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.
Downhome Restaurant, 243 N. Main St., Mount Airy. Inspected Nov. 29, score 91.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C – The ice machine contained mold build-up in the top of the ice machine and splash guard today. Keep the ice machine cleaned at a frequency to prevent the growth of mold and bacteria build-up.
2) Proper reheating procedures for hot holding: Reheating for Hot Holding – P – Spaghetti was found in the warmer with a temperature of 65 degrees F. where it had been improperly reheated. Reheat food items to 165 degrees F. for fifteen seconds (within two hours) before holding the food product hot. The spaghetti was cooled to correct the violation.
3) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – (REPEAT) Coconut pie, bologna, rice and milk was found in refrigeration without a date mark after it had been opened and held for over 24 hours. Barbecue was found with a date marking of 11/17, but the product had been frozen for an undocumented portion of time. Time that a product has been kept frozen must reflect on the label to keep date marking accurate. All ready to eat, potentially hazardous foods must be date marked if they will be held under refrigeration over 24 hours after it is opened or prepared. All food products were properly labeled to correct the violation.
4) Toxic substances properly identified, stored, and used: Separation-Storage – P – Rubbing alcohol was found above bread in the kitchen. Keep all chemicals stored below or away from food items. Conditions of Use – P,PF – Two containers of bug spray were found in the establishment that were not designed for use in a food service establishment. Only pesticides designed for use in a food service establishment can be used. The bug spray was removed to correct the violation.
5) Approved thawing methods used: Thawing – C – A package of bologna was found thawing in water on the drainboard of the prep sink today. Food products can be thawed under water if it is running with a maximum temperature of 70 degrees F. and allowed to drain.
6) Contamination prevented during food preparation, storage and display: Food Storage, Prohibited Areas – C – A freezer was found below a sewer line in the basement. This sewer line appeared to have leaked on the top of the freezer. The top on of the freezer was cleaned and sanitized and the unit was relocated to a location away from sewer lines. Food Storage-Preventing Contamination from the Premises – C – Breading, crackers, chips and spaghetti noodles were found open while in storage today. Keep all food items in a sealed container or otherwise protected from contamination while in storage. Ice cream topping was found uncovered in the front wait station cooler. Keep all food products covered or protected while in storage. The ice cream topping was voluntarily thrown away to correct the violation.
7) 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 utensil drawers in the kitchen. Clean the inside of the lid container and food processor attachment container where debris is present. Ladles were stored in a dirty container at the wait station area. Keep all utensils stored in a clean and sanitized location. The ladles were removed and everything cleaned and sanitized to correct the violation.
8) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the top of the hot hold unit. Clean the inside of the reach in coolers and freezers. Clean the inside of the produce cooler. Clean the shelving near the grill equipment. Clean the grill equipment on the prep line. Clean the inside of the oven and hot hold unit. Remove the plastic from the outside of the reach in cooler near the kitchen handwashing sink.
9) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the ceiling near the air vents in the kitchen. Clean the filters in the hood system. Clean the exhaust vent in the men’s restroom. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the floor tile in the kitchen near the floor drain. Maintaining Premises, Unnecessary Items and Litter – C – (REPEAT)Several items were found in the basement that are no longer working and/or not used in the establishment. Remove items in the basement that are not necessary to the operation. Repeat points were not assessed because items in the upstairs storage were removed and brought in to compliance.
East Surry High School public school lunch. Inspected Dec. 2 score 98.5. Violation: Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Two pans of fried okra were found on the serving line with a temperature below 135 degrees F. Four individual portions of cooked carrots were found with a temperature of 106 degrees F. Keep all potentially hazardous foods at or above 135 degrees F. The carrots were voluntarily thrown away and the okra was reheated to correct the violation.
Food Lion #2103 Deli, 600 E. Atkins St., Dobson. Inspected Nov. 30, score 97.5. Violations: 1) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces where needed (top of the rotisserie oven, door tracks on the cold case, shelves, racks, cabinets, bunkers in the walk-in cooler (especially the ones that chicken sits on, etc.). Remove stickers and film from tables and equipment where needed. Clean the residue from the prep table where the scale is located (especially on the backsplash).
2) Plumbing installed; proper backflow devices: System Maintained in Good Repair – C — The drain is clogged under the prep sink. Repair/unclog the drain.
3) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean floors, walls, and ceilings where needed (around legs/wheels of equipment, up against equipment, inside the proofer, underneath equipment, splash on the ceiling, on top of the half wall, wak-in cooler and freezer floors, wall in the men’s restroom (above and to the right of the urinal), vents in the ceilings in the restrooms, etc.). Clean the mirror on the wall in the handicap-accessible stall in the women’s restroom). Keep all storage off of the floor to facilitate cleaning.