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.
White Plains Elementary School lunch roon, 710 CadleFord Rd., Mount Airy. Inspected Nov. 29, score 99.5. Violations: 1) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the shelving and door gasket in the walk in cooler where build-up is present.
Bojangles #410, 688 Andy Griffith Parkway, Mount Airy. Inspected Dec. 8, score 91. Violations: 1) Hands clean and properly washed: When to Wash – P – An employee was witnessed handling raw, breaded steak and then handled cooked steak without first washing their hands. An employee was witnessed picking up a tomato that had fallen on the floor and then engaged in food preparation without washing their hands. Employees must wash their hands between handling raw meats and ready to eat foods. The employee re-fried the cooked steak, washed his hands and changed gloves and the employee who dropped the tomato washed their hands and changed gloves to correct the violation.
2) Food separated and protected: Gloves, Use Limitation – P – Gloves must be used for a single task. An employee handled raw breaded steak and then handled cooked steak without first washing their hands. An employee was witnessed picking up a tomato from the floor and then engaged in food preparation without changing gloves. Employees must change gloves between tasks that may contaminate their hands. The employee re-fried the steak, washed his hands and changed gloves and the employee who picked up the tomato washed her hands and changed gloves to correct the violation. Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – An opened bag of roasted chicken bites was found stored below raw chicken, and sausage in the reach in freezer. Keep all raw meats stored below or away from ready to eat foods. The roasted chicken bites were relocated to correct the violation.
3) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – The sanitizer tested below 200ppm quat in the wiping cloth buckets used for sanitizing. Keep all sanitizer prepared to the manufacturer’s specifications. The sanitizer was re-made to correct the violation. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – (REPEAT) Metal containers and a cutting board was found with build-up and grease residue. Keep all food contact surfaces clean to sight and touch. The cutting board and containers were relocated to the dish sink to be washed, rinsed and sanitized to correct the violation.
4) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – (REPEAT) Roasted bites, breaded steak and sausage was found on the back steam table had a temperature below 135 degrees F. Keep all potentially hazardous foods at or above 135 degrees F. when holding them hot. The sausage and breaded were reheated and roasted chicken bites were voluntarily thrown away to correct the violation.
5) Time as a Public Health Control: procedures and records: Time as a Public Health Control – P,PF – The fries were labeled with a 30 minute hold time which is inconsistent with the approved written procedures. The approved procedures were incomplete (state approval was not available during the inspection) and a procedure guide was used. The Time as a public health control must be followed per the approved written procedures and the procedures must be kept available at all times. The fries were properly labeled and the procedure was completed to be in conformance with the NC Food Code to correct the violation.
6) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the handle, gasket and lid on the prep unit. Clean inside the fryer cabinets. Clean the heat lamps over the food items. Clean the tea station where build-up has formed.
7) Garbage and refuse properly disposed; facilities maintained: Maintaining Refuse Areas and Enclosures – C – The dumpster pad had grease build-up, leaf littler and cardboard present in the enclosure today. Keep the dumpster pad and enclosure properly cleaned and maintained.
8) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Replace the two missing hole caps in the walk in cooler on the wall. 6-501.12 Cleaning, Frequency and Restrictions – C – Clean the floor in the walk in cooler and freezer where a small amount of debris was present. Clean the wall at the back handwashing area and tea station. Clean the floor in the outside storage area.
Just Save Deli, 632 S. Key St., Pilot Mountain. Inspected Dec. 9, score 95. Violations: 1) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — The chicken wings (two packages) on the hot holding island were reading 121 degrees F. Also, chicken tenders and boneless chicken wings were reading below 135 degrees F in the hot holding unit (118ºF and 129ºF, respectively). Hot foods must be held at 135ºF at all times. Because the food had only been out of temperature for a few minutes (according to the manager), they were reheated to 165 degrees F or higher and placed back in the unit. The hot holding island did not seem to be operating properly, however, so the chicken wings were not placed back on that unit.
3) Contamination prevented during food preparation, storage and display: Miscellaneous Sources of Contamination – C — Observed an opened container and flour and corn meal in unprotected containers. Once opened, these dry foods should be placed in approved containers with tight-fitting lids. Bakery items were placed on the 3-compartment sink to the right of toxic chemicals. These chemicals were pointed directly at the food. Be careful not to store food in direct line of the chemicals.
4) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — The long cutter was found between the prep table and the knife rack. This is an area that is not regularly cleaned and sanitized, so it should not be here. Clean inside of drawers where clean utensils are stored.
5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used 4-202.16 Nonfood-Contact Surfaces – C — The crate used to store food colorings is constructed of absorbent wood. This crate should be replaced or painted/sealed with a nonaborbent material (paint/sealant). Good Repair and Proper Adjustment-Equipment – C — A domestic crock pot was found in the facility and was previously used for soup to serve to the customers. Equipment must be NSF-listed or if not NSF-listed, must be commercial, meet Chapter 4 of the NC Food Code, and be used for its intended purpose. A domestic crock pot in a commercial facility is not being used for its intended purpose. Good Repair and Proper Adjustment-Equipment – C — The drip pan in the walk-in cooler is leaking and was being repaired during the inspection. The foaming station is leaking and needs to be repaired/replaced.
6) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Observed dirty spatula handles, debris underneath the hot holding unit, dirty shelves and cabinets, dirty bunkers in the walk-in cooler, dirty trays used for storage, etc. Keep all nonfood contact surfaces clean.
7) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floor in the walk-in freezer. Clean the floor sink under the three-compartment sink.