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.
Matt’s Place, 115 West Atkins St., Dobson. Inspect Oct. 7, score 98.5. Violations: 1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C – Two employee drinks were found improperly stored today. Keep all employee drinks stored below or away from food prep and storage areas. The employee drinks were relocated to correct the violation.
2) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the surfaces of the handwashing sink and the inside of the utensil container.
Rock City Diner, 453 N. Andy Griffith Pkwy., Mount Airy. Inspected Oct. 5, score 94. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C — Beginning January 1, 2014, the NC Food Code began requiring that a food safety certified person-in-charge be present during all operating hours. During today’s inspection, there was not a food safety certified person-in-charge on the premises.
2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF, Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P — All potentially hazardous foods that are prepared or if commercially packaged and opened here must be date marked with the date that the food is to be sold, consumed, or discarded; not to exceed 7 days (with some exceptions). Baked beans were not marked today. Also, some foods were date marked, but the food had past the required maximum of 7 days (some were date for 8 days, others dated for 11 days). Since the date of opening/preparation counts as Day 1, an example would be 10/5/15 – 10/11/15.
3) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C — Several containers of food were stored below a leak in the reach-in cooler. Keep food stored out from under active leaks until they can be repaired. Miscellaneous Sources of Contamination – C — Do not use cups without handles to dispense food. Use only scoops with handles. Do not reuse milk jugs for food storage as they are not easily cleaned after their initial use.
4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C — The handheld blender and waffle maker state “household use only.” All equipment must be ANSI/NSF-listed or in the absence of this listing, must meet chapter 4 of the NC Food Code and be used for its intended purpose. Anything labeled as “Household use only” is not being used for its intended purpose in a commercial establishment. Good Repair and Proper Adjustment-Equipment – C — Replace split gaskets. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — A few of the stainless steel bowls should be soaked and cleaned to remove build-up. Replace any broken containers/lids and containers with holes in them (not easily cleanable). Do not wrap the BBQ sauce container as this makes it not easy to clean.
5) Garbage and refuse properly disposed; facilities maintained: Covering Receptacles – C — Keep all dumpsters closed (outside dumpster had one lid open). Maintaining Refuse Areas and Enclosures – C — Numerous plastic jugs are stored on the ground in the brick corral. Remove these from the premises and keep all refuse areas organized and clean. Storage Areas, Rooms and Receptacles, Capacity and Availability – C — Keep a trash can at the handwash sinks.
Shorty’s Country Store, 7063 Siloam Rd., Siloam. Inspected Oct. 2, score 96. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – Raw eggs were found above mashed potatoes and cooked foods in the reach in cooler. Keep all raw meats below or away from ready to eat foods. The raw eggs were relocated to correct the violation.
2) Proper cooling time and temperatures: Cooling – P – Sausage gravy was found cooling in the reach in cooler with a temperature of 75 degrees F. 2.5 hours after it began to cool. Potentially hazardous foods must cool from 135 degrees F. to 70 degrees F. in two hours. The product must then cool from 70 degrees F. to 45 degrees F. in an additional four hours. The sausage gravy was voluntarily thrown away to correct the violation.
3) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the inside of the reach in cooler and prep unit where build-up has formed.
4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the filters in the hood system. Clean the exhuast vents in the restrooms.
The Copper Pot Restaurant, 123 Scenic Outlet Lane, Mount Airy. Inspected Oct. 7, score 96.5. Violations: 1) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — An opened contianer of chili (opened Monday) was not date marked. Some foods (ham, hot dogs, soup, etc.) were dated for 8 days instead of 7. All potentially hazardous foods that are opened or prepped here must have a day or date that the food is to be sold, consumed, or dicarded. The open/prep date counts as Day 1 and the number of days cannot exceed 7 days. It is recommended to put the open/prep date AND the discard date. For example, if something is prepared/opened today (Oct. 7), then the date of discard should be Oct. 13 (10/7/15 – 10/13/15), which is the open/prep date PLUS 6 DAYS. These foods were re-date marked to correct this violation.
2) 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 — The cutting boards are becoming “fuzzy.” This is from repeated cutting and other uses. These cutting boards should be replaced or planed down to make them smooth and easily cleanable. Replace any broken lids (on top of some dry food containers). Replace any broken utensils (spatula, scoop, etc.). Good Repair and Proper Adjustment-Equipment – C — The door on the white reach-in cooler is missing and should be replaced. Also, the bottom of the same cooler is rusting and should be sanded and painted with appliance epoxy to make the surface easy to clean.
3) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all non-food contact surfaces (top of equipment, sides of the fryers and inside of the fryer cabinet on the left, top of the hood system, heat lamp, fan, inside of the microwave, shelving in the walk-in cooler, etc.).
4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors and walls where needed (under equipment and shelving, under and behind the grill and steam table area, walk-in units, etc). Clean the filters in the small hood system. Walls and Ceilings, Attachments – C — Clean the vents in the restrooms. Clean the light shields where needed. Reattach the vent to the ceiling in the men’s restroom (or at least close the opening surrounding the vent. Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor (storage in the canwash floor and in the storage room). Repair the walls where damaged (chipping walls, damaged wall corners, etc.).