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.

Brenda’s Kountry Kitchen, 420 E. Pine St., Mount Airy. Inspected July 21, score 95.5. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — In the reach-in freezer, there were several packages of unopened raw beef stored underneath raw sausage links and patties. Since sausage has a minimum internal cooking temperature of 155 degrees F and beef has a minimum internal cooking temperature of 145 degrees F, the sausage should be stored below the beef. Also, raw eggs were stored above whole tomatoes in the walk-in cooler. Eggs must be stored below ready-to-eat foods, such as tomatoes. These items were corrected by organizing the food in an approved manner.

2) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C — A few dishes were found nested wet. Allow all dishes to air-dry completely before nesting.

3) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Nonfood-Contact Surfaces – C — The utensil rack up front is damaged and needs to be sanded and painted or replaced. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — (0 POINTS): Replace any broken containers and lids. Replace the large pot with the loose handle (under the buffalo chopper). Replace the inaccurate thermometers in the walk-in cooler. Good Repair and Proper Adjustment-Equipment – C — Repair the 3-door reach-in freezer (leaks during defrost cycle). Also, there was melting ice in the walk-in cooler (under the cooling unit). According to the person-in-charge, the walk-in cooler was frozen up this morning and was repaired and the melting was the result of the repair. If it continues to leak, look into repair.

4) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top of equipment, shelving, inside reach-in units, etc.).

5) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment. Clean the floor in the mop sink room. Clean the filters in the hood system. Clean the paper towel dispenser at the kitchen handwash sink. Clean the floor in the walk-in cooler. Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor to facilitate cleaning (can wash room and outside storage building). Fill any separation from the crown moulding along the kitchen wall (above the air conditioner). Ceiling tiles in the dish machine room should be easily cleanable (smooth and nonabsorbent). Fill any holes in the walls with caulk or silicone. Repair/replace the fallen tile in the women’s restroom (to the left of the door).

6) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C — Light intensity in the food prep areas must be at least 50 foot candles. The problem areas are under the hood and the area to the right of the hood. Lighting in the restrooms must be at least 20 foot candles.

Harry’s Place, 135 1/2 Front St., Elkin. Inspected July 20, score 94.5. Violations: 1) No bare hand contact with RTE foods or a pre-approved alternate properly followed: Preventing Contamination from Hands – P,PF — An employee was witnessed cutting tomatoes with bare hands. Employees must wear a glove over their hand that will come in contact with a ready-to-eat food. This was corrected by educating the employee and asking her to put on gloves, which she agreed to.

2) Toxic substances properly identified, stored, and used: Common Name-Working Containers – PF — The sanitizer was not labeled at the time of inspection. However, it was labeled to correct this during the inspection. Separation-Storage – P — A container of weed killer, 2 containers of insecticide, and a container of fly bait was stored on top of the reach-in freezer in the outside building. The chemicals were moved to a proper location to correct this today.

3) Personal cleanliness: Effectiveness-Hair Restraints – C — An employee was witnessed preparing food without a hair restraint on today. However, she put one on during the inspection.

4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — Several pieces of equipment are damaged (inside of sandwich unit, rusty racks in the sandwich unit and reach-in cooler, chipping shelving units in the walk-in cooler, etc.). The three-compartment sink is not of approved construction. The corners are angled, which doesn’t allow for easy cleaning. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — Replace pitted pots (in the storage room). 4-205.10 Food Equipment, Certification and Classification – C — The griddles in the storage room (and used today) and the freezer in the storage building are not approved for use in a commercial setting. Approved units are approved for use in commercial settings and meet chapter 4-1 and 4-2 of the NC Food Code. **Some improvement in #45.

5) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — (0 POINTS): Clean all nonfood contact surfaces, where needed (shelving/racks in reach-in units and the walk-in cooler).

6) Garbage and refuse properly disposed; facilities maintained: Maintaining Refuse Areas and Enclosures – C — Clean out the can wash so that water is allowed to drain quickly. Outdoor Storage Surface – C — There is a wooden corral for the cardboard, but it is positioned so that the cardboard must sit directly on the ground. Recyclables must be sitting on a smooth, durable surfaces that is sloped to drain (e.g. asphalt, concrete, etc.). If you want to use paving stones, make sure that the joints are filled in with grout/smooth cement, etc. to make the surface smooth and easily cleanable.

7) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Replace the floor tile where damaged. Repair the ceiling where separated. Sand and paint the wall where needed in the storage room. The floor in the walk-in cooler is not of approved construction (wooden). The floor must be smooth and easily cleanable. Make sure that all storage is at least 6 inches off of the floor, or easily moveable. Replace the floor in the storage building (damaged). Cover the hole in the wall as you enter the dry storage room (possible entrance for pests). The hole is covered by the first pot hanging on the wall on the right. Repair the chipping walls in the outside storage room. Cleaning, Frequency and Restrictions – C — Clean the floors in the outside storage room and under some equipment in the kitchen. Clean the filter in the hood system

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