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 W. Pine St., Lowgap. Inspected July 13, score 91.5. 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 three compartment sink was found with a concentration below 200ppm quat. today. The dispenser was also not properly working and putting out a concentration below 200ppm quat. I will return in 10 days to ensure that the sanitizer dispenser is properly working. Staff will manually mix sanitizer until the dispenser has been repaired. All sanitizer must be prepared to the manufacturers specifications.
2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – *REPEAT* Slaw, cabbage, bologna and a foot long hot dog was found under refrigeration for over 24 hours after it had been prepared/opened 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 and prep unit were date marked to correct the violation. Chili was date marked with 7/7-7/14 (8 days). Food items must be date marked for a maximum of 7 days with the day of preparation counting as “day 1”. The product was re-labeled to correct the violation. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P – *REPEAT* macaroni salad was found in the Reach in cooler with a date marking of 7/4 – 7/11 today. Ready to eat, potentially hazardous food products must be sold, served or discarded within 7 days of being opened or prepared. The macaroni salad was voluntarily thrown away to correct the violation.
3) Contamination prevented during food preparation, storage and display: food Storage-Preventing Contamination from the Premises – C – Brown sugar, powdered sugar, cornmeal and flour was found opened while in dry storage today. Keep all dry food products in a sealed container or otherwise protected from contamination. Cut cabbage was found uncovered in the reach in cooler. Keep food products protected while in refrigerated storage.
4) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C – The sanitizer in the wiping cloth bucket tested below 200ppm quat. Wiping cloths must be stored in a bucket of approved sanitizer between uses. The sanitizer must be at the concentration specified by the manufacturer.
5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C – (REPEAT) Remove the domestic crock pot 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. 4-501.11 Good Repair and Proper Adjustment-Equipment – C – (REPEAT) Replace the gasket that is damaged on the reach in cooler. Replace the bottom drawer of the utensil storage bin that is damaged.
6) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the milkshake machine behind the spindles. Clean the tops of the large dry food containers. Clean the ice build-up that has formed in the ice cream cooler.
7) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the filters in the hood system. Clean the floor around the legs on the grill line equipment. 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. 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.
8) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C – Two sets of lights are out in the kitchen which brings the lighting to 16-21 foot candles on food prep surfaces. Replace the lights so that the intensity is kept at a minimum of 50 foot candles on food prep surfaces.
Smokin’ D’s Grill, 711 Hwy 52 Bypass, Pilot Mountain. Inspected July 12, score 94. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties 2: Certified Food Protection Manager – C — There was no certified food protection manager here at the time of the inspection. A certified food protection manager must be present during all operating hours.
2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — The foods in the sandwich unit were reading above 41 degrees F. If the sandwich unit reads 41-45 degrees F, then date marking must only be for 4 days. Today, it was 7 days. The unit was turned down to try to maintain 41 degrees F or lower, which would allow for 7 day date marking. Also, the discard date was not placed on the foods. At least the discard date is required on date marked foods. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P — An opened package of turkey was found in the sandwich unit with an open date of 6/30. This would mean that the discard date would have been 7/6. The turkey was immediately discarded to correct this.
3) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C — A domestic freezer and food processor were found in the office. All equipment must be NSF-listed, or in the absence of an NSF-listing, must meet Chapter 4 of the NC Food Code and be used for its intended purpose. If the piece of equipment says “Household use only” then it is not being used for its intended purpose in a commercial facility. Good Repair and Proper Adjustment-Equipment – C — Replace or resurface the bottom of the reach-in drink cooler. Also, sand and paint, dip, or replace any chipping racks. There was significant improvement here by replacing the older drink cooler.
4) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces, especially the bottom areas of the fryers (caster, especially) and inside of the microwave.
5) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — REPEAT: Repair the ceiling in the storage room. Fill any holes in walls where needed (restrooms) (use caulk or silicone and make it smooth). Replace any cracked floor tiles. Repair any damaged walls (around soap dispenser in bar area). Wall and Ceiling Coverings and Coatings – C — REPEAT: The crown moulding is coming away from the ceiling in the restrooms. Add caulk or silicone to properly seal these openings. Cleaning, Frequency and Restrictions – C — Clean the wall beside of the fryers. Clean the floor under the fryers. Clean the vents in the restrooms. Drying Mops – C — REPEAT: Keep mops hung up with the heads down, handles up (storage room).
Tiny Hands Child Care, 721 S. Main St., Dobson. Inspected July 15. Violations: 1) Approved cleaning and disinfecting solutions provided;test kit available when required: The disinfectant was too strong in the 1 year old room. Today it was 1000 ppm and needs to be between 500-800 PPM. The disinfectant was not strong enough in the 4 year old room. Both were poured out and refilled with the proper strength. I did not observe use of either bottle during the inspection.
2) Free of storage and in good repair; cleaning and disinfecting solutions labeled;approved diapering methods used; diaper changing and handwashing signs posted: Approved diapering methods need to be reviewed in the 2 year old room. When asked about diapering procedures, the employee stated that they sanitized the surface (instead of using the disinfectant) But i did not observe the employee change a diaper.
3) Easily cleanable, clean, and in good repair; carpets vacuumed as required and extraction cleaned; date cleaned___________:
4) Floor cleaning needed in the large shared bathroom and the 2 yr old room bathroom. There is a strong urine smell. The paint is peeling in the large shared bathroom and on many of the doors and door frames. Floor tiles cracked in the kitchen and cleaning needed under equipment.