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.
Pilot Mountain Middle School lunch room, 543 Old Westfield Rd., Pilot Mountain. Inspected March 7, score 100. Violations: None.
Rigatonis, 102 Heatherly Creek Drive, Pilot Mountain. Inspected March 7, score 97. Violations: 1) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C — A wet wiping cloth was found on the table to the left of the pizza servers. All wet wiping cloths must be kept in a container of approved sanitizer (50 – 200 ppm chlorine sanitizer) between uses.
2) In-use utensils: properly stored: In-Use Utensils, Between-Use Storage – C — Ice scoops were observed stored in a container of room temperature water. If storing in water, the temperature of the water must maintain 135 degrees F or higher. Otherwise, the scoops can be stored on a cleaned and sanitized surface and/or container as long as the surface is cleaned and sanitized at least once every 4 hours; in the food with the handles extending out of the food; or in dipper wells.
3) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C — Allow all dishes to air-dry completely before using. If you intend to use utensils immediately after washing they must be adequately drained before using. Drying with towels in not allowed except in the case of polishing utensils, but the towels must be maintained clean and dry in this case. Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Keep pans inverted so that they cannot become contaminated during storage.
4) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top of ice machine, inside of reach-in freezer, etc.).
5) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Repair the floor in the walk-in cooler where tiles have been damaged (under legs of shelves in the walk-in cooler and around the ramp in the walk-in cooler). Cleaning, Frequency and Restrictions – C — Clean the floor in the walk-in cooler.
6) Meets ventilation and lighting requirements; designated areas used: Designation-Dressing Areas and Lockers – C — An employee coat was found stored on top of cans of food. Do not allow employees to store personal items on food. Also, toothpaste and toothbrushes were found in the back area near the dish machine. Employee must not use the kitchen in a domestic capacity. No toothbrushing is allowed in any sink in this facility. Toothbrushing was not seen, however, but the storage of these employee items in the facility is a violation, as well. Remove them from the facility. Intensity-Lighting – C — Lighting intensity in the food prep areas is reading around 20-42 foot candles. 50 foot candles of light area required in these areas. I recommend replacing bulbs with daylight bulbs to get the maximum amount of light intensity. Replacing any burned out bulbs is recommended, as well.
Sheetz, 119 South Main St., Dobson. Inspected March 8, score 99.5. Violation: Physical facilities installed, maintained and clean 6-501.12 Cleaning, Frequency and Restrictions – C – Clean the ice build-up on the ceiling in the walk in freezer. 6-501.113 Storing Maintenance Tools – C – Keep the hose stored off of the ground at the back of the facility.
Sheetz #535, 401 CC Camp Rd., Elkin. Inspected March 9, score 98. Violations: 1) Handwashing sinks, supplied and accessible: Handwashing Sinks, Installation – PF- At the time of inspection the handwashing sinks in the men’s bathroom was not 100 f. Water must be provided at a temperature of at least 100 F through a mixing valve or combination faucet. I will return within 10 days for compliance.
2) Warewashing facilities: installed, maintained and used; test strips: Sanitizing Solutions, Testing Devices – PF- The current test strips are not accurate. Measuring 100 ppm and when checked with my strips it was 400 PPM. Need to purchase strips that will measure 150-400 PPM QUATS. The current strips measure in increments of 100 PPM so the 150 PPM May be hard to determine. I will return within 10 days for compliance.
3) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Clean refrigerator gaskets, inside the fryer cabinets, and tops of equipment for dust and crumbs. Clean shelving where needed. Clean inside the freezer drawers.
Subway, 548 CC Camp Rd., Elkin. Inspected March 8, score 94.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C- At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager by taking and passing an ansi accredited program (servsafe for example). This person must be present during the operations including during the inspection.
2) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- Clean and sanitize the ice machine following manufacturer’s instructions. I will return within 10 days for compliance. Observed food residue on bread forms in storage that needed additional cleaning. Cdi by sending to dish to be cleaned and sanitized.
3) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C- SHelving chipping in the reach-in cooler on the front line. Repair or replace. Repair the leak in the freezer. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C-continue replacing torn bread trays. Observed several chipped and cracked plastic lids and containers. Also observed melted lids that need to be replaced. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C- At the time of inspection, the thermometer was not properly calibrated. Cdi by calibrating using the ice method.
4) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Clean inside self-service cabinets. Clean tops of equipment-dust. Clean the icee machine.
5) Meets ventilation and lighting requirements; designated areas used: Using Dressing Rooms and Lockers – C- Lockers or other suitable facilities shall be used for orderly storage of employee cell phones and other possessions. Cdi by moving.
Surry Central High School lunch room, 716 S. Main St., Dobson. Score 98.5. Violation: Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Pizza on the lobby line hot hold and serving line had a temperature below 135 degrees F. today. Fries were found on the lobby line serving line with a temperature below 135 degrees F. Fries and chicken nuggets were found with a temperature below 135 degrees F. in the kitchen hot hold unit Chicken nuggets were found with a temperature below 135 degrees F. on the kitchen serving line. Fries and pizza was found with a temperature below 135 degrees F. on the dining room serving line. Keep all potentially hazardous foods at or above 135 when holding them hot. Potentially hazardous food items were reheated to correct the violation.