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.
Rigatonis, 102 Heatherly Creek Dr., Pilot Mountain. Inspected June 30, score 97. Violations: 1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C — An employee drink was stored on top of a food prep surface. Another employee drink was stored above the keg area and the wine storage area. One of the employee drinks was in a bottle. All employee drinks must have lids and straws and must be kept below food and food prep areas. This was corrected by moving the drinks and making sure they were placed in proper containers.
2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — The bottom plates on the pizza oven are cracked/broken and should be repaired/replaced. Replace any broken/missing handles on unit doors. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — Replace any cracked broken containers and lids.
3) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Repair the floor in the walk-in cooler where tiles have been damaged (under legs of shelves in the walk-in cooler and around the ramp in the walk-in cooler). Repair the floor tiles where damaged (around the drains). Cleaning, Frequency and Restrictions – C — Clean the waste pipes behind the ice machine and soda machine.
4) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C — Lighting intensity in the food prep areas is reading around 20-42 foot candles. 50 foot candles of light area required in these areas. I recommend replacing bulbs with daylight bulbs to get the maximum amount of light intensity. Replacing any burned out bulbs is recommended, as well.
Bojangles #410, 688 Andy Griffith Parkway, Mount Airy. Inspected July 8, score 92.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – Large metal containers were found in clean storage with build-up on the food contact surfaces today. Keep all food contact surfaces clean to sight and touch. The metal containers were placed at the dish sink to be washed to correct the violation. Equipment Food-Contact Surfaces and Utensils-Frequency – C – Clean the inside, top of the ice machine where mold build-up has formed. Before Use After Cleaning – P – A tea urn was washed and rinsed before being returned to the drive through to be refilled. Food contact surfaces must be sanitized after they are washed. The tea urn was removed and sanitized to correct the violation.
2) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Roasted bites were found on the front steam line with a temeprature below 135 degrees F. Green beans and sausage was found on the back steam line with a tempeature below 135 degrees F. where the steam table had containers missing on either side of the food products letting heat escape from the unit. The food products were voluntarily thrown away and the steam table was covered to keep heat inside the unit to correct the violation.
3) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Slaw was found in an insulated container inside the top of the prep unit. Keep food products properly stocked in the prep unit to prevent the temperature from rising above 45 degrees F. Liquid egg was found inside the prep unit with a temperature above 45 degrees F. where it had been brought out during lunch. Keep this item on ice or in such a way that it is not allowed to rise above 45 degrees F. A salad was found in the front reach in cooler with a temperature above 45 degrees F. where the unit was not properly working. The salad and milk was relocated to correct the violation. I will return in 10 days to ensure that the front reach in cooler has been repaired and is holding potentially hazardous foods at or below 45 degrees F.
4) Insects and rodents not present; no unauthorized animals: Controlling Pests – C – Flies were numerous in the establishment today. Exterminate the flies.
5) Wiping cloths: properly used and stored; Wiping Cloths, Use Limitation – C – Several wiping cloths were found stored on the front counter and near the grill. All cloths used to wipe down equipment or food contact surfaces must be submerged in a bucket of sanitizer between uses.
6) 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 containers to air dry before stacking them.
7) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the tops of equipment on the grill line. Clean the top of the wrap container. Clean the shelving in the walk in cooler. Clean the inside of the reach in freezer.
8) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the door jamb at the enterance to the office. Drying Mops – C – The mop needs to be stored so that it can drain with the head down and handle up. Cleaning, Frequency and Restrictions – C – Clean the ceiling in the walk in cooler. Clean the floor under and behind large equipment on the grill line and at the biscuit ovens.
Central Cafe, 709 S. Main St., Dobson. Inspected July 7, score 98. Violations: 1) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P — The sanitizer in the 3-compartment sink was reading around 10 ppm. Chlorine sanitizer must be made to 50 – 200 ppm and dishes must be sanitized in this range. The sanitizer was remade to 50 ppm and the dishes in the sink and the ones that were already finished were resanitized to correct this.
2) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Repair the floor where damaged (broken tiles in the dining room and under the soda syrup storage rack). Cleaning, Frequency and Restrictions – C — Clean the air return grills above the 3-door cooler.