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.

El Milagro, 1404 N. Bridge St, Elkin. Inspected Aug. 5, score 90.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties REPEAT VIOLATION: Certified Food Protection Manager – C- At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager by taking and passing an ansi accredited program (servsafe for example). This person must be present during the operations including during the inspection.

2) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P- Observed container of chicken stored above beef in the walk-in cooler, display cooler and reach-in cooler. Observed eggs stored above cooked food. Raw meat shall be stored according to its final cooking temperature. Cdi by owner moving the chicken and eggs to the bottom shelves. Observed a container of chicken that needed to be covered. Cdi by covering.

3) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – Pf- ready to eat potentially hazardous foods prepared and held for more than 24 hours shall be marked to indicate the date by which the food shall be consumed, sold, or discarded. If food is held between 42-45 degrees f the food may be held for 4 days. If the food is held at 41 degrees f and below the food may be held for 7 days. The day of preparation shall count as day one. Need to date mark ham, lettuce, and cooked tripe, bbq, and peppers. Cdi by date marking. All food had been prepared the day before. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P- Observed sauces and bbq that were stored over 7 days. Cdi by discarding.

4) Toxic substances properly identified, stored, and used: Sanitizers, Criteria-Chemicals – P- At the time of inspection, the sanitizer in the 3-compartment sink was too strong and dishes were in the sanitizer. The bottle of sanitizer used to sanitize work surfaces was 100% chlorine. Sanitizer must be between 50-200 ppm chlorine when sanitizing dishes and food prep surfaces. Cdi by making new sanitizer.

5) Insects and rodents not present; no unauthorized animals: Controlling Pests – PF- Fruit flies and flies numerous during the inspection. Contact your pest control operator to eliminate the flies.

6) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C- Ice machine is currently not working. Repair. Replace the frame on the ice machine. Tape is not allowed to be used. Replace the split gasket on the walk-in cooler door. Shelving is rusty in the large sandwich unit and the walk-in shelving. Repair the leak in the small sandwich unit. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C- Replace the thermometer in the large sandwich unit. Inaccurate.

7) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Clean sides of cooking equipment. Clean shelving where needed. Clean equipment tops for dust and grease. Clean gaskets.

8) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- Clean floors and walls under and behind equipment. Clean restroom doors. Clean around light fixtures. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Floor tiles chipping/cracking going into the walk-in cooler and in other areas of the kitchen. Replace missing baseboard in the womens restroom. Drying Mops – C- Hang mops to air-dry. Do not store in the mop bucket.

9) Meets ventilation and lighting requirements; designated areas used: Light Bulbs, Protective Shielding – C- Light shields missing over the saw and food prep and cooking areas. Provide plastic sleeves and end caps to shield the lights. Cleaning ventilation systems, nuisance and discharge prohibition – c- clean the hood filters.

Fairfield Inn year-round spa, 628 CC Camp Rd., Elkin. Inspected Aug. 5. Violation: Equipment room: equipment and chemicals kept in a dry, well-ventilated enclosure Please provide 3 feet of clear walking space in front of all of the equipment to provide easy access to all equipment. Place a properly operating light in the chemcial room.

Fairfield Inn year-round swimming pool, 628 CC Camp Rd., Elkin. Inspected Aug. 5. Violations: 1) Premises: decks unobstructed, properly drained, free of trip hazards 5 feet of clear walking space must surround the pool. Keep water activity items outside of the 5 feet area. A pillar enroaches on this but cannot be moved.

2) Equipment room: equipment and chemicals kept in a dry, well-ventilated enclosure Please provide 3 feet of clear walking space in front of all of the equipment to provide easy access to all equipment. Place a properly operating light in the chemcial room.

Food Lion #2103 deli, 600 E. Atkins St., Dobson. Imspected Aug. 1, score 97. Violatioms: 1) Insects and rodents not present; no unauthorized animals: Controlling Pests – PF — Flies are numerous. Continue approved pest control measures and contact your pest control operator, if necessary to bring the number of flies down.

2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — The 3-compartment sink has a damaged drain that does not allow for water to hold in the 1st (wash) compartment. This needs to be repaired. In the meantime, employees have been washing in the middle compartment, rinsing in the first compartment, and sanitizing in the 3rd compartment. This is sufficient as long as that order is followed (wash, rinse, then sanitize). However, once the sink is repaired, you should go back to the original setup.

3) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (shelving (especially above the 3-compartment sink and where single-service items are stored), door tracks on units, top of the rotisserie oven, and bunkers (stickers and tape) in the walk-in freezer).

4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the walls around the sinks. Keep strainers properly positioned in the floor sinks under the prep/utensil sinks. Clean the floors where needed (under equipment and along equipment).

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