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.
Goodtimes Bar-B-Cue, 425 East 52 Bypass, Pilot Mountain. Inspected Nov. 10, score 97.5. Violations: 1) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Ribs were found with a temperature of 126 to 128 degrees F. today. One container of limp bacon was found at the grill with a temperature of 80 degrees F. If bacon is going to be left off of temperature control, it must be crisp cooked. Potentially hazardous foods must be held at a minimum temperature of 135 degrees F. when holding them hot. The ribs were reheated and the bacon was cooled to correct the violation.
2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – Repair or replace the gaskets on the reach in cooler and walk in cooler in the kitchen.
Hardees #1836, 200 W. Main St., Pilot Mountain. Inspected Nov. 9, score 91.5. Violations: 1) Handwashing sinks, supplied and accessible: Handwashing Sinks-Numbers and Capacities – PF- Currently, the sink located in the back dishwashing and prep area is not working. This handsink needs to be repaired to allow convenient use by employees when handling clean dishes and before prepping food (chicken).
2) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- Observed dried ice cream on the mix and chill machine. Clean and sanitize each after use. Cdi by pic sending to dish. Condiment bottles and lids were stained and needed additional cleaning. Cdi by discarding. Equipment Food-Contact Surfaces and Utensils-Frequency – C- Observed dried food debris on the chicken breader scoop, breader container, and chicken sifter. These utensils need to be cleaned and sanitized every 4 hours. The ketchup dispenser and ketchup cup dispenser needs to be cleaned and sanitized. This equipment must be cleaned before restocking. Cdi by pic cleaning and sanitizing these utensils and equipment.
3) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P-observed 8 cups of gravy stored at 125 f. Tcs foods must be hot held at 135 f and above at all times. CDI by pic discarding the gravy.
4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C- Replace biscuit cooler and one-door standup freezer gaskets. Replace/repair chipping shelving in the walk-in cooler.
5) Warewashing facilities: installed, maintained and used; test strips: Manual Warewashing Equipment, Wash Solution Temperature – PF- When actively washing dishes the wash water needs to be at least 110 degrees f. At the time of inspection, the water was 107 f. Cdi. Pic directed the employee to drain and run fresh water.
6) Non-food-contact surfaces clean *REPEAT VIOLATION* Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- The kitchen needs a thorough cleaning throughout. Clean tops, sides, legs, handles, castors and facings of equipment. Clean shelving in refrigeration, walk-in, and dry storage. Clean inside ice cream freezer. Clean fryers and fryer cabinets. Clean grill area. Clean inside microwaves. Clean the outside of dry good containers and onion container. Clean refrigeration and refrigeration shelving. Clean speed racks especially where burgers are stored. Clean fry rack. Clean self-service cabinets. Clean walk-in cooler door flaps. Clean gaskets throughout.
7) Plumbing installed; proper backflow devices: System Maintained in Good Repair – C- Currently, the handsink is not working in the back of the facility. Repair. Backflow Prevention, Air Gap – P- According to the new NC food code, sink drains must be installed in accordance with the newest plumbing code. This means that the waste from the food prep sink in the back needs to be discharged through an indirect drain (air gap). This does not mean a floor sink must be installed. You can create a gap from the existing plumbing.
8) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- Store uniforms 6” above the floor to facilitate cleaning in the outside building. Floor, wall, ceiling cleaning needed throughout under and behind equipment. Clean conduit, wires, computer equipment, light fixtures fan guards in the freezer, and vents throughout. Sweep in the outside building. Clean tile walls behind the fryers. Clean walk-in cooler and freezers thoroughly. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Caulk holes in the walls. Drying mops – c- air-dry mops. At the time of inspection, they were stored in the service sink.
9) Meets ventilation and lighting requirements; designated areas used: Cleaning Ventilation Systems, Nuisance and Discharge Prohibition – C- Hood cleaning needed. Light Bulbs, Protective Shielding – C- Light needs to be shielded in the one-door stand up freezer on the cook line. Designated Areas-Employee Accommodations for eating / drinking/smoking – C- Observed employee keys, thermos, and clothing stored on the burger cooler table. Store items separately away from food, equipment, single-service, and linens. Designate an area for employee items.
La Fuente Mexican Restaurant, 1623 N. Bridge St., Elkin. Inspected Nov. 7, score 96.5. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – A pan of raw beef was found above cooked carnitas and two containers of raw shrimp was found above containers of salsa and cheese dip in the reach in cooler. A container of raw steak was found above a box of jalepenos in the walk in cooler. Keep all raw meats below or away from ready to eat foods. The raw meats were relocated to correct the violation.
2) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C – The soda nozzles contained mold and bacteria build-up inside of them today. Keep all soda nozzles clean at a frequency to prevent the growth of mold and bacteria build-up. The soda nozzles were cleaned and sanitized to correct the violation.
3) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the ceiling around the air vents in the kitchen. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the floor tiles in the kitchen near the dish sink that are chipped and cracked.