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.

Cedarbrook Country Club restaurant, 225 Country Club Dr., State Road. Inspected July 5, score 91. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — Raw chicken in the reach-in freezer was stored above precooked corn dogs and precooked chicken. Always store raw chicken below ready-to-eat or precooked foods. Also, raw chicken was stored above raw ground beef and fish in the walk-in freezer. Be sure to rearrange these foods so that the foods with higher minimum internal cooking temperatures are stored below foods with lower minimum internal cooking temperatures. Ready-to-eat or precooked foods must always be stored above raw meats. Also, keep food out from under drips in the walk-in units. Whatever is causing the drips should be repaired. I will come back within 10 days (on or before 7/14/16) to make sure this has been corrected.

2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — REPEAT: A few foods were not date marked at the time of the inspection (cooked chicken, noodles, sweet potatoes, opened milk, etc. in the two-door cooler; opened commercially packaged BBQ in the 1-door reach-in cooler; etc.). These foods were date marked to correct this violation. I will come back within 10 days (on or before 7/14/16) to make sure this has been corrected.

3) Consumer advisory provided for raw or undercooked foods: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens – PF — The consumer advisory on the new menu is missing the disclosure. This facility opts to undercook ground beef at the customer’s request. A proper consumer advisory must have a disclosure AND reminder. The disclosure can be done in one of two ways: 1. Use statements, such as “hamburgers (can be cooked to order)” in the item description on the menu. or 2. Asterisk (*) undercooked foods to a footnote stating the items are served raw or undercooked. The disclosure was correct on the menu. For example, if asterisking the foods, you could say the following to be in compliance: “*Our ground beef may be cooked to order. Consuming raw or undercooked ground beef may increase your risk of foodborne illness.” I will come back within 10 days (on or before 7/14/16) to make sure this has been corrected.

4) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C — (0 POINTS): Several boxes of food was found in the floor in the walk-in freezer and walk-in cooler. Keep all food off of the floor. Opened packages of dry foods must be stored in approved containers with tight-fitting lids (biscuit mix).

5) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C — A few pans were found nested wet. After washing, all dishes should be air-dried completely before nesting. Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — The tongs are being stored on the oven handle, which are coming in contact with a very dirty door. If you choose to use this handle for storage of clean utensils, keep the handle and the door cleaned and sanitized. Also, do not store ice scoops on the soda machine waste grill. This is not a cleaned and sanitized surface. In the ice with the handle up or in a cleaned and sanitized container.

6) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — Replace the split gaskets on reach-in unit doors (throughout). Repair the leaky walk-in cooler and freezer. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — Sand and paint chipping and rusty racks where needed (walk-in cooler, reach-in coolers, etc.). There was some improvement here (replacement of containers and discarding the cutting boards in bad repair.

7) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top of equipment, shelving, racks in units, etc.). Clean inside of equipment, where needed (sandwich units and reach-in units). Clean the sides and inside of the fryers and fryer cabinets. Clean the fan that is pointed toward the ice machine. Clean inside the bread drawers. Clean the dish machine.

8) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — REPEAT: Clean the floors under the fryers and under equipment. Clean the walls where needed (throughout). Clean the filters in the hood. Clean underneath equipment and shelving. Clean the back door. If it will not come clean, repaint the door. Clean the floor sinks throughout. Clean air returns. Floors, Walls and Ceilings-Cleanability – C — REPEAT: Keep all storage at least 6 inches off of the floor (room under the stairs). Shelving units must have at least 6 inches clearance from the floor to facilitate cleaning (room under the stairs). Remove the moldy caulk from behind the dirty drainboard side of the dish machine. Recaulk this as well. Cover/repair any holes in walls.

Down Home Restaurant, 243 N. Main St., Mount Airy. Inspected July 7, score 98. Violations: 1) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – Milk (7/4), chocolate milk (7/2), hotdogs (7/2) and bologna (7/4) was found open and stored under refrigeration for over 24 hours without a date marking. Keep all ready to eat, potentially hazardous foods date marked if they will be held over 24 hours after they are opened or prepared. The food items were properly date marked to correct the violation. Barbecue had a date mark of 6/23 where it had been frozen and thawed. Time spent frozen must be recorded on the date marking so that the dates are accurate. The barbecue was re-labeled to include time spent frozen to correct the violation.

2) Physical facilities installed, maintained and clean: Maintaining Premises, Unnecessary Items and Litter – C – The premises must be kept free of any unused or non-working items. Remove the downstairs unused equipment storage. Remove the bar coolers if they are not going to be used.

Good Times Bar-B-Cue, 425 E. 52 Bypass, Pilot Mountain. Inspected July 5, score 98.5. Violations: 1) Personal cleanliness: Effectiveness-Hair Restraints – C – A wait staff employee was not wearing a hair restraint while preparing several salads for the lunch rush. All employees must wear a hair restraint while engaging in food preparation.

2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – Repair or replace the gaskets and handle of the reach in cooler and gasket on the walk in cooler.

Kentucky Fried Chicken, 2120 Rockford St., Mount Airy. Inspected July 5, score 95.5. Violations: 1) Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan: Conformance with Approved Procedures – P,PF – Par-Cooked chicken tenders were recorded with a two hour cooling time of 99 degrees F. yesterday and 76 degrees F. today. The chicken tenders were in the walk in cooler and no corrective action had taken place during inspection 3 hours after the problem should have been found at the two hour cooling time. Corrective actions must be implemented when a food product does not meet a critical control point. The chicken tenders were voluntarily thrown away to correct the violation.

2) Insects and rodents not present; no unauthorized animals: Controlling Pests – C – Several flies were present near the chicken walk in cooler today. Exterminate the flies.

3) Contamination prevented during food preparation, storage and display: Food Display-Preventing Contamination by Consumers – P – The sneeze guard over the cold buffet is missing a section and food under this area is not protected. I will return in 10 days to ensure that the sneeze guard has been repaired. Plastic wrap was implemented to protect products to from consumers until the sneeze guard has been replaced or repaired.

4) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – (REPEAT) Several metal and plastic containers were found wet nested today. Allow all containers to air dry before stacking them.

5) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the floor near the chicken walk in cooler. Clean the dining room tables and chairs where soil has accumulated. Maintaining Premises, Unnecessary Items and Litter – C – Remove the reach in cooler that is no longer used and has been unplugged and removed from the line. Remove the non-working fryers from the facility.

6) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C – Replace the lights that are not working in the chicken prep area and dry food storage area. The lighting in the dry food area was 1 foot candle today and 35 foot candles on prep surfaces in the chicken preparation area. Lighting should be 10 foot candles 30 inches above the floor in the dry food storage area and 50 foot candles on prep surfaces.

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