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.

Mega Toro Carniceria meat market, 936 West Pine Str., Mount Airy. Inspected March 15, score 87.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C – The person in charge must be certified as a food protection manager.

2) Handwashing sinks, supplied and accessible: Using a Handwashing Sink-Operation and Maintenance – PF – The handwashing sink had severl container lids and a hose nozzle inside of it today. The handwashing sink must be kept accessible to employees at all times. The items were removed from the handwashing sink to correct the violation.

3) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – (REPEAT) Raw eggs were found above cilantro in the display cooler. Re-packaged Raw pork was found above cooked ribs wrapped with wax paper in the reach in freezer. Keep all raw meats and eggs below or away from ready to eat foods. Ready to eat products were relocated to correct the violation. Pork skins were found uncovered in the chest freezer. Keep all food products covered or wrapped to protect them from contamination. The skins were removed and wrapped to correct the violation.

4) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – Food buld-up was found on the slicer today and two dirty knives were found in clean storage. keep all food contact surfaces clean to sight and touch. The slicer and knives were re-washed, rinsed and sanitized to correct the violation. Before Use After Cleaning – P – An employee was witnessed washing knives and placed them to air dry witout first sanitizing them. All food contact surfaces must be washed, rinsed and sanitized. The employee properly washed, rinsed and sanitized the knives to correct the violation.

5) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Several packages of Hotdogs were found with a temperature above 45 degrees F. where the unit was not properly working. The hotdogs and all other potentially hazardous foods were removed to correct the violation. I will return in 10 days to ensure that the deli display cooler is properly maintaining temperatures at or below 45 degrees F. A bucket of pigs feet in vinegar was found above the display cooler with a temperature of 67 degrees F. Keep all potentially hazardous foods at or below 45 degrees F. when holding them cold. The pigs feet were voluntarily thrown away to correct the violtion.

6) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P – Head cheese and ham was opened on 2/28 (Day 17) and 3/5/16 (day 11) were found in storage today. Food products must be sold, served or discarded within 7 days (at 41 degrees F. and below). The ham and head cheese was voluntarily thrown away to correct the violation.

7) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C – Wet wiping cloths were being used without a bucket of sanitizer available to store them. A bucket of sanitizer was prepared to correct the violation. All cloths used to wipe down equpment or food contact surfaces must be kept wet and submerged in a bucket of sanitizer between uses.

8) Gloves used properly: Gloves, Use Limitations – C – Gloves are single use product and cannot be re-used. Single use gloves were stored in the display cabinet near the cheese and steak. The gloves were removed to correct the violation.

9) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – Repair the faucet on the three compartment sink that is damaged and leaking. Repair the two door reach in cooler that is leaking into the bottom of the cabinet. Repair the lids on the chest freezers that are cracked. Food Equipment, Certification and Classification – C – Remove the domestic blenders from the establishment.

10) Warewashing facilities: installed, maintained and used; test strips: Warewashing Equipment, Cleaning Frequency – C – The drainboard on the sanitizer side of the three compartment sink had not been cleaned prior to knives being washed and placed to dry. Clean the three compartment sink as necessary to ensure that utensils and equpment is not re-contaminated after washing. The three compartment sink was cleaned and knives re-cleaned to correct the violation.

11) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the handles of the two door reach in cooler. Clean the inside of the deli cooler. Clean the inside of the two door reach in freezer.

12) Physical facilities installed, maintained and clean: Maintaining Premises, Unnecessary Items and Litter – C – Remove all of the debris and items away from the dumpster pad and off the premises. Cleaning, Frequency and Restrictions – C – Clean the floor between the reach in cooler and reach in freezer.

Pizza Hut, 349 S. Andy Griffith Pkwy., Mount Airy. Inspected March 15, score 94.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — Several dirty pans were found placed up after washing. Dishwashers must ensure that all dishes have no food left on them after washing. These were all placed up to be rewashed after mentioning it to the manager, which corrects this violation. Equipment Food-Contact Surfaces and Utensils-Frequency – C — The ice machine has some build-up of mold/mildew on inside of the bin (just above the ice level). The manager was shown the area of concern. Keep the ice machine completely clean following manufacturer’s instructions.

2) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C — REPEAT: Allow all dishes to air-dry completely before nesting.

3) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Single-service cups must be stored in approved dispensers, or in the absence of dispensers, may be stored in the original plastic sleeves, as long as the sleeves are pulled up, protecting the drinking surfaces of the cups. Keep aluminum bowls, wing and pizza boxes, etc. stored so that the food contact surfaces are pointed down so that the pans/boxes are not easily contaminated.

4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — Sand and paint chipping/rusty racks in equipment where needed. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — A couple of plastic pans were found with severe damage on the food contact side. Pans in this condition are not easy to clean. These were immediately thrown away.

5) Warewashing facilities: installed, maintained and used; test strips: Warewashing Equipment, Cleaning Frequency – C — Clean the inside and outside of the dish machine thoroughly. The inside may need to be treated with a hard mineral remover.

6) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top of equipment, shelving and racks throughout, gaskets on unit doors, top of the microwave, top of the oven, inside of hot holding units, etc.

7) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Plug any holes in the walls with caulk or silicone (smooth out the areas where applied). Keep all storage at least 6 inches off of the floor to facilitate cleaning. Place a filter in the hood system above the dish machine. Cleaning, Frequency and Restrictions – C — Clean the floors where needed (walk-in cooler and freezer, underneath equipment, etc). Clean the walls where needed (behind dish machine). Clean the hood system above the dish machine. Storing Maintenance Tools – C — Keep the hose off of the floor (outside storage building).

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