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.
The Down Home Resturant, 976 West Pine Street, Mount Airy. Inspected July 7, score 97.5. Violations: 1) No bare hand contact with RTE foods or a pre-approved alternate properly followed: Preventing Contamination from Hands – P,PF – An employee was witnessed handling pasta and bread with their bare hands today. Employees cannot touch ready to eat foods with their bare hands. Gloves were implemented to correct the violation.
2) Thermometers provided and accurate: Food Temperature Measuring Devices – PF – A small diameter probe thermometer must be present in order to check small foods produced in the establishment. I will return in 10 days to ensure that a small diameter probe thermometer is available.
3) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – Several metal containers were found wet nested today. Allow all containers to air dry before stacking them.
Tiny Hands Child Care Center, 320 Old Westfield Road, Pilot Mountain. Inspected July 16. Violations: 1) Food contact surfaces properly washed, rinsed, sanitized and air dried; single-service articles not re-used: The thermometer probe in the kitchen was dirty and needs to be cleaned and sanitized after each use and before placing it in its designated sleeve. One pan was also found dirty, but it was cleaned and sanitized to correct this during the inspection.
2) Properly sized, located, accessible, and in good repair; sinks, toilets and potty chairs cleaned and disinfected: Clean the smaller toilet in the 1’s room. Clean the base of the smaller toilet in the 1’s room. Clean the bases of the toilets in the 2’s room. The two rightmost toilets in the boys’ restroom need to be cleaned at the bases, as well.
3) Clean and in good repair; water play centers cleaned, sanitized and maintained: Clean the top of the cubbies and cabinet in the 1’s room. Wipe under the mat at the diaper changing table in the infant room. Clean the wall board in the 2’s and school age rooms. Reattach the wall board in the 3’s room.
4) Easily cleanable, clean, and in good repair; carpets vacuumed as required and extraction cleaned; date cleaned: Fill in any holes in the walls where needed (kitchen, above the handwash sink). Sweep under the stove in the kitchen (removing a couple of toys under the stove in the process). Cover the access holes in the wall behind the washer in the laundry room. Repair the walls around soap dispensers throughout the facility. The baseboard in the 2’s restroom is coming away from the wall and should be sealed or reattached. Clean the wall under the air vent in the 3’s restroom. Reattach the carpet to the wall in the closet in the 2’s room. Clean the air vents in the resource room. Clean the window panes in the pre-K room. Repair the wall damage and window damage in the girls’ restroom.
5) Effective control of rodents, insects, and other vermin; premises free of vermin harborage and breeding areas: Fruit flies are numerous in the 2’s room. Continue pest control measures and exterminate, if necessary.
Tlaquepaque Mexican Restaurant, 710 East Atkins Street, Dobson. Score, 94. Violations: 1) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- May store TCS cold foods at 45 degrees F and below until January 1, 2019 and shall store at 41 degrees F thereafter. Observed several TCS foods stored above 45 degrees F in the walk-in cooler. Cooked pork, chicken, and cheese (47 F) and lettuce at 49 F. Food items on the top shelves are at 47 F and food on the bottom shelves at 45 F. Refrigeration tech came to repair the unit during the inspection. I will return within 10 days for compliance.
2) Proper date marking and disposition 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – Pf- observed two pans of cooked chicken that needed to be date marked. CDI by PIC date marking. Ready to eat TCS foods stored above 41 F but below 45 F must be dated for 4 days. Observed several pans of food that were dated for 5 days and some for 7 days. CDI by correcting the dates.
3) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C- Repair the walk-in cooler that is running around 47 F. Replace the gasket on the meat sandwich unit. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C- Replace the ice bucket that has holes in the bottom. Replace the thermometer that is inaccurate in the walk-in cooler.
4) Plumbing installed; proper backflow devices: Approved System and Cleanable Fixtures – C- Cook line and employee bathroom handwash bowls in bad repair. Not easily cleanable. Repair/replace.
5) Garbage and refuse properly disposed; facilities maintained: Covering Receptacles – C- Keep recycling containers covered. Observed several flies that are attracted to the opened containers.
6) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Repair grouting that causes water to stand on the floor. Repair cracked floor tiles. Repair the water damaged wall and ceiling in the basement.
Aunt Bea’s Barbecue, 452 Andy Griffith Parkway, Mount Airy. Inspected July 21, score 97.5. Violations: 1) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF — A container of brown gravy was found in the walk-in cooler in a deep plastic pan. This does not allow the gravy to cool from 135 degrees F to 70 degrees F within 2 hours and then 70 degrees F to 45 degrees F within 4 hours after. Also, this becomes a heat source that will warm up surrounding foods to temperatures that can be unsafe. This was corrected by placing the gravy in 2-inch shallow pans and placing a lid on the container (vented). This is an approved way to cool food.
2) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top of equipment, fryer cabinets, shelving and racks, etc.).
3) Plumbing installed; proper backflow devices: Backflow Prevention, Air Gap – P — The dipper well faucet was positioned below the flood rim of the well. This is a potential cross-connection. This was immediately corrected by tightening the screw to support it. It was positioned properly after tightening the screw.
4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floor underneath equipment and shelving where needed. Clean the floor in the walk-in freezer. Clean the vents in the ceiling in the catering/chopping section. Sweep the floor upstairs.
Bojangles of Dobson #856, 402 East Atkins Street, Dobson. Inspected July 24, score 97.5. Violations: 1) Hands clean and properly washed: When to Wash – P – Gloves do not take the place of handwashing. Hands must be washed between glove changes. An employee was witnessed handling raw sausage and then changed their gloves to handle cooked chicken patties without first washing their hands. The employee washed their hands and changed gloves to correct the violation.
2)Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – Allow all containers to air dry before stacking them. Plastic containers were found wet nested today.