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.
El Milagro, 1404 N. Bridge St., Elkin. Inspected Jan. 16, score 90. Violations: 1)b PIC present, Demonstration – Certification by accredited program, and performs duties: REPEAT VIOLATION: 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 food protection manager by taking and passing an ANSI accredited program (servsafe for example). This person must be present during the operations including during the inspection.
2) Food in good condition, safe and unadulterated: Safe, Unadulterated and Honestly Presented – P,PF- OBserved two trays of meat that were discolored and the packaging was damaged stored on the shelf in the walk-in cooler. Discard meat discolored or packaging is compromised. Cdi by discarding the meat. Observed a box of tomatoes that were beginning to decompose in the walk-in cooler. Cdi by employee discarding the tomatoes.
3) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P- Observed container of chicken stored above beef in the large sandwich unit and display cooler. Separate and store raw meat in the display cooler according to final cooking temperatures. Cdi by employee moving the chicken observed several cut avocados that were stored directly on the shelf and not covered. Cdi by discarding the avocados. Store cut avocados in a container or wrap. Observed three boxes of various frozen meats that were to be thrown away stored in unapproved wrapping (trash bags) And not separated by species or properly labeled. Do not store meats that are to be discarded. Discard meat as soon as it needs to be discarded. Cdi by disposing in the dumpster.
4) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- Observed dried meat on the meat saw and grinder attachments and wooden press. Clean and sanitize this equipment thoroughly before storing. Cdi by cleaning and sanitizing. No sanitizer available in the kitchen at the time of inspection. Keep sanitizer available to be used to sanitize work surfaces throughout the day. Cdi by employee making a bottle of sanitizer. Observed a stored knife on the knife rack that needed cleaning and sanitizing. Cdi by sending to dish.
5) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- Observed lettuce and tomato stored in the top of the large sandwich unit at 47 f. Potentially hazardous foods may be stored between 41 f-45 f until january 1, 2019 and must be stored below 41 f thereafter.
6) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF-ready to eat potentially hazardous foods prepared and held for more than 24 hours shall be marked to indicate the date by which the food shall be consumed, sold, or discarded. If food is held between 42-45 degrees F the food may be held for 4 days. If the food is held at 41 degrees F and below the food may be held for 7 days. The day of preparation shall count as day one. Food stored in both sandwich units were dated for 7 days and the food was stored above 41 f. Cdi by date marking all of the food for 4 days and discarding food that were past four days.
7) Thermometers provided and accurate: Temperature Measuring Devices-Functionality – PF- At the time of inspection, the large sandwich unit did not have a thermometer inside the unit to monitor refrigeration temperatures. I will return within 10 days for compliance.
8) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C-the large sandwich unit is running around 43-45 f. Needs to run around 38 f to keep all food below 45 f. Replace the split gasket on the walk-in cooler door. Repair the gasket on the large sandwich unit. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C- Replace all pitted pots. Replace knives who’s blades and handles are broken.
9) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Cleaning needed inside fryer cabinets, on tops of equipment, and on shelving in the walk-in cooler.
10) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- Clean floors and walls under and behind equipment. Clean restroom doors. Clean around light fixtures. Clean door frames. =Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C-floor tiles chipping/cracking going into the walk-in cooler and in other areas of the kitchen. Replace missing baseboard in the women’s restroom. Tighten the toilet seat in the women’s restroom. drying mops – c- hang mops to air-dry. Do not store in or beside the mop bucket.
11) Meets ventilation and lighting requirements; designated areas used: Light Bulbs, Protective Shielding – C- Light shields missing over the saw and food prep and cooking areas. Provide plastic sleeves and end caps to shield the lights.
Papa John’s Pizza 1800, 2033 Rockford St., Mount Airy. Inspected Jan.18, score 97.5. Violations: 1) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — One container of beef was date marked 1/14 – 1/24. Ready-to-eat, potentially hazardous foods must be date marked with the day or date that the food is to be sold, consumed, or discarded and this date cannot exceed 7 days. This was immediately corrected by changing the discard date.
2) Toxic substances properly identified, stored, and used: Sanitizers, Criteria-Chemicals – P — The bottle of sanitizer read less than 150 ppm (quat) today. Quat sanitizer must be in the range of 200-400 ppm. The bottle was remade to correct this. Common Name-Working Containers – PF — The bottle of sanitizer had a faded label on it and was not readable. All sanitizers and toxic chemicals must have a proper label on it. This was corrected by labeling the sanitizer.
3) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Observed single-service napkins on the floor at the register and single-use paper towels in the floor in the employee restrooms. Keep all single-use items off of the floor.
4) 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 — (0 POINTS): Replace the knife magnet (peeling). Replace the small spatula (frayed edges).
5) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean the top of the pizza oven and the top and inside of the drink cooler. Clean the tops of items on the walls, such as the knife magnet and the sanitizer test strip station.
6) Toilet facilities: properly constructed, supplied and cleaned: Toilet Room Receptacle, Covered – C — The employee restroom had one trash can that was not covered. At least one trash can that is covered is required to be in any restroom used by females for the disposal of feminine hygiene products.
7) Garbage and refuse properly disposed; facilities maintained: Storage Areas, Rooms and Receptacles, Capacity and Availability – C — Neither handwash station had a trash can within close proximity. Keep a trash can near all handwash stations. Maintaining Refuse Areas and Enclosures – C — Recent remodeling was dome inside of the kitchen (baseboard work), but the leftover baseboard was left outside of the dumpster. This needs to be disposed of.
8) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor for easy cleanability. Keep the strainer properly positioned in the floor sink (under the prep sink).