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 Living Room, 215 A East Main St., Pilot Mountain. Inspected Aug. 18, score 96.5. Violations: 1) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P — One container of ham in the sandwich unit was date marked as opened on 8/8 and to be discarded on 8/14. Since today is 8/18, it should have already been discarded. The am was thrown away to correct this violation. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — There was no date mark on an opened package of deli turkey or a facility-made container of pimento cheese. Dates were placed on these containers to correct this. Several potentially hazardous foods in the top of the sandwich unit were date marked for 8 days (prep date (1 day) + 7 days later). A maximum of 7 days is required (e.g. 8/18 – 8/24 (this is prep date (1 day) + 6 days).
2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food-Contact Surfaces-Cleanability – PF — One scoop was found that was heavily pitted. It was thrown away to correct this. The cutting board on the sandwich unit is heavily stained and should be planed or replaced. There are no deep cuts in the cutting board that would make the board hard to clean, but the staining is a sign that the board is able to hold colors and possibly odors. This should be corrected as soon as possible. Nonfood-Contact Surfaces – C — Sand and paint the chipping wood where needed. Remove the ice build-up from the racks in the reach-in freezer. Remove the ice build-up from between the two doors on the reach-in freezer.
3) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean the gaskets in the sandwich unit. Clean inside of the sandwich unit.
4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors under equipment. Clean the vent in the wall above the handwash sink. Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor to facilitate cleaning.
The Pie Factory, 1263 N. South St., Mount Airy. Inspected Aug. 25, score 93. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — A couple of dishes were found with a little splash on them. Also the can opener was dirty. These were placed at the dish machine to be washed, rinsed, and sanitized. Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P — The dish machine was not working properly at the time of inspection. The sanitizer was not being dispensed into the machine due to a hole in the rubber hose in the pump mechanism. After replacing the hose, the machine began to operate properly and the machine began to sanitize dishes at 50 ppm.
2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — Raw chicken and raw hamburger in the sandwich unit read greater than the maximum of 45 degrees F. Also, chicken in the bottom of the unit read 47 degrees F. All cold food must remain at 45 degrees F or below. The foods were placed on ice to correct this violation. The unit still needs to be repaired, however.
3) Time as a Public Health Control: procedures and records: Time as a Public Health Control – P,PF — This facility has been approved to hold pizza out of temperature control for four hours or less. Stipulations for this approval included to keep the pizza covered while on the prep table and also to write the time the pizza leaves temperature control or when it needs to be discarded. This was corrected during the inspection by discarding the pizza.
4) In-use utensils: properly stored: In-Use Utensils, Between-Use Storage – C — Do not store in-use utensils on linens in-between uses (knife on one towel, pizza cutters on another towel).
5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — Repair the leak around the hood. Repair the leaky sandwich unit. Investigate why the sandwich unit is not holding food properly on the right side and repair or replace, if necessary. The dish machine was not working properly at the time of inspection. Food-Contact Surfaces-Cleanability – PF — Replace the broken bread boards. This was corrected.
6) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all non-food contact surfaces (top of equipment, shelving, shelves (where needed),
7) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — REPEAT: The floor is damaged throughout. Keep all storage at least 6 inches off of the floor to facilitate cleaning. There is a wooden board under the reach-in cooler and reach-in freezer. This board needs to be painted with a smooth, durable, easily cleanable paint to allow for easy cleaning. Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment. Clean the walls where needed. Clean the floors in the storage room.
Tiny Hands Child Care, 721 S. Main St., Dobson, child care center. Inspected Aug. 20. Violations: 1) Meets specifications for other equipment and utensils, approved material and construction: Get rid of all bowls that are melted and stained in the kitchen.
2) Equipment, non-food contact surfaces clean; in good repair: Repair the leak in the freezer. Causing ice to form inside freezer.
3) Clean and in good repair; water play centers cleaned, sanitized and maintained: Clean cabinet facings where needed. Clean under the diaper pad in the 2 year old room. Replace the chair that cannot be laundered and needs repair in the school agers room. Clean table chairs.
Tlaquepaque of Pilot Mountain, 511 East highway 52 Bypass, Pilot Mountain. Inspected Aug. 17, score 96.5. Violations: 1) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF — Cheese dip was cooling in the reach-in cooler downstairs in 2-inch stainless steel pans, but the lids were tightly on the containers. When cooling in 2-inch pans, the lids must still be removed or adjusted to allow for the ht air to escape, cooling the food more quickly. This was immediately corrected by placing the lids to allow the food to vent. The food had only been cooling for 20-30 minutes.
2) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Keep the sleeves pulled up the entire length of styrofoam cups to prevent them from possible contamination. Also, keep to-go clam shall containers upside down to protect them from contamination.
3) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food-Contact Surfaces-Cleanability – PF — Replace damaged lids and pitted pots. They were taken down and no longer used to correct this violation.
4) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top of equipment, shelving, inside of equipment, underneath tabletop equipment, etc.).
5) Garbage and refuse properly disposed; facilities maintained: Storage Areas, Rooms and Receptacles, Capacity and Availability – C — Place a covered trash can in the employees’ restroom. Covering Receptacles – C — Keep the lid on the grease container closed. It was left open today.
6) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Repair the wall where damaged (behind the prep table at the grill area). Adding FRP board or stainless steel to the area is acceptable. Repair the ceiling in the employee shower room. Repair/replace the floor in the walk-in cooler. Caulk behind the handwash sink in the men’s restroom (coming away from wall). Cleaning, Frequency and Restrictions – C — Clean the floor underneath equipment. Clean the wall behind the prep table at the grill. ** Tremendous improvement in #53 by installing a drop ceiling downstairs and painting in numerous areas throughout the establishment.