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.
Copeland Elementary School public school lunch, 948 Copeland School Rd., Dobson. Inspected Jan. 30, score 99. Violations: 1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C — An employee drink without a straw was found stored on a prep table as I entered the inspection. All employee drinks must have lids and straws and must be kept off of or otherwise away from food, food prep surfaces, clean utensils, clean linens, and single-service utensils. Also, a tumbler with a handle on the side can be used in place of the straw requirement, provided that the handle keeps hands away from employee mouths when drinking. This was corrected by moving the drinks and placing straws in them all. Also, an employee’s container of leftover soup was found in the walk-in cooler stored above food used for students and teachers. Keep employee food stored on the bottom shelf below food used for students and teachers. This was immediately corrected by moving the soup to the bottom shelf. Please work with employees on proper drink storage. Full deduction of points will have to be enforced in the future.
2) Warewashing facilities: installed, maintained and used; test strips: Manual Warewashing Equipment, Wash Solution Temperature – PF — The wash solution temperature was checked prior to an employee washing dishes and it read 107 degrees F. An employee was then noticed washing dishes in that water. Employees must wash dishes in a wash solution that maintains a temperature of 110 degrees F or higher. This was corrected by dumping the water and refilling with a new batch of hot water.
Franklin Elementary School public school lunch, 519 S. Franklin Rd., Mount Airy. Inspected Feb. 1, score 98.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Manual Warewashing Equipment, Hot Water Sanitization Temperatures – P – The hot water in the three compartment sink was 158 degrees F. while employees were sanitizing utensils and dishes. The hot water sanitizing rinse must be maintained at a minimum of 171 degrees F. The hot water was adjusted to 173 degrees F. to correct the violation. Hot Water and Chemical-Methods – P – When sanitizing dishes, the product must be completely immersed to fully sanitize the product. Employees were witnessed dipping the pans in the hot water sanitizing rinse with their bare hands while leaving the portion of the pan out of the water that they were holding. The employees completely submerged the pans for 30 seconds 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 – 0pts. Two containers of ham were found in the walk in cooler with a date mark of 11/6/16 and 1/25/17, but the product had been frozen for a portion of time that was not recorded on the label. Time that a product has been kept frozen must be recorded on the label to ensure that date marking is kept accurate. The labels were adjusted to account for the time the product was frozen to correct the violation.
Ingles #115 Market meat market, 2095 N. Bridge St., Elkin. Inspected Jan. 30, score 98. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – 0pts. A small amount of meat build-up was found on the saw in the bottom and top cabinet. All food contact surfaces must be clean to sight and touch. The meat saw was cleaned and sanitized 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 – (REPEAT) Clean the knife storage tray.
3) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – 0pts. A sleeve of meat trays was found touching the ground. Keep all single service items at least six inches off of the floor.
4) 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 – Replace the two meat trays that are damaged. Repair the cutting board tables in the market that are being leveled with styrofoam trays. 4-205.10 Food Equipment, Certification and Classification – C – Replace the soda crates that are being used for shelving in the back storage area. The soda crates are not designed to be used as shelves.
5) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – 0pts. Clean the meat trays where a small amount of build-up is present. A very small amount of meat build-up was found on the outside of the cuber guard.
6) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the floors in the walk in freezer where ice build-up has accumulated. Clean the floors under the shelving in the walk in cooler. Clean the walls in the walk in cooler. Clean the floors between the walk in cooler and display unit.
McDonald’s 29970, 512 E. Atkins St., Dobson. Inspected Feb. 3, score 93.5. Violations: 1) Hands clean and properly washed: When to Wash – P – (REPEAT) An employee handled raw hamburgers and then removed their gloves which contaminated their hands. Then employee handled the cooked burger tray without washing their hands first. Employees must wash their hands between handling raw meat and clean utensils and equipment. The employee sent the trays back to the dish area for cleaning. Washed their hands and put on new gloves to correct the violation.
2) Handwashing sinks, supplied and accessible: Hand Drying Provision – PF Single use paper towels were unavailable at two handwashing sinks today during inspection. Paper towels or an approved hand drying provision must be available at each handwash sink. These were replaced at both handwash sinks to correct the violation.
3) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – A container of McRibs and hamburgers were opened in the walk-in freezer today. A container of chocolate chip toppings was uncovered near the front counter. All food shall be covered or protected to prevent contamination.
4) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C Mold and bacteria build-up was found inside the ABS soda machine at the drive through and the ice machine in the back. Clean the soda nozzles at a frequency to prevent the growth of mold and bacteria build-up.
5) Toxic substances properly identified, stored, and used: Separation-Storage – P Two bottles of cleaner were found on the condiment storage rack with the nozzle pointed at the coffee shaker lids.(Food contact utensil) Keep all toxic chemicals stored away from food, and food equipment. The bottles were relocated and the coffee shaker lids were washed and sanitized to correct the violation.
6) Insects and rodents not present; no unauthorized animals: Insect Control Devices, Design and Installation – A fly light was located over the drink prep station. Keep all insect control devices desperate from food or food prep areas.
7) Personal cleanliness: Effectiveness-Hair Restraints – Observed an employee on the cook line without a hair restraint. Hair restraints must be worn when working with exposed food.
8) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C Ice scoop container had build up inside today during inspection. Clean ice scoop container at a frequency to prevent the accumulation of build up.
9) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C Several boxes of single services items were stored on the floor in the outside storage building, and two sleeves of cups were on the floor under the shelves in dry storage. Keep all single service items stored at least 6 inches off the floor to prevent any contamination.
10) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – 0pts. Replace or repair the shelving that is rusting in the front reach in cooler, milk cooler and biscuit reach in cooler. Hood filters were missing on both fryer lines today while in operation. Keep filters installed when in use according to manufacturers instructions.
11) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C -Clean the top of the microwave and inside the cafe coolers. Clean the dispenser head of the iced coffee machine.
12) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – Clean the air vents in the kitchen area. Minimal floor cleaning in the walk-in freezer.
13) Meets ventilation and lighting requirements; designated areas used: Light Bulbs, Protective Shielding – C —Replace the missing light shield in the dry storage area.