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.
El Mexicano, 171 Padron Trail, Pilot Mountain. Inspected Feb. 11, score 92. Violations: 1) Handwashing sinks, supplied and accessible: Using a Handwashing Sink-Operation and Maintenance – PF — Food containers were stored inside of the handwash sink. Storing items in handwash sinks discourage employees from washing hands or washing hands in a sink that is not allowed to be used for handwashing. This was corrected by moving the items from the handwash sink and educating employees. Handwashing Cleanser, Availability – PF — There was no hand soap at the handwash sink during the inspection. Handwash stations must be stocked with soap at all times. This was corrected by bringing soap from the storage building and placed at the handwash sink.
2) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — A package of raw beef was found stored above ready-to-eat foods in the reach-in cooler. Keep raw meats stored below ready-to-eat food when in storage. This was immediately corrected by placing the raw meat on the bottom of the unit.
3) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — Pork was stored in a cooler at 117 degrees F. Hot food must hold at 135 degrees F or higher. The employees in the mobile food unit were asked to reheat the pork to 165 degrees F to correct this violation. A mechanical hot holding unit will be required in the future to keep this pork hot.
4) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — Several condiments (pico de gallo, cilantro, homemade sauces, and cheese) were found left out at room temperature in order to quickly use when orders are prepared. The temperatures of these foods were all reading significantly higher than 45 degrees F. This was corrected by moving all of these foods to the reach-in cooler. In the future, this facility will want to either purchase a sandwich unit or keep these items on ice to keep the temperatures down.
5) Thermometers provided and accurate: Temperature Measuring Devices-Functionality – PF — The reach-in cooler had a broken thermometer placed in the back. The merchandise cooler in the storage building was placed in the back of the unit. Thermometers must be in good repair and be placed in the warmest part of the refrigerator (front, where the door is opened). This was corrected by placing a thermometer in the warmest part of the units.
6) Contamination prevented during food preparation, storage and display: Food Display-Preventing Contamination by Consumers – P — Bowls of pico de gallo were stored at the take out window so customers could dress their tacos. The bowls of pico de gallo were not protected in any way. Do not allow customers to self-serve any foods unless it can be properly protected. This was corrected by throwing away the pico de gallo.
7) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Do not use a styrofoam cup to dispense hot chocolate. A dipper/ladel or other utensil with a handle must be used. The handle of the dipper/ladel must be stored above the level of the hot chocolate.
8) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Beverage cups must be stored in approved dispensers that protect the sides of the cups from contamination or the cups can be stored in the original sleeves that the cups came packaged in.
9) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C — Coolers cannot be used to store hot food. You must use an NSF-approved unit to hold food hot (pork). **Also, it is highly recommended to purchase an NSF-listed sandwich unit to store condiments.
10) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Some cleaning is needed in the mobile food unit and in the storage building.
11) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor (storage in cabinets). Floors, Walls and Ceilings-Cleanability – C — The floor is in bad repair in the storage building.
Harvest Grill Restaurant, 230 Cabernet Lane, Dobson. Inspected Feb. 6, score 97.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Mechanical Warewashing Equipment, Sanitization Pressure – C — The rinse pressure on the dish machine read between 5 and 8 psi during the inspection today. The machine requires that the sanitization pressure be a minimum of 20-25 psi. Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures – PF- The hot water rinse cycle on the dish machine was reading 198 F today. The hot water sanitization temperature must be between 180 F and can not exceed 194 F. A return visit will be conducted on or before February 15, 2017 to ensure compliance.
2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P —Several items in the walk-in and reach- in coolers were date marked, but the discard date had passed. (Green Salad, Cinnamon apples, Pimento Cheese, Boursin, Penne Pasta). Discard all items that have passed their discard date. This was corrected by discarding the foods. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — Several items were in the walk-in and reach-in without a date mark on them. (Hash, Corn Beef and Fig Jam). This was corrected by putting the correct preparation and discarding date. The Fig Jam was discarded. Observed several items with a date mark of 8 days instead of 7. Potentially Hazardous foods must have a date mark of 7 days or less. This was corrected by changing the discard date to 7 days. Observed employees place a date mark of today on out- of- date boursin. All boursin was discarded to correct the violation.
3) Consumer advisory provided for raw or undercooked foods: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens – PF —The consumer advisory on the seasonal menu was not correct as it is missing the disclosure. Make sure the current menu has the disclosure and reminder. This was corrected during inspection by the manager re-printing new menus with the correct statement on them.
4) Thermometers provided and accurate: Temperature Measuring Devices-Functionality – PF — One reach-in cooler was missing a thermometer and another reach-in had the thermometer pushed to the back. Place ambient air thermometers in the warmest part of the refrigerators (usually near the door) and make sure all refrigerators have a thermometer in them. This was immediately corrected by placing the thermometers in the units.
5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used No No No No No 4-205.10 Food Equipment, Certification and Classification – C-Observed a non NSF smoker outside. All equipment has to be NSF or commercial grade. It was not witnessed in use today but regulations do not allow cooking or smoking outside.
6) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C – Remove the sticker on the dough hook. Clean the top of the mixer. Dust under the microwave.
7) Garbage and refuse properly disposed; facilities maintained: Storage Areas, Rooms and Receptacles, Capacity and Availability – C – One of the handwash sinks was missing a trashcan today. Make sure all handsinks have receptacles. Covering Receptacles – C Make sure lid is closed on the outside dumpster.
8) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- Clean the vents in the ceiling above the walk- In cooler entrance. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C Repair the grout in the prep area in front of prep sink.
9) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C — Ensure that the lighting intensity in the upstairs storage room is 10 foot candles or more.
Rockford Elementary School public school lunch, 719 Rockford Rd., Dobson. Inspected Feb. 8, score 100. Violations: None.