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.
Mountain View Restaurant, 729 Key St., Pilot Mountain. Inspected Sept. 7, score 93. Violations: 1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C — One employee drink (bottle of water) was found on top of the cutting board of the sandwich unit. Another employee drink was found stored properly (on the bottom shelf), but did not have a lid and straw. All employee drinks must have lids and straws and must be stored off of or below food prep surfaces. This was corrected by transferring employee drinks to cups with lids and straws and moving the drinks to approved locations (bottom shelves).
2) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — The can opener and several knives stored on the magnetic knife holders were found dirty. The can opener needs to be cleaned and sanitized regularly to prevent build-up of food which could cause contamination of other foods. Employees must not place dirty knifes on the magnetic knife racks between uses. Also, employees must ensure that the knifes are cleaned and sanitized properly when washing and make sure there is no more food/debris on the knives after washing. These issues were corrected by washing, rinsing, and sanitizing the can opener and knives. Hot Water and Chemical-Methods – P — A food prep table was wiped with sanitizer that had lost some strength (100 ppm quat). Food contact surfaces should be sanitized with 200-400 ppm sanitizer (if using quat). This was corrected by remaking the sanitizer.
3) Thermometers provided and accurate: Temperature Measuring Devices-Functionality – PF — All units had ambient air thermometers, but most had thermometers stored in the back. Ambient air thermometers must be stored in the warmest part of the units (generally up front where the door is opened). This was corrected by moving the thermometers.
4) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C — Some frozen shrimp was found uncovered in the walk-in freezer. Keep all foods covered when not immediately using (except when cooling). Food Display-Preventing Contamination by Consumers – P — The croutons at the salad bar were left uncovered and out from under the sneeze guards. No food can be left exposed at the salad bar. This was corrected by placing a lid on the croutons. Also acceptable would be to keep croutons in a container under the sneeze guards.
5) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C — Several wet wiping cloths were found stored on food prep tables in the back. Once used, wet wiping cloths must be stored in a container of approved sanitizer between uses (200 – 400 ppm quat is acceptable). The sanitizer was too low today in one container. Check it regularly and replace the sanitizer it falls below 200 ppm.
6) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Several styrofoam bowls and clamshell containers were stored with the food contact surfaces exposed. Keep these inverted. Also, keep forks, spoons, and knives stored all in one direction to prevent contamination of the food contact surface. All single-service cups need to be stored in approved dispensers or in their original plastic sleeves to prevent contamination of the mouth-contact surface (seen in the dry storage room and downstairs).
7) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — Repair/replace the leaky 2-door cooler to the right of the prep area. Replace any split gaskets on unit doors. Sand and paint chipping racks in units where needed. The bottom section of the 2-door cooler to the right of the prep area is not closing properly and should be repaired. Remove ice from the walk-in freezer and repair if there is presently a leak. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — Replace any broken lids (on containers and the large dry food containers). Replace the sauce stirrer. Food Equipment, Certification and Classification – C — A domestic food processor was found. All equipment (with limited exceptions) must be NSF-listed or otherwise must meet Chapter 4 of the NC Food Code and must be used for its intended purpose. Domestic equipment is not used for its intended purpose in a commercial establishment.
8) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors underneath and behind equipment. Clean the filters in the back hood system. Clean the ice from the floor in the walk-in freezer. Floors, Walls and Ceilings-Cleanability – C — Keep a strainer in the floor sinks, where needed (under the prep sink in the back area). Keep all storage off of the floor to facilitate cleaning. Repair/rework the floors were grout has eroded and tiles have chipped/broken. Properly repair the wall to the right of the walk-in cooler (electrical tape is not an permanent fix). Repair the area underneath the buffet bar. Reattach any baseboard to the wall where needed (dining room). Storing Maintenance Tools – C — Keep the hose off of the floor (under the buffet bar).
Papa John’s Pizza 1800, 2033 Rockford St., Mount Airy. Inspected Sept. 9, score 97.5. Violations: 1) Handwashing sinks, supplied and accessible: Handwashing Sinks, Installation – PF — The handwash sink in the back prep area has a damaged hot water valve that does not allow the hot water to be turned on, which means it cannot reach the minimum 100 degrees F temperature necessary for washing hands. This must be repaired by 9/19/16.
2) Toilet facilities: properly constructed, supplied and cleaned: Cleaning of Plumbing Fixtures – C — Clean the toilet in the employee restroom more thoroughly.
3) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — REPEAT: The wood that the base moulding is attached looks unfinished in some areas. The wood needs to be sealed or painted with a nonabsorbant, easy-to-clean paint. Also, there is some separation between the wall and the wooden base board. These openings should be filled in with caulk or silicone to prevent a difficult cleaning situation and harborage from pests. Repair broken floor tile where needed. Floor and Wall Junctures, Coved, and Enclosed or Sealed – C — REPEAT: The base around the walls/floor junctures have been repaired, but there is a missing section to the right of the can wash that needs to be finished. Replace the missing baseboard from underneath the 3-compartment sink.
Parkwood Place, 601 Johnson Rdige Rd., Elkin. Inspected Sept. 7, score 98. Violations: 1) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P- Discard carrots and soup that is past the discard date. Cdi by pic discarding. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF- Observed corned beef and watermelon that needed to be date marked. Date mark ready to eat tcs foods that are stored more than 24 hours. Cdi by date marking.
2) Approved thawing methods used: Thawing – C- At the time of inspection, brocolli was thawing under running water that was 78 F. When thawing under running water the temperature of the water has to be 70 F And below.