Health Department Inspections


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.

Soppers Restaurant, 105 W. Main St., Pilot Mountain. Inspected Nov. 30, score 94. Violations: 1) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – At the time of inspection, the sanitizer in the dishmachine was less than 50 ppm and the sanitizer container was empty. To effectively sanitize dishes when using chlorine sanitizer, the sanitizer needs to be 50-200 ppm. Cdi connecting a full container of sanitizer to the machine to dispense sanitizer at 100 ppm. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- The sanitizer was not at the proper strength to effectively sanitize dishes. All utensils must be sanitized at 50-200 ppm. Cdi by sending the dishes back through the dish machinE. Equipment Food-Contact Surfaces and Utensils-Frequency – C- Minimum cleaning needed in the ice machine. Clean and sanitize at a frequency to preclude the growth of mold.

2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- Observed tsatsiki and she crab soup at 51 f and 46 f, respectively and tcs bacon at room temperature. Cold tcs foods may be stored at 45 f and below until january 1, 2019 and must be stored at 41 f and below thereafter. At the time of inspection, the cooler was running at 48 f where the tsatsiki and other non tcs foods were stored. Cdi by pic moving the tsatsiki to a properly operating cooler and discarding the bacon.

3) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P- Observed lima beans, alfredo, and sweet potato casserole that was date marked for 7 days but were stored above 41 f and were past the 4 day discard date. Food stored between 42-45 f must be date marked for 4 days. Cdi by the pic discarding the food.

4) Personal cleanliness: Effectiveness-Hair Restraints – C- Hair restraints are required for those preparing food.

5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C- Repair the pepsi cooler that is running around 48 f. Needs to run around 38 f to maintain proper temperatures. Repair the handle that is missing from the left side sandwich prep unit. Several gaskets needed replacing.

Walkers Restaurant, 175 N. Main St.. Inspected Nov. 28, score 96.5. Violations: 1) Thermometers provided and accurate: Temperature Measuring Devices-Functionality – PF — Keep thermometer in the warmest part of the refrigerators (usually closest to where the door opens). The thermometer was moved to the warmest part to correct this. Also, the ice cream cooler/freezer where the milk was stored did not have a thermometer.

2) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Clean cups were stored on a tray with water puddling up at the bottom. Keep the water removed from this tray and keep it clean. The dipper well also needs to be kept clean before placing clean utensils inside of it. This includes the dipper well drain.

3) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — Repair/replace the broken handle on the sandwich unit. Reattach/replace the gasket on the right sandwich unit door. Sand and paint any chipping shelves. Sand and paint rusty areas at the bottom of the milk/ice cream freezer. Replace the ice cream freezer lid. Food Equipment, Certification and Classification – C — A domestic food processor was found. Domestic equipment is prohibited in most cases. Remove the food processor from the premises. Food-Contact Surfaces-Cleanability – PF — Remove ice build-up from the freezers.

4) Warewashing facilities: installed, maintained and used; test strips: Manual Warewashing Equipment, Wash Solution Temperature – PF — The temperature of the wash solution must be 110 degrees F. It was 99 degrees F today. his was corrected by adding hot water.

5) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean the water out from the ice cream freezer/cooler. Clean all nonfood contact surfaces (under equip., shelving, inside equipment, etc.).

6) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floor underneath equipment throughout. Clean the filters above the grill. Floors, Walls and Ceilings-Cleanability – C — Repair the floor where needed. Ideally, you should seal the equipment to the floor since you can’t get 6 inches of clearance underneath the equipment to clean easily. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C — Repair the wall where separating (to right of soda machine).

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