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.

The Copper Pot Restaurant, 123 Scenic Outlet Lane, Mount Airy. Inspected march 31, score 94.5. Violations: 1) Hands clean and properly washed: When to Wash – P — The employee working at the grill was observed cracking eggs then without washing hands placing ready-to-eat bacon on a plate to be served. It is vital that employees understand that gloves are to be changed after handling anything raw (i.e. cracking eggs). After discarding of gloves, hands must be washed, then new, clean gloves placed on their hands before handling ready-to-eat foods. The employee was educated and bacon discarded to correct this violation.

2) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — Pork tenderloin was reading at 79 degrees F (placed on top of the steam table to the right of the grill). Storing food on top of another food product that sits inside of the steam table is not going to keep the temperature at 135 degrees F of higher. Sausage read 110 degrees F in the steam table. Hot food must read 135 degrees F or higher when holding. The grill employee stated that the pork tenderloin was ready to throw out anyway and he discarded the it to correct this. The sausage had only been on the steam table for an hour, so it was reheated to 165 degrees F to correct this.

3) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF — Chicken casserole in the walk-in cooler was cooling in a stainless steel pan, but aluminum foil was tightly around the top, not allowing the food to cool properly. When cooling hot food in the walk-in cooler, leave the top vented or leave the cover loose so the hot air can escape and the food can cool properly.

4) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top of equipment, inside of the sandwich unit, shelving, etc.). Clean inside of the microwaves. Clean the vent cover in the walk-in cooler. Clean the buffalo chopper (no food contact surfaces in the chopper were contaminated.

5) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors and walls where needed (under equipment and shelving, under and behind the grill and steam table area, walls around pipes, walk-in units, walls around fire suppression boxes, etc). In some areas, the walls in the kitchen need repainting. Clean waste pipes where needed. Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor (storage in the canwash floor and in the storage room). Repair the walls where damaged (chipping walls, damaged wall corners, holes in the walls, etc.). Sand and repaint the chipping walls in the restrooms (w(where needed).

Chase & Charli, 1384 S. Main St., Mount Airy. Inspected April 8, score 97.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C – (REPEAT) The ice machine had mold build-up inside of the cabinet. The sweet tea nozzle also had mold build-up inside of it today. Clean the drink nozzles and ice machine at a frequency to prevent the growth of mold and bacteria build-up. Repeat points were not assessed because other items within this violation were corrected since the previous inspection.

2) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the floors in the kitchen under large pieces of equipment. Clean the filters in the hood system.

3) Meets ventilation and lighting requirements; designated areas used: Light Bulbs, Protective Shielding – C – The light bulbs near the heat lamps and along the back of the kitchen area not shatter-resistant or shielded. Shield the existing standard light bulbs, or replace them with shatter-resistant bulbs.

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