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.
Dodge City Steakhouse, 2001 N. Bridge St., Elkin. Inspected March 11, score 96.5. Violations: 1) Proper cooking time and temperatures: Raw Animal Foods-Cooking – P,PF- Observed chicken that was cooked to 154-157 degrees. Raw chicken must be cooked to a minimum internal temperature of 165 f. Cdi by sauteing the chicken.
2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used. Good Repair and Proper Adjustment-Equipment – C-replace gaskets on the large sandwich unit and small reach-in unit on the cook line. Can Openers – C- Replace the blade on the can opener. Metal shards are in the gears from opening cans with a dull blade. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C- Thermometer inaccurate in the prep top reach-in. CDI by placing a new thermometer in the unit.
3) Plumbing installed; proper backflow devices: System Maintained in Good Repair – C- Repair/replace faucets in the mens and womens restrooms that are leaking around the knobs.
Down Home Restaurant, 243 N. Main St., Mount Airy. Inspected March 9, score 98. Violations: 1) Food-contact surfaces: cleaned and sanitized: Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness – P – The two wiping cloth buckets had a sanitizer concentration below 50ppm chlorine. Keep chlorine sanitizer prepared between 50 and 200ppm chlorine. The sanitizer was remade to correct the violation.
2) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF – Gravy was found cooling in a deep, sealed container. Use an approved method to cool foods rapidly. The gravy was transferred to a shallow pan and returned to the cooler to correct the violation.
Elkin Primary School lunch room, 135 Virginia Rd., Elkin. Inspected March 10, score 98. Violations: 1) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — The 2-door reach-in cooler had frozen up and is causing drips. I would recommend thawing it out to remove the ice build-up periodically. Drops from a leak were not witnessed, but there is a pan with a small amount of water underneath it to catch drips. Sand and paint the chipping shelf where the larger pots are stored (chipping). Repair the leak on the dish machine. Food Equipment, Certification and Classification – C — There are two food processors in the kitchen that are labeled “Household use only.” Equipment used in this facility must be NSF-listed, or in the absence of an NSF-listing, must meet Chapter 4-1 and 4-2 of the NC Food Code, which states that the equipment must be easy to clean AND must be used for its intended purpose. “Household use only” equipment used in a commercial or institutional setting is not its intended purpose. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C — One colander was in bad repair. It was thrown away to correct this.
2) Warewashing facilities: installed, maintained and used; test strips: Warewashing Machines, Manufacturers’ Operating Instructions – C — The wash cycle on the dish washing machine was reaching only 110 degrees F at the time of inspection. The manufacturer’s data plate requires a minimum of 160 degrees F when washing dishes. Repair or replace the dish machine. The manufacturer’s data plate states that the pressure must be 20 psi during the final rinse, but the gauge is reading over 50 psi. The gauge may be malfunctioning. Pressure Measuring Devices, Mechanical Warewashing Equipment – C — The pressure gauge must be in increments of 1 psi. The pressure gauge must be accurate to +/- 2 psi. The gauge should be replaced and ensure that the machine is operating in accordance with the manufacturer’s data plate (20 psi). Warewashing Equipment, Cleaning Frequency – C — Clean the inside of the dish machine, especially in the top inside around the sprayers.
3) Physical facilities installed, maintained and clean: Floor and Wall Junctures, Coved, and Enclosed or Sealed – C — The wall/floor juncture in the walk-in cooler is open and should be sealed to prevent moisture from penetrating under the floor plating. Cleaning, Frequency and Restrictions – C — Clean the floor under shelving, where needed. Clean the top of the light fixture in the employee restroom. Clean the air return in the employee restroom. Floors, Walls and Ceilings-Cleanability – C — Sand and paint any chipping areas on the walls, including the half-wall behind the dish machine. Repair any broken floor tiles (threshold leading into the kitchen from the dining room (by the mop sink entrance)).
Elkin Schools Preschool child care, 135 Old Virginia Rd., Elkin. Inspected March 10. Violation: Hot water supplied and maintained as required in all other areas:.2815,.2836 The water temperature tested at the laundry machine read only 104 degrees F. The laundry machine must be supplied with at least 120 degrees F hot water.