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.

Hardees, 2154 Rockford St., Mount Airy. Inspected Oct. 5, score 93. Violations: 1) No bare hand contact with RTE foods or a pre-approved alternate properly followed: Preventing Contamination from Hands – P,PF – An employee was witnessed slicing lemons and another employee was witnessed preparing a hamburger with their bare hands. The employee stated that they were making a hamburger for themselves, but the employee has to reach into containers and touch other food items in the process of preparing the sandwiches (ex: stacked sliced cheese). Gloves were implemented to correct the violation.

2) Toxic substances properly identified, stored, and used: Sanitizers, Criteria-Chemicals – P – The sanitizer dispenser was mixing a solution of Quat. with a concentration above 1000ppm today. The unit was adjusted by the end of the inspection to be within manufacturers specifications. Keep all sanitizer prepared to the manufacturers specifications.

3) Insects and rodents not present; no unauthorized animals: Controlling Pests – PF – Roaches were found at the back ice machine and the prep line today. Exterminate the roaches. I will return in 10 days to ensure that the roaches have been exterminated.

4) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C – Two of the three wiping cloth buckets contained sanitizer with an improper strength today. “Approved sanitizer” must be prepared to the manufacturers specifications.

5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – Replace the gasket on the reach in freezer near the deep fryer. Repair the low reach in cooler under the microwaves and the drain line on the walk in freezer where ice build-up is forming in large amounts.

6) Warewashing facilities: installed, maintained and used; test strips: Manual Warewashing Equipment, Wash Solution Temperature – PF – (REPEAT) The wash water temperature was 106 degrees F. while an employee was washing dishes today. Keep the wash water at a minimum of 110 degrees F. when washing dishes. The wash solution was re-made to correct the violation.

7) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the reach in freezer, deep fryer cabinets and the hot hold unit. Clean the shelving in the walk in cooler. Clean the inside of the microwaves. Clean the paper towel dispenser and hand washing sink at the chicken tender prep area.

8) Garbage and refuse properly disposed; facilities maintained: Covering Receptacles – C – Keep the doors closed on the outside dumpsters. Both dumpsters had doors open on them today. Maintaining Refuse Areas and Enclosures – C – Remove the leaf debris and old restaurant items from the dumpster pad.

9) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the floors in the walk in freezer under the shelving. Clean the floors in the outside storage areas under shelving and along the base of the walls. Clean the floor of the walk in cooler. Clean the floor under the deep fryers and large pieces of equipment.

Jones Intermediate School public school lunch, 2170 Riverside Dr., Mount Airy. Inspected Jan. 6, score 99. Violation: Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Cutting Surfaces – C — A few of the cutting boards are worn from numerous cuts. Once worn, they can become tough to clean and sanitize properly. Plane down or replace the cutting boards of concern. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — One spatula was found in bad repair. It was discarded immediately. Good Repair and Proper Adjustment-Equipment – C — There is some rust beginning to show on top of the booster heater. Sand and repaint this area. Repair, replace, or take of premises the broken 2-door cooler.

Mazzinis Family Italian Restaurant, 1521 N. Bridge St., Elkin. Inspected Oct. 4, score 99. Violations: 1) Warewashing facilities: installed, maintained and used; test strips: Warewashing Equipment, Cleaning Frequency – C- Observed residue on the inside doors of the dish machine. Clean the inside of the dishmachine often to avoid build-up.

2) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- Clean floors in the service sink room. Clean the walls around the dish area. Clean dust on light shields. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Paint chipping in the women’s bathroom.

Mount Airy Nutrition Center elderly nutrition, 215 Jones School Rd., Mount Airy. Inspected Oct. 4, score 99.5. Violation: Toilet facilities: properly constructed, supplied and cleaned 6-501.18 Cleaning of Plumbing Fixtures – C – Clean the toilet in the bathroom where build-up has formed in the bowl.

Mountain Park Elementary School public school lunch, 505 Mountain Park Rd., State Road. Inspected Oct. 4, score 99. Violation: Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C- At the time of inspection, the thermometer on the dishmachine was not accurate. Need to repair. Good Repair and Proper Adjustment-Equipment – C- The ice cream freezer was not working. Repair. Food Equipment, Certification and Classification – C-observed a food processor used to puree food. Ansi/nsf approved equipment must be used in the facility.

Olympia Family Restaurant, 602 Linville Rd., Mount Airy. Inspected Oct. 4, score 96. Violations: 1) Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — Food storage in the small sandwich unit to the left of the grill was not correct. Raw ground beef and chicken was stored above raw country ham and raw whole beef, pork, and cooked onions, mushrooms, and sauerkraut. Raw shrimp was also stored above potatoes. Foods must be stored according to minimum internal cooking temperatures with the higher cooking temperatures below lower cooking temperatures. In order to correct this, the ready-to-eat foods (onions, mushrooms, and sauerkraut) must be stored above the raw meats. The raw meats must be stored below ready-to-eat foods, but in this order from top to bottom: ready-to-eat foods (onions, sauerkraut, mushrooms (135ºF or none at all)), raw pork and raw beef (145ºF), raw ground beef (155ºF), and raw chicken (165ºF). I will need to return on or before 10/13/16 to ensure this has been corrected (potatoes were moved away from shrimp to correct there).

2) Toxic substances properly identified, stored, and used: Common Name-Working Containers – PF — One bottle of degreaser was not labeled today. Employees knew it was degreaser according to the color, but a proper label should still be placed on the bottle. It was quickly labeled to correct this. Sanitizers, Criteria-Chemicals – P — Wiping cloths were stored in a solution of bleach and water, but the concentration was not high enough. When keeping wiping cloths in sanitizer, the solution must be monitored to ensure it maintains 50-200 ppm (if using chlorine).

3) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C — Several boxes of food were stored in the floor in the walk-in freezer. A container of peeled potatoes was stored in the floor in the walk-in cooler. Keep all containers of food stored off of the floor.

4) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C — Allow all dishes to air-dry completely before nesting. Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Do not store utensils in between two pieces of equipment. In-between equipment is not a regularly cleaned and sanitized surface. Also, keep clean utensils stored in clean containers.