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.

Kentucky Fried Chicken, 2120 Rockford St., Mount Airy. Inspected Dec. 7, score 95. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C – The person in charge must be certified as a food protection manager. The manager today was unable to produce any documentation that they had passed a certified food protection managers exam.

2) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – The sanitizer in the three compartment sink and wiping cloth buckets tested below 200ppm Quat. specified by the manufacturer. The sanitizer dispenser was not producing the correct amont of sanitizer. Sanitizer must be prepared at the concentration range specified by the manufacturer. I will return in 10 days to ensure that the sanitizer dispenser has been repaired and is able to produce approved sanitizer. Equipment Food-Contact Surfaces and Utensils-Frequency – C – The ice machine on the dining room soda fountain had mold build-up in the top cabinet today. Clean the ice machine at a frequency to prevent the growth of mold and bacteia build-up.

3) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – *REPEAT* Several metal and plastic containers were found wet nested today. Allow all containers to air dry before stacking them.

4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the floors at the base of the wall in the chicken walk in cooler. Clean the inside of the cabinet below the soda fountain in the dining room.

Kyoto a the Lake 3, 154 W. Independence Blvd. Mount Airy. Score 90. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C – The person in charge must be certified as a food protection manager. No one is certified at this location as a certified food protection manager.

2) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – (REPEAT) Raw steak, eggs and shrimp was found above ginger and sauces in the reach in cooler. Raw seafood was found above margarine in the prep unit. Unpackaged raw shrimp was found above cooked egg in the walk in freezer. Keep all raw meats and eggs stored below ready to eat foods. The raw meats were relocated to correct the violation.

3) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – P – The soda nozzles, tea nozzle and ice machine had mold build-up inside of them today. Clean the ice machine and soda nozzles at a frequency to prevent the growth of mold and bacteria build-up. The soda nozzles were cleaned and sanitized during the inspection. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – Cutting boards were found in clean storage with build-up on them today. All food contact surfaces must be kept clean to sight and touch. The cutting boards were cleaned and sanitized to correct the violation.

4) Proper hot holding temperatures: otentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Cooked chicken was found on the grill holding with a temperature of 97 degrees F. Keep all potentially hazardous foods at or above 135 degrees F. when holding them hot. The chicken was 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 – (REPEAT) – Rice being held under a time as a public health control was found at the sushi station 40 minutes after it had expired. Rice must be discarded as listed on the approved, written procedures. The rice was voluntarily thrown away to correct the violation.

6) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF – (REPEAT) – A large, sealed container of rice was found cooling in the reach in cooler today. Cool foods rapidly using an approved method. The rice was separated into two shallow pans and vented in the reach in cooler to correct the violation.

7) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C – Remove or replace the toaster oven and blender that is not designed for use in a food service establishment. Good Repair and Proper Adjustment-Equipment – C – Replace or repair the sushi rice container lid that is not easy to clean. 4-501.12 Cutting Surfaces – C – Replace or repair the cutting boards in the back of the kitchen that have deep cuts in them and are no longer easy to clean. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C – Replace or repair the wok closest to the cash register that is pitted and no longer easy to clean.

8) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the outside of the dry food containers. Clean the lower fronts of the pre units on the cooking line. Clean under the cutting board at the sushi area.

9) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the light socket in the hood system that is leaking water (The water was not leaking on to a grill that is in-use. The grill will not be put in use until the leak is repaired and equipment cleaned and sanitized.) Repair the floor in the high traffic areas where the tiles are cracked and chipped. Repair the floor tile below the grill where the legs have worn the tile through.

Little Richards BBQ of Mount Airy, 455 Frederick St., Mount Airy. Inspected Dec. 9, score 96. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – P – A knife and a container came in contact with the trash can and then was returned to the line for service. Utensils and food contact surfaces must be cleaned and sanitized after any point in the operation when the item becomes contaminated. The contianer and knife were removed and placed at the dish sink to correct the violation.Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – The sanitizer in the wiping cloth bucket (used for sanitizing) was below 50ppm chlorine. Keep all sanitizer prepared between 50 and 200ppm chlorine. The sanitizer was remade to correct the violation.

2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P – Ribs and Smoked chicken were found in the reach in cooler with a prep date of 12/2/16 (day 8). All food products requiring date marking must be sold, served or discarded within seven days of being opened or prepared. The ribs and chicken were voluntarily thrown away to correct the violation.

3) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the inside of the barbecue hot hold cabinet. Clean the filters on the hood system. Clean the microwaves on the grill line.

4) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – (REPEAT) Repair the floor in front of the smoker and along the back room where the paint is wearing away. Replace the missing wall tiles and floor tiles between the cash register and grill area.

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