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.

Ocie’s Resturant, 730 W. Lebanon St., Mount Airy. Inspected May 18, score 92.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C- At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager by taking and passing an ansi accredited program (servsafe for example). This person (manager/supervisor) Must be present during the operations including during the inspection. Recommend getting another person certified.

2) No bare hand contact with RTE foods or a pre-approved alternate properly followed: Preventing Contamination from Hands – P,PF- Observed an employee handle a cooked waffle from the waffle maker with bare hands. CDI. Discussed proper glove use with the employee.

3) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P- At the time of inspection, the dish sanitizer was not dispensing sanitizer. The container was changed out, the machine was primed correcting the violation. The machine needs to be checked daily to assure utensils are properly sanitized. :Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- The slicer had dried food debris and needed cleaning and sanitizing. CDI by employee cleaning and sanitizing with 100 ppm chlorine.

4) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF-ready to eat potentially hazardous foods prepared and held for more than 24 hours shall be marked to indicate the date by which the food shall be consumed, sold, or discarded. If food is held between 42-45 degrees Fthe food may be held for 4 days. If the food is held at 41 degrees F and below the food may be held for 7 days. The day of preparation shall count as day one. Date mark cut lettuce. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P- Hot dogs were past discard date. Cdi by date marking the lettuce that was cut the day before and discarding the hot dogs that were past the discard date.

5) Consumer advisory provided for raw or undercooked foods: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens – PF- Observed new menus that did not have a consumer advisory. If anials foods or shellfish is served or sold raw, undercookded or without otherwise being processed to eliminate pathogens, the permit holder shall inform consumers of the increased risk of consuming such foods by way of a disclosure and reminder. A handout was left with the inspection explaining how the advisory needed to be done. I will return within 10 days for compliance.

6) Garbage and refuse properly disposed; facilities maintained: Cleaning Receptacles – C- Clean receptacles and the grease container. Maintaining Refuse Areas and Enclosures – C- Clean the grease and dumpster pads.

Paynetown Head Start child care, 205 Marshall Farm Rd. Mount Airy. Inspected May 20, Violation: Easily cleanable, clean, and in good repair; carpets vacuumed as required and extraction cleaned; date cleaned___________:.2824,.2825,.2832,.2836 Repair the wall under the sink in the boys bathroom. Floor tiles chipped.

Reeves Community Center seasonal wading pool, 113 Renfro St., Mount Airy. Inspected June 23, Violations: None.

Reeves Community Center seasonal swimming pool, 113 Renfro St., Mount Airy. Inspected June 23, Violations: 1) Equipment room: approved pump, filter, and flow meter operating properly The flowmeter was stuck at the time of inspection. However, it was unstuck during the inspection to correct this.

2) Equipment room: filter backwash discharged through an air gap The filter backwash needs to be discharged through an air gap.

Sagebruch Streakhouse #535, 2000 Woodland Drive, Mount Airy. Inspected May 20, score 94. Violations: 1) Food separated and protected 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – Onions and cooked diced potatoes were found in the raw seafood breading station container. Keep all raw meats and eggs away from ready to eat foods during preparation. The onions and diced potatoes were relocated to correct the violation.

2) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C – The top of the ice machine had mold build-up inside of it today. Clean the ice machine at a frequency to prevent the growth of mold and bacteria build-up. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – The slicer was found in clean storage with build-up on the food contact surfaces. Management stated that the slicer has not been used in a while. The slicer was removed to be cleaned and sanitized to correct the violation. I also recommend that equipment that is not used for long periods of time can be covered or protected after it is cleaned and sanitized to prevent debris from settling on food contact surfaces.

3) Proper cooking time and temperatures: Raw Animal Foods-Cooking – P,PF – Grilled chicken was plated to be served and had an internal temperature of 144 degrees F. Raw chicken must be cooked to a minimum internal cooking temperature of 165 degrees F. for fifteen seconds. The chicken was returned to the grill and fresh plates brought out to correct the violation.

4) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the container lid storage bin. Clean the inside of the main ice scoop container and bar ice scoop container. Equipment and Utensils, Air-Drying Required – C – Several metal containers were found wet nested today. Allow all food contact surfaces to air dry before stacking them.

5) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – 0pts. Clean the sides and inside of the deep fryer cabinets.

6) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the filters in the hood system. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the floor at the back of the walk in cooler that is cracked. Continue to repair floor tiles that are cracked in the wait station areas.

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