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.

Saigon, 453 N. Andy Griffith Parkway, Mount Airy. Inspected Feb. 13, score 93.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C — A certified food protection manager must be on premises during all operating hours. This facility was permitted on 1/12/17, so points will be deducted on inspections beginning August 10, 2017.

2) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — Observed several food items not stored according to minimum internal cooking temperature. Be sure that raw meats are all stored according to minimum internal cooking temperatures with the higher temperature foods stored below lower temperature foods. For example, raw chicken was seen above raw beef. Since raw beef has a lower minimum internal cooking temperature (145ºF), it should be stored above raw chicken (165ºF). All raw meats must be stored below ready-to-eat or precooked foods. Rearranging is needed in all units. Also, keep all food covered when not immediately using inside of units. Please correct these on or before 2/22/17. I will return ON OR BEFORE then to verify compliance.

3) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — A hand held slicer was found dirty and placed up in ready-to-use storage. Make sure all utensils are cleaned and sanitized prior to placing into ready-to-use storage. This was corrected by cleaning and sanitizing the slicer.

4) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — The cut lettuce and cabbage were kept at room temperature even after lunch when it was not busy. The temperatures of both read over 45 degrees F. Please keep lettuce and cabbage under temperature control when not immediately busy. This was corrected by moving the cabbage and lettuce to a cooler.

5) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — Observed several potentially hazardous, ready-to-eat foods prepared more than 24 hours ago without date marks. All ready-to-eat, potentially hazardous foods must have a day or date marked on the food product container stating when the food is to be sold, served, or discarded, not to exceed 7 days. Please correct this on or before 2/22/17. I will return ON OR BEFORE then to verify compliance.

6) Thermometers provided and accurate: Food Temperature Measuring Devices – PF — This facility does not have a small diameter probe thermometer to check food temperatures. A bimetallic metal stem thermometer was in the facility, but it had not been taken out of the original packaging, so it had obviously not been used. Use the thermometer often. Please correct this on or before 2/22/17. I will return ON OR BEFORE then to verify compliance.

7) Food properly labeled: original container: Food Storage Containers Identified with Common Name of Food – C — Containers of flour and corn starch were not labeled. Keep all containers of dry foods labeled.

8) Contamination prevented during food preparation, storage and display: Miscellaneous Sources of Contamination – C — Do not store food in direct contact with grocery bags. Food cannot come in contact with materials that are not food safe. Food Storage-Preventing Contamination from the Premises – C — Observed a container of breader, buckets of soy sauce, and a bag of rice on the floor today and they were all being worked out of. All food must be stored at least 6 inches from the floor. All opened packages of dry foods must be stored in approved containers with tight-fitting lids (sugar, rice, and flour were left open to contamination during today’s inspection.

9) Personal cleanliness: Effectiveness-Hair Restraints – C — Employees must wear effective hair restraints when working in the kitchen.

10) In-use utensils: properly stored: In-Use Utensils, Between-Use Storage – C — Keep handles of spoons or scoops extending out of food when between uses. Also, do not use a scoop without a handle to dispense foods (only use scoops with handles)—seen in soy sauce and rice.

11) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C — Observed two large crock pots and one 3-container crock pot unit in the kitchen today. All equipment with the exception of microwaves, toasters, and mixers must be NSF-listed or if not NSF-listed, must be commercial, meet Chapter 4 of the NC Food Code, and used for its intended purpose. If the unit says “for household use only,” it is not being used for its intended purpose in a commercial establishment.

12) Warewashing facilities: installed, maintained and used; test strips: anitizing Solutions, Testing Devices – PF — There were no test strips available to check sanitizer concentrations. New test strips will need to be purchased. Please correct this on or before 2/22/17. I will return ON OR BEFORE then to verify compliance.

13) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Fill any holes in the walls with caulk or silicone.

Shikora II, 2133 Rockford St., Suite 900, Mount Airy. Inspected Feb. 16, score 96.5. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P- A container of veggie mix was opened in the walk-in freezer during inspection. Keep lids or cover all foods while in storage to prevent contamination. The lid was placed on the veggie mix to correct the violation.

2) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- Chicken on the top of the bowl on the grill was holding at 121F. When holding potentially hazardous foods hot, they must maintain at a temperature of 135F Or higher. The chicken was reheated to 172f to correct the violation. •

3) Toxic substances properly identified, stored, and used: Separation-Storage – P- Keep sanitizer bucket stored away or below food or food items. The sanitizer container was relocated to correct the violation.

4) In-use utensils: properly stored: In-Use Utensils, Between-Use Storage – C- Observed the handle in two rice containers and in the sugar bin during inspection. There was a bowl stored on top of the veggie mix in the walk in freezer without a handle. All utensils shall have a handle and be stored with the handle up, to prevent contamination.

5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C- Replace grill. Grease leaking through a hole in the side of the grill causing grease to build-up on the grill table. Repair the leak in the walk-in freezer leak where ice is building on shelf and floor. Remove the domestic crock pot from storage area.

6) Warewashing facilities: installed, maintained and used; test strips: Warewashing Equipment, Cleaning Frequency – C- Clean the inside and around the spray nozzle at the three compartment sink.

7) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Clean tops of equipment for dust and grease. Clean both grill tables for grease build-up and food particles. Clean behind the sand unit lid and around the prep unit table. Clean hood and grease dripping down from it.

8) Garbage and refuse properly disposed; facilities maintained: Using Drain Plugs – C- Drains in a waste handling unit shall have drain plugs in place.

9) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- Clean floors and walls under and behind equipment. Clean freezer floor. Clean floor joints and in corners. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Replace chipped floor tiles. Repair the walk-in cooler and freezer floors where they are starting to rust and corrode. storing maintenance tools – c- keep maintence tools (duster and squeegie) Stored away from food.

10) Meets ventilation and lighting requirements; designated areas used: Designation-Dressing Areas and Lockers – C- Employee coats were hanging on the rack where clean linens and single service items are stored. Raw beef was stored in to-go containers and in an unapproved bag in the freezer. Keep employee coats stored away from clean linens and any employee food in a labeled, designated area away from food and food items.

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