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.
Northern Hospital of Surry County institutional food service, 830 Rockford St., Mount Airy. Inspected Dec. 14, score 93. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – Raw pork was found thawing in a prep sink while ready-to-eat food items were cooling on the drainboard. Cutting boards that were used for raw meat preparation were found on the prep table next to an employee preparing ready to eat shepherds pie. The Employee stated that the surface had been cleaned and sanitized, but the contaminated cutting boards were not removed. Keep all ready to eat foods separate from raw meats and raw meat contaminated surfaces when in preparation and thawing. The cooling items were relocated and the cutting boards were removed and area re-sanitized to correct the violation. Several dry food products were found open while in storage today. Keep all food items protected from contamination while in storage. The dry food products were placed in ziplock bags to correct the violation.
2) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – The dish machine final rinse was 154 degrees F. on a registering thermometer (160 degrees F. on the gauge). The dish machine should run at 180 degrees F. on the temperature gauge to reach sanitizing temperatures on the food contact surface. I will return in 10 days to ensure that the dish machine is properly sanitizing dishes. The employees will sanitize the utensils, plates and containers in the three compartment sink until the dish machine is properly running. The sanitizer in the three compartment sink and wiping cloth buckets (used for sanitizing) were found with a concentration below 200ppm Quat. Keep all sanitizer prepared to the manufacturer’s specifications. The Sanitizer was re-made to correct the violation.
3) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Fries and mozzarella sticks were found on the grill line with a temperature below 135 degrees F. Mashed potatoes were found off temperature holding with a temperature of 118 degrees F. Alfredo sauce was found on the stove top with a temperature below 135 degrees F. Chicken tenders were found with a temperature below 135 degrees F. on the tray line. Keep all potentially hazardous foods at or above 135 degrees F. when holding them hot. The mozzarella sticks, fries and chicken tenders were voluntarily thrown away and the mashed potatoes and alfredo sauce was cooled 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 – Bologna was date marked with a prep date of 12/15 (tomorrow’s date). Pasta salad was prepared today and date marked with today’s date, but the pasta was cooked and cooled yesterday. Spaghetti noodles were prepared today and dated with yesterdays date. Date marking must be accurate to be effective and items that are prepared must be date marked by the oldest ingredient. Ham and turkey were found with date markings longer than four days with a temperature above 41 degrees F. Food items must be kept at 41 degrees F. and below in order to be date marked for seven days. The date markings were changed to four days to correct the violation. Date marking can be four days at 45 degrees F. or below until January 1, 2019 when the temperature on all cold, potentially hazardous foods must be maintained at 41 degrees F. or below.
5) Thermometers provided and accurate: Temperature Measuring Devices, Ambient Air and Water-Accuracy – PF – The thermometer gauge on the wash section of the dish machine was below 100 degrees F. The wash temperature gauge must be accurate to +/- 3 degrees F. of the water temperature. I will return in 10 days to ensure that the dish machine wash gauge is properly reading the wash water temperature.
6) Warewashing facilities: installed, maintained and used; test strips: Warewashing Machine, Data Plate Operation Specifications – C – The rinse and final rinse temperatures were not matching the data plate today. The operation of the dish machine must match the data plate.
Pizza Hut, 349 S. Andy Griffith Pkwy, 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 — Several dirty pans were found placed up after washing. Dishwashers must ensure that all dishes have no food left on them after washing. Also, several dishes had tape left on them after washing. Leaving tape on dishes when washing does not allow for the dishes to become completely clean. These were all placed up to be rewashed after mentioning it to the manager, which corrects this violation. A couple of dirty containers were found in the walk-in freezer, as well. Equipment Food-Contact Surfaces and Utensils-Frequency – C — The ice machine has some build-up of mold/mildew on inside of it. The manager was shown the area of concern. Keep the ice machine completely clean following manufacturer’s instructions and in the future, the ice machine must be cleaned often enough to preclude the growth of mold/mildew.
2) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C — REPEAT: Allow all dishes to air-dry completely before nesting.
3) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Keep all single-service items (aluminum containers and paper plates) inverted to protect them from contamination. Keep boxes of single-service items off of the floor (outside building). Do not allow tea jugs to come in contact with the floor (outside building).
4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — Sand and paint chipping/rusty racks in equipment where needed. Replace the broken filters in the hood system. Place a filter in the hood system above the dish machine. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — Several plastic containers and lids were found with cracks in them. Containers in this condition are not easy to clean. There was some improvement, however.
5) Warewashing facilities: installed, maintained and used; test strips: Warewashing Equipment, Cleaning Frequency – C — REPEAT: Clean the inside and outside of the dish machine thoroughly. The inside may need to be treated with a hard mineral remover. Clean the hand sprayer at the three compartment sink, as well.
6) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces throughout (top of equipment, shelving and racks throughout, top of the oven, inside of hot holding units, etc.). Clean the filters in the hood system.
7) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Plug any holes in the walls with caulk or silicone (smooth out the areas where applied). Keep all storage at least 6 inches off of the floor to facilitate cleaning. 6-501.12 Cleaning, Frequency and Restrictions – C — Clean the floors where needed (walk-in cooler and freezer, underneath equipment, etc). Clean the walls where needed (behind dish machine, above prep areas, above the fryer, etc.). Clean the ceiling where needed. 6-501.113 Storing Maintenance Tools – C — Keep the hoses off of the floor (under one of the storage shelves (to the left of the proofer)).