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.

White Plains Elementary School lunch room, 710 Cadle Ford Rd., Mount Airy. Inspected March 8, score 99. Violations: 1) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the inside of the knife drawer where build-up and debris is present.

2) Warewashing facilities: installed, maintained and used; test strips: Manual Warewashing Equipment, Wash Solution Temperature – PF – The wash water was being used with a temperature of 101 degrees F. today. Keep the dish water at a minimum of 110 degrees F. when washing dishes to ensure that the detergent is effective at removing soil from utensils and dishes. The wash water was remade to correct the violation.

Asian House, 2021 Rockford St., Mount Airy. Inspected March 16, score 93.5. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – Raw pork was found over cucumber in the walk in cooler. In storage, Scallops and crab meat were completely uncovered and the lid on the sesame chicken did not completely cover the container. Keep all raw meats below or away from ready to eat foods. Keep all foods covered or protected while in storage. The cucumbers were relocated and the food items were covered to correct the violation.

2) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C – Two soda nozzles were found with mold build-up on them. Clean the soda nozzles at a frequency to prevent the growth of mold and bacteria build-up. The soda nozzles were cleaned and sanitized to correct the violation. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – The ice scoop and meat cleaver was found dirty while in clean storage today. Keep all food contact surfaces clean to sight and touch. The ice scoop and meat cleaver was cleaned and sanitized to correct the violation. Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – One of two wiping cloth buckets had a concentration below 50ppm chlorine. keep all sanitizer between 50 and 200ppm chlorine. The sanitizer was remade to correct the violation.

3) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – The vegetable walk in cooler had house made kimchi and cut cabbage stored witha temperature above 45 degrees F. Keep all potentially hazardous foods at or below 45 degrees F. when holding them cold. The cabbage and kimchi was removed and placed in another walk in cooler to correct the violation. I will return in 10 days to ensure that the walk in cooler is properly maintaing temperatures at or below 45 degrees F.

4) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C – Three wiping cloths were found improperly stored today. Keep all cloths used to wipe down equipment submerged in a bucket of sanitizer between uses.

5) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – Allow all containers to air dry before stacking them. Several metal containers were found wet nested today. Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the ice scoop storage container and clean the knife storage magnet.

6) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the inside of the prep sink when it is not in use. Clean the outside of the reach in cooler.

7) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the floor under and around the large pieces of equipment. Clean the floor in the walk in freezer. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the floor in the walk in freezer that is rusting. Repair or replace the booths and chair in the dining room that have torn upholstry.

Barney’s, 206 N. Main St., Mount Airy. Inspected March 16, score 95. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C — It is required to have a food safety certified person-in-charge on the premises during all operating hours. During today’s inspection, there were no certified persons-in-charge.

2) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — The cups to the left of the soda dispensing machine have been placed in a dispenser. However, the dispenser does not protect the outside of the cups. Purchase dispensers that protect the sides of the cups or keep the cups in their original plastic sleeves.

3) 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 — Sand and paint, dip, or replace the chipping racks in the reach-in cooler, where needed. There was an old can found that an employee may be using as a biscuit cutter (not actually seen used for this purpose). Nonfood-Contact Surfaces – C — Repair the cracking counter up front.

4) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top and inside of equipment, shelving, etc.). Defrost the shelves in the reach-in freezer.

5) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — REPEAT: Repair/replace any broken floor tiles. Repair any damage on the floors/walls/ceiling where needed. Fill any holes in the walls where needed. Place a bee hive strainer (or something similar) in the floor sink under the three-compartment sink to prevent larger particles from clogging up the drain. Replace the damaged door in the dish area. Cleaning, Frequency and Restrictions – C — Clean the floors under and behind equipment, where needed. Clean the floor sink under the 3-compartment sink.

comments powered by Disqus