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.
Wendy’s #540, 806 S. Key St., Pilot Mountain. Inspected June 28, score 95. Violations: 1) Handwashing sinks, supplied and accessible: Hand Drying Provision – PF — There were no paper towels at the handwash sink in the kitchen during the inspection. New paper towels were placed in the dispenser to correct this.
2) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P — Dishes were observed being sanitized in quat sanitizer that was around 100 ppm. The procedures posted at the 3-compartment sink state that the quat sanitizer must be 200 ppm when sanitizing dishes. I will need to return within 10 days (7/7/16) to ensure that this has been repaired. In the meantime, this facility is going to remove the tip that regulates the concentration of the quat sanitizer and will dilute to 200 – 400 ppm. It was at 300 ppm during the inspection.
3) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C — The sanitizer dispenser was dispensing quat sanitizer at about 100 ppm. Wiping cloths must be stored in 200 – 400 ppm sanitizer between uses. Once this dispenser has been repaired, this should be corrected.
4) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top of equipment, shelving, inside reach-in freezer, inside of pans not currently used for food storage, inside of fryer cabinets, top of fry hood, etc.).
5) Toilet facilities: properly constructed, supplied and cleaned: Cleaning of Plumbing Fixtures – C — Keep the handwash sink clean (kitchen).
6) Garbage and refuse properly disposed; facilities maintained: Area, Enclosures and Receptacles, Good Repair – C — The lids are missing from the cardboard dumpster. Replace the container.
7) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Repair the floor around the can wash basin. Replace the broken floor tile in front of the walk-in cooler door. Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment.
Dunmore Plantaion institutional food service, 515 W. Kapp St., Dobson. Inspected June 28. Score 99. Violations: 1) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C – Santiizer in the wiping cloth bucket tested below 50ppm chlorine. Keep all sanitizer in the wiping cloth buckets maintained at a concentration between 50 and 200ppm chlorine.
2) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the gaskets on the three door reach in freezer. Clean the inside of the microwave.
Elkin Municipal pool, 399 Hwy 268 W., Elkin. Inspected July 2. Violations: 1) Water quality: daily written records of water quality and test kit kept on site Total alkalinity and cyanuric must be checked and recorded at least once a week. Please start checking and recording these at least weekly.
2) Pool maintenance: pool walls and floor kept clean, free of debris and in good repair Some staining on the pool floor. The pool should be reworked in the future to remove staining.
Hampton Inn of Mount Airy year-round swimming pool, 2029 Rockford St., Inspected June 27, Violations: None.
Hampton Inn wine bar, 150 Chalestowne Dr., Dobson. Inspected June 20, score 99.5. Violation: Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the wine glass shelving where build-up and debris has formed under the mat.
Jones Intermediate School public school lunch, 2170 Riverside Dr., Mount Airy. Inspected July 1, score 100. Violations: none.
Lorene’s Bakery, 314 N. White St., Dobson. Inspected June 29, score 94. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C — There was no food safety certified manager here at the facility today. A certified food safety manager is required to be on the premises during all operating hours. This can be achieved through and ANSI approved course such as ServSafe, National Food Safety Professionals, and others.
2) Handwashing sinks, supplied and accessible: Hand Drying Provision – PF — There were no paper towels at the handwash station at the time of inspection. They were taken away from the station to use for cleaning. This was corrected by bringing the paper towels back to the handwash station.
3) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C — Wet wiping cloths must be stored in a container with an approved sanitizer solution. An approved sanitizer solution would be 50-200 ppm chlorine sanitizer or 200-400 ppm quaternary ammonia sanitizer. Some wiping cloths were left lying on the tables.
4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C — REPEAT: Several pieces of equipment are not being used for their intended use. Many coolers stated that they are to be used for the storage and or display of bottled products only. One cooler states that is not to be used for potentially hazardous products. A freezer and food processors state that they are for household use. One merchandise cooler has had the NSF-label cut in half to hide the fact that it is only approved for storage of pre-packaged and/or bottled products. All equipment used in the facility must be NSF-listed, ETL Sanitation-listed, or UL Sanitation-listed. In the absence of these certifications, the equipment must meet Chapter 4 of the NC Food Code, which covers cleanability, and must be used for its intended purpose (not household use). Good Repair and Proper Adjustment-Equipment – C — Repair areas of broken formica (sink counter). Repair the front unit (leaking, water inside).
5) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Replace any missing ceiling tiles with nonabsorbent ceiling tiles. Repair the ceiling where damaged. Repair the walls where separated from its neighboring panel or where separated from the wall. Fill any holes in the walls with caulk or silicone. Recaulk behind the 2-compartment sink. Finish the repair of the ceiling in the back storage room. Floor and Wall Junctures, Coved, and Enclosed or Sealed – C — Repair/replace any falling/fallen moulding in the establishment. There are several wall/ceiling and wall/floor joints that are not properly sealed. **There was significant improvement in this violation.