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.
El Milagro restaurant, 1404 N. Bridge St., Elkin. Inspected Aug. 26, score 90. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: 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 food protection manager by taking and passing an ansi accredited program (servsafe for example). This person must be present during the operations including during the inspection.
2) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P- Keep all food covered in the walk-in freezer. Store meats that are not commercially packaged in the freezer according to their final cook temperatures. For example, cooked tamales were stored below raw meat. Do not allow utensils to be stored inside food product where the handle could contaminate the food in the sandwich unit. Store utensils in a container inside the sandwich unit. Keep food covered in the walk-in cooler. Do not store eggs over ready to eat. Do not store chicken over tortillas. All items CDI.
3) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – P- Clean and sanitize the slicer and meat saw after each use. Clean the tubing inside the ice machine. Mold present on top of the tubing. Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils – p- clean and sanitize cutting boards/meat tables thoroughly. May have to replace due to staining.
4) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C- Store clean utensils in clean drawers. Observed a utensil drawer that housed utensils and was dirty. Don’t store clean cutting boards on the 3-comp faucet. Possible re-contamination from splash.
5) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used *REPEAT VIOLATION* Good Repair and Proper Adjustment-Equipment – C- Replace the frame on the ice machine. Tape is not allowed to be used. Repair the leak in the sandwich unit. Cutting surfaces -C- replace cutting boards that are in bad repair. The large sandwich unit is not maintaining proper temperatures throughout the unit. Repair. Food equipment, certification and classification – C- cannot use domestic crock pots in the facility. Must use nsf approved equipment.
6) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Clean tops of equipment. Clean sides of equipment. Clean table legs. Clean shelving. Clean inside refrigeration.
7) Plumbing installed; proper backflow devices:System Maintained in Good Repair – C- Repair the drain on the prep sink. Clogged and spilling into the floor.
8) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C- Clean floors under equipment. Clean walls where needed. Clean doors and door facings. Drying Mops – C- Air-dry mop. Do not place on the side of the mop bucket.
9) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C- Bathroom lighting must be at least 20 foot candles. Additional lighting will need to be added to get 20 ft candles over the sinks and toilets.
Elkin Assisted Living institutional food service, 500 Johnson Ridge Road, Elkin. Inspected Aug. 28, score 93. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- AT the time of inspection, the sanitizer was not strong enough. Sanitizer must be made at 200 ppm quat to properly sanitize food prep surfaces. Cdi. Clean and sanitize the can opener. Metal shards may contaminate food. CDI. Can opener was cleaned and sanitized. Equipment food-contact surfaces and utensils-frequency – c- clean and sanitize the ice machine following manufacturer’s instructions.
2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF- Date mark sausage. Ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition – p- since the cooler is running above 41 f food may only be dated and stored for a total of 4 days. The ham needs to be discarded.
3) Toxic substances properly identified, stored, and used: Separation-Storage – P- OBSERVED CHEMICALS STORED ON Equipment in the kitchen. Store chemicals separately away from food, single service, linens and other means of contamination. Cdi. Moved the chemical to chemical storage. Storage-first aid supplies – p,pf- observed acetaminophen stored with utensils. Store same as chemicals. Cdi by moving.
4) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF- Observed ziti sauce cooling in the walk-in covered in a large stockpot at 98 f. Pic stated that the sauce was placed in the cooler 1 hour prior to me taking the temperature. Cdi by pic making an ice water bath, uncovering and stirring the sauce. Discussed not covering when cooling and placing in shallow pans or in an ice bath.
5) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Clean shelving in the walk-in cooler. Clean lids of storage containers throughout. Clean tops and under tops for dust, grease, crumbs. Clean inside the microwave.
6) Plumbing installed; proper backflow devices *REPEAT VIOLATION* System Maintained in Good Repair – C-the plumbing system shall be maintained in good repair. 3-comp sink and dishwasher draining into the floor. warewashing equipment, cleaning frequency – c- clean the inside of the dish machine.
Fiddles, 223 West Main Street, Elkin. Inspected Aug. 18, score 94. Violations: 1) Hands clean and properly washed: Where to Wash – PF- Observed an employee wash hands in the 3-comp. Sink. Cdi. Discussed that hand washing must take place in a handwashing sink only.
2) Proper date marking and disposition } *REPEAT VIOLATION* Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF- Date mark deli meats (ham and corned beef), chorizo, lettuce, and chicken wings if stored for more than 24 hours for a total of four days if stored above 41 degrees f and for 7 days if stored below 41 f. Cdi. Pic date marked the food and discarded the lettuce.
3) Personal cleanliness: Effectiveness-Hair Restraints – C- Hair restraints must be worn by those who prepare food.
4) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Clean grill table and fryer cabinets. Clean around the grill. Clean equipment facings and handles. Wipe out refrigeration. Clean tops of equipment for dust, grease and crumbs.
Food Lion #1352 meat market, 1534 N. Bridge St., Elkin. inspected Aug. 24, score 99.5. Violation: Non-food-contact surfaces clean: Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean the inside of the prep sink where build-up is present. Clean the meat tray where build-up was present.