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.

Just Save Deli, 632 S. Key St., Pilot Mountain. Inspected April 4, score 96.5. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — Raw shell eggs were stored above icing and commercially prepared salads in the walk-in cooler. Keep raw shell eggs below ready-to-eat foods. Raw shell eggs have a minimum internal cooking temperature of 155 degrees F, which should be lower on the shelf than ready-to-eat foods, which have no minimum internal cooking temperature. This was corrected by moving the eggs to a proper location. Keep food off of the floor (a box of cupcakes in the walk-in freezer). This was corrected by moving the cupcakes to an approved location.

2) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Keep all single-service items stored so that they cannot be contaminated (lids used for cakes and platters in the storage room).

3) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top of equipment, shelving, door tracks, inside equipment/cabinets, etc.).

4) Garbage and refuse properly disposed; facilities maintained: Covering Receptacles – C — The dumpsters were open at the time of inspection. Keep all waste containers closed. Receptacles – C — Waste receptacles used in the kitchen must be leakproof, durable, and cleanable. A cardboard box is being used at the handwash sink. Replace it with an easy-to-clean receptacle.

5) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor for ease of cleaning (deli dry storage room and bathroom supply closet, etc.). Repair the broken tile on the half-wall at the prep area. Sand and paint the area on the ceiling around the air vent in the men’s restroom. Cleaning, Frequency and Restrictions – C — Clean the floors under equipment, where needed. Clean the floor in the bathroom supply closet. Clean the strainer in the floor sink under the 3-compartment sink. Clean the filters in the hood system. Clean insects from the light shields. Clean around the toilet that is leaking in the men’s restroom.

Just Save Market, meat market, 612 S. Key St., Pilot Mountain. Inspected April 4, score 99. Violations: 1) Garbage and refuse properly disposed; facilities maintained: Covering Receptacles – C — The dumpsters were open at the time of inspection. Keep all waste containers closed.

2) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor for ease of cleaning (deli dry storage room and bathroom supply closet, etc.). Sand and paint the area on the ceiling around the air vent in the men’s restroom. Floor and Wall Junctures, Coved, and Enclosed or Sealed – C — The base moulding in the walk-in freezer is cracked and needs to be replaced or repaired. There was significant improvement here. Cleaning, Frequency and Restrictions – C — Clean the floor in the bathroom supply closet. Clean around the toilet that is leaking in the men’s restroom.

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: 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 additonal 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. 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.

Little Richards BBQ of Mount Airy, 455 Frederick St., Mount Airy. Inspected April 8, score 98. Violations: 1) Toxic substances properly identified, stored, and used: Sanitizers, Criteria-Chemicals – P – The sanitizer was found above 200ppm chlorine in the wiping cloth bucket today. Keep all sanitizer between 50 and 200ppm chlorine. The sanitizer was re-made to correct the violation.

2) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – Metal containers were found wet nested today. Allow all metal containers to air dry before stacking them. The metal containers were separated to correct the violation.

3) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the shelving in the walk in cooler. Clean the knife rack over the chopping block.

comments powered by Disqus