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.
La Rancherita, 7886 Hwy. 268, Dobson. Inspected Sept. 16, score 92. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C – The person in charge must be certified as a food protection manager. The person in charge today is not certified as a food protection manager.
2) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C – One employee drink was found improperly stored today. Keep all employee drinks stored below or away from food prep or cooking areas. All employee drinks must be covered and have a straw or handle to prevent a person hands from contacting their mouth. A lid and straw was implemented and the employee drink was relocated to correct the violation.
3) Proper cooling time and temperatures: Cooling – P – Cooked peppers were found cooling for five hours with a temperature of 71 degrees F. Food products must cool from 135 degrees F. to 70 degrees F. in two hours. The food product must then cool from 70 to 45 in an additional four hours. The cooked peppers were voluntarily thrown away to correct the violation.
4) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Cooked jalepeno peppers and chorizo was found off of temperature control today with a temperature below 135 degrees F. Keep all potentially hazardous foods at or above 135 degrees F. The food products were reheated to correct the violation.
5) Toxic substances properly identified, stored, and used: Sanitizers, Criteria-Chemicals – P – The sanitizer was too strong in the wiping cloth bucket. Keep all sanitizer between 50 and 200ppm chlorine. The sanitizer was weakened to correct the violation.
6) 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 container. Do not store unsanitized items with clean utensils. Duct tape was found in the utensil container today.
7) Meets ventilation and lighting requirements; designated areas used: Light Buls, Protective Shielding – C – The light in the mobile food unit needs to be shielded.
Lorenes Bakery, 314 N. White St., Dobson. Inspected Sept. 22, score 94.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C — There was no food safety certified manager here at the facility today. A certified food safety manager is required to be on the premises during all operating hours. This can be achieved through and ANSI approved course such as ServSafe, National Food Safety Professionals, and others.
2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C — REPEAT: Several pieces of equipment are not being used for their intended use. Many coolers stated that they are to be used for the storage and or display of bottled products only. One cooler states that is not to be used for potentially hazardous products. A freezer and food processors state that they are for household use. All equipment used in the facility must be NSF-listed, ETL Sanitation-listed, or UL Sanitation-listed. In the absence of these certifications, the equipment must meet Chapter 4 of the NC Food Code, which covers cleanability, and must be used for its intended purpose (not household use). Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — One brush was found that is made like a paintbrush (not easily cleanable under the metal bracket). Replace the brush with one that is easy-to-clean.
3) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Repair the floor where damaged. Replace any missing ceiling tiles with nonabsorbent ceiling tiles. Repair the ceiling where damaged. Repair the walls where separated from its neighboring panel or where separated from the wall. Fill any holes in the walls with caulk or silicone. Floor and Wall Junctures, Coved, and Enclosed or Sealed – C — Repair/replace any falling/fallen moulding in the establishment. There are several wall/ceiling and wall/floor joints that are not properly sealed. All joints should be properly sealed with moulding and/or caulk/silicone. Some joints are damaged and should be reworked. Drying Mops – C — Hang mops so that the head is down and the handle is up, so that they can dry properly. Cleaning, Frequency and Restrictions – C — Clean the floor under and behind equipment.
4) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C — Lighting intensity in food prep areas must be at least 50 foot candles. Today I measured significantly below in the food prep areas (around 10-30 foot candles in noncompliant areas).
McDonald’s, 479 CC Camp Road, Elkin. Inspected Sept. 22, score 95.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – The sanitizer in the wiping cloth buckets tested below 50ppm chlorine today. Keep all sanitizer between 50 and 200ppm chlorine. The sanitizer was remade to correct the violation. Equipment Food-Contact Surfaces and Utensils-Frequency – P – The ice machine had mold and bacteria build-up inside of it today. Keep the ice machine cleaned at a frequency to prevent the growth of mold and bacteria build-up.
2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – The front reach in cooler contained whipped cream, cream cheese and yogurt with a temperature above 45 degrees F. Temperature abused items were voluntarily thrown away. Keep all potentially hazardous foods at or below 45 degrees F. when holding them cold. I will return in 10 days to ensure that the reach in cooler maintains food temperatures at or below 45 degrees F.
3) Personal cleanliness 2-402.11 Effectiveness-Hair Restraints – C – All foodservice employees must wear an effective hair restraint. One prep line employee was not wearing a hair restraint. Prohibition-Jewelry – C – Employees cannot wear any jewelry on their hands or arms except for a single, plain band ring on the finger. An employee was found wearing a watch and bracelets while working with food on the prep line.
4) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – Several plastic containers were found wet nested today. A cutting board was found wet stacked against the warmer. Allow all food contact surfaces to air dry before stacking or storing them.
5) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the inside of the reach in freezers where debris and ice build-up has formed. Clean the gasket on the front reach in cooler.