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.

Save A Lot Market meat market, 1468 S. Hwy 52, Mount Airy. Inspected Dec. 14, score 94.5. Violations: 1) Hands clean and properly washed: When to Wash – P — An employee was observed wiping hands on his apron in between cutting meat. Hands must be washed after any activity that would contaminate hands. Try to get out of the habit of wiping hands on aprons and instead wash hands when needed. The employee was educated and he discontinued cutting meat for the time being to correct this violation.

2) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — The slicer was dirty at the time of inspection. When questioning employees, it was found out that the slicer was last used yesterday. Because the ambient air temperature of the market is in the range of 45-50 degrees F, the slicer (and other equipment used for potentially hazardous foods must be cleaned and sanitized at least once every 16 hours or at the end of the business day. This needs to be corrected by 12/22/16. Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — The sanitizer in the spray bottle and the sanitizer dispensed from the spray-cleaning system (used at the end of the night) read less than the required 200 ppm. The system may need to be repaired, or the concentrate possibly replaced. This needs to be corrected by 12/22/16.

3) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Two packages of single-service trays were stored on the floor in the market. Keep all single-service items off of the floor.

4) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean the bunkers in the walk-in cooler (cardboard). Remove stickers from the tables where needed.

5) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Repair the floor/wall where damaged (door panel and wall under/behind the chicken bunker in the walk-in cooler, in front of the urinal in the men’s restroom, around toilets in women’s restroom (middle stall), market areas, behind the toilet in the men’s restroom, etc.). Fill any holes in the walls with caulk or silicone. Paint the board where the mops are stored (use an easily cleanable paint). Caulk behind the sink in the women’s restroom (right sink) to prevent splash behind them. Place a strainer in the floor sink in the market. Repair the broken floor tile at the can wash. Repair the damaged wall at the can wash. Cover the floor drain in the men’s restroom with a grate (or seal it). Keep all storage at least 6 inches off of the floor or on wheels. Floor and Wall Junctures, Coved, and Enclosed or Sealed – C —Replace the baseboard where fallen in the women’s restroom and office storage room. Seal between the wall and baseboard in the market where it has become separated. Repair the wall where it has separated from the floor (to the left of the walk-in cooler entrance). Cleaning, Frequency and Restrictions – C — Clean the floor in the walk-in cooler. An improvement was seen in #53 overall.

6) Meets ventilation and lighting requirements; designated areas used: Using Dressing Rooms and Lockers – C — Keep employee items off of equipment/shelves in the market. One jacket was seen on the tray rack. Intensity-Lighting – C — Replace the bulb above the mop sink.

Subway, 548 CC Camp Rd., Elkin. Inspected Sept. 8, score 91.5. 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-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P-the sanitizer bucket was not strong enough to properly sanitize food prep surfaces. Make sanitizer buckets at 150-400 ppm. CDI by changing out the sanitizer. Noted that the sanitizer bucket was not clean on the inside and the bucket was properly cleaned before the sanitizer solution was added. Equipment Food-Contact Surfaces and Utensils-Frequency – C- Observed mold on the drink dispenser heads. The drink dispenser heads need to be cleaned and sanitized at a frequency to preclude soil and mold build-up. CDI by cleaning and sanitizing.

3) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- Meatballs at 121-125 f today on the steam table. Tcs foods must be held hot at 135 f and above. Keep pans stored in the steam table so heat doesn’t escape. Cdi by turning up the unit as it was turned down earlier after scorching the sauce.

4) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- CHeddar and mozzarella cheeses stored at 47 Fand 48 F, Respectively and eggs stored at 49 f on the sandwich make line. May store tcs cold foods at 45 f and below until january 1, 2019 and must store all tcs cold foods below 41 f thereafter. Cdi by discarding the food. Keep pans in the make line so the cold air doesn’t escape.

5) Thermometers provided and accurate: Food Temperature Measuring Devices – PF- At the time of inspection, there was not a thermometer available for use in the facility. A thermometer to measure thin foods must be available and used to monitor food temperatures. I will return within 10 days for compliance.

6) Wiping cloths: properly used and stored: Wiping Cloths, Use Limitation – C-observed sanitizer buckets below 150 ppm quat. Sanitizer solution in buckets used tO hold cloths in between uses must be maintained between 150-400 ppm quat. Cdi by changing out the sanitizer.

7) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C- Clean inside self-service cabinets. Clean tops of equipment-dust. Clean the icee machine. Clean the microwaves.

8) Meets ventilation and lighting requirements; designated areas used: Using Dressing Rooms and Lockers – C- lockers or other suitable facilities shall be used for orderly storage of employee cell phones and other possessions. Cdi by moving. Use shelving or designate an area for personal belongings.

Surry Central football concessions, 716 S. Main St., Dobson. Inspected Sept. 8, score 95.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties 2-102.12 Certified Food Protection Manager – C – 0pts. The person in charge must be certified as a food protection manager. This establishment has 180 days from the permit date to comply with this rule.

2) Thermometers provided and accurate: Temperature Measuring Devices-Functionality – PF – Two air thermometers were missing from the reach in coolers today. I will return within 10 days to ensure that the thermometers have been replaced.

3) Contamination prevented during food preparation, storage and display: Food Storage, Prohibited Areas – C – A box of popcorn was found on the floor under the handwashing sink today. Keep all food items stored at least six inches off of the floor and not under sewer lines (drain plumbing of the sink). The box of popcorn was relocated to correct the violation.

4) Personal cleanliness: Effectiveness-Hair Restraints – C – Employees must wear an effective hair restraint. Employees were not wearing hair restraints while working with expos ed food at the beginning of the inspection today.

5) Toilet facilities: properly constructed, supplied and cleaned 6-501.18 Cleaning of Plumbing Fixtures – C – Clean the urinals in the mens room. Clean the bases of the toilets in both bathrooms.