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.
Taco Bell 28103, 551 CC Camp Rd., Elkin. Inspected June 29, score 97.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — A couple of scoops that were placed in front of the prep line ready for use were dirty. The dirt was located under the release mechanism. Make sure employees are cleaning under the release mechanism when washing dishes. This was corrected by properly washing, rinsing, and sanitizing the scoops.
2) Thermometers provided and accurate: Temperature Measuring Devices-Functionality – PF — The prep line cooler is missing the thermometer. The case is there, but the actual thermometer is missing. This needs to be replaced by 7/8/16. I will need to conduct a return visit ensuring that it has been replaced.
3) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Regrout the floor where the grout is eroding. Cleaning, Frequency and Restrictions – C — Clean the floor in the walk-in freezer.
The Hitchn Post General Store and Grill, 7444 US 601 Dobson. Inspected June 29, score 93.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties *REPEAT VIOLATION* 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) No bare hand contact with RTE foods or a pre-approved alternate properly followed: Preventing Contamination from Hands – P,PF- Observed an employee cutting onions and peppers that were not going to be cooked with bare hands. When preparing ready to eat foods gloves, tongs, spoons, or deli paper or some other barrier shall be used to prevent contamination. Cdi by discussing with the employee. The employee stated that hands were washed before she prepared the vegetables.
3) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF-any rte phf needs to be date marked if stored more than 24 hours. Date mark ham and put pull dates on all frozen deli meats (bologna and turkey). Cdi. Discarded ham, bologna, and turkey because the open and pull dates were unknown.
4) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C- Napkins must be stored in dispensers in the dining room to prevent customer contamination.
5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C- Must use approved shelving in the dry storage area. The shelving must be 6” above the floor. Good Repair and Proper Adjustment-Equipment – C-replace the gaskets on the sandwich unit.
Walkers, 175 N. Main St., Mount Airy. Inspected June 30, score 94. Violations: 1) When to Wash – P — An employee was observed taking raw hamburger out of the sandwich unit and starting other tasks without removing gloves and washing hands. Gloves are required to be removed after handling raw meat and starting other tasks. The employee was educated and hands were properly washed to correct this violation.
2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — Commercially processed butter was left out at a temperature of 66 degrees F. If using butter, which is potentially hazardous, the temperature must be 135 degrees F or higher or 45 degrees F or lower. Alternatively, a “Time as a Public Health Control” application may be completed and potentially approved, giving the facility a maximum of 6 hours to hold the butter out at room temperature, if the temperature does not exceed 70 degrees F. If the temperature exceeds 70 degrees F, then only 4 hours is allowed. The butter had a time stamp on it, but procedures had not been approved. Milk was reading 50 degrees F in the ice cream freezer/cooler. Milk must be kept at 45 degrees F or lower. The milk was discarded to correct this. Repair the unit to hold the milk at 45 degree F or lower or keep the milk in an alternative location. Please repair the unit on or before 7/8/16 to correct this.
3) Thermometers provided and accurate: Temperature Measuring Devices-Functionality – PF — Keep thermometer in the warmest part of the refrigerators (usually closest to where the door opens). Also, the ice cream cooler/freezer where the milk was stored did not have a thermometer. Please place a thermometer in this unit on or before 7/8/16 to correct this violation.
4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — Replace the ice cream freezer lid (or the entire unit, if necessary). It is broken and not easily cleanable. Also, the ice cream cooler/freezer is not holding milk at 45 degrees F or lower. Repair this unit or find an alternative storage location for the milk and whipped topping. This same unit is leaking and needs to be repaired, as well.
5) Garbage and refuse properly disposed; facilities maintained: Area, Enclosures and Receptacles, Good Repair – C — The trash can out back is leaking at the bottom and should be replaced.
6) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floor underneath equipment throughout. Floors, Walls and Ceilings-Cleanability – C — Repair the floor where needed. Ideally, you should seal the equipment to the floor since you can’t get 6 inches of clearance underneath the equipment to clean easily.