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.

Hardees #1836, 200 W. Main St., Pilot Mountain. Inspected Feb. 18, score 92.5. Violations: 1) Food separated and protected: Food Contact with Equipment and Utensils – P- Observed packages of food thawing on racks inside of pans with rancid water. The pans and racks must be cleaned and sanitized daily. Cdi by sending the racks and pans to dish and discarding food that was slightly sitting in the rancid water.

2) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- Observed dried food debris on the slicer and dried ice cream on the shake machine. Clean and sanitize each after each use. Cdi by pic sending to dish. Equipment Food-Contact Surfaces and Utensils-Frequency – C- Observed soil and mold accumulation on the beverage dispensing nozzles. Cdi by pic cleaning and sanitizing and installing new nozzles. The nozzles need to be cleaned at a frequency to preclude accumulation of soil or mold. Thaw pans and racks stored in the refrigerator must be cleaned and sanitized

3) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P-may store cut tomatoes and lettuce at 45 degrees F and below until January 1, 2019 and must store at 41 F and below thereafter. Cut tomatoes and lettuce on make line were at 51 F and 61 F, Respectively. Cdi by pic discarding the food.

4) Thermometers provided and accurate: Temperature Measuring Devices-Functionality – PF- Store thermometers in the warmest part of the refrigerator unit. Observed thermometers stored in the back of units. These thermometers need to be affixed and located where they can be easily viewed.

5) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C- Store single service items off of the floor in the outside building. Store single service cups in the drive thru in plastic sleeve or approved dispenser to prevent contamination. Store single service (clam shells) In a clean area. The tops of the equipment where they are stored needs cleaning. Heavy grease build-up.

6) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- The kitchen needs a thorough cleaning throughout. Clean tops, sides, legs, handles, castors and facings of equipment. Clean shelving in refrigeration, walk-in, and dry storage. Clean fryers and fryer cabinets. Clean grill area. Clean inside microwaves. Clean the outside of dry good containers. Clean the scale. Clean refrigeration shelving. Clean mold on the non-food surfaces inside the ice machine. Clean all speed racks. Clean onion container.

7) Garbage and refuse properly disposed; facilities maintained: Cleaning Receptacles – C- Trash cans throughout the facility need cleaning.

8) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- Store items 6” above the floor to facilitate cleaning. Floor, wall, ceiling cleaning needed throughout under and behind equipment. Clean conduit, wires, computer equipment, light fixtures and vents throughout. Sweep in the outside building. Clean service sink walls. Clean walk-in cooler thoroughly. Throw away food that has fallen out of packaging in the freezers. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Caulk holes in the walls.

Just Save Deli, 911 E. Atkins St., Dobson. Inspected Feb. 16, score 98. Violations: 1) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – Cut honeydew and cantelope was found in the walk in cooler without a date mark after they had been prepared on Sunday. All potentially hazardous, ready to eat foods must be date marked if they will be held over 24 hours. The cantelope and honeydew were date marked to correct the violation. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P – A package of ham was found with a “sell by” date of 2/14/16 (day 9). All date marked foods must be sold, served or discarded within seven days of opening. The ham was voluntarily thrown away to correct the violation.

2) Warewashing facilities: installed, maintained and used; test strips: Manual Warewashing Equipment, Wash Solution Temperature – PF – The wash water was 97 degrees F. today. Keep all wash water at a minimum of 110 unless otherwise specified by the manufacturer. The wash water was drained and re-filled to correct the violation.

La Rancherita, 7886 Hwy 268, Dobson. Inspected Feb 17, 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. The person in charge today is not certified as a food protection manager.

2) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – Raw steak and eggs were found above margarine and cooked chicken and raw bacon was found above mayonnaise in the reach in cooler. Keep all raw meats stored below or away from ready to eat foods. The raw meats 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 50ppm chlorine in the wiping cloth bucket. Keep all sanitizer between 50 and 200ppm chlorine. the sanitizer was remade to correct the violation.

4) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – (REPEAT) Several food products were found on the grill with a temperature below 135 degrees F. where they had been left off of temperature control while other foods were being cooked. Several food items were found in the steam table with a temperature below 135 degrees F. where the steam table was not plugged in to an outlet with power until over two hours after the food products had been placed in the unit. Temperature abused food items were voluntarily thrown away. Items that were off of temperature control for a short period of time were reheated to correct the violation.

5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Characteristics-Single-Service and Single-Use – P – Bread was found in plastic “thank you” bags today that are not intended for food contact. I will return in 10 days to ensure that bread is being kept in food grade bags.

6) Plumbing installed; proper backflow devices: System Maintained in Good Repair – C – the sink water line is leaking at the waste tank in the mobile food unit. The three compartment sink faucet is damaged and will not shut off unless the pump is turned off. Repair the three compartment sink faucet and the sink drain plumbing.

7) Sewage and waste water properly disposed: Conveying Sewage – P – The mobile food unit is currently leaking wastewater. I will return in 10 days to ensure that the mobile food unit has been repaired and is no longer leaking.

8) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Use an approved, durable and smooth method or product to seal the ceiling panels together. Repair the floor in the mobile food unit where the laminate floor is separating.

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