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.

D and J Galaxy Market meat market, 1810 Westfield Rd., Mount Airy. Inspected Jan. 24, score 94.5. 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) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – (REPEAT) Raw chicken was found above cooked chicken tenders in the display case. Keep all raw meats stored below or away from ready to eat foods. The raw chicken was relocated to correct the violation. Repeat points were not assessed because several items within this violation had been corrected since the past inspection.

3) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C – An employee was witnessed towel drying the meat trays in the market. After cleaning and sanitizing, the tray must be air dried.

4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – Repair the walk in freezer that is leaking and ice is forming on the floor of the unit as a result. Repair or replace the seal on the meat grinder that is damaged and is not easy to clean.

5) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – 0pts. Clean under the meat sealer where meat build-up is present. Clean the shelving in the walk in cooler and freezer where build-up is present from boxes.

6) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the ice build-up that has formed in the walk in freezer. Clean the debris on the floor under the shelving in the walk in cooler.

Down Home Restaurant, 243 N. Main St., Mount Airy. Inspected Jan. 25, score 93.5. Violations: 1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C – 0pts. One employee drink was found improperly stored today. Keep all employee drinks below or away from food prep, cooking or storage areas. The employee drink was relocated to correct the violation.

2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – *REPEAT* Hot dogs, ham, rice and gravy were prepared and held under refrigeration for over 24 hours without a date marking. All ready to eat, potentially hazardous foods must be date marked if they will be held over 24 hours under refrigeration after they are opened or prepared. The hot dogs, ham and rice was date marked and the gravy was voluntarily thrown away to correct the violation. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P – Barbecue (Cooked and frozen on 1/2/17 and thawed on 1/5/17) and hot dog chili (prep date of 1/17/17) was found in the reach in cooler. Date marked food items must be sold, served or discarded within seven days of being opened or prepared.

3) Toxic substances properly identified, stored, and used: Separation-Storage – P – (REPEAT) Rubbing alcohol was found above bread in the kitchen. Keep all chemicals stored below or away from food items. The alcohol was relocated to correct the violation. Conditions of Use – P,PF – (REPEAT) One container of bug spray was found in the establishment that was not designed for use in a food service establishment. Only pesticides designed for use in a food service establishment can be used. The bug spray was removed to correct the violation.

4) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – Clean the inside of the front wait station ice scoop container where build-up is present.

5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – 0pts. The dish machine was not in operation today because it is not properly sanitizing. Repair the dish machine so that it properly functions. Call the health department once the dish machine is properly operating.

6) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the filters in the hood system over the grill equipment. Clean the lower shelf on the main prep table. Clean the inside of the prep unit cabinet.

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

8) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the floor tile in the dish area near the floor drain. Maintaining Premises, Unnecessary Items and Litter – C – *REPEAT* Several items were found in the basement that are no longer working and/or not used in the establishment. Remove items in the basement that are not necessary to the operation.

Food Lioin #2103 meat market, 600 E. Atkins St., Dobson. Inspected Jan. 24, score 97. Violations: 1) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitation-Temperature, pH, Concentration and Hardness – P – The sanitizer in the three compartment sink and sanitizer bottle tested below 150ppm Quat. Keep sanitizer prepared to the manufacturer’s specifications. Upon investigation, the dispenser was not properly functioning. The chemical supplier repaired the dispenser at the end of the inspection and the unit was properly producing 200ppm Quat. Equipment Food-Contact Surfaces and Utensils-Frequency – P – The slicer had meat build-up on the foot or guard after it had been used on a previous day. Keep all food contact surfaces clean to sight and touch. The slicer was cleaned and sanitized to correct the violation.

2) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – 0pts. Keep the meat pads covered or protected while in storage to prevent any debris from falling onto the food contact surfaces.

3) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – Clean the outside of the meat pad bucket. Clean the plastic sealer equipment and the attached label rack. Clean under the cutting boards on the large cutting table. Clean the plastic box cart in the market.

4) Toilet facilities: properly constructed, supplied and cleaned: Cleaning of Plumbing Fixtures – C – 0pts. Clean the bottom of the urinal in the men’s room where build-up is present.

5) Garbage and refuse properly disposed; facilities maintained: Outside Receptacles – C – Plastic waste needs to be contained when in outside storage. Several bags full of plastic recyclables were outside uncontained near the outside dumpster today.

6) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the floors in the walk in cooler and freezer at the base of the shelves. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – Repair the floor near the meat grinder where the tiles are chipped and damaged.

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