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.

Cousin Gary’s Family Restaurant, 606 S. Key St., Pilot Mountain. Inspected May 16, score 93.5. Violations: 1) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Fried chicken and macaroni and cheese was found in the hot hold unit with a temperature below 135 degrees F. Keep all potentially hazardous foods at or above 135 degrees F. when holding them hot. The food products were reheated to correct the violation.

2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P – Spaghetti salad, three containers of cornbread salad and baked beans were found in the walk in cooler with preparation dates of 5/9/16 (Day 8) and 5/7/16(Day 10). Food product that require date marking must be sold, served or discarded within seven days of being prepared, cooked or opened. The food products were voluntarily thrown away to correct the violation. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – Cheesecake was prepared on 5/14/16 but was labeled with 5/10/16. Barbecue was cooked on 5/15/16, but was labeled with 5/16/16. Date marking must be accurate to be effective. The food products were relabeled to correct the violation.

3) Toxic substances properly identified, stored, and used: Sanitizers, Criteria-Chemicals – P – Sanitizer was found in a spray bottle with a concentration above 200ppm chlorine. Keep all sanitizer between 50 and 200ppm chlorine. The sanitizer was weakened to correct the violation. Separation-Storage – P – A spray bottle of chlorine cleaner was found above the prep table today. Keep all chemicals stored below or away from food prep, cooking and storage areas. The spray bottle was relocated to correct the violation.

4) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the inside of the container lid storage bin located below the steam table. Clean the inside of the rack storage bin near the dish machine.

5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – Repair/replace the shelving in the hot hold and prep unit. Food Equipment, Certification and Classification – C – 0pts. The shelving above the steam table and ticket tables have been modified and no longer meet chapters 4-1 and 4-2 of the NC Food Code. The cake cooler is NSF approved only for the storage and display of pre-packaged and bottled products.

6) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the shelving in the walk in coolers. Clean the plastic food carts. Clean the shelving in the ticket window area.

7) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C – Repair the wall behind the prep table across from the ice machine. Additional information is needed to determine that the ceiling tiles in the kitchen are designed for use in a foodservice establishment. Repair the carpet in the dining room that is coming unravelled along the seams. Cleaning, Frequency and Restrictions – C – Clean the filters in the hood system.

Dobson Square Park seasonal wading pool, 110 S. Crutchfield St., Dobson. Inspected May 18. Violation: Water quality: pool water pH The •pH inside of the holding tank read 7.0 at the time of inspection. Addition of sodium bicarbonte by the pool operator allowed the pH to reach 7.4 at the time of inspection, which corrects this violation.

Fairfield Inn year-round swimming pool, 628 CC Camp Rd., Elkin. Inspected Aug. 5. Violations: 1) Premises: decks unobstructed, properly drained, free of trip hazards 5 feet of clear walking space must surround the pool. Keep water activity items outside of the 5 feet area. A pillar encroaches on this but cannot be moved.

2) Equipment room: equipment and chemicals kept in a dry, well-ventilated enclosure Please provide 3 feet of clear walking space in front of all of the equipment to provide easy access to all equipment. Place a properly operating light in the chemical room.

Fairfield Inn year-round spa, 628 CC Camp Rd., Elkin. Inspected Aug. 5. Violation: Equipment room: equipment and chemicals kept in a dry, well-ventilated enclosure Please provide 3 feet of clear walking space in front of all of the equipment to provide easy access to all equipment. Place a properly operating light in the chemical room.

La Fuente Mexican Restaurant, 1623 N. Bridge St., Elkin. Inspected May 18, score 95.5. 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. The person in charge today was not certified as a food safety manager.

2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – The bottom of the prep unit contained several potentially hazardous foods with a temperature above 45 degrees F. Keep all potentially hazardous foods at or below 45 degrees F. when holding them cold. The food products were relocated and cooled to correct the violation. I will return in 10 days to ensure that the prep unit is properly maintaining temperatures at or below 45 degrees F. on potentially hazardous foods.

3) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – The knife and spoon containers had build-up inside of them today. Keep all utensils in a clean and sanitized location. Equipment and Utensils, Air-Drying Required – C – Several cutting mats were found wet nested today. Allow all mats to air dry before stacking them.

4) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the gasket on the bar cooler. Clean the inside and top of the door on the deep fryer closest to the wall.

Mount Airy Middle School lunch room, 249 Hamburg St., Mount Airy. Inspected may 16, score 99.5. Violation: Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — One piece of tile in the dining room is broken/missing and should be replaced. It is located along the far wall, furthest from the kitchen. The wall in the office is chipping/in bad repair. It looks as thought water from behind the wall is seeping through, causing the damage. Repair the leak (if it is indeed the cause) and the wall. **There was some improvement in this violation since the last inspection (vent in the chemical room has been kept clean). Cleaning, Frequency and Restrictions – C — Clean the light shields where needed (dead insects, mostly).

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