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.

Meadowview Middle School public school lunch, 246 McKinney Rd., Mount Airy. Inspected Dec. 16, score 99. Violations: 1) Warewashing facilities: installed, maintained and used; test strips: Manual Warewashing Equipment, Wash Solution Temperature – PF – The wash water at the three compartment sink had a temperature of 104 degrees F. while an employee was washing dishes today. Keep the wash water prepared at a minimum of 110 degrees F. The wash water was remade to correct the violation.

2) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the wall and ceiling at the canwash that is water damaged. Repair the floor drain grate at the ice machine that is rusted. Cleaning, Frequency and Restrictions – C – Clean the air vent in the employee restroom.

North Surry High School public school lunch, 2102 W. Pine St., Mount Airy score 98.5. Violations: 1) Contamination prevented during food preparation, storage and display: Food Display-Preventing Contamination by Consumers – P – Two containers of apples were found on the serving lines without sneeze protection. Keep food products protected from contamination by consumers. The apples were relocated to correct the violation.

2) Physical facilities installed, maintained and clean: Except as specified in ¶ (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) Smooth, durable, and Easily cleanable for areas where Food establishment operations are conducted; (2) Closely woven and Easily cleanable carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as Food preparation areas, walk-in refrigerators, WarewashinG areas, toilet rooms, mobile Food establishment servicing areas, and areas subject to flushing or spray cleaning methods. ) Ceiling surfaces under conditions of normal use shall be nonabsorbent in food prep areas, warewashing areas, etc. The ceiling tiles in the kitchen are absorbent. Replace the water damaged ceiling tile in the chemical storage room with an approved ceiling tile.

Papa John’s Pizza, 1635 N. Bridge St., Elkin. Inspected Sept. 29, score 96.5. Violaions: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- Observed food debris on the tomato chopper and can opener. The cutting board needs to be thouroughly cleaned and sanitized. Cdi by sending utensils to be washed, rinsed, and sanitizied. Utensils need to be effectively cleaned and sanitized after each use. At the time of inspection, there was no sanitizer bottles/buckets that were utilized for sanitizing work surfaces. Food prep surfaces must be sanitized before starting the day and throughout the day when they are contaminated. Cdi by pic making a bucket of sanitizer. Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P- The sanitizer in the 3-comp sink was above 400 ppm today. Manager stated that the regulator in the dispenser was not working properly. The dispenser needs to be fixed. The violation was corrected today by adjusting the sanitizer concentration at the sink.

2) Toxic substances properly identified, stored, and used: Poisonous or Toxic Material Containers-Container Prohibitions – P- Observed sanitizer that was stored in a bottled labeled degreaser. Sanitizing solutions shall not be stored in or dispensed from containers previouly containing other poisonous or toxic material. The violation was corrected by pouring out the sanitizer. Separation-storage – p- observed cleaners stored on the handsink spashguard and on the prep table shelf with pizza boxes. Store chemicals separately away from equipment, food, single service, and linens. Cdi by pic moving the chemicals to chemical storage at the service sink.

3) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Repair the baseboard tiles that are missing near the handsink and walk-in cooler. Cleaning, Frequency and Restrictions – C- Clean floors under equipment and around floor joints.

4) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C- at the time of inspection, there were no lights in the back and replace the burned out light in the walk-in cooler.

Porkey’s Barbecue, 805 W. Lebanon St.. Inspected Sept. 26. Score 96.5.. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- Observed food debris on the tomato chopper and can opener. The cutting board needs to be thouroughly cleaned and sanitized. Cdi by sending utensils to be washed, rinsed, and sanitizied. Utensils need to be effectively cleaned and sanitized after each use. At the time of inspection, there was no sanitizer bottles/buckets that wEre utilized for sanitizing work surfaces. Food prep surfaces must be sanitized before starting the day and throughout the day when they are contaminated. CDI by PIC making a bucket of sanitizer. Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P-the sanitizer in the 3-comp sink was above 400 ppm today. Manager stated that the regulator in the dispenser was not working properly. The dispenser needs to be fixed. The violation was corrected today by adjusting the sanitizer concentration at the sink.

2) Toxic substances properly identified, stored, and used: Poisonous or Toxic Material Containers-Container Prohibitions – P- Observed sanitizer that was stored in a bottled labeled degreaser. Sanitizing solutions shall not be stored in or dispensed from containers previouly containing other poisonous or toxic material. The violation was corrected by pouring out the sanitizer. Separation-Storage – P- Observed cleaners stored on the handsink spashguard and on the prep table shelf with pizza boxes. Store chemicals separately away from equipment, food, single service, and linens. Cdi by pic moving the chemicals to chemical storage at the service sink.

3) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Repair the baseboard tiles that are missing near the handsink and walk-in cooler. 6-501.12 cleaning, frequency and restrictions – c- clean floors under equipment and around floor joints.

4) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C- At the time of inspection, there were no lights in the back storage area. Repair. Replace the burned out light in the walk-in cooler.

comments powered by Disqus