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.

Shikora II, 2133 Rockford St., Suite 900, Mount Airy. Inspected Feb. 9, score 92. Violations: 1) Hands clean and properly washed: When to Wash – P-observed employee wash a dish and go back to the cook line to prepare food without washing hands. Also observed putting on gloves without washing hands. Hands must be washed when changing tasks i.e washing dishes to cooking and when changing or putting on new gloves. Cdi by discussing when to wash hands.

2) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- Clean and sanitize the sauce, meat, and rice containers. Heavy staining on the outside and along the top rims of the containers. Observed stored chopper with food residue. Clean and sanitize the chopper thoroughly before storing. Cdi by sending to dish. The food prep sink has dried food residue. Clean and sanitize after each use. Before Use After Cleaning – P- Observed an employee wash a dish and rinse to take back to the cook line without sanitizing. All utensils must be sanitized before use and after cleaning. Cdi.

3) Proper cooking time and temperatures: Raw Animal Foods-Cooking – P,PF- Observed chicken that was cooked between 123-145 f and placed in a bowl for quicker reheating at a later time. Raw chicken must be cooked to at least 165 F Before hot holding or cooling. CDI by putting the chicken back on the grill and cooking to at least 165 F.

4) Toxic substances properly identified, stored, and used: Sanitizers, Criteria-Chemicals – P- Observed clorox clean up in the 3-compartment sink to sanitize dishes. Sanitizers must meet the requirements specified in 40 cfr 180.940. Cdi by dumping the sink and cleaning the bowl to remove any chemical residue and replacing with an approved sanitizer.

5) Personal cleanliness: Prohibition-Jewelry – C- Only a plain wedding band may be worn on the arms and hands when preparing food. Effectiveness-Hair Restraints – C- Hair restraints must be worn by those preparing food.

6) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C-clean equipment tops, sides, legs and feet. Clean around the grill area. Clean prep table shelving. Clean gaskets and refrigeration facing/doors.

7) Toilet facilities: properly constructed, supplied and cleaned: Cleaning of Plumbing Fixtures – C- Bathroom fixtures need to be cleaned in both bathrooms.

8) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- Clean floors and walls under and behind equipment. Clean walk-in cooler and freezer floors. Clean floor joints and in corners. Clean floor drain under the 3-comp sink. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Replace chipped floor tiles. Repair the walk-in cooler and freezer floors where they are starting to rust and corrode.

Shorty’s Country Store, 7063 Siloam Rd., Siloam. Inspected Feb. 9, score 97.5. Violations: 1) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – A salad was found under refrigeration without a date marking after it had been prepared on February 6th. All ready to eat, potentially hazardous foods must be date marked if they will be held over 24 hours under refrigeration after they are prepared or opened. The salad was date marked to correct the violation. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P – Pimento cheese and banana pudding was found with a date marking allowing 15 days and 9 days. Date marked foods can be held a maximum of 7 days after they are prepared. The pimento cheese and banana pudding packages were re-labeled to correct the violation.

2) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – Several metal containers were found wet nested today. Allow all metal containers to air dry before stacking them. The metal pans were unstacked to correct the violation.

3) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the exhaust vents in the bathrooms and the hood system filters that have build-up on them.

Speedy Chef, 1516 South Main St., Mount Airy. Inspected Feb. 11, score 92. Violations: 1) Hands clean and properly washed: When to Wash – P – (REPEAT) An employee was witnessed handling raw hamburger and then handled a hamburger bun without first washing their hands and changing their gloves. Hands must be washed between handling raw and ready to eat foods. The employee washed their hands and changed their gloves to correct the violation.

2) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C – The ice machine had mold and bacteria build-up inside of the top cabinet today. Clean the ice machine at a frequency to prevent the growth of mold and bacteria build-up. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – The tomato slicer was in clean storage with build-up inside of it today. Keep all food contact surfaces clean to sight and touch. The tomato slicer was cleaned and sanitized to correct the violation.

3) Approved thawing methods used: Thawing – C – A frozen delivery of barbecue was delivered at 10am this morning and was found on the prep table (four hours prior to inspection). Use an approved method to thaw foods such as under running water with a maximum temperature of 70 degrees F. or under refrigeration. The barbecue was still partially frozen and was placed in the walk in cooler to correct the violation.

4) Thermometers provided and accurate: Food Temperature Measuring Devices – PF – A small diameter probe thermometer is needed to take temperatures on small foods produced in the establishment. The thermometer available today was not working. I will return in 10 days to ensure that the small diameter probe thermometer has been repaired or replaced.

5) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – An employee was witnessed towel drying container lids during inspection today. Allow all food contact surfaces to air dry before stacking them.

6) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Cutting Surfaces – C – (REPEAT) Replace or repair the two cutting boards on the front line that have deep cuts in them and are not easy to clean. Food Equipment, Certification and Classification – C – The walk in cooler must be NSF Listed or meet 4-1 and 4-2 of the NC Food Code. The shelving in the walk in cooler is mounted on brackets that are not easy to clean. The shelving in the walk in cooler is also rusting. Wood, Use Limitation – C – Replace the wooden block between the two deep fryers.

7) Warewashing facilities: installed, maintained and used; test strips: Sanitizing Solutions, Testing Devices – PF – No test strips were available for the sanitizer today. A testing kit must be available for sanitizer. I will return in 10 days to ensure that sanitizer test strips are available for the sanitizer.

8) Hot and cold water available; adequate pressure: Capacity-Quantity and Availability – PF – The hot water was not available to the men’s and women’s restroom today. A separate hot water services the restrooms and is either undersized or not working properly. I will return in 10 days to ensure that the hot water is available to the men’s and women’s restroom.

9) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C – Repair/seal the exposed insulation on the duct work in the back kitchen. The duct work over the back kitchen needs to be enclosed or otherwise made smooth, durable and easy to clean. Repair the floor at the drain of the walk in cooler where the cement if chipped. Cleaning, Frequency and Restrictions – C – Sweep the floor under the shelving in the walk in freezer.

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