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.
Tapestry, 458 N. Andy Griffith Parkway, Mount Airy. Inspected Nov. 23, score 95.5. Violations: 1) Food in good condition, safe and unadulterated: Safe, Unadulterated and Honestly Presented – P,PF- Observed tomatoes that were beginning to grow mold and kale that was out of date and beginning to spoil stored in the prep unit. All food must be safe to consume and free of spoilage. Cdi by pic discarding the tomatoes and kale.
2) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P- Observed cheddar & swiss cheese, chicken breader, bacon, wonton strips, and chips that were not covered in dry and refrigerated storage. All food needs to be covered to protect against contamination. Cdi by pic covering all food with lidS.
3) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – At the time of inspection, the sanitizer in the dishmachine was less than 50 ppm. To effectively sanitize dishes when using chlorine sanitizer, the sanitizer needs to be 50-200 ppm. CDI by priming the machine to dispense sanitizer at 100 ppm. 4-601.11 (a) Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils – p- the sanitizer was not at the proper strength to effectively sanitize dishes. All utensils must be sanitized at 50-100 ppm. Cdi by sending the dishes back through the dish machine.
4) Consumer advisory provided for raw or undercooked foods: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens – PF- Currently, there is not a consumer advisory on burgers that may be cooked to order. If animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, the permit holder shall inform consumers of the significantly increased risk on consuming such foods by way of a disclosure and reminder. The consumer advisory needs to be added to the menu or other effective means. A handout was given explaining different ways to inform consumers. I will return within 10 days for compliance.
Circle K. 1520 food stand, 2152 Red Brush Rd, Mount Airy. Inspected Nov. 28, score 99. Violations: 1) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the condiment containers at the hotdog roller. Clean the thermometer that was stored with build-up on it today.
2) Garbage and refuse properly disposed; facilities maintained: Covering Receptacles – C – The lids were open on the outside dumpster today. The side door on the dumpster furthest from the establishment is missing. Replace the missing dumpster door and keept all dumpster doors closed.
Copeland Elementary School, lunch room, 948 Copeland School Rd., Dobson. Inspected Nov. 30, score 99. Violation: Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C — An employee drink without a straw was found stored on a prep table as I entered the inspection. All employee drinks must have lids and straws and must be kept off of or otherwise away from food, food prep surfaces, clean utensils, clean linens, and single-service utensils. Also, a tumbler with a handle on the side can be used in place of the straw requirement, provided that the handle keeps hands away from employee mouths when drinking. This was corrected by moving the drinks and placing straws in them all.
Derby Restaurant, 1901 S. Main St., Mount Airy. Inspected Nov. 30, score 93.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – The buffalo chopper had slaw debris on the blades today after it had been cleaned. All food contact surfaces must be clean to sight and touch. The chopper was cleaned and sanitized to correct the violation. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency – C – Clean the soda nozzles at a frequency to prevent the growth of mold and bacteria build-up. Several soda nozzles had small amounts of build-up on the food contact surfaces today. The nozzles were cleaned and sanitized to correct the violation. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – The wiping cloth bucket used for sanitizing was found with a concentration below 50ppm chlorine today. Keep all sanitizer prepared between 50 and 200ppm chlorine. The sanitizer was re-made to correct the violation.
2) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Peas and mashed potatoes were found on the steam line with a temperature below 135 degrees F. where the burner was not properly working. Keep all potentially hazardous foods at or above 135 degrees F. when holding them hot. The mashed potatoes and peas were voluntarily thrown away and the burner was repaired to correct the violation.
3) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF – Two large, sealed containers of pintos were found stacked in the walk in cooler while cooling today. Use an approved method to cool foods rapidly. Ice was added to the pintos and the temperature was brought to 50 degrees F. in 5 minutes to correct the violation.
4) Approved thawing methods used: Thawing – C – Raw flounder was found thawing in a container filled with water in the prep sink today. Food items can only be thawed in water if the temperature is 70 degrees F. maximum and it is allowed to run over the product and drain.
5) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the inside of the utensil drawers and containers. Clean the inside of the container lid storage bins on the shelving near the entrance to the basement. Keep all bowls and containers inverted while in storage unless they are otherwise protected. Several bowls, plates and containers were found upright while in storage today.
6) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used Good Repair and Proper Adjustment-Equipment – C – (REPEAT) Repair the ice machine where rust is present in the top cabinet. Repair the slicer guard that is damaged. Repair the refrigeration unit in the walk in freezer that has a brick on a shelf supporting the unit. Replace the missing fan guard on the refrigeration unit in the walk in freezer. Cutting Surfaces – C – Repair or replace the cutting board on the front sandwich prep unit that has become rough and no longer easy to clean.
7) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the inside of the deep fryer cabinets. Clean the inside of the biscuit oven. Clean the non-food contact surfaces of the ice machine splash guard.
8) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the floor in the back and front kitchen where tiles are cracking and chipped. Seal the FRP board in the kitchen on the ceiling so that it is easy to clean. Repair the ceiling and wall in the basement storage area where holes are present. Cleaning, Frequency and Restrictions – C – Clean the wall behind the buffalo chopper. Clean the floor in the walk in cooler where build-up has formed. Drying Mops – C – mops are stored outside so that the dirty water could run down the handle. Hang the mops with the head down and handle up or in such a way that allows the mop head to drain away fro the handle.