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.
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
Arby’s #1913, 2128 Rockford St., Mount Airy. Inspected Dec. 22, score 96. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C- Observed black mold in the top of the ice machine bin and in the unsweet tea nozzle. Clean and sanitize the ice machine following manufacturer’s instructions and the tea nozzles at a frequency to preclude the growth of mold or accumulation of soil. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- Observed stored produce cutting board that needed cleaning and sanitizing. Cdi by sending to dish.
2) Toxic substances properly identified, stored, and used: Separation-Storage – P- Observed glass cleaner stored with single-service and cleaners stored on the warming cabinet. Store chemicals separately away from food, equipment, utensils, single-service, and linens. Cdi by pic moving to an approved area.
3) Personal cleanliness: Effectiveness-Hair Restraints – C- Hair restraints are required for those who prepare food.
4) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C- Observed utensils stored below prep sink water lines. Store slicer and other containers away from water lines and splash from drains on the food prep table shelving below the prep sink. Observed tongs stored above the wash compartment of the sink. Store away to avoid contamination.
5) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C-wipe out the stand up freezer. Clean inside fryer cabinets. Remove stickers from the outside of plastic containers.
Cedar Ridge School public school lunch, 734 Flippin Rd. Lowap. Inspected Dec. 19, score 97. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – The slicer had build-up on it while in clean storage. All food contact surfaces must be clean to sight and touch. The slicer was cleaned and sanitized to correct the violation.
2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – (REPEAT) Ranch was not date marked after it was prepared on Friday. Ham was date marked 12/01/16 although the product was opened and sliced on Friday. Date marking must be accurate to be effective and all potentially hazardous foods must be date marked if they will be held over 24 hours under refrigeration after preparation. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P – (REPEAT) Cut cabbage was found in the walk in cooler from 12/5/16. Date marked foods must be sold, served or discarded within seven days of being opened or prepared. The cut cabbage was voluntarily thrown away to correct the violation.
Chase and Charli, 1384 S. Main St., Mount Airy. Score 96, violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C – The ice machine over the soda fountain had mold and bacteria build-up in the top of the cabinet today. Clean the ice machine at a frequency to prevent the growth of mold and bacteria build-up. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – The thermometer was found in clean storage and the potato cutter had been cleaned and the food contact surfaces still had build-up present on them. All food contact surfaces must be kept clean to sight and touch. The thermometer and potato cutter were removed to be cleaned to correct the violation.
2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P – Cole slaw was found from 12/10/16 in the prep unit. All date marked foods must be sold, served or discarded within seven days of being opened. The cole slaw was voluntarily thrown away to correct the violation. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – Fries were found from yesterday morning and baked potatoes were found from two days ago with no date marking. All ready to eat, potentially hazardous foods must be date marked if they will be held over 24 hours under refrigeration after they are opened or prepared. The food products were date marked to correct the violation.
3) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C – The wiping cloth bucket contained sanitizer with a concentration below 50ppm chlorine. Keep all wiping cloth buckets prepared with approved sanitizer between 50 and 200ppm chlorine. The wiping cloth bucket was remade to correct the violation.
4) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the metal plate in the walk in cooler that is coming loose from the floor. Cleaning, Frequency and Restrictions – C – Clean the floor drain in the walk in cooler where build-up has formed.
Cook Out 27, 1988 Rockford St., Mount Airy. Inspected Dec. 21, score 97. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – P — The soda dispenser heads on the left side were dirty and need to be cleaned and sanitized often enough to preclude the growth of mold and mildew.
2) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces where needed (inside of the bread storage cabinet, shelving, top of equipment, on top of the half wall behind the prep area, and underneath tabletop equipment).
3) Toilet facilities: properly constructed, supplied and cleaned: Cleaning of Plumbing Fixtures – C — Clean the toilets in the employee and men’s restroom (check women’s as well). Clean the handwash sink in the kitchen.
4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment, where needed. Clean the walls where needed. Clean the floor in the walk-in freezer. Floors, Walls and Ceilings-Cleanability – C — The grout is eroding from several spots on the floor. Regrout where necessary (significant improvement).