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.
Papa John’s Pizza, 1635 N. Bridge St., Elkin. Inspected Sep. 29, score 96.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- Observed food debris on the tomato chopper and can opener. The cutting board needs to be thouroughly cleaned and sanitized. Cdi by sending utensils to be washed, rinsed, and sanitizied. Utensils need to be effectively cleaned and sanitized after each use. At the time of inspection, there was no sanitizer bottles/buckets that were utilized for sanitizing work surfaces. Food prep surfaces must be sanitized before starting the day and throughout the day when they are contaminated. Cdi by pic making a bucket of sanitizer.Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P- THe sanitizer in the 3-comp sink was above 400 ppm today. Manager stated that the regulator in the dispenser was not working properly. The dispenser needs to be fixed. The violation was corrected today by adjusting the sanitizer concentration at the sink.
2) Toxic substances properly identified, stored, and used: Poisonous or Toxic Material Containers-Container Prohibitions – P- Observed sanitizer that was stored in a bottled labeled degreaser. Sanitizing solutions shall not be stored in or dispensed from containers previouly containing other poisonous or toxic material. The violation was corrected by pouring out the sanitizer. Separation-Storage – P- Observed cleaners stored on the handsink spashguard and on the prep table shelf with pizza boxes. Store chemicals separately away from equipment, food, single service, and linens. Cdi by pic moving the chemicals to chemical storage at the service sink.
3) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Repair the baseboard tiles that are missing near the handsink and walk-in cooler. Cleaning, Frequency and Restrictions – C- Clean floors under equipment and around floor joints.
5) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C- At the time of inspection, there were no lights in the back storage area. Repair. Replace the burned out light in the walk-in cooler.
Snappy Lunch, 125 N. Main St., Mount Airy. Inspected Sept. 30, score 96. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – The meat cuber had build-up on the blade after it had been cleaned and sanitized. Keep all food contact surfaces clean to sight and touch. The meat cuber was broken down and sent to the dish sink to correct the violation.
2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – The right side prep unit contained slaw and sliced tomatoes on the top of the unit with a temperature above 45 degrees F. Keep all potentially hazardous foods at or below 45 degrees F. when holding them cold. I will return in 10 days to ensure that the prep unit holds potentially hazardous foods at or below 45 degrees F. The food products were rotated out to cool the food items that were above 45 degrees F. today.
3) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – The ice scoop in the wait station area was stored on top of the ice machine today. Keep the ice scoop stored in a clean and sanitized location. The ice scoop can be stored on a tray or in the ice bucket.
4) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the non-food contact areas of the slicer. Clean the side of the right side prep unit.
Surry Central High School public school lunch, 716 S. Main St., Dobson. Inspected Dec. 19, score 99.5. Violation: 1) Physical facilities installed, maintained and clean 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the light ballasts that are rusting over the dish sink and prep sink area.
Taco Bell 28103, 551 C Camp Rd., Elkin. Inspected Dec. 12, score 94.5. Violations: 1) Handwashing sinks, supplied and accessible: Handwashing Sinks, Installation – PF — The facility is having issues with the water heating system, causing the water temperature not exceed 82 degrees F. When handwashing, the hot water must meet or exceed 100 degrees F. This should be corrected within 10 days (12/21/16), however, an intent suspend will be issued today, giving this facility 30 days to correct the violation. If not corrected within 30 days, the permit will be suspended.
2) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C — Observed several tea urns with a residue still left inside of the nozzle. Also, one of the soda dispenser nozzles had a white build-up inside. Also, the ice making areas of the ice machines had some mold build-up inside. These need to be cleaned often enough to prevent residue/mold from building up. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — A couple of sauce cups were found stacked together and had sauce still in them—these were missed during the wash cycle and placed up in storage with the sauce still in them. They were cleaned and sanitized to correct this. Also, a few dirty bus tubs were found placed up in storage after washing. These were also cleaned and sanitized to correct this.
3) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — The sides of beverage cups must be protected by storing them in approved containers or keeping them in the original sleeves they came packaged in. Make sure not to store too many cups in the cup dispensers to where the cups extending out are unprotected.
4) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean nonfood contact surfaces (top of equipment, shelving, inside of equipment, gaskets on unit doors, etc.).
5) Hot and cold water available; adequate pressure: Capacity-Quantity and Availability – PF — The hot water reached and held steady at 82 degrees F. The hot water generation and distribution system must be sufficient to meet the hot water demands of the restaurant. This should be corrected within 10 days (12/21/16), however, an intent suspend will be issued today, giving this facility 30 days to correct the violation. If not corrected within 30 days, the permit will be suspended.
6) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Several areas on the floor in the kitchen had eroding grout, holding water and food, and the floor is no longer easy to clean. Regrout the floor where needed. Cleaning, Frequency and Restrictions – C — Clean the floors under equipment, where needed. Clean the floor in the freezer. Clean the floor under the soda station in the drive-thru area. Clean the floor under the soda boxes in the back. There was some improvement here, however. Clean the floor sink under the drive-thru area and prep sink.
7) Meets ventilation and lighting requirements; designated areas used: Light Bulbs, Protective Shielding – C — The light fixtures over the three compartment sink do not have adequate shields over them. One fixture has a broken shield and one is missing a shield altogether.
Westfield Elementary School public school lunch, 273 Jessup Grove Church Rd., Pilot Mountain. Inspected Dec. 15, score 99.5. Violation: Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the ceiling tiles around the air vents where dust build-up has formed. Clean the light sheilds in the kitchen where dead bugs have accumulated