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.
Supermercado La Lupita, 121 S. Crutchfield St., Dobson. Inspected Jan. 17, score 91. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – Several items were found uncovered in the reach in cooler and a container of raw chicken was found in contact with a container of cooked barbacoa. Keep all raw meats stored below or away from ready to eat foods and keep all food products covered or protected from contamination. The food items were covered and barbacoa was relocated to correct the violation.
2) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – (REPEAT) The grinder had food debris on the food contact surfaces of the unit while in clean storage. Keep all food contact surfaces clean to sight and touch. The grinder was cleaned and sanitized to correct the violation. Equipment Food-Contact Surfaces and Utensils-Frequency – C – (REPEAT) The ice machine had mold and bacteria build-up inside of the top cabinet. Clean the ice machine at a frequency to prevent the growth of mold and bacteria build-up. The ice machine was cleaned and sanitized to correct the violation.
3) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Chorizo was found in the meat display cooler with a temperature of 49 degrees F. where it had been left out too long during preparation and then stacked too high to properly cool the product back to or below 45 degrees F. All potentially hazardous foods must be kept at or below 45 degrees F. when holding them cold. The chorizo was placed on baking sheets and cooled rapidly 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 – 0pts. Cooked barbacoa and carnitas were found in the walk in cooler and freezer without a date marking after it had been prepared over 24 hours ago. All potentially hazardous, ready to eat foods must be date marked if they will be held over 24 hours. The food items were date marked to correct the violation.
5) Toxic substances properly identified, stored, and used: Common Name-Working Containers – PF – 0pts. one bottle of sanitizer was found without a label today. Keep all working containers of chemicals labeled. The sanitizer bottle was labeled to correct the violation.
6) Contamination prevented during food preparation, storage and display: Miscellaneous Sources of Contamination – C – Cut Papaya was found in plastic grocery bags today. Use a bag or container designed for food contact. The papaya was transferred to a plastic container to correct the violation.
7) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the inside of the container lid storage container in the restaurant. The container was cleaned during inspection to correct the violation.
8) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – (REPEAT) Several single service cups and bowls were found stored on the floor in the storage room above the walk in cooler. Keep all single service items stored at least six inches off of the floor. Repeat points were not assessed because shelving had been added to reduce the amount of items stored on the floor.
9) 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 gaskets on the reach in cooler and walk in freezer door that are damaged. Replace the missing hinge panel on the walk in freezer door.
10) Warewashing facilities: installed, maintained and used; test strips: Manual Warewashing Equipment, Wash Solution Temperature – PF – The wash water was 98 degrees F. while an employee was washing a container. The wash water must be maintained at 110 degrees F. unless otherwise specified by the manufacturer. The wash water was re-made to correct the violation.
11) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the plastic cart near the meat prep area. Clean the door gasket on the ham and cheese display unit. Clean the shelving in the walk in cooler where build-up is present.
12) Plumbing installed; proper backflow devices: Backflow Prevention Device, When Required – P – 0pts. A pressure rated backflow preventer is needed on the hose under the prep sink if it will be pressurized by a spray nozzle or other means. The hose was disconnected to correct the violation.
13) Garbage and refuse properly disposed; facilities maintained: Covering Receptacles – C – 0pts. The lids are broken on the outside dumpster. Repair the lids so that the dumpster properly closes.
14) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the floor in the walk in freezer where build-up has formed. Clean the floor in the dry storage room. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the floors and walls where re-modeling is incomplete.
15) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C – 0pts. The lighting in the walk in cooler is 6 foot candles. Additional lighting is needed to bring the concentration a minimum of 10 foot candles 30 inches above the floor.
Thai Cafe, 647 W. Independence Blvd., Mount Airy. Inspected Jan. 20, score 96.5. Violations: 1) Food separated and protected: Gloves, Use Limitation – P – Gloves must be used only for a single task and be discarded when they become soiled or damaged. An employee placed a raw steak on the grill and then washed her gloves before returning to the line. The employee removed their gloves, washed their hands and put on new gloves to correct the violation. Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – Spring roll mix was found uncovered in the walk in cooler and tempura batter that had been used for raw fish was found above cooked chicken and mushrooms today. Keep all products containing raw product (ie batters) below or away from ready to eat foods. Keep all food products covered or protected while in storage. The spring roll mix was covered and the batter was relocated to correct the violation.
2) Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan: Conformance with Approved Procedures – P,PF – Two containers of par-cooked chicken were found unlabeled in the walk in cooler and reach in cooler. The par-cooked chicken must be labeled to be consistent with the approved procedures. The chicken was labeled to correct the violation.
3) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C – The wiping cloths at the grill were holding in a solution of sanitizer with a concentration below 50ppm chlorine. Keep all sanitizer prepared between 50 and 200ppm chlorine. The sanitizer was re-made to correct the violation.
4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – 0pts. Repair the hood system that is smoking from the motor. Repair the shelving in the walk in cooler that is rusting.
5) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the labels from the outside of the plastic containers that are in clean storage. Clean the shelving in the back of the walk in cooler. Clean the gasket on the walk in cooler.