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.

Northern Hospital of Surry County, institutional food service, 830 Rockford St., Mount Airy. Inspected June 30, score 94.5. Violations: 1) Proper cooling time and temperatures: Cooling – P – A whole pork loin was found in the reach in cooler with a temperature of 114 degrees F. after it had been cooling for almost three hours. The pork loin was voluntarily thrown away to correct the violation. Cool all potentially hazardous foods from 135 degrees F. to 70 degrees F. in two hours. The food product must then cool from 70 to 41 degrees F. (for 7 day date marking) in an additional four hours.

2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Salad lettuce and diced tomatoes were found in the salad preparation area with a temperature above 45 degrees F. Diced chicken was found with a temperature of 54 degrees F. where it had been chopped up and then used to make sandwiches. Keep all potentially hazardous foods at or below 45 degrees F. when holding them cold. Minimize the amount of food off of temperature control during preparation so that temperatures are kept at or below 45 degrees. The products were cooled to correct the violation.

3) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF – A whole pork loin was found cooling in a deep covered container. Cool foods rapidly using an approved method such as breaking the product into smaller portions or icing down the product. The pork loin was voluntarily thrown away to correct the violation.

4) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C – (REPEAT) A bag of pasta, two bags of grits and one package of powdered sugar was found open while in storage. Keep all dry foods stored in a sealed container or otherwise protected from contamination.

5) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C – Several wiping cloths were found improperly stored on the tray line and at the front grill area. Keep all wiping cloths stored in a bucket of sanitizer between uses.

6) Warewashing facilities: installed, maintained and used; test strips: Sanitizing Solutions, Testing Devices – PF – No test strips were available for the sanitizer today. I will return in 10 days to ensure that sanitizer test strips are available for the sanitizer used in this facility. Warewashing Machines, Temperature Measuring Devices – PF – (0pts. the wash temperature gauge seems to be functioning improperly. A service technician is currently working to fix the problem).

Oriental Express, Colonial Mayberry Mall, N. Andy Griffith Parkway. Inspected July 1, score 94. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties 2-102.12 Certified Food Protection Manager – C – The certified food protection manager was not present during inspection today. At least one person who is certified as a food protection manager must be present during all hours of operation.

2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – Crab rangoon mix and sweet and sour chicken were found in the reach in cooler and prep unit without a date marking after they had been prepared over 24 hours ago. Also all food items are date marked for 8 days. The day of preparation must count as Day 1. An item that is prepared on 6/27/16 should have a discard date of 7/3/16 for seven day date marking. The food products were properly labeled to correct the violation. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P – Egg rolls were found with a prepared date of 6/27 (day 5) in the reach in cooler which is holding potentially hazardous food with a temperature between 45 and 41 degrees F. Food items can be held a maximum of four days with food temperatures between 45 and 41 degrees F. The food product was voluntarily thrown away to correct the violation.

3) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – Several plastic containers were found wet nested today. Allow all plastic containers to air dry before stacking them. Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – The rice spoon was found in a container of water today. Utensils can only be stored in water if the water is allowed to run over the product and drain or if the temperature of the water is 135 degrees F. or above.

4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C – REPEAT: Equipment must be NSF/ANSI listed. The domestic griddle & rice cookers are not approved. Soda crates are not approved shelving and must be removed and replaced with ANSI approved shelving. Good Repair and Proper Adjustment-Equipment – C – REPEAT: Repair the rice warmer that is damaged on the side closest to the rice cooker. Repair or replace the gaskets that are damaged on th reach in cooler.

5) Garbage and refuse properly disposed; facilities maintained: Outside Receptacles – C – *REPEAT* The outside dumpster currently has no lids to prevent pest infestation. All garbage must be properly contained when in outside storage.

Po Folks restaurant, 3072 Westfield Rd., Mount Airy. Inspected June 29, score 94. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C – No one is certified as a food protection manager at this restaurant. The person in charge must be certified as a food protection manager.

2) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – Flats of raw eggs were found above a containers of slaw and apples in the reach in cooler. Keep all raw meats and eggs stored below or away from ready to eat foods. The Raw eggs were relocated to correct the violation.

3) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the inside of the container storage bins where debris has accumulated.

4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – Repair the lid and side of the chest freezer and repair the door on the reach in cooler.

6) Warewashing facilities: installed, maintained and used; test strips: Wet Cleaning – C – Clean dishes were found air drying on th dirty drainboard (had been sanitized) next to the wash compartment with wash water still inside of it. The dish sink must be set up to wash, rinse and sanitize and sanitized dishes should not be stored next to wash water.

7) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the filters on the hood system. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the remaining floor tiles in the kitchen that are cracked and damaged.

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