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.

Colonial Care Cafeteria institutional food service, 340 Snowhill Dr., Mount Airy. Inspected Oct. 10, score 94.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C — There were no food safety certified persons-in-charge here during the inspection. A person-in-charge with certification in a food safety manager course is required to be present during all operating hours.

2) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — Chopped chicken was found in the microwave at a temperature of 99 degrees F. According to the employee, she chopped it after cooking it this morning, but left it in the microwave to hold and then it would be reheated before serving to the residents. The chicken would need to be held at 135 degrees F or higher at all times of holding, so another way would need to be found to hold the chicken at 135 degrees F or higher. Because the food was cooked/chopped less than 2 hours prior to seeing this, the chicken was allowed to be reheated to 165 degrees F to correct this. The chicken was held on one of the stove eyes to hold 135 degrees F or higher.

3) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C — Three wet wiping cloths were found lying on prep tables or n the bottle of sanitizer. Wet wiping cloths must be kept in a container of approved sanitizer between uses.

4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — The side panel of the ice machine is broken and needs to be replaced or repaired. Can Openers – C — Several metal shavings were found around the gears of the can opener (behind the blade). This generally means that the blade needs to be sharpened. Sharpen the can opener blade.

5) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment and shelving. Clean the floors under the shelves in the dry storage room. Sweep the floor in the walk-in cooler. Floors, Walls and Ceilings-Cleanability – C — The ceiling is not of approved construction (popcorn ceiling). There was a lot of improvement in violation #53.

Colt’s Hot Dog Shack, 794 Old Highway 601, Mount Airy. Inspected oct. 12, score 99. Violation: Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C – (REPEAT) Replace the domestic food processor that is not certified for use in a restaurant and does not meet 4-1 and 4-2 of the NC Food Code. The reach in cooler is designed for pre-packaged or bottled products only and cannot be used to store opened containers of food. Repeat points were not assessed because items from the previous inspection were corrected within this violation.

Cousin Gary’s Family Restaurant, 606 S. Key St., Pilot Mountain. Inspected Oct. 13, score 92. Violations: 1) Hands clean and properly washed: When to Wash – P – An employee handled raw hamburger and changed gloves before handling a hamburger bun. Employees must wash their hands between handling raw meat and ready to eat foods regardless of glove changes. Gloves do not take the place of handwashing. The employee changed their gloves and washed their hands to correct the violation.

2) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C – The soda nozzles contained mold and bacteria build-up inside of them today. Clean the soda nozzles at a frequency to prevent the growth of mold and bacteria build-up. The soda nozzles were cleaned to correct the violation.

3) Proper cooling time and temperatures: Cooling – P – A container of gravy and a container of grits was found in the walk in cooler with a temperature above 70 degrees F. 2.75 hours after they began to cool. The gravy and grits were voluntarily thrown away to correct the violation. Food items must cool from 135 degrees F. to 70 in two hours. The product must then cool from 70 to 45 in an additional four hours. (41 degrees F. for seven day date marking.)

4) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Three containers of mashed potatoes were in the hot hold unit with a temperature below 135 degrees F. Keep all potentially hazardous foods at or above 135 degrees F. when holding them hot. The mashed potatoes were reheated to correct the violation.

5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – Repair/replace the shelving in the hot hold and prep unit that is rusting. Food Equipment, Certification and Classification – C – 0pts. The shelving above the steam table and ticket tables have been modified and no longer meet chapters 4-1 and 4-2 of the NC Food Code. The cake cooler is NSF approved only for the storage and display of pre-packaged and bottled products.

6) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C – Additional information is needed to determine that the ceiling tiles in the kitchen are designed for use in a foodservice establishment. Repair the carpet in the dining room that is coming unravelled along the seams. Repair the baseboard that is coming away from the wall behind the dish machine. Cleaning, Frequency and Restrictions – C – Clean the floors in the walk in freezer where build-up has formed. Clean the fan at the salad bar.

Fairfield Inn and Suites Cafe, 628 CC Camp Rd., Elkin. Inspected Oct. 12, score 96.5. Violations: 1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C — An employee drink was found without a lid and straw and was stored above food (ice machine). Employee drinks must have lids and straws to prevent employees from bringing their hand too close to their mouth when drinking. Also, the employee drinks must be stored below food and food prep areas to prevent contamination.

2) Handwashing sinks, supplied and accessible: Handwashing Cleanser, Availability – PF — The soap dispenser was empty today (or at least dispensing foam soap in an amount that is not sufficient for washing hands properly). The employees were not aware of how to change the soap or even where the replacement soap was located. It is highly recommended that the cafe employees know how to replace the soap so as not to rely on other employees in the facility that may not be available.

3) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C — One wet wiping cloth was found left out on a food prep table and there was no sanitizer made up for the wiping cloth to be placed in (between uses). If you choose to reuse wet wiping cloths, you must store them in a container of approved sanitizer (200-400 ppm quat sanitizer is OK) between uses.

4) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Single-service cups (coffee cups) are required to be placed in dispensers that protect the side of the cups from contamination. Alternatively, the cups can be left in the plastic sleeves they come packaged in to protect the cups from contamination. Improvement was seen in #43.

5) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floor underneath equipment, where needed. Clean the drain under the prep sink.