and accessible: Handwashing Aids and Devices, Use Restrictions – C – The handwash sink in the prep area did not have any paper towels. Handwash sinks must always be stocked with paper towels. This was corrected by placing paper towels at the handwash sink.

3) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – Several food items were left uncovered in the reach-in coolers (lemons, country ham, raw bacon, raw sausage, washed tomatoes, and raw chicken. When in storage food must be kept covered.

4) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – A few dirty containers and utensils were found. After washing, make sure all containers and utensils have all food removed before placing up ready to use. This was corrected by educating the employees and placing dishes/utensils at the dish machine to be ran through the dish machine. Also, the dish machine ejects some water during the wah cycle that is spraying on the cleaned and sanitized dishes. Repair this. According to the manager, the machine is to be replaced in two weeks. In the meantime, please move dishes to another location before washing another load. Equipment Food-Contact Surfaces and Utensils-Frequency – P — Clean and sanitize the ice machine following manufacturer’s instructions.

5) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — (GENERAL COMMENT, NO CORRECTION REQUIRED): Ham, cut tomatoes, and cut lettuce were all reading above 45 degrees F. However, the manager stated that they had just been prepared. Please ensure these items are kept at 45 degrees F or below. The bottom of the unit is holding food at 38 degrees F.

6) Time as a Public Health Control: procedures and records: Time as a Public Health Control – P,PF — The eggs have an approved method for holding them out of temperature control (time as a public health control). This approval requires that a placard be marked with the time the eggs were brought out of temperature control and when they should be discarded. These times were not noted. This was corrected by marking the times.

7) Contamination prevented during food preparation, storage and display: Miscellaneous Sources of Contamination – C – The location of the fly-swatters were so that they may come in contact with the packages of bread. Move the fly-swatters to were they will not come into contact with packages of food.

8) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C — Wet wiping cloths must be stored in containers of approved sanitizer between uses. Two pans read less than 10 ppm (chlorine) and two other pans read over 200 ppm (chlorine). The appropriate range is 50-200 ppm for chlorine. Anything lower or higher is not approved.

9) In-use utensils: properly stored: In-Use Utensils, Between-Use Storage – C — A bowl (without a handle) was used to dispense onions. The bowl was left in the container. Employees must use a utensil that has a handle that will extend out of the food product or the bowl could have been used once and then taken away instead of leaving it in the food product.

10) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C — REPEAT: Allow all dishes to air-dry completely before nesting. Storage of Soiled Linens – C — REPEAT: Dirty linens were stored on the floor under the handwash sink up front. According to Rule: “Soiled LINENS shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of FOOD, clean EQUIPMENT, clean UTENSILS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.” So keep soiled linens in a container instead of directly on the floor. Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — The drawer under the grill that stores cleaned and sanitized utensils was dirty. Also, the trays that store coffee cups were dirty. Keep cleaned and sanitized utensils stored in clean drawers/containers and make sure the trays that store cleaned and sanitized coffee cups are clean.

11) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Cups were in dispensers, but the top of the dispensers were not properly covered. Keep lids or some type of cover over them to protect the cups from contamination.

12) 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 – A couple of spatulas were found with damaged/worn food contact surfaces. These were immediately thrown away to correct this. Good Repair and Proper Adjustment-Equipment – C – There is a small leak from the condenser unit in the walk-in freezer, causing an ice build-up in the walk-in freezer. Repair the unit.

13) Warewashing facilities: installed, maintained and used; test strips: Pressure Measuring Devices, Mechanical Warewashing Equipment – C – “Pressure measuring devices that display the pressures in the water supply line for the fresh hot water SANITIZING rinse shall have increments of 7 kilopascals (1 pound per square inch) or smaller and shall be accurate to ±14 kilopascals (±2 pounds per square inch) in the range indicated on the manufacturer’s data plate.” Replace the pressure gauge with a proper gauge.

14) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (inside of the sandwich unit, around and under the grill area, inside of drawers, inside of the 2-door and 3-door coolers, shelves in the 3-door cooler, around the dish machine, waffle iron handles, inside trash can cabinet, etc.).

15) Physical facilities installed, maintained and clean: Storing Maintenance Tools – C — Keep brooms and hoses off of the floor (dry storage room). Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor to facilitate cleaning (storage room). Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment, especially under the dish machine, and in the walk-in cooler and freezer. Clean air vents where needed.

Gentry Middle School lunch room, 1915 W. Pine St., Mount Airy. Inspected Jan. 20, score 99.5. Violations: 1) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — Hamburgers were in the right hot holding unit, reading 123 degrees F. Hot foods must be kept held at 135 degrees F or higher. According to the manager, the burgers were out during prep (placing them in buns), then placed back in the hot holding unit. In the future, if the burgers drop below 135 degrees F and need to be placed away, it would be best to reheat them before placing them in the hot holding unit. Hot holding units are not designed to bring the temperature of food back up quickly. This was corrected by reheating the burgers. The chicken in the chicken sandwich and one hamburger, both at the serving line read below 135, however, they were just placed in buns and placed out to serve.

2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — Tomatoes and lettuce on the serving line read 56 degrees F. Cold food must be kept at 45 degrees F or lower. The salads had just been prepped, however and placed out for service. In the future, try to keep tomatoes and lettuce at 45 degrees F or below.

3) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C — A sanitizer bucket was reading 50 ppm (quat). Wet wiping cloths must be kept in solutions of sanitizer that read in the range of 200-400 ppm.

4) Toilet facilities: properly constructed, supplied and cleaned: Toilet Rooms, Enclosed – C – The door to the employee restroom was open today. The regulations only state that the toilet room has to be enclosed and shall be equipped with a tight-fitting, self-closing door; however; it is recommended to keep it closed at all times.

New York Pizza and Catering, 302 A. North White St., Dobson. Inspected Jan. 18, score 98. Violations: 1) Insects and rodents not present; no unauthorized animals: Outer Openings, Protected – C — The back door was left open today. However, the air curtain was turned on. It is recommended to keep the door closed at all times.

2) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C — A bag of sugar was on the floor. According to the owner, the sugar was not used for the facility. Keep all food off of the floor. If it is used for personal purposes, label it as so.

3) Utensils, equipment and linens: properly stored, dried and handled – Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Observed several cleaned utensils stored in a dirty container. Keep all cleaned utensils stored in cleaned sanitized containers. Keeping a lid on these containers will help prevent them from becoming soiled.

4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — One of the stone in the pizza oven is broken and should be replaced. Food Equipment, Certification and Classification – C — A domestic freezer was found in the office. All equipment with the exception of microwaves, toasters, and mixers must be NSF-listed or meet Chapter 4 of the NC Food Code, which covers cleanability, and must be used for its intended purpose (a domestic freezer in a commercial establishment is not used for its intended purpose). Nonfood-Contact Surfaces – C — If using cardboard under the fryer, it must be changed every day.

5) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean the fryer.

6) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C — Regrout the floor in front of the three-compartment sink. Cleaning, Frequency and Restrictions – C — Clean the vent in the restroom.

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