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.
Goober’s Original, 502 N. Andy Griffith Parkway, Mount Airy. Inspected Aug. 5, score 91. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C — Beginning January 1, 2014, it became a requirement that a food safety certified person-in-charge be present during al operating hours. There were no food safety certified persons-in-charge here during the inspection.
2) Management and food employee knowledge, and conditional employee; responsibilities and reporting. Responsibility of Permit Holder, Person in Charge, and Conditional Employees – P — There was no employee health policy here today. The employees stated that they had one, but they may have taken it away with other papers. One will need to be here within 10 days. If you need me to provide one, let me know.
3) Handwashing sinks, supplied and accessible: Hand Drying Provision – PF — The handwash sink at the food prep area did not have paper towels at the time of inspection. These were placed up during the inspection. Handwashing Signage – C — Handwash signs are needed at all handwash sinks. Handwash signs were printed and given today during the inspection.
4) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — A couple of pots and pans were found placed up for future use and were dirty. Be sure dishwashing employees are observing the dishes to make sure they are completely cleaned and sanitized after washing. The can opener was dirty, as well. These were cleaned and sanitized during the inspection.
5) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C — Do not store food beside of the handwash sinks. Bread was directly beside of the handwash sink in the prep sink and green peppers directly beside of the handwash sink at the serving window.
6) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C — Wet wiping cloths must be kept in a container of approved sanitizer between uses. Several wiping cloths were being stored on food prep surfaces and no sanitizer to keep them in.
7) Non-food-contact surfaces clean Clean all nonfood contact surfaces (top of equipment, shelving, inside of microwave, etc.).
8) Garbage and refuse properly disposed; facilities maintained: Storage Areas, Rooms and Receptacles, Capacity and Availability – C — Waste receptacles must be kept at each individual handwash sink. All three handwash sinks did not have a waste receptacle at the handwash sinks. Frequency-Removal – C — Remove old equipment and waste that is collecting at the back of the facility.
9) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floor underneath equipment where needed and in the storage room. Clean the filters in the hood system. Floors, Walls and Ceilings-Cleanability – C — Fill any holes in the walls with caulk or silicone. Place a strainer in the floor sink under the handwash sink. The wall in the storage room is chipping in some areas and needs to be sanded and painted. Repair/replace damaged floor tile.
Hardees #1836, 200 W. Main St., Pilot Mountain. Inspected Aug. 10, score 94. Violations: 1) Food-contact surfaces: cleaned and sanitized /4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency – C- Clean and sanitize ice machine following manufacturer’s instructions. Clean and sanitize tea nozzles. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- Observed a few stored dishes that needed cleaning and sanitizing. CDI.
2) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- Sausage held between 125-129 F. TCS hot foods shall be stored at 135 F and above. CDI by PIC Discarding the product.
3) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- May store cut tomatoes 45 degrees F and below until January 1, 2019 and must store at 41 F and below thereafter. Cut tomatoes on make line were at 58 F and lettuce was stored at 50 F. CDI. PIC discarded the food.
4) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C- store single service items off of the floor in the outside building. Store single service cups (coffee cups) In plastic sleeve or approved dispenser to prevent contamination. Keep napkins stored in a dispenser.
5) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C-Clean tops, sides, legs, handles, and facings of equipment. Clean shelving in refrigeration, walk-in, and dry storage. Clean fryers and fryer cabinets. Clean grill area. Clean inside microwaves. Clean bread cover. Clean the outside of dry good containers.
6) Physical facilities installed, maintained and clean 6-201.11 Floors, Walls and Ceilings-Cleanability – C- Fill in any holes in the walls. Ceiling grid needs replacing/painting. Cleaning, Frequency and Restrictions – C- Store items 6” above the floor to facilitate cleaning. Floor, wall, ceiling cleaning needed throughout under and behind equipment. Clean conduit, wires, computer equipment, light fixtures and vents throughout. Sweep in the outside building.
Harvest Grill Restaurant, 230 Cabernet Lane, Dobson. Inspected Aug. 13, score 98. Violations: 1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C — Employee drinks must be kept off of food prep surfaces. Employee drinks must also be drank from containers that have lids and straws. Or, in the absence of straws, in a container that has a lid and a handle on the side to keep your hand away from your mouth. This was corrected by moving the drinks or discarding them.
2) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — A few cleaned utensils were found stored on linens. Keep cleaned utensils kept off of linens, as they are easily contaminated.
3) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all non-food contact surfaces (inside of equipment, where needed).
Just Save Market meat market, 911 E. Atkins St., Dobson. Inspected Aug. 7, score 97.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – The slicer and meat saw had not been used today and was found with meat build-up on them. Keep the meat saw clean and sanitized. The meat saw and slicer were cleaned and sanitized to correct the violation.
2) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the prep sink and dish sink drainboards. Clean the meat tray that has meat build-up on the back.
3) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Re-grout the baseboard in the meat room. Repair or replace remaining floor tiles that are cracked and chipped. Cleaning, Frequency and Restrictions – C – Clean the walk in freezer. Clean the door jamb of the walk in freezer where the ice build-up has formed.