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.
A Taste of China, 630-A S. Key St., Pilot Mountain. Inspected Feb. 4, score 93. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — Raw chicken was stored above and comingled with raw beef in the reach-in freezer. Raw beef was also stored above wontons in the same reach-in freezer. Food must be stored according to minimum internal cooking temperatures, with the higher cooking temperatures (raw chicken, 165 degrees F) stored below lower cooking temperatures (raw whole beef, 145 degrees F). Raw whole beef would be kept below cheese wontons, since the wontons would not require a cooking temperature. This was immediately corrected by reorganizing the reach-in cooler.
2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — Two containers of raw beef, approximately 80 lbs., were found reading 65 degrees F. Upon questioning the owner, he stated that it had been left out at room temperature to defrost throughout the night. Because we can not know how long the beef was sitting at room temperature, the beef was required to be discarded. The beef was discarded by dumping in the trash and pouring bleach on top to denature it. The owners were advised on proper ways to thaw meat and the importance of keeping food at proper cold holding temperatures.
3) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — Containers of egg rolls in the small reach-in cooler did not have date marks on them. This facility will date mark foods in the walk-in cooler and place portions of these date marked foods in the coolers during the day to work out of. This is acceptable, however, the egg rolls in the reach-in cooler were the last of the recently prepared ones and the date mark was absent form the container. The owners were advised on the process of date marking when you are using the last of a prepared batch and the egg rolls were date marked to correct this.
4) Approved thawing methods used: Thawing – C — Two containers of raw beef, approximately 80 lbs., were found reading 65 degrees F. Upon questioning the owner, he stated that it had been left out at room temperature to defrost throughout the night. Because we can not know how long the beef was sitting at room temperature, the beef was required to be discarded. The beef was discarded by dumping in the trash and pouring bleach on top to denature it. The owners were advised on proper ways to thaw meat and the importance of keeping food at proper cold holding temperatures.
5) In-use utensils: properly stored: In-Use Utensils, Between-Use Storage – C — The spatula used for the white rice (stored beside of the white rice) was stored in a container of 68 degrees F water. If utensils are stored in water between uses, the water must be at least 135 degrees F. Other approved methods of storing utensils include storing them on a cleaned and sanitized surface or inside of the food product with the handle extending above the food.
6) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (shelving, inside of fryer cabinets, wok station, areas where food has accumulated from splash around the wok station, inside and top of equipment, cabinets, etc.).
7) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment, where needed. Clean the hood system, including the filters.
Tharrington Elementary School lunch room, 315 Culbert St., Mount Airy. Inspected Feb. 2, 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 3-compartment and 2-compartment prep sinks have squared corners which make it nearly impossible to clean properly. The sinks should be replaced with modern approved sinks that have cleanable compartments. Replace the tape around the oven handle with something that is easily cleanable (tape is not easily cleanable). There was some improvement in this violation today. The milk box on the ice machine side of the cafeteria is not working and should be repaired. Milk is being iced down to keep it below 41 degrees F.
Tharrington Preschool Program child care, 315 Culbert St., Mount Airy. Inspected Feb. 2. Violation: 1) Hot water supplied and maintained as required in all other areas: The water temperature in the pre-K classrooms reached 78.5 degrees F, but held steady at approximately 74 degrees F. The hot water temperature must read 80 to 110 degrees F in areas where the children have access.
The Loaded Goat, 247 City Hall St., Mount Airy. Inspected Feb. 3, score 98. Violations: 1) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the ice scoop container. Clean the inside of the toothpick container. The ice scoop container and toothpick container was replaced to correct the violation.
2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C – (REPEAT) Remove the domestic crock pots and food processor from the establishment. Equipment must be certified and used for its intended purpose.
3) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the top inside of the microwave across from the sandwich prep unit. Clean the heat lamps where lint build-up is present. Clean the lower plate shelving in the kitchen.