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.

Subway #20495, 4560 1 West Pine St., Mount Airy. Inspected April 26, score 91. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C — A certified food protection manager must be on the premises at all times the facility is working with food. Today, there were no certified food protection managers.

2) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P — The sanitizer dispenser was disosing sanitizer at less than 100 ppm (quaternary ammonia). According to manufacturer’s instructions, the sanitizer must be kept 150-400 ppm. Concentrated sanitizer was added to the compartment to bring the sanitizer up to 300 ppm, but the dispenser still needs to be repaired or replaced. I will need to return on or before 5/5/16 to make sure this has been corrected. Also, there was no sanitizer available to sanitize food prep areas when I arrived. Always have sanitizer available during all times of prep. This was immediately made. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency – C — Clean the ice machine following manufacturer’s instructions. If you look in the back of the machine, you will see heavier mold/mildew growth.

3) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — Ham close to the door of the walk-in cooler read 47 degrees F at the time of inspection. Various types of chicken were holding above 45 degrees F in the prep line, as well (48, 52, and 53 degrees F). Ensure that the walk-in cooler and prep line are able to hold food at 45 degrees F or lower. In 2019, 41 degrees F or lower will be the new requirement for cold foods. The employee stated that she couldn’t remember if she placed the chicken on trays this morning, which may explain the high temperatures, so the chicken trays were discarded. However, I will need to return on or before 5/5/16 to ensure the units are holding the correct temperatures.

4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — Replace any broken, cracked lids. Replace the damaged cart. Sand and paint, dip, or replace chipping racks/shelves. Good Repair and Proper Adjustment-Equipment – C — Repair/replace the sanitizing dispensing unit as it is not dispensing sanitizer at the required amount. Repair or adjust the walk-in cooler and prep line to ensure the temperatures of the foods are holding at 45 degrees F or below. Repair/replace the stripped hot water valve at the 3-compartment sink.

5) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top of the bread oven, bread holding unit, top of the water heater, inside of cabinets, etc.).

6) Plumbing installed; proper backflow devices: System Maintained in Good Repair – C — The hot water faucet at the can wash (outside the back door) is missing and needs to be replaced (the valve or the faucet).

7) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floor in the walk-in cooler and freezer. Clean the floor around the water heater. Clean the floor under the prep line. Floors, Walls and Ceilings-Cleanability – C — REPEAT: Repair the floor where needed (underneath the prep area, around drains, leading out the back door, around the water heater area, etc.). The floor in the walk-in cooler is not easily cleanable. Fill any holes in the walls and be sure it is smooth and flush with the wall to ensure good cleanability. Keep all storage at least 6 inches off of the floor. Replace missing ceiling tiles. Replace the missing base moulding in front of the drink station. Reattach base moulding where fallen (area between front prep area and back prep area. Repair the wall in the women’s restroom (behind toilet).

8) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C — Lighting intensity in the walk-in units must be at least 10 ppm. I measured 1-5 foot candles in both units. Try adding a higher intensity bulb. The lighting intensity at the back prep table is reading only 25-30 foot candles. 50 foot candles is required on any food prep surface. Adding bulbs to the fixture, if possible would be recommended. Add another fixture, if necessary.

Terry’s Country Cafe & Catering, 620 Hwy. 21, State Road. Inspected April 26, score 90.5. 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 person in charge today was not certified as a food protection manager.

2) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – *REPEAT* The sanitizer in both wiping cloth buckets tested below 50ppm chlorine. Keep all sanitizer between 50 and 200ppm chlorine. The sanitizer was remade to correct the violation.

3) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Several items in the top of the prep unit had a temperature above 45 degrees F. today during inspection. Items were iced down to correct the violation. I will return in 10 days to ensure that the prep unit is maintaining temperatures at or below 45 degrees F. on potentially hazardous food.

4) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF – A deep, sealed container of macaroni and cheese was found on top of the oven with a temperature of 129 degrees where it was improperly cooling. Use shallow pans or an ice bath to cool foods rapidly. The macaroni and cheese was transferred to a shallow pan and placed in the reach in cooler to correct the violation.

5) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C – Several wiping cloths were found improperly stored today. All cloths used to wipe down equipment or food contact surfaces must be kept submerged in a bucket of sanitizer between uses.

6) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Cutting Surfaces – C – (*REPEAT* Replace or repair the cutting board on the prep unit that has deep cuts in it and is no longer easy to clean.) Replace the gasket on the reach in cooler that is split through. The other gasket on the same reach in cooler has been repaired, but is no longer easy to clean. Repair or replace the gasket so that it is easy to clean.

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