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.
Across The Creek Smokery, 961 N. Bridge St., Elkin. Inspected Aug. 11, score 98. Violations: 1) Personal cleanliness: Effectiveness-Hair Restraints – C — Employees that work with unpackaged food, food equipment or utensils, or food contact surfaces must wear an effective hair restraint.
2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Nonfood-Contact Surfaces – C — The wooden shelf in the walk-in cooler is made of absorbent wood. Also, one of the shelves is sitting on top of a piece of firewood. All non-food contact surfaces that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. If using wood, it is acceptable to paint it with a paint that is easy-to-clean and nonabsorbent. Good Repair and Proper Adjustment-Equipment – C — The inside of the walk-in cooler is leaking. Repair the area where the leak is occurring. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — (GENERAL COMMENT): Do not use pastry brushes with the riveted metal brackets. These are not easy to clean. They were not being used today, but were seen in the dry storage room in their original package.
3) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the cobwebs from inside of the dry storage closet. Clean the air return grates in the ceiling (above the dish machine). Clean the floor in the BBQ room. Floors, Walls and Ceilings-Cleanability – C — Keep a strainer in the floor sink under the 3-compartment sink. Keep a grate over an other floor drain (close to the ice machine). Repair the floor in the BBQ room
Bojangles of Dobson #856, 402 East Atkins St., Dobson. Inspected Aug. 9, score 97. Violations: 1) Time as a Public Health Control: procedures and records: Time as a Public Health Control – P,PF – Newly cooked fries were piled on top of previously cooked fries whose time was expiring while being held on a Time as a Publc Health Control. The time was changed on the container to be consistent with the newly added fries. Food items held under a TPHC must be thrown away at the discard time listed on the approved written procedures. The fries on the very top of the container were transfered to a new pan to hold under a TPHC. All other fries were voluntarily thrown away to correct the violation.
2) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the top of the biscuit warming area. Clean the shelving below the drive through steam table. Clean the top of the bo berry biscuit container. Clean the non-food surfaces of the thermometer. Clean the side of the ice machine closest to the wall. Clean the handle on the chicken walk in cooler.
3) Toilet facilities: properly constructed, supplied and cleaned: Cleaning of Plumbing Fixtures – C – Clean the bases of the toilets in the womens restroom.
4) Garbage and refuse properly disposed; facilities maintained: Using Drain Plugs – C – Replace the missing drain plug on the outside dumpster. Storage Areas, Rooms and Receptacles, Capacity and Availability – C – A trash can is needed at the handwashing sink behind the ice machine.
5) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the floors under large pieces of equipment and shelving. Clean the walls behind the shelving in the chicken walk in cooler.
Dominos, 336 N. South St., Mount Airy. Inspected Aug. 10, score 93.5. 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 (manager/supervisor) Must be present during the operations including during the inspection.
2) Food-contact surfaces: cleaned and sanitized: Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers – C- At the time of inspection, the sanitizer dispenser at the 3-compartment sink was not working properly and the concentration of the sanitizer was below 150 ppm quats. Cdi by purchasing chlorine bleach to sanitize dishes and work surfaces.
3) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C- The front counter laminate is damaged. Pizza make unit shelving is rusty and chipping. Repair. Pizza cutting station cabinet back is in bad repair. The pizza make unit has condensation inside the unit. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C- Replace stained condiment bottles.
4) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Clean cabinet shelving for crumbs. Wipe out refrigeration. Clean the outside of dry food containers. Shelving moldy in the pizza prep unit. Clean keyboards. Clean prep table shelving. Clean oven trays. Remove sticker residue from containers (repeat). Recommend using dissolvable stickers so this will not continue occurring. Clean tops of equipment for dust and crumbs. Clean the mold from the caulking behind the 3-compartment sink.
5) Toilet facilities: properly constructed, supplied and cleaned *REPEAT VIOLATION* Cleaning of Plumbing Fixtures – C- Both men and women’s toilets and lavatories need cleaning. Repair the toilet in the women’s restroom. Replace the broken tank top.
6) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Floor tiles in bad repair- chipping/cracked. Vinyl baseboard missing. Repair. Floor is rusty in the walk-in cooler. Thresh hold going into the cooler in bad repair. Paper towel holder in bathroom needs to be re-attached to the wall. Door and wall damage in the bathrooms. Cleaning, frequency and restrictions – c- floor/wall cleaning needed under and behind equipment and along floor joints.