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.

Pilot Knob Park seasonal wading pool, 450 Clubhouse Drive, Pilot Mountain. Inspected May 23. Violations: None.

Pilot Mountain Elementary School lunch room, 202 Friends St., Pilot Mountain. Inspected May 27, score 97. Violations. 1) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Hamburgers were found with a temperature below 135 degrees F. in the hot hold and serving line today. Keep all potentially hazardous foods at or above 135 degrees F. when holding them hot. The hamburgers were reheated to correct the violation.

2) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C – Spaghetti and rotinni was found in the dry storage area in open bags today. Keep all dry foods in a sealed container or otherwise protected from contamination.

3) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the ceiling in the areas of the kitchen where pipes are exposed and the ceiling is not easily cleanable.

Pilot Mountain Elementary School building, 202 Friends St., Pilot Mountain. Inspected May 27, score 94.5. Violations: Floors, walls, and ceilings clean and in good repair: Repair the ceiling in the gym boys bathroom where holes are present. Clean the walls near the doors in the gym stair well.

2) Clean 20#; storage off floor: Keep all general storage at least fifteen inches off of the floor. Storage was found on the floor in the 222 mechanical, gym locker storage, gym equipment storage, media center and the AV storage room. Clean the book shelves in the media center. Clean the tops of the storage cabinets in room 119

3) Fixtures, grills, vents, blinds, drapes, etc., clean and in good repair: Dust the air vents and duct work in the gym.

Pilot Mountain Elementary School Pre K child care, 202 Friends St., Pilot Mountain. Inspected May 27. Violations: 1) Facilities provided for proper storage, used and kept clean: Keep all general storage off of the floor to facilitate cleaning in the back storage room.

2) Clean and in good repair; water play centers cleaned, sanitized and maintained: Dust the tops of the cubbies, file cabinet and smart board in the class room.

Rainbow Child Care Center, 780 Riverside Drive, Mount Airy. Inspected May 24. Violations: 1) Facilities provided for proper storage, used and kept clean: Clean the floor in the storage and mechanical rooms.

2) Clean and in good repair; water play centers cleaned, sanitized and maintained: Repair the cabinet doors in the 1 year old room.

3) Easily cleanable, clean, and in good repair; carpets vacuumed as required and extraction cleaned; date cleaned: Repair the wall near the door in the pre-K room. Repair the wall at the entrance to the cubbies in the pre-K room. Replace or repair the rug in the pre-K room that is damaged.

Speedway food stand, 626 CC Camp Rd., Elkin. Inspected may 27, scre 92.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified protection manager by taking and passing an ansi accredited program (servsafe for example). This person must be present during the inspection.

2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- Observed cole slaw stored at50 F. At the time of inspection, there was a container missing from the cold holding unit allowing cold air to escape. TCS cold foods may be stored at 45 F and below until January 1, 2019 and must be stored 41 F thereafter.

3) Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan REPEAT VIOLATION: Variance Requirement – PF- Need to verify variance on the warewashing sink. Sops need to be posted and a log will need to be kept.

4) Warewashing facilities: installed, maintained and used; test strips: Warewashing Equipment, Cleaning Frequency – C- Keep the drainboards free of storage. Drainboards are for storing dirty dishes and air-drying clean dishes.

5) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Wipe out and clean cabinets in the hot dog area and clean inside refrigeration.

6) Garbage and refuse properly disposed; facilities maintained: Covering Receptacles – C- Keep dumpster doors closed at all times.

7) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- Cleaning needed in the storage room and bathrooms. Clean the bathroom walls. Store items off of the floor to facilitate cleaning. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Replace/repair the paper towel dispenser in the women’s bathroom. Paper towels do no dispense easily. Chipped floor tile in the dish washing area.

Subway 14155, 1428 N. Bridge St., Elkin. Inspected May 24, score 92.5. Violations:

1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C- At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager by taking and passing an ANSI accredited program (servsafe for example). This person must be present during the operations including during the inspection.

2) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- Stored bread trays needed additional cleaning. CDI by employee sending the trays to dish to be re-washed and sanitized. Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P- Sanitizer in the sink was not strong enough at the time of inspection. CDI by employee running a new batch.

3) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- Observed steak 50 F, pepperoni 48 F, And rotisserie chicken 49 Fstored above 45 F. Cold tcs foods may be stored at 45 F ANd below until January 1, 2019 and must be held at 45 F And below thereafter. Employee cdi by discarding the food. Do not stack food above the fill line.

4) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C- Rusty screws in the ice machine. Replace so the contaminated water does not drip into the ice bin.

5) 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- Thermometer on the outside of the walk-in not accurate (5 degrees off). Replace or repair.Good Repair and Proper Adjustment-Equipment – C- Shelving in the walk-in cooler chipping and rusty. Replace. Observed black bread trays that were in bad repair. Replace.

6) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C-need baseboard installed around the walk-in coolers and in the back storage room. Repair cracked floor tiles going into the back room. Repair broken baseboard tiles going into the back of the facility. Cleaning, Frequency and Restrictions – C-clean floors. Clean floors and walls under and behind equipment. Clean floor sinks.

comments powered by Disqus