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.
Shorty’s Country Store, 7063 Siloam Rd., Siloam. Inspected Aug. 12, score 97.5. Violations: 1) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – A roll of bologna was found in the reach in cooler and prep unit and a package of ham was found in the prep unit without a date marking after it had been opened two days ago. All potentially hazardous, ready to eat foods must be date marked if they will be held under refrigeration over 24 hours after they are opened. The bologna and ham was date marked to correct the violation.
2) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the non-food contact surfaces of the slicer where build-up is present.
3) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the hood system filters over the char griller.
Subway, 1408 Edgewood Dr., Mount Airy. Inspected Aug. 11, score 95. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C – (REPEAT) The back ice machine had mold build-up around the joints of the pipe running across the top of the ice tray. The mr. pibb soda nozzle had mold build-up inside of it in the dining room dispenser today. Keep the ice machines and soda nozzles cleaned at a frequency to prevent the growth of mold and bacteria build-up. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – Keep all food contact surfaces clean to sight and touch. A salad chopping knife was found with build-up on the blade while in clean storage. Knives were found in clean storage with build-up on them today. The salad chopping knife was removed to be re-washed to correct the violation.
2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – The back sub prep unit contained several potentially hazardous foods with a temperature above 45 degrees F. Keep all potentially hazardous foods at or below 45 degrees F. when holding them cold. Temperature abused items were voluntarily thrown away and other food products were cooled in the walk in cooler to correct the violation. I will return in 10 days to ensure that the back sub prep unit is maintaining a temperature of 45 degrees F. or below on potentially hazardous foods.
3) In-use utensils: properly stored: In-Use Utensils, Between-Use Storage – C – The ice cream dipper well was not cut on while the ice cream scoops had been used. Keep the dipper well operating at the ice cream freezer when it is going to be used for the storage of scoops between uses. Clean the utensil container at the ice cream freezer where build-up is present. The scoop container must be cleaned at least every 4 hours when used scoops are stored inside of it between uses.
4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C – Replace or repair the salad chopping bowls that have deep cuts in them and are no longer easy to clean. Replace or remove the drive through tea container that is no longer easy to clean on the food contact surfaces. Replace or repair the food scoop that is missing a handle cap. Good Repair and Proper Adjustment-Equipment – C – Repair, replace or remove the soft serve machine that is not working and has been taken out of service. Repair the walk in cooler where ice build-up is forming on the refrigeration unit.
5) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C – Repair the door and wall between the walk in cooler and freezer that is rusting.
The Lantern Restaurant, 304 N. Main St., Dobson. Inspected Aug. 8, score 93. 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 cabbage with her bare hands (no gloves). The employee was educated on when to wear gloves, which she immediately put new gloves on. Also, employees were asked to discard any cabbage prepared with bare hands.
2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — A few foods were not date marked today. Ensure that all potentially hazardous foods are date marked with the day or date that the food is to discarded, not to exceed 7 days from opening/prep, with the day of opening/prep counting as day 1. For example, if bologna was opened on Saturday, August 6th, the discard date would be August 12th (8/6 – 8/12). This was corrected by date marking required foods. Also, there was a significant improvement in date marking. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P — A container of BBQ slaw in a reach-in cooler was date marked 7/19 – 7/25. It should have been discarded on or before the end of the day on 7/25. It was thrown away to correct this.
3) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF — A deep plastic container of chicken salad was reading 80 degrees F in one of the reach-in coolers. According to the employee in the back prep area, the chicken salad had just been prepared about 45 minutes before I had checked it (the chicken was cooled somewhat before mixing the ingredients, according to the manager). However, it would have taken a very long time for the chicken salad to cool in a deep plastic container. It would have been better to place the chicken salad in a 2-inch stainless steel pan and left if uncovered or loosely covered on the top shelf in the reach-in cooler. Once it cooled quickly (down to 45 degrees F or lower), it could then be placed in a deep container for storage.
4) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C — Wet wiping cloths must be placed back into approved sanitizer between uses. Several wet wiping cloths were lying on tables today.
5) 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. Also, the drawer to the left of the steam table/prep line where spoons are stored had a utensil holder that needs to be cleaned.
6) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — Replace any broken utensils. Also, discontinue use of welded pans and spatulas (the welding is not considered a food safe material. Replace any cracked lids and containers. Replace any containers that have scuffed or otherwise worn surfaces inside of them. Good Repair and Proper Adjustment-Equipment – C — The walk-in cooler and/or walk-in freezer may be leaking. There is a significant puddle of water around them. Investigate and repair the unit(s). Also, the condensation pipe is broken close to the walk-in freezer. It is possible the water is coming from here.
7) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top of equipment, shelving, gaskets, cabinet under salad bar, top of tea/coffee machines (looks like someone only cleaned as far as they could reach).
8) Physical facilities installed, maintained and clean: Floor and Wall Junctures, Coved, and Enclosed or Sealed – C — Replace the missing baseboard from in front of the walk-in freezer. Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment, where needed (under fryer area, under equipment, and prep tables, etc.). Clean the water from the floor in the basement. Clean the floor in the walk-in freezer. Storing Maintenance Tools – C — Keep mops and hoses stored off of the ground/canwash.
9) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C — Several bulbs in the prep area are not working properly, bring down the lighting intensity (less than 50 foot-candles). Replace bulbs where needed. Repair/replace fixtures where needed, if necessary, if the bulbs are not the problem).