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 #36376 Inc., 2241 Rockford St., Mount Airy. Inspected April 7, score 94. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C — A food safety certified person-in-charge is required to be on the premises at all times. There was not a certified food protection manager on the premises today.
2) Handwashing sinks, supplied and accessible: Hand Drying Provision – PF — There were no paper towels at the handwash sink. The employee on duty was unsure of how to replace them. The paper towels were eventually replaced to correct this.
3) Thermometers provided and accurate: Temperature Measuring Devices-Functionality – PF — The thermometer used for checking food temperatures was not working at the time of inspection (no batteries). The batteries were replaced to correct this. Also, the employee here noted that the infrared thermometer is used to check the temperatures of the food. Internal temperatures are required to be checked, so the probe on the thermometer is required to be used instead. The employee was educated to correct this.
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 lids. There was improvement here (replacing the cup dispenser).
5) Warewashing facilities: installed, maintained and used; test strips: Rinsing Procedures – C — The employee was witnessed washing dishes in the detergent, but skipping the rinse step before placing the soapy dish into the sanitizer. Washed dishes re required to be rinsed before placing them in the sanitizer. This is to ensure that the detergent does not deactivate the sanitizer.
6) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces. This includes, but not limited to, the following areas: shelving under the prep line, shelving where cups are stored, top of equipment (throughout), inside of equipment, top of the frozen beverage unit, inside of the frozen beverage cabinet, top of the oven and bread unit, cart, shelving in the walk-in cooler, bread and cookie pans (not food contact surfaces).
7) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floor underneath equipment, tables, and shelving. Clean the mop sink. Clean the floor in the walk-in cooler and freezer. Clean the wall under the 3-compartment sink. Clean the ceiling fans and air returns, where needed. Floor and Wall Junctures, Coved, and Enclosed or Sealed – C — Reseal the gaps in the wall/ceiling where separation has occurred. Regrout the base tile on the wall to the left of the mop sink. Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor to facilitate cleaning.
Wal-Mart Deli 1039, 2241 Rockford St., Mount Airy. Inspected April 7, score 97. Violations: 1) Handwashing sinks, supplied and accessible: Handwashing Sinks, Installation – PF — The handwash sink in the back prep area has a missing pedal for the hot water valve. The water temperature is not capable of reaching the required 100 degrees F. This needs to be corrected on or before 4/15/16.
2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — Replace the missing pedal on the back prep area handwash sink. There is also a leak on the same handwash sink, once the pedal is released. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — Some of the cutting boards are stained and have deep cuts. Plane or replace these cutting boards.
3) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean the stickers from shelves where needed. Clean the trays in the walk-in freezer. Clean the racks in the walk-in cooler. Clean around storage area.
4) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Fill any holes in the walls with caulk or silicone. Cleaning, Frequency and Restrictions – C — Clean the ceiling fans. Clean the floors where needed (walk-in freezer). Clean the wall in the walk-in cooler.
Azabache Mexican Grill, 544 CC Camp Rd., Elkin. Inspected April 11, score 90. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties *REPEAT VIOLATION* 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 protection manager by taking and passing an ansi accredited program (servsafe for example). This person must be present during the inspection.
2) Handwashing sinks, supplied and accessible: Hand Drying Provision – PF- Paper towels were not provided at the handwashes in the kitchen. An approved means to dry hands must be provided at all times. CDI by placing paper towels in the dispensers.
3) Food separated and protected: Food Contact with Equipment and Utensils – P- Observed raw hamburger patties stored directly on the top shelf in the sandwich prep unit over cooked foods. Do not allow food to be in direct contact with contaminated equipment and raw meat to be stored over cooked foods. CDI by discarding the hamburger patties. Observed eggs and raw meat scraps stored over cooked food. CDI by moving the foods below the cooked foods. Store food according to final cooking temperatures. Keep cut vegetables covered in the walk-in cooler. CDI by covering.
4) Proper cooling time and temperatures: Cooling – P- Observed beans stored in the walk-in cooler at 71 F that was placed in the walk-in to cool the night before. Food shall be properly cooled from 135 F to 70 F in 2 hours and cooled to 45 F in an additional 4 hours. CDI by discarding the beans.
5) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- Observed chicken 124 F and ground beef 120 F stored on the steam table below 135 F. Store tcs foods at 135 F and above to prevent growth of bacteria in the food. CDI by reheating the food to 165 F and turning up the unit before placing the food back in the unit.
6) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF -Ready to eat potentially hazardous foods prepared and held for more than 24 hours shall be marked to indicate the date by which the food shall be consumed, sold, or discarded. If food is held between 42-45 degrees F the food may be held for 4 days. If the food is held at 41 degrees F and below the food may be held for 7 days. The day of preparation shall count as day one. Date mark cooked rice and cooked pork. CDI by date marking.
7) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF- Observed beans in a large container that was covered to cool overnight. Use an ice bath, stir the product, and place in shallow containers to help food cool to 70f within the 2 hour parameter and to 45 F in an additional 4 hours. CDI by discussing and discarding food.
8) Warewashing facilities: installed, maintained and used; test strips: Warewashing Machine, Data Plate Operation Specifications – C- A warewashing machine shall be provided with an easily readable data plate affixed to the machine by the manufacturer that indicates operation specifications. The current data plate is not legible and needs to be replaced.