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.

Sheetz, 119 S. Main St., Dobson. Inspected Jan. 27, score 98.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P – One scoop was found in clean storage with build-up on it today. All food contact surfaces must be clean to sight and touch. The scoop was removed and placed in the dish area to be washed, rinsed and sanitized to correct the violation. Equipment Food-Contact Surfaces and Utensils-Frequency – P – The peanut butter blender and two scoops were found on the line with build-up on them after four hours had passed since they had been used. Food contact surfaces must be cleaned at least every four hours when in use. The blender and two scoops were removed to be washed, rinsed and sanitized to correct the violation.

2) Toxic substances properly identified, stored, and used: Common Name-Working Containers – PF – 0pts. The detergent bucket needs to have a label to identify the product. all working containers of chemicals must be labeled with the products name or common name. The bucket was labeled to correct the violation. Separation-Storage – P – 0pts. The detergent bucket was found on the top of the reach in freezer near the deep fryers. Keep all chemicals stored below or away from food storage areas. The detergent was relocated to correct the violation.

3) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C – 0pts. Repair or replace the turbo paddle that has a damaged handle.

4) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C – 0pts. Clean the floor in the back storage area where paper towels and toilet paper is stored.

Smokin’ D’s Grill, 711 hwy. 52 Bypass, Pilot Mountain. Inspected Jan. 24, score 90. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C — There was no certified food protection manager here at the time of the inspection. A certified food protection manager must be present during all operating hours.

2) Proper eating, tasting, drinking, or tobacco use: Eating, Drinking, or Using Tobacco – C — An employee’s cups of ice was stored on the cutting board of the sandwich unit. Employee drinks must have lids and straws and must be stored below food, food contact surfaces, clean utensils and linens, and single-service items. This was corrected by moving the ice to an approved area.

3) Food separated and protected: Packaged and Unpackaged Food-Separation, Packaging, and Segregation – P — An opened package of biscuits was stored below unopened uncooked chicken in the 2-door reach-in freezer in the box storage area. Keep uncooked foods stored below ready-to-eat (or food that does not require a cooking temperature) foods in the reach-in freezer.

4) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — The thermometer probe was dirty. Clean and sanitize the thermometer probe after using. This was corrected by cleaning and sanitizing the thermometer probe.

5) Proper reheating procedures for hot holding: Reheating for Hot Holding – P — Soup was reheated on the stove (to an unknown temperature), by an employee and placed into the steam table. The temperature of the soup in the steam table was reading 113 degrees F. The soup did not reach 165 degrees F before placing it on the steam table. In the future, use your thermometer and ensure that food needing reheating for hot holding reach 165 degrees F before placing it in the steam table. This was corrected by reheating the soup to 165 degrees F.

6) Proper cold holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P — The temperature of the hamburger at the bottom of the reach-in cooler was reading 50 degrees F. Cold food must be held at 45 degrees F or lower. The other temperatures in the reach-in cooler were reading below 41 degrees F, however. Investigate why these hamburgers were warmer than the rest of the unit (warm area of the unit? bringing the hamburger out during prep times? leaving the hamburger too long after prepping? etc.). The employees were asked to move the hamburgers to the freezer to cool faster before moving them back to the reach-in cooler. I will need to return within 10 days to ensure that this has been corrected.

7) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — The foods in the sandwich unit were reading above 41 degrees F. If the sandwich unit reads 41-45 degrees F, then date marking must only be for 4 days. Today, food was marked for 7 days. The unit was turned down to try to maintain 41 degrees F or lower, which would allow for 7 day date marking. Also, the discard date was not placed on the ranch in the waitress station. At least the discard date is required on date marked foods. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P — Two opened packages of BBQ were found in the sandwich unit with discard dates of 1/20 and 1/21 (today is 1/24). These containers of BBQ were immediately discarded to correct this.

8) Toxic substances properly identified, stored, and used: Separation-Storage – P — One container of cleaner was stored directly beside of the packages of bread on the bottom shelf in the kitchen. Keep toxic chemicals stored away from food. This was corrected by moving the cleaner to the designated chemical storage area. Common Name-Working Containers – PF — Label the container used for wet wiping cloths (with the chemical name, e.g. “sanitizer”). Label the soapy water container behind the counter in the waitress area. These items were quickly corrected.

9) Proper cooling methods used; adequate equipment for temperature control: Cooling Methods – PF — Slaw was prepared this morning around 10:30 AM and checked during the inspection at 11:30 AM. The slaw was at 67 degrees F. The temperature did not seem as it would reach 45 degrees F within the required 4 hours, because it was stored in a covered, deep container in the reach-in cooler. In the future, the slaw should be portioned out into smaller containers (no more than 2 inches deep) and placed on the top shelf, uncovered to cool much more quickly. Alternative methods may be used, such as ice baths, which doesn’t work well with more solid foods.

10) Thermometers provided and accurate: Temperature Measuring Devices-Functionality – C — The 3-door reach-in cooler in the dining room, used for the storage of hamburger, eggs, etc. has an ambient air thermometer, but it needs to be placed in the warmest part of the cooler (generally, up front).

11) Food properly labeled: original container: Food Storage Containers Identified with Common Name of Food – C — One container of grits was not labeled. Label all containers of dry foods.

12) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C — A bag of onions was hanging on the side of the shelf by the side door and hanging near the floor at a distance of less than 6 inches. Food must be stored so that it is 6 inches off of the floor. Also, two pieces of link sausage were stored directly on the rack in the 2-door reach-in freezer. Do not store food directly on shelving.

13) In-use utensils: properly stored: In-Use Utensils, Between-Use Storage – C — An ice scoop was stored directly on the soda machine grill at the drink station. Do not store the ice scoop on the grill—it is considered a dirty surface. Store the ice scoop in the ice with the handle extending out of the ice or in a cleaned and sanitized container.

14) Single-use and single-service articles; properly stored and used: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C — Coffee stirrers should be individually wrapped or placed in dispensers, even if customers do not have access to them. Alternatively, stirring paddles that have a distinct stirring end may be used as long as they are stored properly. Also, keep sleeves completely up the length of the stacks of beverage cups. Some cups were not completely protected. Keep packages of single-service items (napkins, clamshell containers) off of the floor in the dry storage room.

15) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Food Equipment, Certification and Classification – C — A domestic freezer, domestic food processor, and domestic griddle were found in the office. All equipment must be NSF-listed, or in the absence of an NSF-listing, must meet Chapter 4 of the NC Food Code and be used for its intended purpose. If the piece of equipment says “Household use only” then it is not being used for its intended purpose in a commercial facility. Good Repair and Proper Adjustment-Equipment – C — The drink cooler in the waitress station is not working, and should be repaired or removed from the facility. The bottom of the unit is in bad repair, as well. Replace split gaskets on unit doors. Cutting Surfaces – C — Resurface the cutting board on the sandwich unit (deep stains and cuts).

16) Warewashing facilities: installed, maintained and used; test strips: Manual Warewashing Equipment, Wash Solution Temperature – PF — The wash solution temperature when washing dishes must be at least 110 degrees F. During today’s inspection, the water temperature was 105 degrees F. This was corrected to 117 degrees F during the inspection.

17) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces, where needed (inside 3-door reach-in cooler in the dining room, etc.).

18) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — REPEAT: Repair the ceiling in the storage room. Fill any holes in walls where needed (restrooms) (use caulk or silicone and make it smooth). Replace any cracked floor tiles. Repair any damaged walls (around soap dispenser in bar area). Wall and Ceiling Coverings and Coatings – C — REPEAT: The crown moulding is coming away from the ceiling in the restrooms. Add caulk or silicone to properly seal these openings. Cleaning, Frequency and Restrictions – C — Clean the wall beside of the fryers. Clean the floor under the fryers. Clean the vents in the restrooms. Clean behind the trash can in the waitress station. Clean the floor in front of the ice machine, especially under the mat (significant build-up). Clean the floor behind the ice machine. Clean the floor in the chemical/soda/mop storage room.

19) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C — The 2-door freezer in the box storage area is missing a light bulb. 20 foot candles of light is required in equipment. Place an appliance bulb in that unit and ensure that it is shielded or shatterproof.

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