Brintles Restaurant, 125 Plaza Lane, Mount Airy. Inspected Sept. 14, score 93. Violations: 1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- Observed cod 119 F tilapia 110 F,turkey legs 126F, and chicken tenders 126F stored on the travel center buffet. Observed mashed potatoes 112 F, gravy 122 F, apples 123 F, and ribs 134F in the holding cabinet. Tcs foods must be stored hot at 135 Fand above. Cdi. Pic reheated the food to 165 F and placed back on the buffet and in the hot cabinet. Recommend bringing less product out to the buffet in the travel center. Turned up the temperature in the holding cabinet.
2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P-observed bbq 77 F, ribs 72 F, meatballs 75 F, carrots 74 F, and meatloaf 63 Fthat were removed from the walk-in cooler and placed on a prep table before cooking for too long. CDI by PIC discarding all of the food.
3) 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 prepared and held for more than 24 hours shall be marked to indicate the date by which the food shall be consumed, sold, or discarded. If food is held between 42-45 degrees F the food may be held for 4 days. If the food is held at 41 degrees F and below the food may be held for 7 days. The day of preparation shall count as day one. Please include the discard date on the food along with the prep date. Need to date mark ham. Observed food that was labeled for more than 7 days. Cdi. Changed the date to reflect 7 days. Observed food stored in the prep unit on the cook line that was dated for 7 days and the unit was running above 41 F. CDI by PIC changing the date to 4 days instead of 7.
4) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF- Observed large containers of vegetables that were cooling covered on a prep table. Place large containers in an ice bath uncovered to reach 70 F within 2 hours. Stir often and do not cover in the ice bath. CDI by placing in an ice bath.
5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C- Repair rusty/chipped shelving in the reach-in units and walk-in. Repair the salad cooler leak. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C- Replace lexan pans/lids that are cracked. Cutting Surfaces – C- Replace cutting boards.
6) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Clean tops of equipment for dust and grease. Clean fryer cabinets. Clean grill area/table. Clean inside refrigeration. Clean walk-in cooler shelving.
7) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- Clean floors, walls, and ceilings throughout under and behind equipment. Special attention needed in the dish room. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Replace the missing ceiling. Need to be cleanable.
Central Middle School lunch facility, 1930 Zephyr Rd., Dobson. Inspected Sept. 24, score 98.5. Violation: Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – A tray of corndogs had been left out near the oven for an hour before inspection ad had a temperature of 59 degrees F. The corndogs were properly rehated over 165 degrees F. to correct the violation. Keep all potentially hazardous foods at or below 45 degrees F. when holding them cold.
Circle K #1531 food stand, 985 Johnson Ridge Rd., Elkin. Inspected Sept. 15, score 97.5. Violations: Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- cheese stored at 124 F. TCS food must be hot held at 135 F and above. Warmer not keeping the proper temp. Cdi by throwing away the bag and removing the dispenser.
2) Toilet facilities: properly constructed, supplied and cleaned: Cleaning of Plumbing Fixtures – C- Clean toilet fixtures in both bathrooms.
3) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- Floor cleaning needed around floor joints. Store items off of the floor in storage to facilitate cleaning.
Circle K #1530 food stand. Insepcted Sept. 16, score 98. Violations: 1) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – (REPEAT) Hot dogs and pepperjack hot dogs were found in the reach in cooler without a date marking after they had been held over 24 hours. All ready to eat, potentially hazardous foods must be date marked if they will be held over 24 hours. The packages of hotdogs were date marked to correct the violation.
2) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the bottom and top inside of hte reach in freezer. Clean inside the bun drawer on the roller line and microwave where build-up has formed.
Dominos, 835 North Bridge St., Elkin. Inspected Sept. 24, Score 96. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties 2-102.12 Certified Food Protection Manager – C — Since this facility has been issued a new permit due to a remodel, this facility had 210 days from the date of the permit to have someone certified as a food safety manager. Regulations also require a food safety certified person-in-charge to be present during all operating hours. One person had been certified, but he was not here at the time of inspection.
2) Handwashing sinks, supplied and accessible: Using a Handwashing Sink-Operation and Maintenance – PF — There were several aprons stored in the handwash sink to the left of the dish washing area. Keep the handwash accessible (nothing stored inside of it). The aprons were relocated to correct this violation. Hand Drying Provision – PF — There were no paper towels in the dispenser to the left of the 3-compartment sink. This was immediately corrected during the inspection. The paper towels for the handwash sink at the pizza prep area were not in a dispenser. Place a dispenser at the handwash station and keep the paper towels in there.
3) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top of the pizza oven, inside of the pizza prep unit, top of the laundry machine, top of the soda storage unit in the dining room, etc.).
4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment and shelving (prep area and in the walk-in cooler). Drying Mops – C — Mops must be hung properly so that they can dry properly. Heads down, handles up is the proper way to store them. Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor to facilitate cleaning.