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.

Tlaquepaque of Pilot Mountain, 511 East Hwy Bypass, Pilot Mountain. Inspected July 13, score 93.5. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — In the small sandwich unit, raw chicken was stored above raw shrimp and chorizo was stored above raw beef. In the reach-in freezer, raw fish was stored above opened french fries and opened chicken nuggets. Keep food stored according to minimum internal cooking temperatures, with the higher cooking temperatures stored below lower cooking temperatures. Raw chicken has a minimum internal cooking temperature of 165ºF which should be below raw shrimp (145ºF). Chorizo (155ºF) should be stored below raw beef (145ºF). Raw fish (145ºF) should be stored below fries and pre-cooked nuggets, which are considered ready-to-eat. This was corrected by rearranging the food properly.

2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — The reach-in cooler was not working properly at the time of inspection. Foods were ranging from 49 degrees F to 60 degrees F. Out of the potentially hazardous foods, carnitas were 51ºF, salsa was 55ºF, beef was 49ºF, sour cream was 49ºF, and cheese dip was 60ºF. The beef and sour cream were just brought up from another properly operating cooler this morning, but the other foods were thrown away. I will need to return on or before 7/22/16 to ensure that the unit is working properly and the foods are holding the proper temperature.

3) Contamination prevented during food preparation, storage and display: Food Preparation – C — An employee was witnessed blending a container of tomatoes directly on the floor. Food should never be sat on the floor to prepare. The food needs to be protected by blending on a prep table. Food Storage-Preventing Contamination from the Premises – C — Keep food covered when not in use (rice downstairs, various foods in the reach-in freezer, taco shells etc.).

4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — The tall 2-door reach-in cooler was not working at the time of inspection. Repair or replace the unit. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — Replace any pitted pots. Replace any damaged containers and lids.

5) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces, top, inside of equipment; shelving; under tabletop equipment;

6) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Repair the hole in the floor in the downstairs employee restroom. Repair the wall in the employee shower room. Replace the floor in the walk-in cooler. Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment, where needed. Place strainers in floor sinks where needed. Clean the vent in the employee restroom.

Twelve Oaks Rest Home cafeteria, 1297 Galax Trail, Mount Airy. Inspected July 14, score 90. Violations:

1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C — An employee was witnessed eating in the kitchen during the inspection. According to rule: “…an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.” Also, an employee drink was stored on top of the food prep table temporarily and others were stored above coffee and cleaned utensils to the left of the ice machine. Employee drinks must be stored below food or food prep/storage areas, clean utensils and linens, and single-service items. This was corrected by moving the drinks and educating the employees.

2) Food-contact surfaces: cleaned and sanitized: Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures – PF — The temperature of the rinse cycle on the dish machine was reading 204ºF at the time of inspection. According to rule 4-501.112, “In a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90ºC (194ºF)…” This needs to be corected on or before 7/22/16. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P — The sanitizer dispenser was dispensing quat sanitizer at a concentration of less than 200 ppm (closer to 0 ppm). Employees were using this improper sanitizer to sanitize food contact surfaces today. Use only properly made sanitizer. Repair the dispensing system on or before 7/22/16.

3) Proper cooling time and temperatures be: Cooling – P — Spinach in the 2-door reach-in cooler was prepared last night, but was still reading 50ºF during today’s inspection. The employees stated that it was not taken out of refrigeration today, meaning it was most likely cooled improperly last night. The spinach was disposed of in the garbage disposal to correct this.

4) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — An opened container of hard boiled eggs were opened, but not date marked. All opened potentially hazardous foods must be date marked with the day or date that the food is to be consumed or discarded, not to exceed 7 days. Also, the foods in the right side of the 2-door reach-in cooler is reading 45 degrees F, where the other side is reading around 40 degrees F. If the internal temperature of a unit reads 41-45 degrees F, then date marking cannot exceed 4 days. Watch this unit. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P — An opened container of deli turkey was still in the reach-in cooler, but date marked to be discarded on 7/10/16. Ensure that all foods are discarded by the discard date.

5) Toxic substances properly identified, stored, and used: Sanitizers, Criteria-Chemicals – P — The quat sanitizer was being dispensed at less than 200 ppm. Quat sanitizer must be dispensed at 200 – 400 ppm. The concentrated sanitizer seemed old and the liquids had separated in the concentrated container, meaning that it shouldn’t have been used. This sanitizer was thrown out and new sanitizer was installed. The quat sanitizer should not be used until the line is flushed out an reprimed with the correct sanitizer. Common Name-Working Containers – PF — The line for the dispenser used for a cleaner called “orange force” was hooked up to a concentrated container of sanitizer. When dispensing “orange force,” the chemical that would be coming dispensing would be the quat sanitizer. This was corrected by removing the sanitizer from the line. I would recommend doing away with this line so there’s no more confusion.

6) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF — A container of spinach was cooled improperly last night. It was placed in a deep container with a tight-fitting lid, not allowing the spinach to cool quickly enough. The spinach was discarded to correct this.

7) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C — A bag of cabbage was delivered today and sat on the floor. After asking early in the inspection when it had been delivered and asking to pick it up as soon as the employees can, it was left in the floor for the entire inspection. Be sure to pick food up off of the floor as soon as possible. Also, a container of fryer oil is being used as a door stop in the floor. Even though the oil is in a sturdy plastic container, it should not be stored in the floor. Also, when I enetered the establishment to inspect, a container of eggs were left on the prep table, uncovered. Keep all food covered when not immediately working with it.

8) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top and inside of equipment, all around the fryer, shelves and racks throughout, inside of the microwave, etc.).

9) Sewage and waste water properly disposed: Conveying Sewage – P — After using the can wash for an amount of time, the drain in the mop room began to back up and it didn’t drain back down. This needs to be corrected on or before 7/22/16. An intent to suspend will be issued today giving this faclity a maximum of 30 days to correct this problem.

10) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors under the ice machine and coffee station. Clean under the dish machine and under all equipment. Clean the walls around the dish machine. Try to clean the ceiling in the storage room, if it will not come clean, try to paint the ceiling. 6-201.11 Floors, Walls and Ceilings-Cleanability – C — Fill any holes in the walls with caulk or silicone. Ensure that the walls are smooth and easy-to-clean after applying caulk/silicone. Drying Mops – C — Be sure mops are hung up with the heads down, handles up to allow them to dry properly.