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.
Food Lion #2103 meat market, 600 E. Atkins St., Dobson. Inspected Aug. 2, score 96. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – Packages of raw salmon was found above containers of cooked crab and cocktail sauce in the walk in cooler. Packages of raw salmon was found in contact with packages of cooked seafood and salmon in the meat display unit. Keep all raw meats stored away from or underneath ready to eat foods. The ready to eat foods were relocated in the walk in cooler and dividers were utilized in the meat display to separate the products to correct the violation.
2) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the floors in the walk in cooler at the base of the shelves. Clean the floor near the meat saw and back prep table.
Hot Shotz Bar and Grill, 260 Standard St., Elkin. Inspected Aug. 4, score 95. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C — The inside of the ice machine had a build-up of mold/mildew inside that needs to be cleaned. The mold was located on the part of the ice machine where the ice falls into the bin after opening. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — One plastic pan was found with tape on the outside after washing. If you stack other pans on this one, the tape would contaminate the food contact surface of the other pan. Remove the tape thoroughly or discard the pan. This was corrected by discarding the plastic pan. Also, the can opener was dirty. Keep the can opener cleaned. The owner stated that the can opener is no longer used, so it would be washed, bagged and stored away. One dirty bowl was found, as well. It was washed to correct this.
2) Thermometers provided and accurate: Temperature Measuring Devices-Functionality – PF — (0 POINTS): The sandwich unit did not have an ambient air thermometer inside today. However, one was immediately placed inside (and placed in the front, where the door is opened, which is the proper location to place an ambient air thermometer).
3) In-use utensils: properly stored: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Two knives for cutting sandwiches were stored between the sandwich unit and the prep table to the left. Because this is not a cleaned and sanitized surface, in-use utensils should not be stored here. Also, several “monkey” bowls were stored on makeshift cardboard cubbies that prevent the bowls from topping over during storage or when grill employees reach for them. Since cardboard is absorbent and not easily cleanable, ready-to-use bowls should not be stored on it.
4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — The white, red, and green cutting sheets were heavily worn to the point that they may not be able to be cleaned properly. Replace these cutting sheets. Also, the cart is cracked and should be replaced.
5) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top and inside of equipment, shelving, racks in units, top of the dish machine, etc.).
6) Garbage and refuse properly disposed; facilities maintained: Using Drain Plugs – C — The new dumpster the establishment is using is missing a drain plug. Contact the dumpster contractor to get a drain plug. Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units, Location – C — Keep a trash can at all hand wash sinks.
7) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Fill any holes in the walls with caulk or silicone to close up any entrances for pests. Cleaning, Frequency and Restrictions – C — Clean the floor under equipment where needed, especially around the ice machine and soda station. The wall to the right of the soda station should be cleaned as well (sticky from soda splash). Slight floor cleaning is needed to the left of the dish machine.
Libby Hill Seafood Inc., 88 Mayberry Mall. In spected Aug. 5, score 95. Violations: 1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C – Five employee drinks were found improperly stored on food prep areas and in the top of the reach in cooler. Keep all employee drinks away from or below food storage, cooking and preparation areas. The employee drinks were relocated to correct the violation.
2) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – One pan of sweet potatoes was found with a temperature below 135 degrees F. where they had been sitting on the stove top. Keep all potentially hazardous foods at or above 135 degrees F. when holding them hot. The sweet potatoes were voluntarily thrown away to correct the violation.
3) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – The walk in cooler contained several potentially hazarodus foods with a temperature above 45 degrees F. Keep all potentially hazardous foods at or below 45 degrees F. when holding them cold. Temperature abused items were voluntarily thrown away to correct the violation. Shrimp was found on the prep line with a temperature of 48 degrees F. and rice was found in the prep unit with a temeprature of 47 degrees F. Keep the shrimp stirred to ensure that all of the product remains cold on the ice provided. Keep lids or containers in the empty holes of the prep unit to ensure that all of the cold air remains around the food products being held. The shrimp was stirred and the prep unit holes were covered to correct the violation.
4) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – The front ice scoop container had build-up inside of it today. Clean the ice scoop container.
5) Physical facilities installed, maintained and clean:Cleaning, Frequency and Restrictions – C – Clean the floor under the sheving in the walk in cooler. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Re-grout the floor tiles in the fryer area where existing grout has worn away.