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.

Dominos, 835 N. Brdige St., Elkin. Inspected Aug. 9, score 96. Violations:m 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C — NC Food Code requires a food safety certified person-in-charge to be present during all operating hours. There were no food safety certified persons-in-charge here during the inspection.

2) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — When washing dishes, employees must remove all traces of stickers from the outside of the containers. When nesting the dishes, the sticker residue comes in contact with the food contact surface of other containers. This was corrected by educating employees and placing the containers back on the sink to have the stickers removed and washed, rinsed, and sanitized again. Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P — (0 POINTS, GENERAL COMMENT): The sanitizer coming out of the dispenser at the 3-compartment sink was borderline at 150 ppm, which is the minimum. Because of the difficulty reading the strip at 150 ppm, I recommend adjusting the dispenser so that it reaches the range of 200-400 ppm.

3) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment/tables, especially up against the wall, where needed. Floors, Walls and Ceilings-Cleanability – C — Keep the strainer in the floor sink under the three-compartment sink to prevent larger particles/debris from clogging up the drain.

Food Lion #944 meat market, 647 S. Key St., Pilot Mountain. Inspected Aug. 12, score 99. Violations: 1) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (bunkers in the walk-in cooler, cart, door under the handle to the walk-in freezer, etc.).

2) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor to facilitate cleaning (office storage). Cleaning, Frequency and Restrictions – C — Clean the floors in the walk-in cooler (under bunkers), floors in the walk-in freezers, inside the floor sink under the prep sink, etc. Clean the walls and ceiling in the walk-in cooler. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C — Repair the automatic paper towel dispenser (not operating properly).

Golden China, 109 Llewellyn St., Dobson. Inspected Aug. 9, score 96.5. Violations: 1) Proper cooling time and temperatures: Cooling – P – Two containers of fried chicken was found in the walk in cooler with a temperature of 75 degrees F. three hours after the product had been cooked. Food items must cool from 135 degrees F. to 70 degrees F. within two hours and then from 70 to 41 degrees F. (For seven day date marking) in an additional four hours. The fried chicken was voluntarily thrown away to correct the violation.

2) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF – Two deep containers of chicken were found cooling in the walk in cooler. Use an approved method to cool foods rapidly like shallow pans or an ice bath. The food product was voluntarily thrown away to correct the violation because the time and temperature requirements for cooling had already been violated.

3) Washing fruits and vegetables: Washing Fruits and Vegetables – C – Broccoli must be washed before it is cut. An employee was witnessed cutting broccoli from a produce box without first washing the produce. The owner explained that they wash the produce after it is cut. The NC Food code requires that the produce be washed before the first cut after harvest.

4) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – The rice spoon was found in water at the beginning of the inspection today. A utensil can be stored in water only if the temperature of the water is maintained at 135 degrees F. or above or if the water is running and allowed to drain such as a dipper well.

5) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C – The lights in the hood system were off while employees were cooking food today. When the lights are off in the hood system, the food cooking areas do not have adequate lighting (27 foot candles). Keep the lights on in the hood system so that the required 50 foot candles of light can be achieved on food prep and cooking areas.

Heart & Soul Bed and Breakfast, 616 N. Main St., Mount Airy. Inspected Aug. 12, score 100. Violations: None.

Little Caesar’s, 2123 Rockford St., Mount Airy. Inspected Aug. 10, score 93. 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) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C – Two employee drinks were found improperly stored on and above food prep areas today. Keep all employee drinks stored below or away from food prep, cooking and storage areas. The employee drinks were relocated to correct the violation.

3) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C – Clean the ice machine at a frequency to prevent the growth of mold and bacteria build-up. Mold build-up was found in the top of the ice machine cabinet and the splash guard. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – (REPEAT) Plastic containers were found in clean storage with build-up inside of them today. Keep all food contact surfaces clean to sight and touch. The plastic containers were removed to be cleaned to correct the violation.

4) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – containers of ham and sausage was found in the prep unit without a date marking from a previous day. All ready to eat, potentially hazardous foods require date marking if they will be held over 24 hours after they are opened or prepared. The ham and sausage was voluntarily thrown away to correct the violation.

5) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – Several containers were found wet nested today. Allow all containers and food contact surfaces to air dry before stacking them. Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – The utensil container had build-up inside of the container today. Keep all utensils stored in a clean and sanitized location.

6) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the container shelving across from the dish sink. Clean the plastic cart and bottom of the reach in freezer. Clean the pizza rack that was stored dirty from yesterday.

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