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.
Armfield Civic Center, 873 W. Hwy. 52 Bypass, Pilot Mountani. Inspected Aug. 16, score 98.5. Violations: 1) Contamination prevented during food preparation, storage and display: Miscellaneous Sources of Contamination – C — Use only a scoop with a handle to dispense foods. A cup without a handle was found in the cheese ball snack container. A cup without a handle can contaminate the food. Also, keep all employee food in the reach-in cooler stored in a separate container at the bottom of the cooler. Label this container as being for employees only. Make sure all employees are keeping their food in this container.
2) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Several single-service spoons were stored unorganized in a box full of condiment packets. Single-service items that are to be used must be stored in a manner to prevent contamination, generally with the food contact surfaces pointed in one direction and stored separately from other items. Keep single-service lids and single-service clamshell containers inverted so the food contact surface is not exposed.
Aunt Beas Barbecue, 452 A. Grif. Pkw., Mount Airy. Inspected Aug. 15, score 97.5. Violations: 1) Toxic substances properly identified, stored, and used: Common Name-Working Containers – PF — One container of window cleaner and on bucket of sanitizer was not labeled today. Keep all containers of chemicals labeled. This was corrected by labeling the containers.
2) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C — Several dishes were nested wet above the 3-compartment sink (plastic containers). Make sure dishwashers are allowing all dishes to be air-dried completely before nesting.
3) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces where needed (around grill equipment, shelving in the 2-door reach-in cooler in the back, casters on equipment, etc.
4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment. Clean the filters in the hood system. Clean the floors under equipment in the drive-thru area. Clean the air return grates in the catering kitchen. Clean the air vents in the restrooms. Clean the floor in the employee closet. Floors, Walls and Ceilings-Cleanability – C — Replace the missing escutcheon (plate) under the handwash sink in the men’s restroom.
Burger King #11280, 120 N. Main St., Dobson. Inspected Aug. 19, score 95. Violations:
1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C- Observed 2 employee drinks stored on a food prep surface. Store all employee drinks separately away from food, equipment, utensils, single-service, and linens.
2) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – P- Observed phu pans and utensils (tongs) Used in tcs time/temp control safety foods, and equipment that the pic stated were cleaned and sanitized once a day. Utensils and equipment that are in direct contact with tcs foods out of temperature control must be cleaned and sanitized every 4 hours. PIC CDI by sending all of these utensils back to be washed, rinsed and sanitized and cleaned and sanitized work surfaces. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- at the time of inspection, there were no sanitizer bottles in the kitchen. Keep them available for use every 4 hours.
3) Personal cleanliness: Effectiveness-Hair Restraints – C- Hair restraints must be worn and effective for food service employees. This includes restraining bangs in visors.
4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C- Replace missing door on the fryer cabinet. At the time of inspection, the specialty freezer was not properly working. Repair. Repair the countertop on service line. Repair the self-service cabinet door (chipped). Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C- Replace cracked/melted containers and lids.
5) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Clean fryer cabinets. Clean inside the icee machine. Clean tops of equipment. Clean shelving where needed.
6) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- Floor/wall cleaning needed under/behind equipment and around floor joints. Clean floor drains. Clean the walk-in cooler floor around legs of equipment. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Repair the floor in the dry storage area under the syrup holder. Repair broken baseboard tiles. Ceiling grid is rusty. Repair service sink thresh hold.
Coffee House Waffle Shop, 411 CC Camp Rd., Elkin. Inspected Aug. 15, score 91.5. Violations: 1) Hands clean and properly washed: When to Wash – P- Observed an employee crack eggs and place raw tenderloin on the grill without changing gloves. Gloves must be removed once contaminated with raw eggs or meats, hands washed and new gloves placed on the hands before preparing rte foods. Cdi by discussing when to wash hands and by the employee removing the gloves, washing hands, and putting on new gloves.
2) Food separated and protected: Food Contact with Equipment and Utensils – P- Observed bowl stored in bbq. If utensil is stored in the food, it must have a handle so it is stored to prevent contamination. Cdi by removing the bowl. Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P- Store employee food separately from restaurant food to avoid contamination. Cdi by pic moving the container to the bottom shelf of the reach-in cooler to avoid contamination. Observed an opened package of raw hamburger meat stored above ready-to-eat foods in the walk-in freezer. Store opened packages according to final cooking temperatures. Cdi by moving to the bottom shelf.
3) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – P- When pulling date marked containers of peppers/onions and ham from the walk-in, the containers used to store the product must be changed out every 24 hours. During the inspection, pulled items were placed in a previously used container with an expired date mark. Cdi by removing the containers and placing new ones in the unit. Tubing in the ice machine needs cleaning and sanitizing. Must be cleaned frequently enough to preclude mold growth.
4) Toxic substances properly identified, stored, and used: Restriction and Storage-Medicines – P,PF- Observed a container of employee personal medicines stored with food. Medicines that are in the facility for the employees’ use shall be labeled and located to prevent the contamination of food, equipment, utensils, linens, and single-service. Cdi by moving to a proper storage area.
5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C- Laminate countertop in bad repair. Pulling away and will allow water to damage the wooden top. Food Equipment, Certification and Classification – C- Store oil on approved shelving. Currently, storing on milk crates. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C- Get rid of spatulas with melted handles. Current thermometer in the one-door glass reach in cooler is not accurate (29 f; cooler 39 f). Cdi by pic placing an accurate thermometer in the cooler.
6) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Clean tops of equipment for dust and grease. Clean equipment in the cooking area-heavy grease build-up. Clean shelving in the walk-in cooler. Clean inside refrigeration. Clean gaskets. Clean Moldy. gaskets. Clean inside the microwave.
7) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- Clean floors and walls under and behind equipment throughout. Store miscellaneous items off of the floor to facilitate cleaning in the outside building.
8) Meets ventilation and lighting requirements; designated areas used: Cleaning Ventilation Systems, Nuisance and Discharge Prohibition – C-clean grease build-up on the roof.