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.

Subway #4944 117 W. Atkins St., Dobson. Inspected Dec. 13, score 92. Violations: PIC present, Demonstration – Certification by accredited program, and performs duties 2-102.12 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 protection manager by taking and passing an ansi accredited program (servsafe for example). This person must be present during the inspection. Demonstration – C- Employee stated that the make line temperatures were not monitored. A history of improper temperatures have been observed on the line including today’s inspection. Temperature logs recommended for the make line.

2) Handwashing sinks, supplied and accessible: Hand Drying Provision – PF- Observed no paper towels in the women’s restroom. Paper towels must be available for use at all times. Cdi by employee putting paper towels in the dispenser

3) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- Observed stored scoops that had dried heavy build-up around the gears and head of the scoop. CDI by sending to dish to be washed. Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P- At the time of inspection, the sanitizer bucket used to sanitize food contact surfaces was not strong enough and the utensil sanitizer in the 3-comp sink was not strong enough while the employee was washing dishes. Sanitizer needs to be 150-400 ppm to properly sanitize. CDI by employee making new sanitizer. Equipment Food-Contact Surfaces and Utensils-Frequency – C-observed mold growth in the ice machine and drink nozzles. Clean at a frequency to preclude mold growth and soil accumulation. Observed dried food on the slicer. Employee stated it hadn’t been used today. Clean and sanitize every 4 hours. Cdi by sending to dish.

4) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food) Hot and cold holding- p- observed items on the make line stored above 45 degrees F. Turkey 50 F, steak 47 f, and corned beef 53 f. Refrigeration is older and doesn’t maintain consistent temps throughout the unit. Food may be stored at 42-45 f until january 1, 2019 and shall be stored at 41 f and below thereafter. Monitor temps and do not stack food too high or above the fill line in the containers. Have the refrigeration serviced. Cdi. Employee discarded food stored above 45 degrees f.

5) 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-observed a broken scoop, rusty scoop, and frayed pan liners. Utensils need to be in good repair and cleanable. Ambient air thermometer in the walk-in cooler is in bad repair. Replace Cutting Surfaces – C- Cutting boards on the make line have deep cuts and need to be replaced or repaired. Good Repair and Proper Adjustment-Equipment – C- Service the make line. Temps not consistent.

6) Warewashing facilities: installed, maintained and used; test strips: Manual Warewashing Equipment, Wash Solution Temperature – PF- At the time of inspection, the wash water was 108 f when actively washing dishes. The water must be 110 f when washing dishes. CDI by adding more hot water. Warewashing Equipment, Cleaning Frequency – C- Observed heavy build-up inside the sprayer nozzle on the sink. Clean.

7) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- Floor cleaning needed under equipment and along floor joints. Clean doors and door frames in the kitchen and bathrooms. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C-replace chipped and cracked floor tiles throughout the kitchen. Drying Mops – C- Observed mop stored on the service sink floor. Air-dry mops with mop head down.

Taco Bell 28103, 551 CC Camp Rd., Elkin. Inspected Dec. 12, score 94.5 Violations: 1) Handwashing sinks, supplied and accessible: Handwashing Sinks, Installation – PF — The facility is having issues with the water heating system, causing the water temperature not exceed 82 degrees F. When handwashing, the hot water must meet or exceed 100 degrees F. This should be corrected within 10 days (12/21/16), however, an intent suspend will be issued today, giving this facility 30 days to correct the violation. If not corrected within 30 days, the permit will be suspended.

2) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C — Observed several tea urns with a residue still left inside of the nozzle. Also, one of the soda dispenser nozzles had a white build-up inside. Also, the ice making areas of the ice machines had some mold build-up inside. These need to be cleaned often enough to prevent residue/mold from building up. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — A couple of sauce cups were found stacked together and had sauce still in them—these were missed during the wash cycle and placed up in storage with the sauce still in them. They were cleaned and sanitized to correct this. Also, a few dirty bus tubs were found placed up in storage after washing. These were also cleaned and sanitized to correct this.

3) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — The sides of beverage cups must be protected by storing them in approved containers or keeping them in the original sleeves they came packaged in. Make sure not to store too many cups in the cup dispensers to where the cups extending out are unprotected.

4) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean nonfood contact surfaces (top of equipment, shelving, inside of equipment, gaskets on unit doors, etc.).

5) Hot and cold water available; adequate pressure: Capacity-Quantity and Availability – PF — The hot water reached and held steady at 82 degrees F. The hot water generation and distribution system must be sufficient to meet the hot water demands of the restaurant. This should be corrected within 10 days (12/21/16), however, an intent suspend will be issued today, giving this facility 30 days to correct the violation. If not corrected within 30 days, the permit will be suspended.

6) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Several areas on the floor in the kitchen had eroding grout, holding water and food, and the floor is no longer easy to clean. Regrout the floor where needed. Cleaning, Frequency and Restrictions – C — Clean the floors under equipment, where needed. Clean the floor in the freezer. Clean the floor under the soda station in the drive-thru area. Clean the floor under the soda boxes in the back. There was some improvement here, however. Clean the floor sink under the drive-thru area and prep sink.

7) Meets ventilation and lighting requirements; designated areas used: Light Bulbs, Protective Shielding – C — The light fixtures over the three compartment sink do not have adequate shields over them. One fixture has a broken shield and one is missing a shield altogether.

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