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.
Central Continuing Care rest/nursing homes, 1287 Newsome St., Mount Airy. Inspected Aug. 19, score 98.5. Violations: 1) Furniture clean and in good repair. Mattresses clean, dry, odor free Repair the large mat in the rehab room that has damaged upholstry. Repair the damaged upholstry on the recliner in room 317 and 409. Repair the upholstry that is damaged on the chair in room 204. Repair the linen cart that has a damaged cover on the 200 hall.
2) Patient contact items in good repair, properly stored, cleaned and disinfected Clean the underside of the shower chairs and the chair straps in the 100, 300 and 400 hall baths. Repair the mesh on the shower chair on the 300 hall that is damaged. Repair or replace the shower mat in the 100 hall bath that is damaged. Replace the cracked pillow in room 403 and the damaged quilt in rom 103.
Central Continuing Care institutional food service, 1287 Newsom St., Mount Airy. Insepcted Aug. 19, score 99. Violations: 1) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the underside of the top shelf at the steam table where build-up has formed. Clean the inside front of the alcohol swab drawer.
2) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the fan between the grill and prep area. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair or replace the air vents so that water is not allowed to drip from the ceiling. Repair the ceiling over the prep line that is cracked.
Country Cafe, 5075 NC 268, Dobson. Inspected Aug. 21, score 96. Violations: 1) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – The wiping cloth bucket tested below 200ppm quat today. Keep all sanitizer prepared to the manufacturers specifications. The wiping cloth bucket was remade to correct the violation.
2) Personal cleanliness: Effectiveness-Hair Restraints – C – All foodservice employees must wear an effective hair restraint. Two food employees were not wearing a proper hair restraint today.
3) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C – *REPEAT* The white domestic freezer and food processor is not classified for use in a food service establishment. Good Repair and Proper Adjustment-Equipment – C – (*REPEAT* Repair, replace or remove the non-working ice machine.) Repair the prep unit that is leaking and has water in the bottom of the cabinet.
4) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – *REPEAT* Repair the floor in the back of the kitchen around the sink drain and hot water heater. Repair the cracks in the walls at the hot water heater. Repair the ceiling over the spray sink in the back of the kitchen. Cleaning, Frequency and Restrictions – C – (*REPEAT* Clean the filters in the hood system where build-up has formed.) Clean the floor behind the grill area and next to the domestic reach in freezer. Drying Mops – C – Do not store mops on the floor, but hang them so that they are allowed to properly drain.
Dodge City Steakhouse, 2001 North Bridge St., Elkin. Inspected Aug. 21, score 96. Violations: 1) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- Observed mashed potatoes in the warming cabinet at 122 F. TCS food must be stored at 135 F or above. CDI ny PIC discarding the mashed potatoes.
2) Proper cooling methods used; adequate equipment for temperature control . Cooling Methods – PF- Observed several foods that were wrapped while in the cooling process in the walk-in cooler. Keep food stored so they will not be contaminated or on the top shelf while cooling and do not cover until 41/45 degrees F and below. Do not finish cooling in the top of the sandwich prep unit. Store in the bottom or in the walk-in cooler.
3) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C- Repair the prep top reach-in cooler that houses non-potentially hazardous bulk dressing and condiments. Currently, running around 47 F. Repair the meat reach-in doors and chipped door frame. Hinges in bad repair. Repair the sandwich unit leak. Replace split gaskets on the large prep cooler unit and the sandwich unit.
4) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Repair the floor tiles going into and on the inside of the middle walk-in cooler. Repair the same walk-in thresh hold. Sand and paint bathroom stalls in the men’s room that are rusting. Cleaning, Frequency and Restrictions – C-clean the walk-in freezer floor.
5) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C- Replace lights that are burned out in the kitchen and the men’s restroom. Light Bulbs, Protective Shielding – C- Lights need to be shielded near the convection oven.Designated Areas-Employee Accommodations for eating / drinking/smoking – C- Observed several unopened employee drinks stored in coolers throughout the kitchen. Store together separate from the food in a labeled container.
El Ahorro Meath Market and Mexican Restaurant, 1019 N. Bridge St., Elkin. Inspected Aug. 27, score 94.5. Violations: 1) Proper eating, tasting, drinking, or tobacco use: Employee drinks must have lids and straws and must be stored off of food prep surfaces. Canned drinks must at least have straws. This regulations will prevent employees from brining their hands too close to their mouths when drinking beverages. This was corrected during the inspection.
2) Food-contact surfaces: cleaned and sanitized: The slicer in the market had a build-up on the back of the blade. The slicer was used earlier, but was not cleaned within the required 4 hours. It was immediately cleaned and sanitized to correct this violation.
3) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — Chorizo was sitting out at room temperature today and read 67 degrees F. Do not allow cold food to sit above 45 degrees F for extended periods of time. To correct this in the future, the container of chorizo should have been stored in a container of ice or placed in the cooler immediately between uses. Some dried peppers that were soaking in water (rehydrating) must be kept under temperature control. Today, a bucket of these peppers were stored on a prep table. They were moved to the walk-in cooler to correct this violation.
4) Proper cooling methods used; adequate equipment for temperature contro: Rice was cooling in a manner where the upper quarter of the rice was not submerged in the ice bath. This will not allow the upper area to cool quickly. It is also not recommend to cool thick, non-liquid foods in this manner, as the middle of the thicker foods will be insulated by the outer layers of the food. This was corrected by placing the rice on a shallow pan and placing it in the reach-in cooler (the rice was still cooling within the first stage of the two-stage cooling procedure). Also, cooked tomatoes were cooling in a pool of ice, but the ice was melting—new ice was added. Cooked tomatilloes were sitting in a contianer with only a little ice in the bottom. This was corrected by adding more ice around the tomatillo container and ice to the water that the tomatilloes were in.
5) Personal cleanliness: All employees working in the kitchen (around food, single-service items, or dishes) must wear an effective hair restraint.
6) Wiping cloths: properly used and stored: Wet wiping cloths must be stored in approved containers between uses. A couple of wet cloths were left on the table where cups are stored. Approved sanitizer must be equivalent to a 50-200 ppm chlorine solution.