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.

Dunmore Plantation institutional food, 515 W. Kapp St., Dobson. Inspected Nov. 17, score 97. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C – The person in charge was not certified as a food protection manager today. The person in charge must be certified as a food protection manager.

2) Warewashing facilities: installed, maintained and used; test strips: Warewashing Machine, Data Plate Operation Specifications – C – The wash gauge was reading 7psi during the final rinse. The data plate states that the dish machine should run at 20psi. Adjust the dish machine or calibrate the pressure gauge so that it reads consistent with the data plate.

3) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – 0pts. Clean the inside of the microwave where splash is present.

East Coast Wings, 692 S. Andy Griffith Pkwy, Mount Airy. Inspected Nov. 17, score 94. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P- Observed a package of bagged lettuce stored on top of opened lettuce inside a container. Do not allow food to touch the outside packaging of food to prevent contamination. Cdi by manager discarding the opened lettuce.

2) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C- Observed mold growth in the water holding compartment and hose. Clean and sanitize the ice machine following manufacturer’s instruction at a frequency to preclude the growth of mold and soil. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- Observed dirty knives stored in the knife rack. CDI by sending knives to be properly washed and sanitized. Do not store knives that need cleaning or that are currently in use.

3) Proper reheating procedures for hot holding: Reheating for Hot Holding – P- Observed chili and buffalo chicken soup stored in the warmer at 94 F and 103 F that the pic stated had been re-heating for around an hour. Tcs foods must be re-heated to 165 F before placing in the warmer. This piece of equipment is not designed to re-heat foods. CDI by re-heating to 170 F in the microwave.

4) Warewashing facilities: installed, maintained and used; test strips: Warewashing Equipment, Cleaning Frequency – C- Observed food build-up inside the dish machine. Delime.

5) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Clean tops of equipment and prep table shelving for dust, grease and crumbs. Clean inside refrigeration and freezer. Clean inside fryer cabinets. Grill table needs attention.

6) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- Clean floors and walls under and behind equipment. Clean floor drains.

Food Lion #1347 Deli, 692 Andy Griffith Pkwy, Suite 1, Mount Airy. Inspected Nov. 14, score 98.5. Violations: 1) Warewashing facilities: installed, maintained and used; test strips: Warewashing Equipment, Cleaning Frequency – C — The sprayer at the three-compartment sink has a build-up of mold inside of it and needs to be cleaned. According to NC Food Code, warewashing equipment must be cleaned at least once every 24 hours, if used.

2) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean the door tracks on the meat case. Clean underneath the meat case (behind the sliding doors). Remove stickers from tables, shelves, etc. where needed. Clean the rack over the 3-compartment sink and the bunker that the raw chicken sits on in the walk-in cooler.

3) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors throughout the deli, especially underneath equipment and tables and in grout. Clean the doors leading into the walk-in units. Clean the floor in the walk-in freezer (under shelves and the build-up around the diamond plating protrusions). Clean the floor in the storage room. Clean the wall behind and to the right of the prep sink. Clean the air returns in the restrooms.

Food Lion #1347 meat market, 692 Andy Griffith Pkwy, Suite 1, Mount Airy. Inspected Nov. 14, score 99. Violations: 1) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean the bunkers where the single-service items are stored and in the walk-in cooler (remove tape, where necessary).

2) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floor in the walk-in freezer. Clean the air returns in the restrooms. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C — Regrout the floor where needed (near the office).

Gentry Middle School public school lunch, 1915 W. Pine St., Mount Airy. Inspected N ov. 18, score 98.5. Violations: 1) 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 cups at the registers did not have proper protection on the sides of the cups (mouth-contact surface). Single- service cups must be placed in dispensers or kept in the sleeve the cups came packaged in originally. Storing the cups in this manner will protect the mouth-contact sides of the cups from contamination.

2) Warewashing facilities: installed, maintained and used; test strips: Pressure Measuring Devices, Mechanical Ware washing Equipment – C — The pressure gauge on the dish machine seems to be malfunctioning, reading 130 psi during the rinse cycle. The dish machine requires 20 psi during the rinse cycle. Replace the gauge, if necessary. When replacing the gauge, replace it with one that meets the following regulation: “Pressure Measuring Devices, Mechanical Warewashing Equipment. — Pressure measuring devices that display the pressures in the water supply line for the fresh hot water SANITIZING rinse shall have increments of 7 kilopascals (1 pound per square inch) or smaller and shall be accurate to ±14 kilopascals (±2 pounds per square inch) in the range indicated on the manufacturer’s data plate.”

3) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean the inside of the microwave in the dining room. Wipe the dust from taller pieces of equipment in the kitchen. Clean the pressing piece on the juicer more thoroughly.

Lorenes Bakery, 314 N. White St., Dobson. Inspected Nov. 15, score 95. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C — There was no food safety certified manager here at the facility today. A certified food safety manager is required to be on the premises during all operating hours. This can be achieved through and ANSI approved course such as ServSafe, National Food Safety Professionals, and others.

2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C — REPEAT: Several pieces of equipment are not being used for their intended use. Many coolers stated that they are to be used for the storage and or display of bottled products only. One cooler states that is not to be used for potentially hazardous products. A freezer and food processors state that they are for household use. One merchandise cooler has had the NSF-label cut in half to hide the fact that it is only approved for storage of pre-packaged and/or bottled products. All equipment used in the facility must be NSF-listed, ETL Sanitation-listed, or UL Sanitation-listed. In the absence of these certifications, the equipment must meet Chapter 4 of the NC Food Code, which covers cleanability, and must be used for its intended purpose (not household use). Good Repair and Proper Adjustment-Equipment – C — Repair areas of broken formica (sink counter). Repair the front unit (leaking, water inside).

3) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Wipe the top of the reach-in units (dust). Remove the water from the inside of the leaky unit up front.

4) Physical facilities installed, maintained and clean: Floor and Wall Junctures, Coved, and Enclosed or Sealed – C — Repair/replace any falling/fallen moulding in the establishment. There are several wall/ceiling and wall/floor joints that are not properly sealed. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C — Repair the walls where separated from its neighboring panel or where separated from the wall. Fill any holes in the walls with caulk or silicone. Recaulk behind the 2-compartment sink. Finish the repair of the ceiling in the back storage room. Cleaning, Frequency and Restrictions – C — Clean cobwebs from the walls in the employee restroom. Clean the top of the light fixture in the employee restroom. ** There was significant improvement here.

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