Health Department Inspections


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.

Subway #12614, 700 W. Pine St., Mount Airy. Inspected Feb. 9, score 96.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — The vegetable slicer had some dried lettuce and seeds on it. It had been used recently, but was washed, rinsed, and sanitized then placed up for future use. However, the lettuce and seeds were not removed during the washing process. Ensure that employees remove all food from the slicer when washing. This was corrected by washing, rinsing, and sanitizing the slicer again. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency – C — The ice machines had a slight build-up of mild/mildew inside of them. Clean and sanitize the ice machines often enough to preclude the growth of mold and mildew.

2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — Replace cracked lids. Good Repair and Proper Adjustment-Equipment – C — Reattach the base moulding on the front of the drive-thru prep line (falling).

3) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean nonfood contact surfaces where needed. Seen today were as follows: shelving around the prep area, top of equipment (ovens, bread units, etc.), inside cabinets, and inside of the drink/milk cooler.

4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors in the walk-in units. Clean the vents in the ceiling in the restrooms. Clean the floor sink under the 3-compartment sink.

Surry Community Snack Bar, 630 S. Main St., Dobson. Inspected Feb. 9, score 99.5. Violation: .50 Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the ice build-up that has formed on the shelving in the reach in freezer and walk in freezer. Clean the non-food contact surfaces of the ice machine.

Biscuitville #172, 2023 Rockford St., Mount Airy. Inspected Feb. 18, score 96.5. Violations: 1) Handwashing sinks, supplied and accessible: Using a Handwashing Sink-Operation and Maintenance – PF — The handwash sink in the back prep area had a slow drain, but a drain cleaner was added during the inspection to get the sink to work properly. Also, a hose was stored on that handwash sink at the time of inspection (the hose was moved immediately to correct this). Keep the drains clear and keep all storage off of handwash sinks so that they are accessible at all times. Hand Drying Provision – PF — The handwash sink in the back prep area did not have a properly operating paper towel dispenser. The dispenser needed batteries for it to work properly, which were added to correct this.

2) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C — A box of fryer oil was stored on the floor between the two 2-door coolers across from the grill area. Keep all food off of the floor. Also, the sweet tea urn did not have a lid today, exposing the tea to contamination. Plastic film was placed on top of the tea urn to correct this.

3) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C — Wiping cloths were stored in a solution of quat sanitizer that was less than 100 ppm. Wet wiping cloths must be kept stored in a container of 200-400 ppm quat sanitizer or equivalent. The sanitizer had just been remade and this was immediately corrected before any surfaces had to be sanitized. The sanitizer in the 3-compartment sink was reading properly, so it seems that the concentrated sanitizer had just gone out before the wiping cloth buckets were made.

4) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — The containers used for fries were stored so that the food contact surface was exposed. Keep single-service items stored so that they are not easily contaminated (food contact surface down). Also, two boxes of single-service cups were stored on the floor in the back.

5) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floor underneath the drive-thru area. Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor to facilitate cleaning. This includes any miscellaneous items such as paperwork or marquee sign letters. Do not use milk crate as shelving as they do not provide the 6 inches of clearance underneath to clean properly.

Central Middle School lunch room, 1930 Zephyr Rd., Dobson. Inspected Feb. 19, score 99.5. Violation: Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the water and ice build-up from the inside of the light globes at the door of the walk in cooler and walk in freezer. Clean the wall under the soap dispenser in the employee restroom.

Colt’s Hot Dog Shack, 794 Old Highway 601, Mount Airy. Inspected Feb. 16, score 97. Violations: 1) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P – A large container of chili, ranch and barbecue were found with prep dates of 2/9 (day 8) and 2/6 (Day 11) in the reach in cooler. All date marked items must be sold, served or discarded within seven days of opening preparing. All affected food items were voluntarily thrown away. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – Containers of ranch were prepared on Saturday and were not date marked. All protentially hazardous, ready to eat foods must be date marked if they will be held over 24 hours.

2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C – (REPEAT) Replace the domestic food processor and coffee pot that is not certified for use in a restaurant and does not meet 4-1 and 4-2 of the NC Food Code. The reach in cooler is designed for pre-packaged or bottled products only and cannot be used to store opened containers of food. Repeat points were not assessed because items from the previous inspection were corrected within this violation. Good Repair and Proper Adjustment-Equipment – C – Replace the reach in cooler gasket that is split.

3) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the produce shelf inside the reach in cooler. Clean the inside of the ice cream freezer. Clean the outside of food containers in the prep unit.

Copeland Pre-K child care, 948 Copeland School Rd., Dobson. Inspected Feb. 17. Violations: None.

Food Lion #944 Deli, 647 E. South Key St., Pilot Mountain. Inspected Feb. 18, score 98. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- Sanitizer bottle used to sanitize the slicers was not strong enough to sanitize the food surface.make sanitizer at 150-400 ppm QUAT. CDI by employee making a new bottle.

2) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C-clean deli case and deli case runners. Clean shelving. Clean prep table shelving. Clean inside the proofers. Clean speed racks.

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