Health Department Inspections

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.

McDonald’s, 479 CC Camp Road, Elkin. Inspected Sept. 22, score 95.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – The sanitizer in the wiping cloth buckets tested below 50ppm chlorine today. Keep all sanitizer between 50 and 200ppm chlorine. The sanitizer was remade to correct the violation. Equipment Food-Contact Surfaces and Utensils-Frequency – P – The ice machine had mold and bacteria build-up inside of it today. Keep the ice machine cleaned at a frequency to prevent the growth of mold and bacteria build-up.

2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – The front reach in cooler contained whipped cream, cream cheese and yogurt with a temperature above 45 degrees F. Temperature abused items were voluntarily thrown away. Keep all potentially hazardous foods at or below 45 degrees F. when holding them cold. I will return in 10 days to ensure that the reach in cooler maintains food temperatures at or below 45 degrees F.

3) Personal cleanliness: Effectiveness-Hair Restraints – C – All foodservice employees must wear an effective hair restraint. One prep line employee was not wearing a hair restraint. Prohibition-Jewelry – C – Employees cannot wear any jewelry on their hands or arms except for a single, plain band ring on the finger. An employee was found wearing a watch and bracelets while working with food on the prep line.

4) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – Several plastic containers were found wet nested today. A cutting board was found wet stacked against the warmer. Allow all food contact surfaces to air dry before stacking or storing them.

5) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the inside of the reach in freezers where debris and ice build-up has formed. Clean the gasket on the front reach in cooler.

Mount Airy Middle School lunch room, 249 Hamburg St., Mount Airy. Inspected Sept. 18, score 99.5. Violation: Garbage and refuse properly disposed; facilities maintained: Area, Enclosures and Receptacles, Good Repair – C — Two of the waste receptacles used by the cafeteria have holes on the bottom that allow for liquids to leak out. These receptacles are labeled “0019666” and “N044550.” Replace these containers. Covering Receptacles – C — Keep the door to the cardboard recycling area closed. It was left open today, possibly by the organization that picks up the cardboard, according to the manager.

North Surry High School lunch room, 2102 W. Pine St., Mount Airy. Inspected Sept. 15, score 97.5. Violations: 1) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Chicken tenders, smiles and rice were found in hot hold units with a temperature below 135 degrees F. Chicken tenders, broccoli and cheese and asian chicken were found on the serving line with a temperature below 135 degrees F. These food products were reheated to correct the violation. Keep all potentially hazardous at or above 135 degrees F. when holding them hot.

2) Garbage and refuse properly disposed; facilities maintained: Storage Refuse, Recyclables and Returnables – C – Litter buckets and other bottles were found loose in the plastic recycling storage area today. Keep all plastic recycling contained while in the bottle cage.

3) Physical facilities installed, maintained and clean: Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. Ceiling surfaces under conditions of normal use shall be nonabsorbent in food prep areas, warewashing areas, etc. The ceiling tiles in the kitchen are absorbent. Repair the wall at the enterance to the dry storage room.

Paynewtown Head Start child care, 205 Marshall Farm Road, Mount Airy. Inspected Sept. 25. Violation: 4 Easily cleanable, clean, and in good repair; carpets vacuumed as required and extraction cleaned; date cleaned___________:

Pirate’s Landing, 161 Interstate Way, Elkin. Inspected Sept. 15, score 94.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C—Beginning January 1, 2014 a food safety certified person-in-charge (must be within the specified time range of the food safety company) must be on the premises during all operating and prep times. There was no food safety certified person-in-charge present during today’s inspection when I entered or during the inspection. One person is ServSafe certified, but he was not here at the time of inspection.

2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — There were several containers of food that were prepared Sunday, but were not date marked. These included cooked shrimp, pasta, chicken wings, corn dogs, and cooked sweet potatoes in the walk-in cooler; and milk in the salad cooler. There was some improvement in this violation. These were all date marked to correct this violation.

3) Consumer advisory provided for raw or undercooked foods: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens – PF — The menu had a consumer advisory for tuna, but the consumer advisory is missing the disclosure. A consumer advisory is acceptable if it has a disclosure and reminder. As mentioned during your 1/22/2014 inspection, “This facility is thinking about allowing undercooked meats when changing menus. If you choose to do that, you will need a consumer advisory on the menus or located where the customer orders. An example is: Asterisking everything that you will undercook, then at the bottom of the page stating “Our meats may be cooked to order. Consuming raw or undercooked meats may increase your risk of foodborne illness.” You can change it to be specific for tuna by saying the following (or something similar): “Tuna may be cooked to order. Consuming raw or undercooked fish may increase your risk of foodborne illness.” I will need to check to make sure this has been corrected on or before 9/24/15.

4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — Replace the tongs, spoons, and ladles that have damaged handles. Replace any broken lids. Replace the pitting tea urn. Good Repair and Proper Adjustment-Equipment – C — Replace the damaged drip pan in the salad cooler. Replace, sand and paint, or dip any rusty, chipping racks. The dish machine was not working properly at the time of inspection. The wash temperature reached only 120 degrees F (150 degrees F minimum is required) and the rinse temperature reached only 164 degrees F (180 degrees F minimum required). The machine needs to repaired. In the meantime, this facility has decided to use the three-compartment sink as a back-up.

5) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean the top of equipment where needed (top of the warming unit, inside of units where needed, top of taller pieces of equipment where needed).

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