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.

Surry Diner, 2368 Zephyr Road, Dobson. Inspected Nov. 4, score 91. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C – The person in charge is not certified as a food protection manager. The PERSON IN CHARGE shall demonstrate knowledge by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.

2) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C – Three employee drinks were found improperly stored today. Keep all employee drinks stored below or away from food and food contact surfaces. The employee drinks were relocated to correct the violation.

3) No bare hand contact with RTE foods or a pre-approved alternate properly followed: Preventing Contamination from Hands – P,PF – An employee was preparing sandwiches with their bare hands today. Employees cannot touch ready to eat foods with their bare hands. Gloves were implemented to correct the violation.

4) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C – The ice machine had mold build-up in the top of the cabinet today. The soda nozzles had mold and bacteria build-up inside of the nozzles today. Clean the soda nozzles and ice machine at a frequency to prevent the growth of mold and bacteria build-up. Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – One sanitizer bottle tested below 50ppm chlorine today. Keep all chlorine sanitizer prepared to 50-200ppm chlorine. The sanitizer was remade to correct the violation. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – The slicer had a small amount of build-up on the food guard today. All food contact surfaces must be clean to sight and touch.

5) Proper cooking time and temperatures: Raw Animal Foods-Cooking – P,PF – Grilled chicken was removed from the grill and placed on a bun with a final cook temperature of 148 degrees F. Raw chicken must be cooked to 165 for fifteen seconds. The chicken was returned to the grill and cooked to 167 to correct the violation.

6) In-use utensils: properly stored: In-Use Utensils, Between-Use Storage – C – A cup was found in the bacon bits container today. Only a utensil with a handle can be stored in a food container. Spoons were found on the shelving of the walk in cooler. utensils must be stored in a clean and sanitized location and the walk in cooler shelving is not sanitized.

7) 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 that is rusted. Repair the drain stopper on the sanitizer compartment of the dish sink. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C – Repair or replace the burned plastic containers (these were thrown away during the inspection).

Zaxby’s, 540 CC Camp Rd., Elkin. Inspected Oct. 31, score 94.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – P- Observed wing sauce containers that needed cleaning. When discussing with the pic he stated that the containers are washed, rinsed, and sanitized daily. Utensils in contact with tcs (time/temp control for safety) Foods must be cleaned at least every four hours. Cdi by sending the containers to dish.

2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- Observed tomatoes that were prepared at 10 AM Stored at 48 F in the reach-in cooler. Store prepared tcs foods quickly to maintain proper temps (41 F and below). CDI by pic discarding 2 containers of sliced tomatoes.

3) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C- Replace split gaskets on refrigeration. Repair the cabinet door on the front line. Re-caulk around the 3-comp sink where it is moldy. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C- Replace chipped salad bowls. Cutting Surfaces – C- Replace cutting boards that have deep cuts/grooves that are not easy to clean.

4) Warewashing facilities: installed, maintained and used; test strips: Manual Warewashing Equipment, Wash Solution Temperature – PF- Observed an employee wipe the tomato slicer with a soapy rag in the 3-comp sink. When washing utensils they must be washed in a soapy solution that is at least 110 F.

5) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Clean tops of equipment for dust, grease and crumbs. Clean inside self-service cabinets. Clean gaskets. Clean prep table shelving.

6) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- Floor cleaning needed throughout the kitchen. Clean walls whre needed.

CF Jones Classic Cafe, unit 87, Mayberry Mall, Mount Airy. Inspected Nov. 8, score 97. Violations: 1) Personal cleanliness: Effectiveness-Hair Restraints – C — One employee was not wearing a hair restraint when working with food as I entered. All employees must wear effective hair restraints when working with food.

2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — Some gaskets are split and should be replaced. This is a condition on the transitional permit. The owner stated that the one gasket has already arrived and the other just came today. He just needs to install them. Nonfood-Contact Surfaces – C — Sand and paint the chemical rack, where rusty.

3) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean shelves where needed. Clean the top of dry food containers, where needed. Clean around the syrup dispensers at the reach-in unit where milk is stored. Clean inside of the trash cabinets.

4) Garbage and refuse properly disposed; facilities maintained: Covering Receptacles – C — The large dumpster provided by the mall to discard trash by this facility does not meet the NC Food Code regulation for properly covered receptacles. Cleaning Receptacles – C — Clean trash can lids and containers, where necessary.

5) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the vents in the ceiling where needed (kitchen and dining room).

Dobson Elementary School public school lunch, 414 W. Atkins St., Dobson. Inspected Nov. 7, violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- Observed quat sanitizer at 50 ppm. Sanitizer must be maintained between 200-400 ppm to sanitize work surfaces. Cdi by pic making new sanitizer.

2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P-observed conatiners of salad and slaw stored at 56 f and 60 f, respectively. At the time of inpsection, the food was stored on top of the lid covering the cold storage container on the service line. Store tcs food inside the container on the service line to maintain proper temperatures. You may hold cold tcs items at 45 f and below until january 1, 2019 and must hold at 41 f and below thereafter. Cdi by pic placing the containers inside the service line cold well. The food was on the service line for around 20 min. Out of temperature control.

3) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C-walk-in cooler floor rusty.

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