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.

Oak Grove Head Start child care, Kennedy St., Elkin. Inspected April 21. Violation: Food contact surfaces properly washed, rinsed, sanitized and air dried; single-service articles not re-used: Observed stored aluminum foil that had been used. The facility stated that they re-use it to wrap food. Single-service articles can only be used once. Discarded the foil.

Olympia Family Restaurant, 602 Linville Rd., Mount Airy. Inspected April 19, score 93. Violations: 1) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — The large sandwich unit was reading borderline at the time of inspection, causing temperatures of several foods in the sandwich unit to read above 45 degrees F. The top of the sandwich unit was open and the facility was not busy. During slow times, the lid needs to be closed to help keep the food cold. All cold food needs to be kept at 45 degrees F or below. In 2019, 41 degrees F or lower will be required, so plan accordingly. The large sandwich unit needs to be repaired within 10 days (4/28/16). Also, two flats of eggs were stored beside of the grill, reading 48 degrees F. During slower periods, keep eggs stored in refrigeration to keep the temperature from increasing. Also, a bowl of home fries was reading 69 degrees F while sitting out at room temperature. They were thrown away to correct this.

2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — Several foods in the walk-in cooler were not date marked where required (potentially hazardous, prepared/opened more than 24 hours ago). This includes, but may not be limited to the following: corn beef hash, salsa (made in-house), sausage (patties and links), ham, turkey, bologna, hot dogs, cooked rice, cooked potatoes, broccoli casserole). I will return within 10 days (on or before 4/28/16) to make sure date marking is better.

3) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C — Keep all food covered when stored in units (ham in the sandwich unit). Opened packages of dry foods must be stored in approved containers with tight-fitting lids (brown sugar). Use only scoops with handles to dispense dry foods (bowl without a handle stored in the flour). Also, an opened box of fries was found store din the floor. Keep all food stored off of the floor.

4) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C — REPEAT: Wiping cloths must be stored in containers of approved sanitizer between uses. A couple of wiping cloths were left on a counter and no sanitizer buckets were made today for the kitchen/prep areas.

5) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C — Several dishes were found nested wet. Dishes must be allowed to air-dry completely before nesting. Also, dishes cannot be towel-dried. An employee was witnessed drying towels with a towel after mentioning the wet dishes.

6) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — The large sandwich unit is holding borderline temperatures. Adjust/repair the unit so food can maintain proper holding temperatures. The door on the large sandwich unit is duct-taped to repair. Repair this door properly or replace the door, if necessary. Sand and paint any chipping racks in units. Replace the missing front cover on the ice machine. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — Replace any damaged utensils (rubber spatula). Plane the cutting board on the sandwich unit used for raw meat storage. Replace any damaged lids and containers. Replace the ice bucket (duct-taped on the bottom),

7) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors under equipment in the prep areas and under the shelves in the dry storage area.

Parkwood Place, 601 Johnson Ridge Rd., Elkin. Violations: 1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C- At the time of inspection, observed an employee drink stored on the food prep table. Store employee drinks separately away from food, equipment, single-service, and clean linens. CDI by moving.

2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- Observed tcs foods stored in the 3-door reach-in cooler that were stored at 48 F. You may store TCS food at 45 F and below until January 1, 2019 and must store tcs foods at 41 F and below thereafter. At the time of inspection, the refrigerator was running between 48-51 F. The violation was cdi by moving the food to a properly operating cooler.

3) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C- Repair the 3-door cooler that is running between 48-51 F.i will return within 10 days for compliance. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C-replace the spatulas that are beginning to peel. May contaminate food. Replace the knife whose handle is beginning to peel.

Porkey’s Barbecue, 805 W. Lebanon St., Mount Airy. Inspected April 19, score 97. Violations: 1) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – Several metal containers were found wet nested today. Allow all metal containers to air dry before stacking them. Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the inside of the ice scoop container. Clean the knife rack on the front prep unit.

2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – *REPEAT* Replace/Repair the reach in cooler and freezer gaskets. Repair/replace the shelving in the walk in cooler that is rusted. Repair the cabinet of the prep unit that is not easy to clean. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C – (*REPEAT* Repair/replace the ice scoop that has been welded.) Replace the ice scoop container that is cracked. Food Equipment, Certification and Classification – C – *REPEAT* Replace the domestic crock pot that warms the fudge. Items had been corrected since the past inspection and repeat points were not assessed.

3) Warewashing facilities: installed, maintained and used; test strips: Manual Warewashing Equipment, Wash Solution Temperature – PF – The wash solution temperaure was 85 degrees F. today. Keep all wash water prepared at a temperature of 110 degrees F. or above. The wash solution was re-made to correct the violation.

4) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C – *REPEAT* Repair the floor, door and ceiling in the walk in cooler. Replace the missing air vents near the hood system and ice machine. Repeat points were not assessed becase the ice cream machine was replaced and wall behind prep table was cleaned.

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