Health Department Inspection


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.

McDonald’s, 307 N. Andy Griffith Pkway, Mount Airy. Inspected Feb. 8, score 96. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C – (REPEAT) Several soda nozzles in the dining room had mold build-up inside of them today. Clean the soda nozzles at a frequency to prevent the growth of mold build-up. The soda nozzles were cleaned and sanitized to correct the violation.

2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – The two door reach in cooler near the deep fryers had several potentially hazardous foods with a temperature above 45 degrees F. Temperature abused items were voluntarily thrown away to correct the violation. Keep all potentially hazardous foods at or below 45 degrees F. when holding them cold. I will return in 10 days to ensure that the two door reach in cooler has been repaired and is able to maintain temperatures at or below 45 degrees F.

3) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Various single service items were found unsleeved and in contact with un-sanitary surfaces. Keep all single service items stored to protect them from contamination.

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 – 0pts. Replace the burrito containers that are damaged.

5) Warewashing facilities: installed, maintained and used; test strips: Sanitizing Solutions, Testing Devices – PF – No test strips were provided during inspection today. Test strips must be provided to check sanitizer concentrations. I will return in 10 days to ensure that the test strips are available.

6) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – 0pts. Clean the top of the fry hold area and the convection oven.

7) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – 0pts. Repair the holes in the wall from the old menu boards in the front of the kitchen.

Oksaka A Taste of Japan, 115 West Atkins St., Dobson. Inspected Feb. 9, score 94.5. Violations: 1) Handwashing sinks, supplied and accessible: Handwashing Cleanser, Availability – PF One handsink was out of soap today during inspection. Each handwash sink shall be equipped with soap at all times. Soap was provided to correct the violation. Hand Drying Provision – PF One handsink was out of paper towels today. Each handsink shall provide disposable towels or an approved hand drying device. Paper towels were provided to correct the violation.

2) Food in good condition, safe and unadulterated:Unadulterated and Honestly Presented – P,PF Tilapia and Salmon were thawing in packages that were labeled, “Remove film before thawing.” Allowing the fish to thaw while still in the package could result in an unsafe product, with botulism contamination. Remove the fish from the packaging before thawing, to keep the product safe. The thawed Salmon was voluntarily discarded and the thawing fish was still frozen and removed from the package to correct the violation.

3) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – Observed an employee cutting raw chicken beside a container of raw onions. Keep all raw meats separate from ready-to-eat foods, to prevent any contamination. The onions were relocated to correct the violation.

4) Proper cooling time and temperatures: Cooling – P Two containers of rice were reading 55F and 60F in the reach-in cooler where they were cooling from the previous day. Foods must cool from 135F to 70F within 2 hours and from 70F to 45F in an additional 4 hours. Rice was voluntarily thrown away to correct the violation.

5) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P The large amount rice that had been placed in the reach-in to cool, elevated several food items temperature. Keep all potentially hazardous foods at 45F or below when holding them cold. The rice was voluntarily discarded to correct the violation.

6) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF Two containers of rice were reading 55F and 60F in the reach-in cooler where they were cooling from the previous day. Foods must cool from 135F to 70F within 2 hours and from 70F to 45F in an additional 4 hours. Use a shallow pan or ice bath to cool foods rapidly. Rice was voluntarily thrown away to correct the violation.

7) Approved thawing methods used: Thawing – C – Raw fish was found thawing at room temperature on the drain board of the prep sink today. Use an approved method to thaw out foods. The fish was placed in the reach in cooler to correct the violation.

8) In-use utensils: properly: In-Use Utensils, Between-Use Storage – C – A cup was found in the sugar container. Two rice scoops were found in storage with the handle in contact with the product. Only a utensil with a handle can be stored in a food product and the handle must be out of the food product.

9) Warewashing facilities: installed, maintained and used; test strips: Sanitizing Solutions, Testing Devices – PF – No test strips were provided for the quat sanitizer today. Sanitizer test kits must be available for the sanitizer used. I will return in 10 days to ensure that test strips are available for the sanitizer used.

10) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – 0pts. Clean the handle of the oven in the kitchen.

11) Toilet facilities: properly constructed, supplied and cleaned: Toilet Room Receptacle, Covered – C – 0pts. The trash can in the women’s restroom needs to be kept covered.

Zaxby’s, 540 CC Camp Rd., Elkin. Inspected Feb. 9, score 96.5. Violations: 1) Handwashing sinks, supplied and accessible: Using a Handwashing Sink-Operation and Maintenance – PF- At the time of inspection, there were bread trays stored under the handsink making it difficult to operate the leg pedal to turn on the water. A handwashing sink shall be maintained so it is accessible at all times for employee use. Do not partially block the handsink at any time. The violation was corrected during the inspection by moving the bread trays.

2) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – P- Observed wing sauce containers, tongs, and other metal containers that transports food from the fryer to hot holding that needed cleaning and sanitizing. When discussed with the pic she stated that the containers are washed, rinsed, and sanitized daily. Utensils in contact with tcs (time/temp control for safety) Foods must be cleaned at least every four hours. Cdi by sending the containers to dish.

3) In-use utensils: properly stored: In-Use Utensils, Between-Use Storage – C-observed a scoop stored on the top of the lid of the slaw in the walk-in cooler. Store the scoop inside the container with the top of the handle stored out of the container or bring a clean and sanitized scoop in when slaw is needed.

4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C- The gasket on the one-door reach-in freezer is not fitted properly allowing cold air to escape and warm air to enter the freezer. Replace. Good repair and calibration-utensils and temperature and pressure measuring devices – c- replace any tongs who’s handles are cracked or in bad repair. All utensils shall be easy to clean.

5) Warewashing facilities: installed, maintained and used; test strips: Manual Warewashing Equipment, Wash Solution Temperature – PF- Observed an employee actively washing dishes in water that was 97 f. When washing dishes the water must be at least 110 f to effectively remove food debris and grease. Cdi by employee adding changing out the water so it was at least 110 f.

6) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Clean equipment facings for dust and grease. Wipe out refrigeration where needed. Clean fryer facings and cabinets. Clean inside the self-service cabinets. Clean the outside of dry food containers. Clean prep table shelving. Clean tops of equipment for dust and grease.

7) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- Clean floors and walls under and behind equipment.

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