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.
Hemmings Market, 1059 Linville Rd., Mount Airy. Inspected Oct. 20, score 91.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C — A certified food safety manager must be on the premises at all times the market is open. There was no food safety certified person-in-charge present during the inspection.
2) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — Foods must be stored according to minimum internal cooking temperatures in the coolers and freezers. In the walk-in cooler, raw ground beef was stored above raw whole pork. Since the raw ground beef has a higher minimum internal cooking temperature (155 degrees F) than the raw whole pork (145 degrees F), then the ground beef should have been below the whole pork. In the reach-in freezer, sausage (155 degrees F) was stored above whole beef (145 degrees F). Raw whole beef (145 degrees F) was stored above pre-cooked foods (no internal cooking temperature or 135 degrees F). Pre-cooked or ready-to-eat items must be stored above all raw meats; raw whole beef, pork, and fish goes under that; raw ground meats go under raw whole meats; and raw poultry goes under everything.
3) Toxic substances properly identified, stored, and used 7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions – P — REPEAT: SANITIZING solutions shall not be stored in or dispensed from containers previously containing other POISONOUS OR TOXIC MATERIALS. Sanitizer was made up in an old glass cleaner bottle. This was corrected by dumping the sanitizer and discarding the bottle. This was corrected by making sanitizer in a bucket (for wiping cloths and dumping and discarding the sanitizer and the window cleaner bottle.
4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — The chopping block needs to be resurfaced (in bad repair where cracked). The bottom of the meat case is in bad repair and should be reworked, repaired, or replaced.
5) Warewashing facilities: installed, maintained and used; test strips: Manual Warewashing, Sink Compartment Requirements – PF — The domestic sink is not approved for dish washing. Replace the sink with an approved 3-compartment sink. There was improvement in violation #46 as new test strips were purchased since last inspection.
6) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — REPEAT: Tile is falling from the ceiling in the walk-in cooler and should be replaced/repaired. Repair the floor where damaged. Replace ceiling tiles that are damaged and ensure there are no more leaks.
7) Meets ventilation and lighting requirements; designated areas used:Light Bulbs, Protective Shielding – C — The bulbs over the meat case are missing shatter-resistant tubes and needs to be replaced. Alternatively, you can use shatterproof bulbs.
Hugh Chatham food services, 180 Parkwood Dr., Elkin. Inspected Oct. 26, score 95.6. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C – The soda nozzles had mold and bacteria build-up on them today. Keep all soda nozzles clean and free of build-up. The soda nozzles were cleaned and sanitized to correct the violation.
2) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Brussel sprouts were found with a temperature below 135 degrees F. on the serving line and in the hot hold unit. Keep all potentially hazardous foods at or above 135 degrees F. when holding them hot. The brussel sprouts were reheated to correct the violation.
3) Plant food properly cooked for hot holding: Plant Food Cooking for Hot Holding – PF – Squash had a final cook temperature of 109 degrees F. today before being prepared to go in the hot hold unit. The squash was returned to the oven to correct the violation. All plant foods must be cooked to a minimum internal cook temperature of 135 degrees F. before being hot held.
Hugh Chatham Memorial Hospital, 180 Parkwood Drive, Elkin. Inspected Oct. 21, score 98. Violations: 1) Floors easy to clean, no obstacles, drains where needed Repair walls behind trash cans (lab staff bathroom, clean utility on 2nd floor at nurses station, respiratory bathroom, er soiled utility, and er public bathroom). Repair walls behind linen cart in trauma 2 of the er and er exam 7, ems storage area, the cardio soiled utility, repair the wall paper outside of the pharmacy, sterile processing, corner wall in blood drawing area, icu soiled utility and wallpaper in icu storage room. Touch up paint on door frames and on walls where needed throughout. Paint soiled utility on the 2nd floor (old side) And replace broken base tile. Repair the baseboard in the mens and womens 2nd floor public restrooms in the lobby (no longer coved). Repair detached baseboard on 2nd floor nourishment room. Repair damaged door frame in outpatient room.
2) Approved utensils and equipment, cleaned and sanitized: Clean inside refrigeration in nourishment rooms on the ob, 3rd floor medical wing, and 2nd floor nurses station.
Kyoto At The Lake 3, 154 W. Independence Blvd., Mount Airy. Inspected Oct. 28, score 93. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C – The person in charge must be certified as a food protection manager. No one is certified at this location as a certified food protection manager.
2) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – Two cutting boards were found in clean storage with build-up on them. A rice cooker and warmer had not been used today and was found with build-up inside of them today. Keep all food contact surfaces clean to sight and touch. The food contact surfaces were cleaned and sanitized to correct the violation.
3) Insects and rodents not present; no unauthorized animals: Controlling Pests – PF – Several flies were found near the dish machine today. Exterminate the flies.
4) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C – Equipment wiping cloths were found on the grill line without a wiping cloth bucket to properly store them. Any cloth used to wipe down equipment or food contact surfaces must be kept stored in a bucket of sanitizer between uses.
5) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the insde of the bowl containers under the dish machine where debris has accumulated. These containers were replaced during the inspection. Do not store the rice utensils in stagnant water. If a utensil is stored in water, the water temperature must be 135 degrees F. or above or the water must be continually flowing an allowed to drain such as a dipper well.
6) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the inside of the prep unit. Clean the table under the grill line. Clean the tops of dry food containers in the facility.
7) Toilet facilities: properly constructed, supplied and cleaned: Cleaning of Plumbing Fixtures – C – Clean the bases of the toilets in the mens and womens restroom.
8) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the floors in the sushi area and near the dish sink. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the floor in the party room where the carpet is coming loose at the seams. Repair the booths in the side dining room and the chars at the sushi bar that have damaged upholstry.