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.
Tlaquepaque Mexican Restaurant, 710 E. Atkins St., Dobson. Inspected Dec. 6, score 92.5. Violations: 2) Food separated and protected:Food Contact with Equipment and Utensils – P- Observed a spoon submerged in a container of pico in the walk-in cooler. Do not store utensils in food with handle in contact with the food. Cdi by removing the spoon and the pico was discarded (past discard date). Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P- Observed eggs stored above cooked chicken. Store food according to it’s final cook temperature. Cdi by moving the eggs to the bottom shelf. Observed tortilla bowls that were not completely covered under the prep table, and tamales and cheesecake burritos in the freezer that were not covered. Keep food covered to prevent contamination. Cdi by properly covering.
1) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C- Observed mold growth in the ice machine. Clean according to manufacturer’s instructions at a frequency to preclude the growth of mold.
2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- OBserved several tcs foods stored above 45 degrees f in the walk-in cooler (cooked chicken (47 f) And cooked ground beef (48 f)) And tomatoes on ice at 69 f, and cheese in the sandwich unit at 47 f. May store tcs cold foods at 45 f and below until january 1, 2019 and shall store at 41 f and below thereafter. Cdi by pic discarding the food. Observed cooked broccoli and zucchini in the walk-in cooler at 69 f. Stored food quickly. Do not leave out at room temperature once cooked.
3) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF- Date mark cooked ground beef if stored for more than 24 hours. Cdi by discarding. Food in the walk-in cooler was date marked for 7 days. At the time of inspection, the cooler was running around 43 f. The cooler needs to run below 41 f if food is date marked for 7 days. The pic changed the dates on all date marked food to reflect 4 days. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P- Observed pico that was prepared on the 1st and should have been discarded on the 4th. Cdi by the pic discarding.
4) 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 small meat sandwich cooler. Shelving in the walk-in cooler chipping and rusty. Sand and paint the prep and steam table shelving where it is in bad repair. Utensils air-drying shelving legs chipping paint. Repair/replace. Walk-in freezer door needs close properly. Currently, has to be wedged to stay closed. 4-205.10 food equipment, certification and classification – c- do not use milk crates to store food in the walk-in cooler. Use approved shelving. Ice cream freezer is not nsf/ansi approved. It is certified for residential use only.
5) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C-sand and paint air conditioning vents in the kitchen. Paint all door frames in the kitchen. Replace baseboard behind the steam table that is missing. cleaning, frequency and restrictions – c- clean floors under equipment and around equipment. Clean air vents on the ice machine.
Asian House, 2012 Rockford St., Mount Airy. Inspected Dec. 13, score 93. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – Metal containers and a rice spoon was found with build-up on them while in clean storage. Keep all food contact surfaces clean to sight and touch. The soiled items were removed to be cleaned to correct the violation. Equipment Food-Contact Surfaces and Utensils-Frequency – C – The dining room soda nozzles had mold build-up on them today. Clean the soda nozzles at a frequency to prevent the growth of mold and bacteria build-up. The soda nozzles were cleaned and sanitized to correct the violation.
2) Proper cooling time and temperatures: Cooling – P – A large container of rice was found cooling from yesterday in the walk in cooler with a temperature of 51 degrees F. Cool foods from 135 to 70 degrees F. in two hours. The product must then cool from 70 to 41 (for 7 day date marking) in an additional four hours. The rice was voluntarily thrown away to correct the violation.
3) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF – Rice was found in a deep, sealed container in the walk in cooler while cooling from yesterday. Use an approved method to cool foods rapidly. Shallow pans were discussed as a good option during the inspection. and the rice was voluntarily thrown away to correct the violation.
4) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C – Several food items were open while in storage today. Fried chicken, sushi rice and cooked shrimp were found open in the walk in cooler. Soy sauce and honey were found open in the dry food storage area. Keep all food products covered or protected while in storage.
5) Washing fruits and vegetables: Washing Fruits and Vegetables – C – An employee was witnessed cutting unwashed broccoli for use on the line. All produce must be washed before it is prepped. The employees washed the broccoli and will start washing produce prior to cutting.
6) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – Allow all containers to air dry before stacking them. Several metal containers were found wet nested today. Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean he inside of the knife container and hibachi knife sheath.
7) Warewashing facilities: installed, maintained and used; test strips: Manual Warewashing Equipment, Wash Solution Temperature – PF – The wash water temperature should be a minimum of 110 degrees F. unless otherwise specified by the manufacturer. The wash water was 95 degrees F. today. The wash water was re-made to correct the violation.
8) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the inside and handles of the prep unit. Clean the can shelf. Clean the sneeze guard above the buffet. Clean the filters in the hibachi grill area.
9) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the wall beside the back wok station. Clean the wall across from the deep fryers.
Central Middle School, 1930 Zephyr Rd., Dobson. Inspected Dec. 13, score was 98.5. Violation: Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – The sanitizer in the wiping cloth buckets (used for sanitizing) had a concentration below 200ppm quat today. Keep all sanitizer prepared to the manufacturer’s specifications. The sanitizer was re-made to correct the violation.