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.
White Plains Elementary Pre-K child care, 710 Cadle Ford Rd., Mount Airy. Inspected July 21. Violation: Hot water supplied and maintained as required in all other areas:.2815,.2836 The laundry hot water had a maximum temperature of 117 degrees F. The hot water must be maintained at a minimum of 120 degrees F. in the washing machine.
Best Western Bryson Inn seasonal swimming pool, 125 Plaza Lane, Mount Airy. Inspected July 29. Violation: Premises: fence or barrier with self-closing, self-latching gates properly constructed and maintained The current pool fence does not meet 15A NCAC 18A .2528 due to numerous footholds and horizontal members that make the fence easy to climb over. The gates meet 15A NCAC 18A .2528, however.
Elkin ARC residential care, 534 Elk Spur, Elkin. Inspected July 29. Violations: None.
End Posts Restaurant, 219 Jolo Winery lane, Pilot Mountain. Inspected July 29, score 98. Violations: 1) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P – Whipped cream (prepped 7/14), cole slaw (prepped 7/17) and pasta (7/22) was found in the prep unit and reach in cooler for over 7 days without a date marking. All foods that require date marking must be sold, served or discarded within seven days of being prepared. The day of preparation counts as ‘day 1.” These food products were voluntarily thrown away to correct the violation.
2) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the inside of the reach in freezer where the ice build-up has formed down the side and bottom of the unit. Clean the tops of the gaskets on the grill cooler and keg cooler.
Food Lion #288 deli, 1136 West Pine St., Mount Airy. Inspected July 28, score 97. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — One bowl and one icing spatula were found with icing still on them after washing and placing up for future use. After dish washing, ensure that all food had been removed. This was corrected by rewashing the items. Equipment Food-Contact Surfaces and Utensils-Frequency – P — When employees were asked how often the slicer is broken down and cleaned and sanitized, the answer was “at the end of the night.” The slicer must be broken down and fully washed, rinsed, and sanitized at least once every 4 hours. This was corrected by educating the employees.
2) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces, especially cabinets and shelves, door tracks on the cold case, top of equipment, under tabletop equipment (bread slicer), etc.
3) Garbage and refuse properly disposed; facilities maintained: Outdoor Storage Surface – C — Any refuse or recyclable container must be stored on a smooth, durable, easy-to-clean surface. Today, the grease container in the back of the store was stored in the grass. Storage Areas, Rooms and Receptacles, Capacity and Availability – C — The handwash station closest to the cake decorating area is missing a trash can. Keep a trash can at all handwash stations.
4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floor in the walk-in freezer. Clean the floor in the closet where the grease buckets are stored.
Food Lion #288 meat market, 1138 W. Pine St., Mount Airy. Inspected July 28. Score 100.
Franklin Elementary School public school lunch, 519 S. Franklin Rd., Mount Airy. Inspected July 26, score 98. Violations: 1) Food-contact surfaces: cleaned and sanitized: Hot Water and Chemical-Methods – P – An employee was witnessed dipping two containers in the hot water sanitizing compartment for approximately 10 seconds before placing them over on the clean drain board to let them air dry. Containers and food contact surfaces must be immersed for at least 30 seconds to be sanitized. The two containers were returned to the sanitizing compartment to correct the violation.
2) 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 lid storage bins where debris has accumulated.
Hampton Inn, 2029 Rockford St., Mount Airy. Inspected July 26, score 98. Violations: 1) Ice machines clean and in good repair; ice machine meet requirements Clean the ice machines in the top of the units on the 1st wing 2nd floor and first floor where mold build-up has formed below the ice tray.
2) Ventilation clean and in good repair Clean the air filters in the air conditioning units in room 226, 335 and 346. Clean the air vents in the air conditioning units of room 119.
Harvest Grill Restaurant, 230 Cabernet lane, Dobson. Inspected July 26, score 98. Violations: 1) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P — Rice cakes and some dressings in the walk-in cooler were date marked, but the discard date had passed. Discard all items that have passed their discard date. This was corrected by discarding the foods. Also, blackberry jam and strawberry jam (both prepared more than 7 days prior to today) were well past the expiration date, Because these jams are made with potentially hazardous foods (heat-treated plant products), they must abide by the date marking regulations. However, an approved variance and HACCP plan can allow for holding past 7 days. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — Cooked chicken was date marked for 8 days. This was corrected by changing the discard date to 7 days.
2) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C — Allow all dishes to air-dry completely before nesting.
La Sierrita Tienda Mexicana restaurant, 2133 Rockford St., suite 600, Mount Airy. Inspected July 28, violations: 1) Hands clean and properly washed: When to Wash – P – An employee was witnessed sweeping the floor and then changed their gloves without first washing their hands. Glove changes do not replace handwashing. The employee removed their gloves and washed their hands to correct the violation.Where to Wash – PF – An employee was witnessed washing their hands in the prep sink. Only a handwashing sink can be used for handwashing. The employee re-washed their hands in the handwashing sink to correct the violation.
2) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – Raw steak was found above onions in the prep unit and raw eggs were found above tomatoes and limes in the reach in cooler. Keep all raw meats and eggs stored below or away from ready to eat foods. The raw products were relocated to correct the violation.
3) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C – A wet wiping cloth was found improperly stored at the prep unit and the prep sink today. All cloths used to wipe down equipment or food prep areas must be kept submerged in a bucket of sanitizer between uses.
4) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – The large stock pot was found stored on the floor under the back table today. All food service containers must be stored at least six inches off of the floor.