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.
Save A Lot Market meat market, 1468 S. Hwy 52, Mount Airy. Inspected Dec. 14, score 94.5. Violations: 1) Hands clean and properly washed: When to Wash – P — An employee was observed wiping hands on his apron in between cutting meat. Hands must be washed after any activity that would contaminate hands. Try to get out of the habit of wiping hands on aprons and instead wash hands when needed. The employee was educated and he discontinued cutting meat for the time being to correct this violation.
2) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — The slicer was dirty at the time of inspection. When questioning employees, it was found out that the slicer was last used yesterday. Because the ambient air temperature of the market is in the range of 45-50 degrees F, the slicer (and other equipment used for potentially hazardous foods must be cleaned and sanitized at least once every 16 hours or at the end of the business day. This needs to be corrected by 12/22/16. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — The sanitizer in the spray bottle and the sanitizer dispensed from the spray-cleaning system (used at the end of the night) read less than the required 200 ppm. The system may need to be repaired, or the concentrate possibly replaced. This needs to be corrected by 12/22/16.
3) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Two packages of single-service trays were stored on the floor in the market. Keep all single-service items off of the floor.
4) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean the bunkers in the walk-in cooler (cardboard). Remove stickers from the tables where needed.
5) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Repair the floor/wall where damaged (door panel and wall under/behind the chicken bunker in the walk-in cooler, in front of the urinal in the men’s restroom, around toilets in women’s restroom (middle stall), market areas, behind the toilet in the men’s restroom, etc.). Fill any holes in the walls with caulk or silicone. Paint the board where the mops are stored (use an easily cleanable paint). Caulk behind the sink in the women’s restroom (right sink) to prevent splash behind them. Place a strainer in the floor sink in the market. Repair the broken floor tile at the can wash. Repair the damaged wall at the can wash. Cover the floor drain in the men’s restroom with a grate (or seal it). Keep all storage at least 6 inches off of the floor or on wheels. Floor and Wall Junctures, Coved, and Enclosed or Sealed – C —Replace the baseboard where fallen in the women’s restroom and office storage room. Seal between the wall and baseboard in the market where it has become separated. Repair the wall where it has separated from the floor (to the left of the walk-in cooler entrance). Cleaning, Frequency and Restrictions – C — Clean the floor in the walk-in cooler. An improvement was seen in #53 overall.
6) Meets ventilation and lighting requirements; designated areas used: Using Dressing Rooms and Lockers – C — Keep employee items off of equipment/shelves in the market. One jacket was seen on the tray rack. Intensity-Lighting – C — Replace the bulb above the mop sink.
Subway #36378 Inc., 2241 Rockford Street, Mount Airy. Inspected Dec. 15, score 94. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C — A food safety certified person-in-charge is required to be on the premises at all times. There was not a certified food protection manager on the premises today.
2) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — All potentially hazardous foods in the right prep unit were reading above the required 45 degrees F (required to be 41 degrees F or below in 2019). The unit seems to be malfunctioning and needs repair. In the meantime, the potentially hazardous foods (cut lettuce, cut tomatoes, eggs, egg whites) were thrown away voluntarily. The manager decided to keep the eggs, lettuce, and tomatoes in a reach-in cooler until needed until the unit can be repaired. I will be back on or before 12/22/16 to ensure that it has been repaired.
3) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Observed single-service cups stored to the left of the frozen beverage machine without side protection. Single-service cups must have protected sides by keeping the cups in the original sleeves they came packaged in or in proper dispensers. Also, the lids for these frozen beverages were stored to the left of the handwash sink very close to where splash from handwashing could contaminate the cups. Clean the tray that these lids are stored on. Keep all single-service items inverted with the food contact surfaces pointed down to protect from debris, splash, etc.
4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — Repair the right prep unit. This unit is not holding temperatures at 45 degrees F or below (41 degrees F or below in 2019). Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — Replace any cracked containers or lids. One of the white salad bowls has some deep notches and stains on it. This bowl should be replaced. 4-501.12 Cutting Surfaces – C — The cutting board that is used for cutting bread is beginning to get deep cuts and stains. This cutting board should be replaced or planed to remove these cuts and stains.
5) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (shelves, inside cabinets, top of equipment, top of frozen beverage machine, top of microwave, under table top equipment (oven), etc.).
6) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors in both walk-in units. Clean the floors in the prep area and storage area where needed. Place a strainer in the floor sinks where needed.