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.
Surry Central High School lunch room, 716 S. Main St., Dobson. Inspected Dec. 3, score 98.5. Violation: Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Potentially hazardous food items on the lobby line hot hold and serving line had a temperature below 135 degrees F. today. Tater tots were also found on the dining room serving line with a temperature below 135 degrees F. Keep all potentially hazardous foods at or above 135 when holding them hot. The dining room hot hold was adjusted to correct the violation.
Taco Bell 28103, 551 CC Camp Rd., Elkin. Inspected Dec. 2, score 97. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C — An ANSI-approved certified food protection manager must be present at all times during the operation of the establishment. There were no certified food protection manager(s) present during the inspection.
2) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean the top of the chip/twist/shell hot holding units (dust). Clean the inside bottom and racks in the same units. Wipe under tabletop equipment and inside the cabinet at the self-service beverage station. Clean the top of the freeze machine.
3) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — (0 POINTS): Clean the floor underneath the shelving and equipment at the drive-thru area and throughout the kitchen. Clean the floor under the soda syrup storage rack. Clean the floor under the shelving in the walk-in freezer.
Thai Cafe, 647 W. Independence Blvd., Mount Airy. Inspected Nov. 30, score 97.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – A large plastic container and set of tongs was found in clean storage with build-up inside of it today. Keep all food contact surfaces clean to sight and touch. The contaminated items were washed, rinsed and sanitized to correct the violation. Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – The sanitizer tested below 50ppm in the wiping cloth bucket today at the grill line. Keep all sanitizer between 50 and 200ppm chlorine. The sanitizer was remade to correct the violation.
2) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the top of the microwave and rice cooker. Clean the inside of the prep unit. Clean the non-food contact surfaces of the food thermometer.
3) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the wall above the handwashing sink trash can. Clean the hood system filters.
A Mighty Oak Bed and Breakfast, 513 Burge Rd., Pinnacle. Inspected Dec. 10, Score 100. Violations: None.
Aunt Beas Barbecue, 452 Andy Griffith Parkway, Mount Airy. Inspected Dec. 8, score 97.5. Violations: 1) Proper cooling time and temperatures: Cooling – P — Beans that were cooked today were placed in an ice bath this morning, but were not allowed to cool down quickly enough to get the beans down to the required 70 degrees F within 2 hours. The temperature was 86 degrees F in one container and 89 degrees F in another container. According to the manager the beans were cooling for 2 hours. I allowed the facility to reheat the beans to 165 degrees F and start the cooling process over. Remember, cooling potentially hazardous foods must be cooled from 135 degrees F to 70 degrees F within 2 hours, then from 70 degrees F to 45 degrees F within an additional 4 hours.
2) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF — Two containers of beans were cooled in an approved ice bath this morning, but were not allowed to stay in there long enough to meet the two stage cooling requirements (135 degrees F to 70 degrees F within 2 hours, then from 70 degrees F to 45 degrees F within another 4 hours.). The beans read 86 degrees F in one container and 89 degrees F in another container. These containers were covered, deep plastic containers, which would not allow for the cooling of foods quickly enough. I allowed the facility to reheat the beans to 165 degrees F and start the cooling process over. The beans were then placed in an approved ice bath to cool. Stirring the food while cooling in an ice bath is required, as well. I generally recommend cooling in shallow metal pans (2-inches or less deep), uncovered on the top shelves in the walk-in cooler or freezer, but ice baths are acceptable. Using chill sticks are acceptable, as well.
3) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floor underneath equipment, where needed. Clean the floor in the walk-in freezer. Clean the air vents in the ceiling in both restrooms. Floors, Walls and Ceilings-Cleanability – C — Seal the wall to the base tile, using caulk or silicone in the catering area underneath the handwash sink. Recaulk behind the handwash sink in the employee restroom (caulk cracking).
Bojangles of Dobson#856, 402 East Atkins St., Dobson. Inspected Dec. 8, score 97.5. Violations: 1) Contamination prevented during food preparation, storage and display: Linens and Napkins, Use Limitations – C – Linens cannot come in contact with food. A cloth was found dipped into the cinnamon butter. Keep the cinnamon butter covered when it is not in use and keep objects that could fall into the butter away from the table during busy times when the product must be kept open. Food Storage-Preventing Contamination from the Premises – C – A container of sliced cucumbers was found uncovered in the walk in cooler. Keep all food products covered or protected while in storage. Fryer shortening was found stored on the floor. Keep all food products stored at least six inches off of the floor.
2) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C – Several wiping cloths were found improperly stored today. Any cloth used to wipe down equipment or food contact surfaces must be kept wet and submerged in a bucket of sanitizer.
3) Warewashing facilities: installed, maintained and used; test strips: Warewashing Equipment, Cleaning Frequency – C – Clean the drain board for the storage of cleaned and sanitized utensils and containers. The drainboard was found with build-up present on the storage surface while utensils were stored on it to air dry.
4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the filters on the hood system.