Health Department Inspection Scores

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.

Mount Airy High School lunch room, 1011 N. South St., Mount Airy. Inspected Sept. 10, score 98.5. Violations: 1) Garbage and refuse properly disposed; facilities maintained 5-501.111 Area, Enclosures and Receptacles, Good Repair – C — (REPEAT): A few of the outdoor trash cans have holes at the bottom that would allow liquids to leak out.

2) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Sand and repaint the floor where chipping (painted areas of the kitchen). Clean the floor in the walk-in freezer.

Mount Airy High School fall concessions, 1011 N. South St., Mount Airy. Inspected Sept. 1, core 97. Violations: 1) Handwashing sinks, supplied and accessible 5-205.11 Using a Handwashing Sink-Operation and Maintenance – PF — Handwash sinks must be provided with at least 100 degrees F hot water for handwashing. The handwash sinks in the restrooms do not have hot water.

2) Toxic substances properly identified, stored, and used: Separation-Storage – P — Two containers of insecticide were stored above/on top of the refrigerator. Keep toxic chemicals stored below food and food storage areas. This was corrected by moving the insecticide under the sink.

3) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all non-food contact surfaces (inside of equipment, top of equipment, etc.).

4) Toilet facilities: properly constructed, supplied and cleaned: Cleaning of Plumbing Fixtures – C — Clean the toilets in the restrooms (both restrooms), removing cobwebs and debris from behind the toilets. Toilet Tissue, Availability – PF — The men’s restroom was out of toilet tissue. This was corrected.

Mountain Park Elementary School lunch room, 505 Mountain Park Rd., State Road. Inspected Sept. 8, score 98. Violations: 1) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- Observed salads stored outside the of the cold well at 66 F. Store salads inside the cold well on the serving line to maintain proper temperatures. CDI by PIC discarding the salads.

2) Thermometers provided and accurate: Food Temperature Measuring Devices – PF- At the time of inspection, the small diameter probe thermometer needed to take temperatures of the pork chop, lettuce, french fries and pizza was not working. A thermometer capable of measuring thin foods was needed to take and monitor food temperatures. CDI by PIC locating a small diameter probe thermometer to use instead of the the dial steam.

Mountain Park Elementary School building, 505 Mountain Park Rd., State Road. Inspected Sept. 8, score 94.5. Violations: 1) Lavatory facilities replace bathroom handsink faucets that are not easy to clean and in bad repair.

2) Storage spaces. Keep all storage at least 15 inches off the floor and on approved shelving (storage rooms, classrooms, mechanical rooms, gym).

3) Premises: miscellaneous Keep all chemicals locked. Chemicals found in the third grade mobile room storage closets. Children should not have access to (disinfectants, aerosols and other chemicals).

New York Pizza and Catering, 302 A. North White St., Dobson. Inspected Sept. 8, score 95. Violations: 1) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P — Utensils were not being sanitized during the inspection. The dish washer was washing with detergent and rinsing. Sanitizing was skipped. The dish washer and owner were shown the proper way to wash dishes in a two-compartment sink (A 3-compartment sink has been ordered, but has not arrived yet) to correct this violation. The slicer had a build-up on the back side of the blade. Be sure that the slicer is thoroughly cleaned and sanitized at least once every 4 hours. This was corrected by cleaning the slicer.

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 foods that have been prepared here or opened here (if commercially packaged), must be date marked with the day or date that the food is to be sold, consumed, or discarded. This day/date cannot exceed 7 days and the day of preparation/opening counts as day 1. For example, if something was prepared today (9/8/15), you could date mark the soup 9/14 or 9/8 – 9/14 (You essentially add 6 to the date the food is opened or prepared). This was corrected during the inspection by redating the foods of concern.

3) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Do not store knives in-between two pieces of equipment (smaller sandwich unit and table as seen today). Equipment and Utensils, Air-Drying Required – C — Allow all dishes to air-dry completely before nesting.

4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used 4-501.11 Good Repair and Proper Adjustment-Equipment – C — Replace split gaskets on cooling unit doors. According to the owner, these have been ordered 5 months ago, but have not arrived. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — Do not use butter brushes that are made like paintbrushes. These are not easy to clean. Food Equipment, Certification and Classification – C — The small freezer in the back area is for household use only. All equipment must be NSF-listed, or if not NSF-listed, must meet Chapter 4 of the NC Food Code and must be used for its intended purpose (A household freezer is not being used for its intended purpose in a commercial setting).

5) Warewashing facilities: installed, maintained and used; test strips: Manual Warewashing, Sink Compartment Requirements – PF — The sink being used for dish washing is a two-compartment sink, but a new three-compartment sink has been ordered that will be used to replace the 2-compartment sink. I will need to be contacted when the three-compartment sink has been installed. I will need to go ahead and place this transitional permit into permanent status (K status) once it is installed.

Paynetown Head Start child care, 205 Marshall Farm Rd., Mount Airy. Inspected Sept. 25. Violation: Easily cleanable, clean, and in good repair; carpets vacuumed as required and extraction cleaned; date cleaned. Floor tiles chipped.

comments powered by Disqus