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.
Po Folks Restaurant, 3072 Westfield Rd., Mount Airy. Inspected Dec. 7, score 95. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C – No one is certified as a food protection manager at this restaurant. The person in charge must be certified as a food protection manager.
2) Toxic substances properly identified, stored, and used: Sanitizers, Criteria-Chemicals – P – The sanitizer was too strong in the spray bottle today. Keep all sanitizer between 50 and 200ppm chlorine. The sanitizer was remade to correct the violation.
3) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the utensil conainer under the prep table.
4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – Repair the lid and side of the chest freezer and repair the door on the reach in cooler. Food Equipment, Certification and Classification – C – Replace or remove the domestic roaster from the facility.
5) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the filters on the hood system. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the remaining floor tiles in the kitchen that are cracked and damaged.
Prime Thai, 642 N. Bridge St., Elkin. Inspected Dec. 11, score 97.5. Violations: 1) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C – Two wiping cloths were found improperly stored on the prep unit and prep table today. All cloths used to wipe down equipment or food contact surfaces must be kept submerged in a bucket of sanitizer between uses.
2) Washing fruits and vegetables: Washing Fruits and Vegetables – C – An employee was witnessed cutting unwashed broccoli from a produce box and placing it into a plastic storage container. The owner stated that the employees wash the broccoli after it is cut. Employees must wash produce prior to preparing the product.
3) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the non-food contact surfaces of the ice machine. Clean the outside surfaces of the dry food containers in storage and on the cooking line. Clean the inside and doors of the prep unit. Clean the plate serving window. Clean the shelving in the walk in cooler.
4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the walls in the walk in cooler. Clean the hood system filters located over the cooking line. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the door on the walk in freezer that is damaged near the gasket. Maintaining Premises, Unnecessary Items and Litter – C – Remove the items from the dry storage building that are unnecessary to the establishment. Items included picture frames and an ironing board.
5) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C – The lights must be cut on in the hood system when foods are being cooked or prepared in order to achieve 50 foot candles of light on the food contact surfaces. The lights were off while curry was being cooked and water was being boiled for lunch service.
Rigatonis, 102 Heatherly Creek Dr., Pilot Mountain. Inspected Dec. 10, score 97.5. Violations: 1) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — A couple of foods were not date marked (boiled eggs in the small reach-in cooler and cut iceberg lettuce in the walk-in cooler). However, most of the foods were date marked properly and the facility is doing a very god job keeping up with the date marking. However, several foods were dated with a discard date 8 days longer than the open/prep date. The maximum is 7 days. The lettuce and the eggs were date marked and the foods that were marked for 8 days were changed to 7 to correct these violations.
2) Toilet facilities: properly constructed, supplied and cleaned: Cleaning of Plumbing Fixtures – C — Clean the bases of the toilets in the restrooms.
3) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the vent in the women’s restroom. Clean the floors underneath equipment, where needed.
Rockford Elementary School lunch room, 719 Rockford Rd., Dobson. Inspected Feb. 17, score 99. Violation: Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — The reach-in cooler on the left side (if looking from the kitchen) has 2-doors with split gaskets that need to be replaced. The hot holding unit to the left of that reach-in cooler has a door that has become warped and is not sealing properly. However, the unit is holding the proper temperature. The door should be repaired or replaced. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — A couple of cutting boards have significant wear and should be planed or replaced.
South Main Children’s Center child care, 338 East Pine St., Mount Airy. Inspected Dec. 7. Violations: 1) Handwashing when required: Observed children arriving at the center and not washing hands. Hands must be washed upon arrival.
2) Soap, approved hand drying devices, toilet tissue available: At the time of inspection, there were no paper towels in the kitchen. Disposable towels must be available at all times at each handwash.
Shoals Elementary School lunch room, 1800 Shoals Rd., Pinnacle. Inspected Dec. 17, score 99. Violation: Toxic substances properly identified, stored, and used: Separation-Storage – P- Observed chemicals (all purpose cleaner, stainless steel cleaner, and power duster) Stored over gloves. Chemicals should be stored separately away from food, equipment, single-service, and clean linen. Cdi by pic moving the gloves to an approved area.
Soppers Restaurant, 105 W. Main St., Pilot Mountain. Inspected Dec. 17, score 97. Violations: 1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C-observed an employee drink stored on the top shelf of the reach-in cooler. Store employee drinks with a lid straw and separate from food, equipment, single-service, and clean linen.
2) Personal cleanliness: Effectiveness-Hair Restraints – C- Hair restraints are required for those preparing food.
3) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C- Repair the leak on the left side sandwich unit. Secure the microwave on the wall.
4) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C- Repair water damaged wall in the women’s restroom. Some mold showing. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Repair the paper towel dispenser at the back handwash.