Health Department


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.

Ingles #115 Deli, 2095 N. Bridge St., Elkin. Inspected July 30, score 97.5. Violations: 1) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – The front cold case contained several potentially hazardous foods above 45 degrees F. Food products were reloacted to the walk in cooler to correct the violation. Boneless wings and rotisserie chicken was voluntarily thrown away. I will return in 10 days to ensure that the cold case is maintaining temperatures at or below.

2) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the shelving in the walk in cooler where build-up has formed. Clean under the rotisserie.

3) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the floor in the walk in cooler and freezer. Clean the walls in the dry storage room.

Just Save Deli, 632 S. Key St., Pilot Mountain. Inspected July 29, score 99. Violations: 1) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all non-food contact surfaces (racks where needed; top and side of equipment where needed; inside of the reach-in cake cooler (sales floor); etc).

2) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors where needed (underneath equipment, ice in the walk-in freezer, etc.). Clean the walls where needed (behind the icing storage container). Clean the air return above the cake decorating area. Clean the filters in the hood system. Clean the red light fixtures in the deli. Floors, Walls and Ceilings-Cleanability – C — Remove the caulk behind the three-compartment sink and recaulk (mold growth and not easily cleanable). Replace the missing ceiling tile on the sales floor (above deli area) and in the storage room between the restrooms.

Just Save Market, 612 Key St., Pilot Mountain. Inspected July 29, score 98.5. Violations: 1) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Remove stickers from tables and equipment where needed (in the market). Remove the ice build-up in the walk-in freezer.

2) Physical facilities installed, maintained and clean: Floor and Wall Junctures, Coved, and Enclosed or Sealed – C — REPEAT: The base moulding in the walk-in freezer is cracked and needs to be replaced or repaired. Cleaning, Frequency and Restrictions – C — Clean the floor in the walk-in freezer. Remove tape debris from walls where needed. Clean ice from the floor in the walk-in freezer. REPEAT: Clean the cobwebs from the ceiling in the back market storage area. Walls and Ceilings, Attachments – C — One of the wall panels (to the left of the walk-in freezer) is coming away from the wall and needs to be reattached.

Libby Hill Seafood Inc., 99 Mayberry Mall, Mount Airy. Inspected July 29, scored 93.5. Violations: 1) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – (Repeat) – Two trays of sweet potatoes were found on the stove top with several potatoes having a temperature below 135 degrees F. The temperature abused items were voluntarily thrown way. Other sweet potatoes were cooled to correct the violation. Keep all potentially hazardous foods at or above 135 degrees F. when holding them hot.

2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – Several items were found with a temperature above 45 degrees F. in the prep unit today. Keep all potentially hazardous foods at or below 45 degrees F. when holding them cold. The items in the prep unit were relocated and the grilled chicken was voluntarily thrown away. I will return in 10 days to ensure that the prep unit is properly maintaining temperatures at or below 45 degrees F. Raw shrimp was found on ice with a temperature above 48 degrees F. The shrimp was iced down to correct the violation.

3) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C – A box of spaghetti and a package of brown sugar was found open while in dry food storage today. Keep all dry food items in a sealed container or otherwise protected from contamination.

4) In-use utensils: properly stored: In-Use Utensils, Between-Use Storage – C – The potato knife was found in a cup of water today. Keep all in-use utensils stored in a sanitary manner. A knife can be stored in water as long as the temperature of the water is at least 135 degrees F. or if the water is constantly flowing as in a dipper well.

5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used 4-501.11 Good Repair and Proper Adjustment-Equipment – C – Repair or replace the shelving in the reach in cooler that is rusting. Repair or replace the handle on the reach in cooler in the wait station area that has a damaged handle. Repair the walk in cooler refrigeration where water is leaking from the evaporating pan. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C – Replace or remove sauce bottles when they become stained and hold an odor. Two sauce bottles and one pepper container was found in bad repair today. Replace, repair or remove the hush puppy mixing bowl that is damaged and no longer easy to clean.

6) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the tables that suport the deep fryers. Clean the handles of the reach in cooler and walk in cooler.

7) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions, Cleaning, Frequency and Restrictions – C – Clean the floor under large pieces of equipment and under the shelving in the walk in freezer. Clean the floor in the back room of the kitchen. Clean the back door that separates the back room and grill area. 6-501.16 Drying Mops – C – Mops must be dried in such a way that the mop head does not contaminate the handle in the process of drying. The mop was hung with the head up and handle down today. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the floor that is damaged at the enterance of the walk in freezer.

McDonald’s of Pilot Mountain, 731 S. Key St., Pilot Mountain. Inspected July 27, score 95. Violations: 1) Handwashing sinks, supplied and accessible: Hand Drying Provision – PF — There were no paper towels t the handwash sink during the inspection. This was corrected by placing paper towels at the sink. However, the dispenser is damaged and should be repaired/replaced. Using a Handwashing Sink-Operation and Maintenance – PF — (GENERAL COMMENT): The water coming from the handwash sink faucet is reading 116 degrees F through a mixing faucet. While our rules require at least 100 degrees F to wash hands, having it too high will discourage employees from washing hands. If the temperature gets too high, the temperature should be adjusted. Some employee commented that the water was hot at the handwash sink today.

2) Insects and rodents not present; no unauthorized animals: Controlling Pests – C — Flies are becoming numerous. Continue pest control measures and contact a pest control operator to exterminate, if necessary.

3) Personal cleanliness: Effectiveness-Hair Restraints – C — All food employees must wear an effective hair restraint, including managers.

4) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C — Allow all dishes to air-dry completely before nesting.

5) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (top of equipment; shelving; gaskets on unit doors; inside cabinets; under tabletop equipment; inside the milk/OJ cooler at the drive thru; top of the hood system; inside the microwave; inside of reach-in equipment; racks in he walk-in freezer; etc.).

6) Garbage and refuse properly disposed; facilities maintained: Maintaining Refuse Areas and Enclosures – C — Clean the dumpster pad (leaking dumpster). Area, Enclosures and Receptacles, Good Repair – C — The side door is missing from the trash dumpster. Also, the dumpster is leaking at the bottom. The dumpster should be replaced.

7) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor (outside building), under the front counter, etc. Regrout the floor in the kitchen where the grout is missing. Cleaning, Frequency and Restrictions – C — Clean the floor where needed, especially under equipment and shelving (drive-thru and under fryers, especially). Clean the floor in the outside storage room. Clean the filters in the hood system. Clean the floor in the walk-in freezer. Drying Mops – C — Hang up mops to allow them to dry properly (heads down and handles up).

comments powered by Disqus