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.

Lowgap Grocery and Grill, 8773 West Pine St., Lowgap. Inspected march 30, score 90.5. 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 was not certified as a food protection manager.

2) No bare hand contact with RTE foods or a pre-approved alternate properly followed: Preventing Contamination from Hands – P,PF – (REPEAT) An employee was witnessed preparing two sandwiches with their bare hands. Employees cannot touch ready to eat foods with their bare hands. Gloves were implemented 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* Several items in the reach in cooler were held over 24 hours and did not have a date marking on the product. All potentially hazardous, ready to eat foods must be date marked if they will be held over 24 hours after they are opened or prepared. The products in the reach in cooler were date marked to correct the violation. Non-date marked items included: Slaw, lazagna, chicken casserole and cooked pork shoulder, Meatloaf was date marked with 3/24-4/2 (10 days). Food items must be date marked for a maximum of 7 days. The product was re-labeled to correct the violation. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P – *REPEAT* Bananna pudding was found in the Reach in cooler with a date marking of 3/21-3/27 today. Ready to eat, potentially hazardous food products must be sold, served or discarded within 7 days of being opened or prepared. The bananna pudding was voluntarily thrown away to correct the violation.

4) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C – Two wiping cloths were found improperly stored while there was no wiping cloth bucket prepared in the establishment. All cloths used to wipe down equipment or food contact surfaces must be submerged in a bucket of sanitizer between uses.

5) Utensils, equipment and linens: properly stored, dried and handled: Kitchenware and Tableware-Preventing Contamination – C – The coffee stirrers do not have a designated food contact end and must be completely protected from customers hands. The coffee stirrers can be wrapped or placed in a dispenser to be protected. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the inside of the utensil storage bins located under the three compartment sink.

6) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C – Remove the domestic crock pots and food processor from the facility. The chest freezer does not appear to be listed for use in a food service establishment. More information needs to be provided so that it can be determined if it is designed for use in a food service establishment. Good Repair and Proper Adjustment-Equipment – C – Replace the gasket that is damaged on the reach in cooler. Replace the bottom drawer of the utensil storage bin that is damaged.

7) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the inside of the microwave. Clean the pan shelving and the outside of the utensil storage container.

8) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the filters in the hood system. Clean the floor along the edges of the walls and below equipment on the grill line. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the ceiling where the sheet-rock tape is coming loose. Repair the floor tiles at the keg cooler that are cracked. Drying Mops – C – Mops need to be stored with the handle up and head down so that it is allowed to drain without contaminating the handle. Storing Maintenance Tools – C – The hose needs to be looped up or otherwise stored so that it is not stored in the bottom of the canwash.

Matty’s, 1111 N. Bridge St., Elkin. Inspected March 29, score 94.5. Violations: 1) Proper reheating procedures for hot holding: Reheating for Hot Holding – P – Green beans and mashed potatoes were found reheating in the back steam table with a temperature of 80 and 114 degrees F. Food products must be reheated rapidly using an approved piece of equipment designed to cook or reheat food. The steam table is designed only to hold foods that have already been brought up to temperature and will not reheat the food product properly. The mashed potatoes and green beans were placed in the oven to be reheated.

2) Personal cleanliness: Effectiveness-Hair Restraints – C – *REPEAT* All foodservice employees must wear an effective hair restraint.

3) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – Allow the plastic drink cups to air dry before stacking them. Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the coffee mug trays located under the condiment cooler.

4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – Repair the shelving in the walk in cooler, reach in salad cooler and front reach in cooler where they are rusting. Replace the gasket on the front reach in freezer. Repair the three door reach in freezer where it is leaking on the inside of the unit.

5) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the shelving in the salad reach in cooler and across from the deep fryers. Clean the lower shelving near the microwave on the front grill line.

6) Garbage and refuse properly disposed; facilities maintained: Maintaining Refuse Areas and Enclosures – C – (REPEAT) Clean the pad around the outside grease trap.

7) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair/replace the areas of baseboard that are falling away from the wall at the dish machine. Repair the wall outside of the walk in cooler. Repair the floor at the door jamb between the dish machine and prep room. Repair the chairs in the dining room that are damaged. Cleaning, Frequency and Restrictions – C – Clean the wall behind the dish machine. Clean the ansul pipes over the back deep fryer. Clean the floor at the bases of equpment throughout the kitchen.

ODell’s Sandwich Shop, 1224 W. Pine St., Mount Airy. Inspected March 28, score 96. Violations: 1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C — Three employee drinks were found stored on prep tables. Employee drinks must be kept off of food prep surfaces (also below food storage areas, clean utensils, single-service items, and clean linens). Also, on employee drink did not have a lid and straw. All employee drinks must have a lid and straw.

2) Proper reheating procedures for hot holding: Reheating for Hot Holding – P — Chili was reading in the steam table at 77 degrees F, meaning that the chili was placed on the steam table to reheat. Because the steam table is not designed to reheat food, this is a violation. Steam tables or steam units are designed to hot food at 135 degrees F, not get the food to 165 degrees F within 2 hours, which is required for reheating. The chili should have been quick-heated on the grill or in the microwave to 165 degrees F before placing it on the steam table. This was corrected by reheating the chili on the grill to 181 degrees F.

3) Thermometers provided and accurate: Good Repair and Calibration – PF — The small diameter probe thermometer was here, but the battery was dead, rendering it useless. Make sure these thermometers are readily accessible and used regularly. This was corrected by replacing the battery.

4) Garbage and refuse properly disposed; facilities maintained: Maintaining Refuse Areas and Enclosures – C — Unclog the drain in at the can wash. Dump any standing water to prevent breeding by mosquitos. Area, Enclosures and Receptacles, Good Repair – C — The dumpster lid is damaged and needs to be repaired or the dumpster replaced.

5) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C — 50 foot candles of light is required in food prep areas. 27-49 were measured in noncompliant areas. Using Dressing Rooms and Lockers – C — Employees should not store coats on shelves that store dishes.

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