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.
Food Lion #288 Deli, 1136 West Pine St., Mount Airy. Inspected Nov. 7, score 98.5. Violations: 1) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces, where needed. Seen in, but not limited to: wiping cabinets near where the cakes are prepared and where single-service items are stored; top of the rotisserie oven; where the doors close at the cake units (sales floor)—possible mold?; inside of the cake units and self-service cases; underneath the deli case (behind sliding doors); sliding door tracks; remove stickers from counters/units; etc.).
2) Garbage and refuse properly disposed; facilities maintained: Storage Areas, Rooms and Receptacles, Capacity and Availability – C — There was a trash can missing from the handwash sink closest to the cake decorating area. Maintaining Refuse Areas and Enclosures – C — Clean the can wash basin.
3) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C —Sand and paint chipping areas on the walk-in cooler door. Regrout areas in the can wash closet where the grout has eroded. Cleaning, Frequency and Restrictions – C — Clean the floors in the walk-in cooler and walk-in freezer.
Food Lion #288 meat market, 1136 West Pine St., Mount Airy. Inspected Nov. 7, score 99.5. Violation: Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C — There are several areas in the grout where holes have developed in the market and the can wash outside of the market. Repair/regrout the floor where needed. Cleaning, Frequency and Restrictions – C — Clean the floor underneath the racks in the walk-in freezer (up against the joint especially).
Food Lion #441 meat market, 1215 W. Lebanon St., Mount Airy. Inspected Nov. 8, score 97.5. 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — Raw chicken (minimum internal cooking temperature of 165ºF) was stored above cooked neckbones (no required internal cooking temperature (ready-to-eat)) and raw pork neckbones (145ºF); ground beef (155ºF) was stored above whole briskets (145ºF); and raw ground lamb (155ºF) was stored above whole veal (145ºF) in the self-service cold case outside of the market. Raw meats must be stored according to minimum internal cooking temperatures with the higher temperatures stored below the lower cooking temperatures and ready-to-eat foods. Generally, the planagram provided by the corporation takes this into consideration. Please try to keep it as close as possible to the planagram. This was corrected by correctly adjusting the storage of the meats.
2) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean the bunkers in the walk-in cooler.
3) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floor in the walk-in freezer. Clean the top of the mirrors in the restrooms. Clean the air return grills in the restrooms. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C — Repair/replace any broken floor tiles in the market. The floor panel in the walk-in freezer is not sealed to the floor. Seal the panel to the floor to prevent debris from getting under there. Repair/replace the damaged wall to the left of the walk-in cooler door. Regrout the basetile to the left of the grinder in the walk-in cooler.
Goober’s NC 52, 502 N. Andy Griffith Parkway, Mount Airy. Inspected Nov. 9, score 93.5. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — Raw chicken tenders and raw alligator were stored above ready-to-eat macaroni in the 2-door reach-in cooler. Do not store raw meats above ready-to-eat foods. Raw meats should be stored according to minimum internal cooking temperature, with the higher cooking temperatures below the lower cooking temperatures. All ready-to-eat foods (or food that doesn’t require an additional cooking step) must always be stored above raw meats. This was corrected by educating the employees and moving the alligator and raw chicken to the bottom of the 2-door reach-in cooler but was then transferred to the bottom of a sandwich unit, where the raw chicken was stored above the raw alligator—this was corrected by educating the employees again and placing the raw alligator above the raw chicken.
2) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — Several plates were found dirty and most were found to have a greasy film on the bottom of the plates. Employees must properly wash, rinse, and sanitize dishes properly and ensure the sanitizing compartment of the 3-compartment sink always has clean water and is cleaned and sanitized prior to sanitizing dishes. Also, ensure employees are washing the bottom of the plates as well as the food contact side. The volume of plates that needed cleaning could not be cleaned during the inspection today, so I will need to make a return visit on or before 11/18 to ensure dishes are being washed, rinsed, and sanitized properly. There was also a dirty knife and spatula found that was placed up ready-for use. These were placed on the dirty drainboard to be washed again.
3) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — Several foods that were prepared last week or Sunday were not date marked. These included she crab soup, ribs, opened and sliced ham, and sliced corned beef. I will need to return on or before 11/18/16 to ensure date marking is being done properly. Also, there was one container of cheese sauce that was prepared on Sunday that had a date mark of 11/9/16-11/15/16 as if was prepared today. Make sure dates are properly applied to containers of food when you prepare them (this was corrected immediately).
4) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF — Alfredo sauce prepared today was placed into plastic containers with tight-fitting lids and placed directly into the 2-door reach-in cooler. This is not a proper cooling method because the volume of the alfredo cannot cool quickly enough to prevent the abundant growth of bacteria inside the food. Proper cooling methods would be to place the alfredo sauce in a 2-inch or less tall container (or a container where the alfredo sauce does not exceed 2-inches deep) and leaving the containers vented or completely uncovered to cool; in an ice bath; with an approved chill stick/cooling paddle, or blast chiller (which is not practical for this establishment). The alfredo still read 144 degrees F while in the reach-in cooler, so the alfredo sauce was removed, placed on a prep table to cool at room temperature, but the owner was told that quick-cooling of the alfredo sauce must begin before it reaches 135 degrees F.
5) Contamination prevented during food preparation, storage and display: Miscellaneous Sources of Contamination – C — An employee was witnessed carrying numerous pieces of bread against her apron and arm. Carrying bread in this manner is not acceptable. Carrying it on the tray that it was on would have been more practical. Observed also was a container of crab dip in the longer sandwich unit that was uncovered. Keep all food covered if not actively quick-cooling. Also, an opened bag of salt was seen downstairs. Was opened, dry foods must be placed in approved containers with tight-fitting lids.
6) In-use utensils: properly stored: In-Use Utensils, Between-Use Storage – C — Two knives used for cutting bread were stored in between openings of the wire shelving above the back prep area. The employee moved them here because of a previous issue with storing them in between two-pieces of equipment. However, the wire shelving is not an approved place to store the either, as it is not a surface that is regularly cleaned and sanitized. Please store in-use utensils on a cleaned and sanitized surface in between uses and be sure to clean and sanitize them at least once every 4 hours if in constant use. Keep plates stored with the food contact surface down to prevent contamination, if possible. If there is concern from falling dishes, keep the plates covered when not busy, or remove the top dish at the beginning of each work day and wash, rinse, and sanitize it.