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.

Hugh Chatham institutional food service, 180 Parkwood Drive, Elkin. Inspected Jan. 13, score 94. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – 0pts. Raw chicken was found uncovered in the walk in freezer. Keep all food products covered and protected while in storage. The chicken was re-covered to correct the violation.

2) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C – 0pts. The tall ice machine had small areas of mold build-up in the top of the cabinet and on the side of the splash guard today. Keep the ice machine cleaned at a frequency to prevent the growth of mold and bacteria build-up.

3) Proper cooling time and temperatures: Cooling – P – A large pan of gravy was found cooling in the walk in cooler for three hours with a temperature of 90 degrees F. All potentially hazardous foods must cool from 135 degrees F. to 70 degrees F. in two hours. The product must then cool from 70 to 41 degrees F. (for 7 day date marking) in an additional four hours. The gravy was voluntarily thrown away to correct the violation.

4) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – 0pts. One pan of mashed potatoes was found in the hot hold unit with a temperature of 129 degrees F. Keep all potentially hazardous foods at or above 135 degrees F. when holding them hot. The mashed potatoes were reheated to correct the violation.

5) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – Potatoes in the walk in cooler were not date marked and it could not be determined when the product was prepared. Salads in the display cooler were labeled 1/12/13, but were prepared today. Milk was opened yesterday morning and did not have a date mark. All ready to eat, potentially hazardous foods must be date marked if they will be held under refrigeration over 24 hours after they are prepared or opened. Date marking must accurate to be effective. The salads were re-dated, the milk was date marked and the potatoes were voluntarily thrown away to correct the violation.

6) Time as a Public Health Control: procedures and records: Time as a Public Health Control – P,PF – 0pts. Pizzas were found holding on a Time as a Public Health Control without a label on the product. The label was replaced to correct the violation. The food product must be labeled with a hold time to be consistent with the written procedures.

7) Toxic substances properly identified, stored, and used: Common Name-Working Containers – PF – One sanitizer bottle and one cleaner bottle were not labeled today. Keep all chemical bottles labeled when in working containers. The chemical bottles were labeled to correct the violation. Separation-Storage – P – A bucket of cleaner was found on the prep table near the ice machine where food was being prepared. Keep all chemicals stored below or away from food prep areas that are in use. The bucket was relocated to correct the violation. Poisonous or Toxic Material Containers-Container Prohibitions – C – The sanitizer bottles had a smell of orange cleaner in them today. And one of the sanitizer bottles was labeled “137” in sharpie which is the number on the dispenser for the orange cleaner. Sanitizer cannot be stored in a bottle that previously held another chemical. The sanitizer bottle labeled “137” was discarded and more sanitizer bottles will be purchased.

8) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF – 0pts. A container of gravy was cooling in a container that was sealed. Allow cooling items to vent or use another cooling method to cool foods rapidly. The gravy was voluntarily thrown away to correct the violation.

9) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – Repair the gaskets on the three door reach in cooler that are split through Repair or replace the hot hold cabinet door gasket that is damaged.

10) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the gasket on the drink walk in cooler. Clean the door handles on the three door reach in cooler. Clean the inside of the door on the short ice machine.

11) Garbage and refuse properly disposed; facilities maintained: Maintaining Refuse Areas and Enclosures – C – 0pts. Clean the dumpster pad of debris and litter that is present.

12) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the floor in the walk in coolers. Sweep the floor under and behind shelving in the walk in freezer. Clean the floor in the side storage area.

Just Save Market meat market, 612 S. Key St. Inspected Jan. 9, score 98.5. Violations: 1) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P -: Two packages of tenderized beef (internal cooking temperature of 155 degrees F) was stored above whole meat (internal cooking temperature of 145 degrees F) in the self-service cold case. Raw meats must be stored according to minimum internal cooking temperatures with the higher cooling temperatures below the lower temperatures. This was corrected today by moving the tenderized beef to an approved location.

2) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Some cleaning of the shelves/bunkers in the walk-in cooler is needed (stickers, stuck-on cardboard, etc.).

3) Toilet facilities: properly constructed, supplied and cleaned: Cleaning of Plumbing Fixtures – C -: Clean the base of the toilet in the last stall in the men’s restroom.

4) Garbage and refuse properly disposed; facilities maintained: Storage Areas, Rooms and Receptacles, Capacity and Availability – C — Handwash stations must have a separate trash can placed at the handwash sinks for disposable of paper towels after washing hands.

5) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Repair any cracks/chips in the floors (market and walk-in cooler). Repair the ceiling abovd the handwash sink in the last stall in the women’s restroom. Numerous items from the last inspection were corrected, however! Cleaning, Frequency and Restrictions – C — Clean the ceiling in the walk-in freezer (ice build-up). Clean the floor in the mop sink room. Walls and Ceilings, Attachments – C — Reattach/repair the panels that are coming away from the walls (inside the walk-in freezer). More improvement here.

Ruby Tuesday #4850, 2139 Rockford St., Mount Airy. Inspected April 11, score 98.5. Violations: 1) Consumer advisory provided for raw or undercooked foods: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens – PF – 0pts. A consumer advisory is present on the large menu for hamburgers, but it must have both a disclosure and reminder. The reminder currently on the menu states that consuming raw or undercooked (foods) may increase your risk of food borne illness. The menus have an astrisk that discloses the food items corresponding with the consumer advisory, but the disclosure must also indicate that the food items are offered undercooked (or raw) per customer request. The smaller menu had a proper disclosure stating: “These menu items are cooked to order.” Education was given to correct the violation.

2) Utensils, equipment and linens: properly stored, dried and handled:Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – The ice scoop container had build-up inside of it today. Keep the ice scoop stored in a clean and sanitized location. The large glasses in the reach in freezer were stored with the mouth contact surface on a towel. Keep the glasses stored on a cleanable tray or designate the top shelf as glass storage and keep the shelf clean and sanitized.

3) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – 0pts. Repair the handle on the ice cream freezer that has come loose. Repair the right top handle on the oven where it is damaged. and no longer easy to clean.

4) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the top of the potato warming drawer. Clean the inside cover of the salad station. Clean the shelving in the walk in cooler. Clean the front of the oven. Clean the hinges of the pantry prep unit. Clean the inside of the freezers and reach in coolers were food debris is present.

5) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the floor drain in the veggie prep area that is rusted. Repair or replace the baseboard tile outside the walk in cooler and along the wall across from the dish machine. Re-grout the floor in the kitchen where existing grout has worn away. Cleaning, Frequency and Restrictions – C – Clean the walls behind the prep stations and near the cooked biscuit storage. Clean the wall at the canwash where mold build-up is present.

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