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.
Food Lion #288 deli, Mount Airy. Inspected March 18, score 98.5. Violations: 1) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (shelves under prep tables, icing shelf unit, top of the rotisserie oven, rack that the raw chicken sits on in the walk-in cooler, etc.). Remove stickers from tables/counters (counter to the right of the scale and prep tables). Clean inside (bottom) of the cake case.
2) Toilet facilities: properly constructed, supplied and cleaned: Cleaning of Plumbing Fixtures – C — Clean the bases of the toilets in the restrooms. Clean toilets where needed.
3) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors in the storage rooms, walk-in cooler, and walk-in freezer. Clean the can wash/mop sink. Clean the filters in the hood system. Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor (office—chemicals, boxes, etc). Sand and paint the door frame in the can wash/mop sink room. There is standing water in the can wash/mop sink room. Repair the floor so it doesn’t hold water.
Franklin Elementary School lunch room, 519 S. Franklin Rd., Mount Airy. Inspected March 14, score 100. Violations: None.
Hope Valley For Men nursing home, 105 Country Home Rd., Dobson. Inspected March 14, score 95.5. Violations: 1) Floors clean, carpet clean, dry, odor free Clean the floors under the beds in room 10. Replace the carpet on the outside porch. Repair the floor tile leading into the client coffee room. Clean the floor in the storage room behind the laundry room.
2) Facilities conveniently located, clean and in good repair REPEAT: Sand and paint or replace chipping cabinets and shelves in the restrooms. Replace the toilet seat in the staff restroom. Repair or replace the out-of-order urinal in the restroom. Sand and paint the chipping areas in the stalls of the restrooms. Clean the showers more thoroughly (bacteria, mild/mildew).
3) Lavatory and bathing hot water between 100 and 116 F The hot water tested at 120.5 degrees F in the shower room at the time of inspection. The hot water must be maintained at 100-116 degrees F. The water heater was turned down to 114 degrees F during the inspection.
4) Food stored above floor. Ice is stored in a cooler on the floor in the client coffee room. Any food or consumable items used for the clients must be at least 8 inches above the floor.
Hope Valley For Men food service, 105 Country Home Rd., Dobson. Inspected March 14, score 95. Violations: 1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C — Two employee drinks were found without lids and straws. One was stored on top of a food prep surface. Employee drinks must have lids and straws and must be stored below food and food prep surfaces. If you do not choose to use a straw, then the drink must be consumed from a container that has a lid and a handle on the side of the cup to keep employee hands away from their mouths when drinking. This was corrected by discarding of the employee drinks.
2) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – P — There are two commercial roasting pans in the back prep area. Both of these had removable pans that were dirty. The pans were not used today, so it seems that they may have been used, but not cleaned before today. The can opener was dirty, as well. Again, the can opener was not used today, before the inspection. So, it is possible that it was used and not cleaned this weekend. This was corrected by washing, rinsing, and sanitizing the pans and can opener.
3) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C — Opened packages of dry foods need to be stored in approved containers with tight-fitting lids (cereal, pasta, stuffing, grits, flour, corn meal, and rice). This was immediately corrected. Food must be kept off of the floor (bags of sugar that were delivered this weekend, ice in the walk-in freezer).
4) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C — Allow all dishes to air-dry completely before nesting.
5) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top of equipment where needed, inside of fryer cabinet, etc.).
6) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor to facilitate cleaning (chemical bucket, stock that came in this weekend). Make sure any shelving that is used for storage has a clearance of at least 6 inches from the bottom of the shelf to the floor. Caulk behind the sink where attached to the wall in the employee restroom. Cleaning, Frequency and Restrictions – C — Clean the floors under cabinets.
Hugh Chatham food service, 180 Parkwood Drive, Elkin. Inspected March 17, score 96. Violations: 1) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – cottage cheese, mozzarella and shredded lettuce was found on the salad bar with a temperature above 45 degrees F. where it had been left of of temperature control while the bar was stocked. The salad bar needs to be stocked in two stages or other method to reduce the amount of time that potentially hazardous foods are left off of temperature control. All potentially hazardous foods must be kept at or below 45 degrees F. while in storage. The food items were removed and cooled 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 – Cooked sausage and mozzarella was found in the walk-in cooler without a date marking after it had been opened on Saturday (Day 6). All ready to eat, potentially hazardous foods must be date marked if they are going to be held under refrigeration for over 24 hours. The food products were date marked to correct the violation.
3) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the lower shelving in the food prep ares. Clean the underside of the coffee machine.
4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the filters on the hood system where build-up has formed. Clean the floor under the shelving in the walk-in cooler.