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.
Leon’s Burger Express, 407 N. Main St., Mount Airy. Inspected July 6, score 94.5. Violations: 1) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — The temperature of the sausage holding on the grill read 116 degrees F. The home fries holding on the grill read 99 degrees F. Apples were on the steam table at 121 degrees F. Hot food must hold at 135 degrees F or higher. This was corrected by reheating the food (less than 2 hours out of temperature control).
2) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C — Allow all dishes to air-dry completely before nesting (including pots, pans, etc.). Do not towel dry.
3) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C — (REPEAT): All equipment with the exception of microwaves, toasters, and mixers must be NSF-approved or if not NSF-approved, must be used for its intended use and meet Chapter 4 of the food code (domestic refrigerators and freezers, waffle iron, etc.). Nonfood-Contact Surfaces – C — (REPEAT): Sand and paint, dip, or replace chipping racks in units. 4-501.11 Good Repair and Proper Adjustment-Equipment – C — (REPEAT): The 3-compartment sink has squared corners, which is not easily cleanable. The sink would need to be replaced to correct this. Replace the merchandise cooler used for the storage of tea (or replace the split gasket).
4) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all non-food contact surfaces where needed (shelves, top of equipment, under tabletop equipment, inside of drawers, inside of equipment, etc.).
5) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Repair the walls and ceilings where needed (downstairs). Keep all storage off of the floor to facilitate cleaning. Cleaning Floors, Dustless Methods – C — Clean the floors underneath equipment, where needed.
6) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C — Lighting intensity must be at least 50 foot candles in the food prep areas. 20 foot candles if light is required in utensils washing areas. 10 foot candles is required in storage areas. The owner has contacted a lighting contractor about replacing lights.
Matty’s, 1111 N. Bridge St., Elkin. Inspected July 6, score 95.5. Violations: 1) Insects and rodents not present; no unauthorized animals: Outer Openings, Protected – C – The back door of the facility is not currently self-closing. Repair or adjust the door so that it is self-closing.
2) Personal cleanliness: Effectiveness-Hair Restraints – C – *REPEAT* All foodservice employees must wear an effective hair restraint. The grill operator and back fry station cook were not wearing hair restraints today.
3) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C – The wiping cloth bucket tested below 50ppm chlorine today. Keep all cloths used to wipe down equipment or food contact surfaces submerged in a bucket of approved sanitizer between uses.
4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – Repair the shelving in the walk in cooler, reach in salad cooler and front reach in cooler where they are rusting. Replace the gasket on the front reach in freezer. Repair the door and gasket on the walk in cooler.
5) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the shelf above the back oven and shelving across from the back fryer prep area. Clean the shelving and cans near the walk in cooler. Clean the non-food contact surfaces of the ice machine. Clean the fryer cabinet on the back fryer line. Clean the side and back of the flat top grill. Clean between the prep unit and reach in freezer.
6) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the ansul pipes in the hood system over the back fryers. Clean the inside of the back canwash. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the chairs in the back dining room that have torn upholstry. Replace the ceiling tile near the dish machine that is not easy to clean.
McDonald’s, 479 CC Camp Rd., Elkin. Inspected July 6, score 93.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C – The soda nozzles in the dining room had mold and bactera build-up inside of them today. Clean the soda nozzles at a frequency to prevent the growth of mold and bacteria build-up. The sanitizer nozzles were cleaned during inspection to correct the violation.
2) Proper cooking time and temperatures: Raw Animal Foods-Cooking – P,PF – 1/4 lb hamburgers were being cooked to a temperature below 155 degrees F. today. All hamburger meat must be cooked to a minimum of 155 degrees F. for fifteen seconds. The hamburgers were returned to the grill until they met the minimum internal cooking temperature and the timer was adjusted to correct the violation.
3) Time as a Public Health Control: procedures and records: Time as a Public Health Control – P,PF – Corn salsa (66 degrees F. with 12.5 hr. hold time) and rehydrated onions (1:15-7:00pm) was found with time stamps beyond what the written procedures and NC Food Code allow. TPHC items must be labeled per the approved procedures. The food products were re-labeled to correct the violation.
4) Thermometers provided and accurate: Temperature Measuring Devices-Functionality – PF – The breakfast cooler and McCafe cooler had no air thermomters in them today. The thermometers were replaced to correct the violation.
5) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C – Several wet wiping cloths were found improperly stored today on prep surfaces. Th wiping cloth buckets tested below 50ppm chlorine. All cloths used to wipe down equipment and food contact surfaces must be submerged in a bucket of approved sanitizer (50-200ppm chlorine) between uses. The wiping cloth buckets were remade to correct the violation.
6) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – Repair the freezer near the fryer area that is damaged. Repair the walk in freezer where ice build-up has formed on the side of the refrigeration unit. Repair the front pannel on the ice machine.
7) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the gaskets on the reach in coolers in the front serving area. Clean behind and around the drink nozzles in the ABS system and dining room fountain. Clean the top, inside of the microwave.