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.

Mountain View Restaurant, 729 Key St., Pilot Mountain. Inspected Jan. 17, score 93.5. Violations: 1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C – An employee was witnessed drinking from a beverage without a straw. Employee drinks must have lids and straws to prevent their hands from coming in close proximity to their mouths. This was corrected by educating the employee and he placed a straw in the beverage.

2) No bare hand contact with RTE foods or a pre-approved alternate properly followed: Preventing Contamination from Hands – P,PF —: An employee was witnessed cutting lettuce with no protection of the food from bare hands. Employees must not touch ready-to-eat foods with their bare hands. Gloves, utensils, deli sheets, etc. can all be used to prevent touching the food with bare hands. This was corrected by asking the manager to discard the lettuce. The manager stated that the lettuce was to be washed after cutting, but washing must be done prior to cutting.

3) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — Raw eggs were stored above romaine lettuce in the walk-in cooler. Eggs, with a minimum internal cooking temperature of 155 degrees F (since you hot hold eggs), must be kept below ready-to-eat foods such as romaine lettuce. This was immediately corrected by placing the romaine lettuce in a proper area.

4) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – P — The ice machine had a significant build-up of mold/mildew inside of it. Ice machines must be cleaned and sanitized often enough to preclude the growth of mild/mildew. The owner removed the ice and began to clean the ice machine during the inspection. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — A few dirty utensils (fork, cleaver, peeler) and pans were found. After washing dishes, ensure that all food has been removed. This was corrected by rewashing the dishes.

5) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — The reach-in cooler that holds the salad dressing was keeping the dressing at above 45 degrees F. Keep all potentially hazardous food at 45 degrees F or lower (41 degrees F or lower beginning January 1, 2019). The unit did not seem to be working properly at the time of inspection. Repair the unit. In the meantime, all of these foods were moved to the walk-in cooler. Ham and tomatoes on the buffet line were reading above 45 degrees F, as well. In this case, the food was stored too high in the unit. Do not store the food higher than the fill line in the food container that goes into the buffet. I will need to return on or before January 26, 2017 to ensure compliance.

6) Proper date marking and disposition:Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — Feta cheese was not date marked properly (marked to discard in one month, but the cheese was opened on 1/12/17, so it did not need to be discarded). Feta is a cheese that required date marking once opened. The package states that it is in a brine solution. Either sell, serve, or discard feta cheese after 7 days from opening or contact the manufacturer to get a statement that the feta cheese does not require date marking (either that it is nonpotentially hazardous, cannot support the growth of Listeria spp., or the moisture content of that particular brand is lower than 50%). The date was corrected today. Another package of macaroni salad was not date marked. However, this was immediately corrected.

7) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF — A couple of foods in the walk-in cooler were reading above 45 degrees F, but were made today. However, they were in the cooling process. The dishes made from room temperature ingredients have 4 hours to get to 45 degrees F (potato salad). Also, the ground beef for spaghetti sauce was reading 55 degrees F and must cool from 135 degrees F to 70 degrees F within 4 hours, then from 70 degrees F to 45 degrees F within an additional 4 hours. All foods were still within the parameters, but the ground beef did not appear that it would make it. The owner was asked to move the foods of concern to shallow pans to cool the rest of the way. The ground beef was reheated and the cooling process began over to correct that (in shallow pans).

8) Thermometers provided and accurate: Temperature Measuring Devices-Functionality – PF — One thermometer was pushed to the back of the unit. However, it was moved to the front to correct this.

9) Food properly labeled: original container : Food Storage Containers Identified with Common Name of Food – C — Label all containers of dry foods.

10) Washing fruits and vegetables: Washing Fruits and Vegetables – C — The owner stated that lettuce was washed after cutting. Wash lettuce prior to cutting in the future.

11) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Do not allow clean dishes to come into contact with linens (dish area). Do not store cleaned and sanitized dishes in dirty drawers or dirty containers. The plates at the salad bar were stored so that the food contact surfaces were exposed. They were immediately inverted to correct this. Equipment and Utensils, Air-Drying Required – C — Allow all dishes to air-dry completely before nesting.

12) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — Replace any split gaskets on unit doors. Sand and paint chipping racks in units where needed. Repair/replace any damaged cabinets. Repair the damaged reach-in cooler (not holding cold foods properly). Repair the oven doors so that they close properly—this was the door will not have to be closed using a block of wood. Food Equipment, Certification and Classification – C — A domestic food processor was found. All equipment (with limited exceptions) must be NSF-listed or otherwise must meet Chapter 4 of the NC Food Code and must be used for its intended purpose. Domestic equipment is not used for its intended purpose in a commercial establishment. Cutting Surfaces – C — Plane or replace cutting boards.

13) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top of equipment, inside of equipment, racks in units where needed, etc.).

14) Garbage and refuse properly disposed; facilities maintained: Storage Areas, Rooms and Receptacles, Capacity and Availability – C — Keep a trash can at all handwash stations.

15) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Keep all storage off of the floor to facilitate cleaning. Repair/rework the floors were grout has eroded and tiles have chipped/broken. Properly repair the wall to the right of the walk-in cooler (electrical tape is not an permanent fix). Repair the area underneath the buffet bar. Replace any missing base tile. Fill any holes in the walls with caulk/silicone. Cleaning, Frequency and Restrictions – C — Clean the floor in the walk-in freezer.

16) Meets ventilation and lighting requirements; designated areas used: Light Bulbs, Protective Shielding – C — The lights above the prep area were not properly shielded. 6-303.11 Intensity-Lighting – C — Lighting must be at least 50 food candles in food prep areas. I measured anywhere from 25-49 in noncompliant areas.

Sagebrush Steakhouse #535, 2000 Woodland Drive, Mount Airy. Inspected Jan. 18, score 93. Violations: 1) Hands clean and properly washed: When to Wash – P – An employee was witnessed changing gloves after handling a raw hamburger and did not first wash their hands. Employees must wash their hands between glove changes. The employee washed their hands and changed gloves to correct the violation.

2) No bare hand contact with RTE foods or a pre-approved alternate properly followed: Preventing Contamination from Hands – P,PF – 0pts. An employee placed bread on the grill to toast with their bare hands. Although the bread will be toasted, employees cannot touch ready to eat foods with their bare hands. The employee discarded the bread, washed their hands and put on gloves before placing new bread on the grill.

3) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – 0pts. Raw onions were found below raw fish in the grill cabinet. Keep all raw meats below or away from ready to eat foods. The onions were relocated to correct the violation.

4) Proper reheating procedures for hot holding: Reheating for Hot Holding – P – (Repeat) A container of ribs were found in the hot holding unit with a temperature of 113 degrees F. where they had been improperly reheated. Previously cooked food items must be reheated to 165 degrees F. for 15 seconds within two hours. The ribs were placed in the oven to correct the violation. Repeat points were not assessed because the amount of product in violation had been reduced from the previous inspection.

5) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Ribs were found next to the grill with a temperature of 75 degrees F. where it had been left off of temperature control. Several items in the walk in cooler and prep unit had a temperature above 45 degrees F. Cowboy potatoes, ranch and broccoli were found on ice with a temperature above 45 degrees F. Keep all potentially hazardous foods at or below 45 degrees F. when holding them cold. The ribs were reheated and the mashed potatoes were voluntarily thrown away to correct the violation. The walk in cooler door had been left open which caused the items to warm in the walk in cooler. The unit was closed to help hold temperatures colder. The prep unit lid was closed to cool foods. I will return in 10 days to ensure that the walk in cooler and salad prep unit is maintaining a temperature at or below 45 degrees F. Note: All food products must be maintained at a temperature at or below 41 degrees F. on January 1, 2019.

6) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – 0pts. Two gallons of milk were found in the bar cooler without a date marking after they had been opened over 24 hours ago. All ready to eat, potentially hazardous foods must be date marked if they will be held over 24 hours under refrigeration. The milk was date marked to correct the violation.

7) In-use utensils: properly stored: In-Use Utensils, Between-Use Storage – C – A used ice cream scoop was found in the dipper well without water running over the product. Two scoops were found in water with a temperature below of 115 degrees F. A cup was found in the sour cream container. In use utensils must be properly stored in hot water at a temperature of 135 degrees F. or above or placed under running water that is allowed to drain (such as a dipper well). A cup cannot be stored in a food product unless it has a handle. If a utensil is store in a potentially hazardous food item, the handle must stick out of the container, such as a ladle or spoon. All scoops were relocated and replaced to correct the violation.

8) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – Repair the two keg coolers that are damaged along the door frame. Repair the grill cabinet across from the flat top grill that has a damaged door that does not seal and is leaking from the bottom of the unit. Repair the door on the walk in cooler that does not properly close and is missing the closing mechanism. Repair the bread warmer door that is cracked.

9) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – 0pts. Clean the inside of the deep fryer cabinets. Clean the shelf in the walk in cooler that has blood build-up on the top where the beef is kept.

10) Plumbing installed; proper backflow devices: System Maintained in Good Repair – C – 0pts. Repair the drain plumbing on the handwashing sink near the walk in cooler that is leaking.

11) Garbage and refuse properly disposed; facilities maintained: Maintaining Refuse Areas and Enclosures – C – 0pts. Clean the dumpster pad where leaf litter build-up has accumulated.

12) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the floor tile in the right side wait station area. Cleaning, Frequency and Restrictions – C – Clean the floor under and around large pieces of equipment on the grill and prep line.

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