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.
Nana’s Kitchen on Main, 237 N. Main St., Mount Airy. Inspected Aug 2, score 94.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C- At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager by taking and passing an ansi accredited program (servsafe for example). This person must be present during the operations including during the inspection.
2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- Observed pepper jack & Swiss cheese (53 f), tomato (48 f), and cooked chicken (53 f) Stored above the chill grate in the top of the sandwich unit. All food must be stored properly in the unit to maintain proper temps. Tcs food may be stored at 45 f and below until january 1, 2019 and must be stored below 41 f thereafter. Cdi
3) Toxic substances properly identified, stored, and used: Sanitizers, Criteria-Chemicals – P- Sanitizer bottles throughout the kitchen are above 200 ppm chlorine. Sanitizer must be available and used between 50-200 ppm. The violation was corrected by making new bottles between 50-200 ppm. Separation-Storage – P- Observed stainless steel cleaner stored with single-service. Store chemicals separately away from food, equipment, single-service, linens, and utensils.
4) Contamination prevented during food preparation, storage and display: Food Preparation – C- Observed employee cutting potatoes on the prep sink drainboard with dishes soaking in the sink. The food prep sink is for food prep only and other tasks should not be done in this area. Cdi by removing the dishes and cleaning and sanitizing the sink.
New York Pizza and Catering, 302 A. North White St., Dobson. Inspected Aug. 2, score 97. Violations: 1) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — Lasagna in the larger sandwich unit, prepared yesterday was not date marked. Fries in the small sandwich unit, blanched yesterday were not date marked. Ready-to-eat, potentially hazardous foods must be date marked with the day or date the food is to be discarded, not to exceed 7 days. Also, dressings prepared here need to be date marked after preparing, as well. This was corrected by date marking the foods. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P — One package of opened turkey breast was found with a discard date of 7/28. It should have already been discarded since today is 8/2. It was discarded to correct this.
2) Plumbing installed; proper backflow devices: System Maintained in Good Repair – C — Repair the handwash sink in the back (leaking water from the waste pipe when handwashing).
3) Toilet facilities: properly constructed, supplied and cleaned: Cleaning of Plumbing Fixtures – C — Clean the toilet in the employee restrooms, especially under the lid (on the bowl) and on the underside of the lid.
The Copper Pot restaurant, 123 Scenic Outlet Lane, Mount Airy. Inspected Aug. 3, score 94. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — Observed raw ground beef above ready-to-eat BBQ (no internal cooking temperature) and country ham (minimum internal cooking temperature of 145 degrees F) today. Also observed opened packages of uncooked chicken (165 degrees F) stored above shrimp (145 degrees F) and opened packages of uncooked chicken fritters (165 degrees F) above fully cooked chicken (no minimum internal cooking temperature) in the walk-in freezer. Foods must be stored according to minimum internal cooking temperatures, with the higher cooking temperatures below lower cooking temperatures. This was corrected by arranging the foods properly.
2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — The salad cooler ha an ambient air temperature of around 60 degrees F, causing the items in the cooler (salad, dressings) to hold over the maximum of 45 degrees F. All cold food must hold at 45 degrees F or lower. This unit must be adjusted/repaired on or before 8/12/16.
3) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF — Macaroni salad, apples, and spaghetti sauce were all cooling in the walk-in cooler, but were stored in closed plastic containers. The macaroni salad was around 4 -5 inches high in the plastic container. When cooling foods in the walk-in cooler, you must leave the food containers vented or uncovered (if nothing is stored above it) and the height of the food in the container cannot exceed 2 inches. I would recommend storing them in stainless steel containers to cool more effectively. This was corrected by venting the apples and spaghetti sauce and placing the macaroni salad in two separate containers and placing them on the top shelf, uncovered.
4) Thermometers provided and accurate: Food Temperature Measuring Devices – PF — This facility has several bimetallic metal stem thermometers, but there is no small-diameter probe thermometer available. A small diameter probe thermometer is required so employees can accurately measure the internal temperatures of thin foods. The manager was shown what the probe on a small diameter probe thermometer looks like and was asked to order/purchase one. This needs to be corrected on or before 8/12/16. Temperature Measuring Devices-Functionality – PF — Keep ambient air thermometers stored in the warmest parts of the refrigerators (generally in the front where the door is opened). The thermometer in the salad unit was placed in the back of the unit. If placed properly, employees may have been able to see that the salad unit was not working properly.
5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — Replace the damaged red cutting board (used for lemons). Good Repair and Proper Adjustment-Equipment – C — Repair the salad unit (not holding proper ambient air temperature).
6) Non-food-contact surfaces clean Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top of equipment, bottom of the fryer (around wheels, as well), shelving, inside of the oven, inside of the reach-in units, etc.).
7) Physical facilities installed, maintained and clea: Cleaning, Frequency and Restrictions – C — Clean the floors under neath equipment, where needed. Clean the floors in the walk-in cooler and walk-in freezer. Clean waste pipes under sinks where needed. Clean the walls throughout.