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.
Surry Community Snack Bar, 630 S. Main St., Dobson. Inspected June 23, score 98.5. Violation: Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P – Whipped cream was found in the reach in cooler with an open date of 6/6/16 (day 18). Ready to eat, potentially hazardous food must be sold, served or discarded within seven days of being opened or prepared. The whipped cream was voluntarily thrown away to correct the violation. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – Chili was found with an prepared date of 3/16/16 where it had been cooked and frozen and then thawed. Food products must have time spent frozen recorded so that it can be determined by when the food product should be sold, served or discarded. The chili was re-labeled to correct the violation.
Surry Diner, 2368 Zephyr Rd., Dobson. Inspected June 23, score 92.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C – The person in charge is not certified as a food protection manager. The PERSON IN CHARGE shall demonstrate knowledge by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
2) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – A pan of broccoli casserole and hamburgers were found on the grill area with a temperature below 135 degrees F. Keep all potentially hazardous foods at or above 135 degrees F. when holding them hot. The broccoli casserole and hamburgers were voluntarily thrown away to correct the violation.
3) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Containers of diced ham, sliced tomatoes and cheese was found in the salad prep area with a temperature above 45 degrees F. Keep all potentially hazardous foods at or below 45 degrees F. when holding them cold. Temperature abused items were voluntarily thrown away to correct the violation.
4) Toxic substances properly identified, stored, and used: Sanitizers, Criteria-Chemicals – P – One sanitizer bottle was too strong today. Keep all sanitizer prepared with a concentration of 50 to 200ppm chlorine. The sanitizer was weakened to correct the violation. Conditions of Use – P,PF – Two cans of domestic pesticide spray were found in the outside storage unit today. Only pesticides designed for use in a food service establishment can be used in a restaurant. The cans of pesticide spray were removed to correct the violation.
5) Personal cleanliness: Effectiveness-Hair Restraints – C – Two employees were slicing lemons for the dinner shift without wearing a hair restraint. Food employees must wear an effective hair restraint when working with exposed food. Prohibition-Jewelry – C – Two employees were slicing lemons for the dinner shift while wearing jewelry on their wrists. Employees cannot wear jewelry on their hands or arms except for a single plain band ring.
6) 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 submerged in a bucket of sanitizer between uses.
7) Warewashing facilities: installed, maintained and used; test strips: Rinsing Procedures – C – Dishes were being washed and sanitized in the three compartment sink without a rinse step in between. Dishes must be washed and rinsed before they are sanitized. The dish sink was drained and properly set up to correct the violation.
Taste of China, 630-A S. Key St., Pilot Mountain. Inspected June 22, score 94.5. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — A container of raw chicken was stored on top of the soy sauce in the walk-in cooler. Another container of raw chicken gizzards (for personal use) was stored above ready-to-eat onions and other vegetables. Do not store raw chicken above ready-to-eat foods. Also, an opened container of raw teriyaki chicken was stored above raw pork in the reach-in freezer. You must store raw meats according to minimum internal cooking temperature with the higher cooking temperatures lower than those meats with lower minimum internal cooking temperatures. Follow the diagram on the left door of the freezer. This was corrected by education and moving the foods so that they are now stored properly.
2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — General Tso chicken in the reach-in cooler was reading 52 degrees F. Won tons, sweet and sour chicken, and egg rolls were reading around 47 degrees F. The unit does not seem to be working properly today, keeping the foods at above the 45 degrees F minimum. The owner stated that the General Tso chicken was left in there all night, so it was thrown out (with bleach poured on top). The won tons, egg rolls, and sweet and sour chicken were brought to the reach-in cooler from the walk-in cooler this morning so those foods were allowed to be placed in the properly operating sandwich unit. I will need to return on or before 7/1/16 to make sure this has been corrected.
3) Approved thawing methods used: Thawing – C — Raw chicken was observed thawing in water that was 80 degrees F. When thawing under running water, the temperature of the water cannot exceed 70 degrees F. The owner stated that the raw chicken was only thawing for 30 minutes, so he moved the container to the cooler. The chicken was to be prepped after lunch. Other than thawing under running water at 70 degrees F or lower, you can thaw under 45 degrees F or lower refrigeration; in the microwave, if you cooking immediately after; or cook it frozen (as part of the cooking process).
4) Thermometers provided and accurate: Temperature Measuring Devices-Functionality – PF — Thermometers must be placed in the warmest parts of the refrigerators (generally, the front). This was seen in the reach-in cooler and the sandwich unit, but this was corrected immediately.
5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — The reach-in cooler was not working properly at the time of inspection (inside temperature was reading 54 degrees F). The foods were discarded/moved to another location, but this unit needs to be repaired before placing food back in it. A repairman was called during the inspection, but I will need to verify that it has been corrected by 7/1/16.
6) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (shelving, inside of fryer cabinets, wok station, areas where food has accumulated from splash around the wok station, inside and top of equipment, doors of equipment, cabinets, etc.).