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.

Brenda’s Kountry Kitchen, 420 E. Pine St., Mount Airy. Inspected Feb. 24, score 95.5. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — Several different types of raw meats were thawing in the same tray in the walk-in cooler (chicken livers, whole pork, whole beef, and ground beef). Keep food with different minimum internal cooking temperatures stored in separate trays when thawing. This was immediately corrected by separating the foods.

2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — Foods in the reach-in cooler to the left of the steam table are reading at 45 degrees F. When foods read 41 – 45 degrees F, date marking cannot exceed 4 days. The foods that have exceeded 4 days were thrown out; other foods were re-date marked if still within the 4 days. Hot dogs were not date marked in the walk-in cooler or the reach-in cooler. These were re-date marked to correct this.

3) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top and inside of equipment, shelving, etc.).

4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment. Clean the floor in the mop sink room. Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor to facilitate cleaning. Drying Mops – C — Keep mops hung up with the handles up, heads down.

5) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C — Light intensity in the food prep areas must be at least 50 foot candles. The problem areas are under the hood and the area to the right of the hood. Lighting in the restrooms must be at least 20 foot candles.

China 1, 705 W. Pine St., Suite 200, Mount Airy. Inspected Feb. 23, score 96. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — The can opener was found to be dirty and needs to be cleaned and sanitized. A couple of scoops found in dry foods (sugar and MSG) had a build-up of food on them. Clean and sanitize these scoops after using. Do not allow these scoops to become soiled and then left in the food. The can opener and scoops were cleaned and sanitized immediately to correct this.

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 — The cutting board on the sandwich unit is stained and has deep cuts. Plane the cutting board or replace it. Good Repair and Proper Adjustment-Equipment – C — Remove and reset the can opener on the prep table. Make sure it is tight on the table so that no food can get underneath it.

3) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top of equipment, wok, inside of equipment, shelving, outside of containers, etc.).

4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment and shelving. Clean the bottom of the can wash. Clean the hood system.

Circle K 1530, 2152 Red Brush Rd., Mount Airy. Inspected Feb. 23, score 98. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – Clean the probe of the food thermometer. All food contact surfaces must be clean to sight and touch. The thermometer was removed and cleaned to correct the violation. Equipment Food-Contact Surfaces and Utensils-Frequency – C – The ice machine had mold and build-up inside the top of the unit today. Keep the ice machine cleaned at a frequency to prevent the growth of mold and bacteria build-up.

2) Single-use and single-service articles; properly stored and used: Kitchenware and Tableware-Preventing Contamination – C – The coffee straws need to be kept in a dispenser, wrapped or otherwise protected from customers hands since there is no designated mouth contact end of the straw.

Colonial Care nursing home, 340 Snow Hill Dr., Mount Airy. Inspected Feb. 22, score 93. Violations: 1) Floors clean, carpet clean, dry, odor free Replace missing floor tile where needed in the laundry room. Clean the bottom of the can wash beside of the laundry room. Clean the floor under the bed in room 23.

2) Walls and ceilings cleanable, clean, good repair Fill any holes in the walls with caulk or silicone (room 25, shower room). Clean cobwebs from closets and rooms where needed (room 25, room 23, room 12, etc.). Replace the wall paper in the living room, where needed (peeling). Clean in the wall in the single-toilet restroom in the wing. Clean the window sills where needed (room 12).

3) Facilities conveniently located, clean and in good repair REPEAT: The hopper on the far side of the building is not flushing properly and needs to be repaired or replaced (empty mop buckets in the utility sinks). Unclog the drain in the shower in the main hall bathroom. Replace the rusty shower unit in the shower in the wing bathroom. Sand and paint or replace the toilet chair in the single toilet bathroom on the main hall. Some feces found on a flusher handle in the shower room on the wing. Sand and paint or remove the paint from the handle to the right the toilet in the single-toilet restroom on the main hall.

40 Quantitiy and hot water sufficient, backup water supply plan 15A NCAC 18A .1313 (f) The local health department shall be immediately notified if the primary water supply is interrupted for more than four hours. Each institution shall have a plan to obtain a backup water supply in the event that the water supply is lost for more than four hours. The backup water supply plan shall provide for two liters of water per day per person for drinking. The backup water supply plan shall include a plan for either relocating residents or providing an alternative source of water for essential functions such as food preparation, hand washing, bathing, cleaning, dishwashing, laundry and disposal of bodily waste. The amount of water provided for uses other than drinking may be reduced if the plan includes alternatives for water use for services such as laundry and dishwashing… Please come up with a backup water supply plan.

17 1 Water foundations clean, good repair, properly regulated Replace the water fountain that is not working.

32 1 Furniture clean and in good repair. Mattresses clean, dry, odor free Replace the torn mattress in room 12. Replace the split pillow in room 12. Repair the cabinet under the salon sink in the activity room.

Colonial Care food service, 340 Snow Hill Dr., Mount Airy. Inspected Feb. 22, score 95. Violations: 1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C — One employee coffee was found without a lid and straw and two other employee drinks were found without lids and straws and also stored above a food prep table. All employee drinks must have lids and straws (or if you do not use a straw, then they must have at least a lid and a handle on the side of the cup to keep hands away from mouths when drinking). All employee drinks must be stored below food, food prep areas, food storage areas, clean utensils, single-service items, and clean linens. This was corrected by discarding the drinks.

2) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — A couple of spoons, one ladle, one pan, and the thermometer probe were found to be dirty. After washing, dishes must be observed to ensure that they are completely cleaned before placing up for future use. Thermometer probes must be cleaned and sanitized after every use. Ensure that employees are washing, rinsing, and sanitizing dishes properly (after every use). Dishes cannot be used and placed up in storage without first being washed, rinsed, and sanitized, including pans that are used for nonpotentially hazardous foods, such as bread. These were washed, rinsed, and sanitized to correct this violation. The pan may need to be replaced if the buildup will not come off properly.

3) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — Pinto beans, which require date marking was missing a date mark today. Make sure there is a discard date on the date marking, as well. This was corrected by correctly date marking the pinto beans. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P — Cooked chili was not thrown away by the discard date, which was not written on the label. The date mark said only “Feb 12” which was the date of preparation. The chili should have had a discard date of Feb. 18, so employees would know when the chili was to be discarded. The chili was thrown away to correct this violation. Also, queso fresco had a date mark of Feb. 14, which was the open date. It should have been thrown out by Feb. 20th. It also was thrown away to correct this.

4) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (shelving inside of the milk cooler, shelving where dry foods are stored, the shelf under the microwave table, and inside of the reach-in freezer.

5) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment and shelving. Clean the floors under the shelves in the dry storage room. Sweep the floor in the walk-in cooler. Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor (paint, tools, paint thinner). The ceiling is not of approved construction (popcorn ceiling). The grout in the floor in the dry storage room seems to be eroding and should be repaired/replaced. Walls and Ceilings, Attachments – C — Clean the air return in the kitchen (above the dirty drainboard on the left side of the three-compartment sink). Drying Mops – C — Store mops so that the heads are down and the handles up to dry properly.

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