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.

Smokin’ D’s Grill, 711 Hwy 52 Bypass, Pilot Mountain. Inspected Jan. 28, score 94.5. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — Raw sausage was stored above raw whole beef in the reach in freezer and reach-in cooler. Raw chuckwagons were stored above ready-to-eat BBQ pork in the reach-in freezer. You must store foods according to minimum internal cooking temperatures. Raw sausage and raw chuckwagons must be cooked to 155 degrees F (165 degrees F for chuckwagons if they contain chicken as an ingredient). Raw whole beef must be cooked to at least 145 degrees F. Ready-to-eat ground pork does not require a cooking temperature. Because the whole beef has a lower cooking temperature, it must be above the sausage. And the BBQ pork must be stored above the chuckwagons because it does not require a cooking temperature. This was corrected by properly organizing the meats during the inspection.

2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — Bologna and BBQ was not date marked at the time of inspection. These were date marked to correct this. Also, please try to start placing the discard date on the containers of food when dating. Keep in mind that you have a maximum of 7 days to hold most potentially hazardous foods under 41 degrees F or less refrigeration.

3) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — The ice scoop at the ice machine was stored directly on top of the ice machine. Do not store the ice scoop on a surface that does not get sanitized regularly. You can use a container, tray or other utensil that will be washed, rinsed, and sanitized regularly or a holster that is specifically designed for ice scoops.

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 broken lid on the steam table. Sand and paint rusty, chipping racks in units. The bottom of the dressing cooler and should resurfaced or replaced.

5) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean the fryer cabinets. Clean the top of the merchandise coolers in the dining room.

6) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Repair the ceiling in the storage room. Fill any holes in walls where needed (restrooms) (use caulk or silicone and make it smooth); Wall and Ceiling Coverings and Coatings – C — The crown moulding is coming away from the ceiling in the restrooms. Add caulk or silicone to properly seal these openings; Cleaning, Frequency and Restrictions – C — Clean the floor in the kitchen, around the ice machine, and in the storage room. Clean the wall beside of the fryers. Clean the floor under the fryers. Drying Mops – C — Keep mops hung up with the heads down, handles up (storage room).

Speedway #6950 food stand, 840 W. Pine St., Mount Airy. Inspected Jan. 28, score 96.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C – The person in charge is not certified as a food protection manager. A certified food protection manager must be present at all hours when the grill is being operated or food prepared.

2) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the backs of the ice hoppers on the soda machine and iced coffee machine.

3) Toilet facilities: properly constructed, supplied and cleaned: Cleaning of Plumbing Fixtures – C – Clean the bases of the toilets in the mens and womens restroom.

4) Garbage and refuse properly disposed; facilities maintained: Covering Receptacles – C – Replace the missing lids on the outside dumpster.

Subway, 1408 Edgewood Dr., Mount Airy. Inspected Jan 27, score 95. Violations: 1) Hands clean and properly washed: When to Wash – P – Employees must wash their hands between glove changes. Two employees were witnessed handling money and then changed gloves before handling food. The employees washed their hands and changed their gloves to correct the violation.

2) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C – The back ice machine had mold build-up around the joints of the pipe running across the top of the ice tray. The front ice machine had mold build-up present in the top behind the metal ice shield. The coke soda nozzle had mold build-up inside of it in th drive through dispenser today. Keep the ice machines and soda nozzles cleaned at a frequency to prevent the growth of mold and bacteria build-up. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – Keep all food contact surfaces clean to sight and touch. Salad chopping bowls were found in clean storage that still had vegetable debris present on the food contact surface. Knives were found in clean storage with build-up on them today. The bowls and knives were removed to be re-washed to correct the violation.

3) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – Several salad chopping bowls were found wet nested today. Allow all containers to air dry before stacking them.

4) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the power cords on the table at the milkshake prep area. Clean the inside right side of the dairy reach in. Clean the outside of the back ice machine. Clean the shelving in the walk in cooler. Clean the inside of the cabinet door under the microwave.

5) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C – Repair the door and wall between the walk in cooler and freezer that is rusting.

Woltz Hospice Home food service, 945 Zephyr Road, Dobson. Inspected Jan. 28, score 100. Violations: None.

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