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.

Hardee’s #1639, 1221 W. Pine St., Mount Airy. Inspected April 21, score 92. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — Remove tape from dishes when washing, otherwise, they are not easily cleanable. One scoops in the walk-in cooler was found with food still in it (under the release mechanism). Ensure all dishes have no food left on them after washing. The top inside of the microwave had a significant build-up of food. This area needs to be kept cleaned and sanitized, as it is considered a food contact surface (food can splash up to the top during cooking and fall back into the food). I will return by 4/29/16 to ensure these items have been corrected and dish washing procedures (removal of tape) has improved).

2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — One pan of ham and cheese in the prep line cooler read 76 to 79 degrees F. 3 other pans read 46-50 degrees F. All cold food must be held at 45 degrees F or below (41 degrees F or lower in 2019). Lettuce and tomatoes in the same prep line cooler read over 45 degrees F (46 degrees F for lettuce, 47 degrees F for tomatoes). For the warmer pan on ham and cheese, employees stated that they were left out for too long during lunch. Avoid temperature abuse of food at all times. The prep line cooler is holding foods at borderline to slightly above 45 degrees F. The prep line unit needs to be repaired or replaced. I will need to return by 4/29/16 to make sure this is corrected.

3) 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 (walk-in cooler). Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Do not store sanitizer buckets in the floor.

4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — The prep line cooler is reading borderline to slightly above 45 degrees F. Repair or replace the unit. Sand and paint, dip, or replace any chipping racks in units. Remove the ice from the reach-in freezer to the right of the grill. Repair/replace any equipment that is in bad repair. Repair the leaky ice machine and try to remove/smooth out the rust the leak has caused. Some improvement here. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — The handles on many tongs are in bad repair and should be replaced. Replace any broken containers. Some improvement here. 4-101.19 Nonfood-Contact Surfaces – C — Replace/repair the chemical storage cabinet.

5) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all non-food contact surfaces (top, inside, sides of equipment (ovens, freezers, refrigerators, microwaves, prep line, coffee units, etc.); shelving; racks; side of the grill; top of hoods; gaskets; fryer cabinets; cabinet under fry holding area; cabinets under self-service area; ice machines; shelves in the walk-in cooler; etc.). Clean the outsides of trash cans and their lids.

6) Garbage and refuse properly disposed; facilities maintained: Maintaining Refuse Areas and Enclosures – C — Keep the dumpster pad clean (in front of the grease pit). Cleaning Receptacles – C — Clean the grease pit where grease has accumulated. Covering Receptacles – C — The dumpster door was open and a bird was seen trying to get into the trash bags. Keep the dumpsters closed to prevent entrance of pests. Also, the grease container was open. Keep the grease container closed, as well.

7) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment and shelving, especially under the prep line, fryers, sinks, and in the drive-thru area. Clean the floors in the walk-in cooler and walk-in freezer. Clean the floor in the outside storage room. Clean the wall at the can wash. Clean the ceiling in the kitchen, especially around air vents and where splash has occurred. Clean the vents above the register area. Clean items attached to the walls (fire extinguisher, brackets for chemical bottles, dispensers, etc.). Floors, Walls and Ceilings-Cleanability – C—Keep all storage at least 6 inches off of the ground (outside building, sanitizer buckets, etc.). Replace any grout in the floor where missing. Patch/replace the missing tile behind the toilet in the women’s restroom (left stall). Replace the broken/missing tile in the can wash. Repaint absorbent wood in can wash area.

Mount Airy High School lunch room, 1011 North South St., Mount Airy. Inspected April 18, Score 98.5. Violations: 1) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean the top of equipment where needed in the kitchen (top of hot holding units, ovens, etc). Clean the microwaves in the dining room.

2) Garbage and refuse properly disposed; facilities maintained: Area, Enclosures and Receptacles, Good Repair – C — Several of the outdoor trash cans have holes at the bottom that would allow liquids to leak out. These need to be replaced. I was able to see that 9 trash cans were in need of replacement. These were numbered as follows: N92035, N239361, N044521, N191963, N191907, N191913, N191868, P103128, and Q066174. A full credit deduction will be taken on future inspections if these are not replaced.

3) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C — Sand and repaint the floor where chipping (painted areas of the kitchen and laundry room). Repair the wall to the left of the laundry room entrance. Cleaning, Frequency and Restrictions – C — Clean the walls around the dish machine and 3-compartment sink (mold/mildew growth). Replace/reapply the silicone behind the 3-compartment sink (mold/mildew stain on silicone). Clean the floor in the walk-in freezer and walk-in cooler. Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor to facilitate cleaning (milk crates in the walk-in cooler).

North Surry High School lunch, 2102 W. Pine St., Mount Airy. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – The slicer was found in clean storage with build-up behind the blade and on the guard. Keep all food contact surfaces clean to sight and touch. The slicer was removed to be cleaned and sanitized to correct the violation. Hot Water and Chemical-Methods – P – An employee was witnessed dipping metal containers in the hot water sanitizing compartment of the three compartment sink and then removing them before 30 seconds had elapsed. When using the hot water sanitizing method, employees must immerse food contact surfaces for at least 30 seconds in the sanitizing rinse water.

2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C – Repair the plastic container that is burned. Replace the cup and ice scoop that are cracked. Good Repair and Proper Adjustment-Equipment – C – Repair the fan unit in the walk in freezer where it is leaking and ice is forming underneath the drain pan.

3) Physical facilities installed, maintained and clean: Except as specified in ¶ (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods: states that ceiling surfaces under conditions of normal use shall be nonabsorbent in food prep areas, warewashing areas, etc. The ceiling tiles in the kitchen are absorbent.

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