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.

Southern On Main, 102 East Main St., Elkin. Inspected Feb. 2, score 92.5. 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 stored below or away from food prep, cooking or storage areas. The employee drink was relocated to correct the violation.

2) Hands clean and properly washed: When to Wash – P – An employee was witnessed handling raw hamburger and a trash can and then changed gloves before plating food. Changing gloves does not take the place of handwashing. The employee washed their hands and changed gloves to correct the violation.

3) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P – Raw eggs were found above blue cheese dressing, cooked chicken and mashed potatoes in the reach in cooler and wait station reach in cooler. Packages of raw steak were found in the same drip pan as packages of cooked chicken in the front reach in cooler. Raw breaded steak was found above vegetables and meatloaf in the reach in freezer. Keep all raw meats and eggs stored below or away from ready to eat foods. The raw meat products were relocated to correct the violation. A large bag of flour, a bag of vanilla wafers and a bag of pasta was found open while in dry storage today. keep all foods protected while in storage. the food products were placed in containers and bags tied off to correct the violation.

4) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – The front prep unit contained several potentially hazardous food items with a temperature above 45 degrees F. when the establishment had just been opened and the top of the unit had not been opened for business that day. Keep all potentially hazardous foods at or below 45 degrees F. when holding them cold. (Effective January 1, 2019, all potentially hazardous foods must be kept at or below 41 degrees F. when holding them cold.) I will return in 10 days to ensure that the prep unit is maintaining temperatures at or below 45 degrees F. The food items were iced down to correct the violation.

5) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P – Pimento cheese (1/26), black eye peas (1/25) and ranch (1/24) were found under refrigeration over 7 days after they had been prepared. Date marked foods must be sold, served or discarded within seven days of being prepared with the day of preparation counting as “day 1” when holding foods at or below 41 degrees F. The food items were voluntarily thrown away to correct the violation. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF – Cupped ranch was date marked 1/31/17 although the large container that the cups were prepared from had a date marking of 1/24. If a date mark is transferred, it must be consistent with the date the product was made instead of when it was portioned. The ranch was voluntarily thrown away to correct the violation. Prime rib was labeled “1/20” but the product had been frozen for a portion of time. Time that a product is kept frozen must be recorded to keep date marking accurate. The food product was re-labeled to correct the violation.

6) Consumer advisory provided for raw or undercooked foods: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens – PF – The consumer advisory needs a disclosure indicating that the items astrisked are offered undercooked per customer request. I will return in 10 days to ensure that a disclosure is in place on the menu.

7) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – 0pts. The knife storage container had debris inside of the bottom of it today. Keep the knife storage area clean and free of debris.

8) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C – 0pts. Replace or remove the crock pot and immersion blender that are designated for “household use only.”Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C – 0pts. Replace or remove the whisks that have damaged handles and are no longer easy to clean.

9) Warewashing facilities: installed, maintained and used; test strips: Sanitizing Solutions, Testing Devices – PF – The test strips for the sanitizer are no longer accurately testing sanitizer. The quat test strips were reading 50ppm Quat while the solution was actually at 200ppm Quat. I will return in 10 days to ensure that accurate test strips are available for the sanitizer.

10) Plumbing installed; proper backflow devices: System Maintained in Good Repair – C – 0pts. Repair the handwashing sink that is leaking from the drain plumbing.

11) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – 0pts. Clean the floor in the walk in cooler under the shelving. Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C – 0pts. Repair the floor near the dish machine where the tiles are loose.

Sue S, 911 East Atkins St., Dobson. Inspected Feb. 2, score 92.5. Violations: 1) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – Observed employee drinks improperly stored and without a lid. Make sure all employee drinks have a lid and stored in a designated area away from food, food prep, utensils, equipment, and single service items.

2) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P Observed washed, wrapped baking potatoes stored with unwashed potatoes. Store separately to prevent cross contamination. These were separated to correct the violation. Egg wash was stored over ready-to-eat foods in the walk-in cooler today. Store all raw foods below or away from ready-to-eat foods. This was relocated to correct the violation. Sausage gravy and grits were missing lids on the hot holding unit. A lid was placed on both to correct this.

3) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C Observed mold growth on the top inside of ice machine. Clean and sanitize, following manufactures instructions, at a frequency to preclude the growth of mold and mildew. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P Observed dried food debris on the cuber and slicer. Food contact surfaces shall be clean to sight and touch. These were corrected during inspection by sending to the dish sink.

4) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- Observed two containers of mashed potatoes in the holding cabinet that was stored at133F and 121F. Store hot tcs foods at 135 f and above. Cdi by re-heating to 167 F.

5) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P – observed food in the sandwich prep unit between 45 f-58 f. May store tcs food at 45 f and below until january 1, 2019 and must store at 41 f and below thereafter. This was corrected during inspection by discarding foods and relocating some items to another cooler. Will return within ten days to check refrigeration temperatures.

6) Thermometers provided and accurate: Food Temperature Measuring Devices – PF the thermometer today is not able to measure the temperature of all foods. A small diameter probe thermometer that can accurately measure the temperature of thin foods will need to be purchased. Corrected during inspection by bringing a new thermometer during paperwork.

7) Food properly labeled: original container: Food Storage Containers Identified with Common Name of Food – C Label the chicken and seafood breader containers beside the fryers.

8) Insects and rodents not present; no unauthorized animals: Removing Dead or Trapped Birds, Insects, Rodents and other Pest – C Remove all dead bugs from light shields throughout kitchen.

9) In-use utensils: properly stored: In-Use Utensils, Between-Use Storage – C The flour and cornmeal breading had scoops stored in the container with the handles touching breader. Make sure all utensils are stored with the handle up to avoid contamination.

10) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C Three baking pans were stacked wet. Make sure all dishes and utensils are air dried before storing.

11) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C- Sandwich unit was holding food around 55-58f. All refrigeration shall run around 38f to maintain proper food temperatures. Repair the tall one-door reach-in cooler door handle on the cook line. Do not use tape. Not easy to clean. Gasket in bad repair on the sandwich unit, one-door reach-in on the cook line, salad cooler and walk-in cooler. Sand and paint rusty prep table shelving. Shelving in the salad cooler rusty and needs to be repaired or replaced. Replace missing facing and knobs on the grill. Repair threshold on the walk in freezer. Fryer freezer frame cracked. Castor missing on the two door freezer. Repair walk-in door handle. Defrost small fry freezer. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C- Observed a thermometer in the sandwich unit reading 40f and the food was holding temperatures between 55F-58F.

12) Warewashing facilities: installed, maintained and used; test strips: Manual Warewashing Equipment, Wash Solution Temperature – PF- Observed employee washing dishes in wash water that was 97 f. When actively washing dishes, the water must be at least 110 f. Cdi by employee draining the water and running new wash water.

13) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Clean sides, legs, tops, and feet of equipment for dust, grease, and crumbs. Clean gaskets. Special attention in the grill and fryer areas. Heavy grease build-up. Clean shelving in refrigerator units. Clean the outside of the dry good containers. Clean the prep table shelving. Clean fryers. Clean inside the self-service counter. Clean hot holding drawers.

14) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C-repair baseboard where it is coming off the wall. Re-grout floors where needed. Replace missing baseboard tiles (cooking area). Bathroom stall rusty beside the urinal in the men’s restroom. Replace water-damaged ceiling tiles. Cleaning, Frequency and Restrictions – C- Clean floors, walls and ceilings throughout. Heavy cleaning needed under/behind equipment. Cleaning needed in floor sinks. Clean flies and grease/dust from ceiling tiles. Clean ceilings throughout. Clean can wash area walls. 6-201.11 floors, walls and ceilings-cleanability – c- ceiling tiles must be easy to clean and washable in the kitchen. Replace tiles that are absorbent.

15) Meets ventilation and lighting requirements; designated areas used: Cleaning Ventilation Systems, Nuisance and Discharge Prohibition – C- Kitchen is becoming smoky because hood is not pulling out smoke effectively. Have the hood serviced and cleaned. Designated Areas-Employee Accommodations for eating / drinking/smoking – C Employee personal items were being stored on the coffee packs and filters. Store employee items away from food, equipment, utensils, single service items, and clean linens. Intensity-Lighting – C- Increase lighting in walk-in freezer to at least 1o foot candles measured thirty inches above the floor.

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