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.

Kyoto At The Lake 3, 154 W. Independence Blvd., Mount Airy. Inspected April 6, score 92. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties 2-102.12 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 separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – Raw steak was found above rice in the reach in cooler. Keep all raw meats stored below or away from ready to eat foods. The rice was voluntarily thrown away to correct the violation.

3) Proper cooling time and temperatures: Cooling – P – Two large containers of rice were found cooling in the reach in cooler from last night with a temperature of 58 degrees F. All potentially hazardous foods must cool from 135 degrees F. to 70 degrees F. in two hours. The product must then cool from 70 degrees F. to 45 degrees F. in an additional four hours. The rice was voluntarily thrown away to correct the violation.

4) Time as a Public Health Control: procedures and records: Time as a Public Health Control – P,PF – Rice was holding under a time as a public health control without a time label required by the approved, written procedures. A food item that is held with a time as a public health control must be labeled and stored as listed on the approved procedure. The rice was labeled to correct the violation.

5) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF – Two large, sealed containers of rice were found cooling while stacked on top of each other. Use an approved method to cool rice such as shallow, vented pans. The rice was voluntarily thrown away to correct the violation.

6) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the knife storage area at the sushi bar. Clean the kabob cup that has build-up inside of it. 4-901.11 Equipment and Utensils, Air-Drying Required – C – Allow all metal containers and beverage cups to air dry before stacking them. Several metal cotainers and beverage cups were found wet nested today.

7) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the handles of refrigeration. Clean the inside of the sushi reach in cooler. Clean under the cutting board at the sushi area. Clean the shelving in the dry storage area.

8) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the booths in the dining room that have torn upholstry.

Lorenes Bakery, 314 N. White Str., Dobson. Inspected March 15, score 94.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C — There was no food safety certified manager here at the facility today. A certified food safety manager is required to be on the premises during all operating hours. This can be achieved through and ANSI approved course such as ServSafe, National Food Safety Professionals, and others.

2) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C — Wet wiping cloths must be stored in a container with an approved sanitizer solution. An approved sanitizer solution would be 50-200 ppm chlorine sanitizer or 200-400 ppm quaternary ammonia sanitizer.

3) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C — REPEAT: Several pieces of equipment are not being used for their intended use. Many coolers stated that they are to be used for the storage and or display of bottled products only. One cooler states that is not to be used for potentially hazardous products. A freezer and food processors state that they are for household use. All equipment used in the facility must be NSF-listed, ETL Sanitation-listed, or UL Sanitation-listed. In the absence of these certifications, the equipment must meet Chapter 4 of the NC Food Code, which covers cleanability, and must be used for its intended purpose (not household use).

4) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Replace any missing ceiling tiles with nonabsorbent ceiling tiles. Repair the ceiling where damaged. Repair the walls where separated from its neighboring panel or where separated from the wall. Fill any holes in the walls with caulk or silicone. Remove the moldy caulking behind the 2-compartment sink. Floor and Wall Junctures, Coved, and Enclosed or Sealed – C — Repair/replace any falling/fallen moulding in the establishment. There are several wall/ceiling and wall/floor joints that are not properly sealed. Drying Mops – C — Keep mops hung up with the heads down and handles up to allow for proper draining. **There was significant improvement in this violation.

5) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C — Lighting intensity in food prep areas must be at least 50 foot candles. I have measured significantly below in the food prep areas (around 10-30 foot candles in noncompliant areas). Light Bulbs, Protective Shielding – C — One of the light bulb tubes in the back storage room is missing an end cap. Replace the end cap.

Magical Moments Learning Academy, 130 Williamson Ave., Mount Airy. Inspected March 16. Violations: 1) Free of storage and in good repair; cleaning and disinfecting solutions labeled;approved diapering methods used; diaper changing and handwashing signs posted: There is not a diaper changing instruction poster posted in the diaper changing room in the 2-3 year olds’ room.

2) Individual linen provided; adequate beds, cots, or mats provided, in good repair, properly stored, labeled, spaced during use: Two children in the 2-3 year olds’ classroom were in cots that were incorrectly labeled. According to the teacher, the two children in question were new to the room and the cot list had not been changed. I would recommend (it is not required) to place the child’s name on each individual cot. This way, you do not have to refer to the cot list, which is in another room, each day for naps. This will hopefully ensure that each child is placed with the correct cot.

Mount Airy Middle School lunch room, 249 Hamburg St., Mount Airy,. Inspected May 18, score 99.5. Violation: Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — One piece of tile in the dining room is broken/missing and should be replaced. It is located along the far wall, furthest from the kitchen. The wall in the office is chipping/in bad repair. It looks as thought water from behind the wall is seeping through, causing the damage. Repair the leak (if it is indeed the cause) and the wall. **There was some improvement in this violation since the last inspection (vent in the chemical room has been kept clean). Cleaning, Frequency and Restrictions – C — Clean the light shields where needed (dead insects, mostly).

Mount Airy Nutrition Center, 215 Jones School Rd., Mount Airy. Inspected March 16, score 99.5. Violation: Non-food-contact surfaces clean 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the inside of the cabinet and drawers that the steam table and handwashing sink is located.

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