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.

McDonald’s of Pilot Mountain, 731 S. Key St., Pilot Mountain. Inspected Jan/ 10, score 96.5. Violations: 1) Toxic substances properly identified, stored, and used: Separation-Storage – P — One cleaner was observed stored on the rack that holds the single-use gloves. Keep chemicals stored below or otherwise away from food, food prep surfaces, single-use items, clean utensils, and clean linens. This was immediately corrected by moving the cleaner to the proper location (chemical storage area).

2) Personal cleanliness: Effectiveness-Hair Restraints – C — REPEAT: All food employees must wear an effective hair restraint while working around food, including managers.

3) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C — Observed several wet wiping cloths stored out on counters and tables. Wet wiping cloths must be kept in containers of approved sanitizer between uses.

4) In-use utensils: properly stored: In-Use Utensils, Between-Use Storage – C — The ice scoop at the drive-thru was left on the soda grate between uses. This is considered a dirty surface. It is acceptable to leave the scoop in the ice with the handle extending out of the ice or in a cleaned and sanitized container.

5) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Observed containers and lids store so that the food contact surface was exposed to possible contamination. Keep single-service items inverted so that the containers are not exposed to contamination. Keep single-service items off of the floor (outside storage building).

6) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — The ice machine lid is kept shut with duct tape. Repair the lid so that duct tape is not necessary. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — A couple of lids were found broken. Replace these lids (they were discarded during the inspection).

7) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top and inside of equipment, shelving, inside microwaves (where needed), etc.).

8) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors underneath shelving and equipment, where needed, especially in the drive-thru. Clean the floors in the walk-in units. Clean walls where needed (behind the grill area). Clean the floor in the outside storage building.

Parkwood Place, 601 Johnson Rdige Rd., Elkin. Inspected Jan. 11, score 96.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C -At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified protection manager by taking and passing an ansi accredited program (servsafe for example). This person must be present during the inspection.

2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- Observed slaw stored in the reach-in at 60 f. Slaw had been prepared and not stored quick enough. Store tcs foods quickly to avoid the temperature danger zone.

3) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P- Observed carrots, rice, turnip greens, diced ham, and cream of chicken soup that were stored past the discard date. Cdi by pic discarding. Store ready-to-eat tcs food for a total of seven days once opened/prepared if stored at 41 f or below.

Shorty’s Country Store, 7063 Siloam Rd., Surry. Inspected Jan. 12, score 96.5. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – Packages of raw bacon and hog jowl was found above ready to eat food products (packaged in the store) in the display cooler. Keep all raw meats below or away from ready to eat foods. The raw meats were relocated to correct the violation.

2) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – P – 0pts. The can opener had build-up on the blade today. Keep all food contact surfaces clean to sight and touch. The can opener was removed from the line to be clean and sanitized to correct the violation.

3) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – 0pts. One container of white beans was found in the hot display unit today with a temperature below 135 degrees F. Keep all potentially hazardous foods at or above 135 degrees F. when holding them hot. The white beans were voluntarily thrown away to correct the violation.

4) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – (REPEAT) Packages of bologna and turkey were found in the prep unit without a date mark after it had been opened and held under refrigeation over 24 hours. Ham was found with a discard date of 1/20/17. Date marked foods can be dated for a maximum of seven days. All ready to eat, potentially hazardous foods must be date marked if they will be held over 24 hours. The bologna and turkey was voluntarily thrown away and the ham was re-dated to correct the violation.

5) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – 0pts. The coffee stirrers do not have a designated food contact end and must be protected from customer hands while being dispesned. Coffee stirrers were in an open cup today.

6) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the top of the pot shelf near the dish sink.

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