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Food Inspections


Food & Lodging:
Scott Carpenter
Environmental Health Supervisor
Phone: (828) 465-8258
Email Scott Carpenter

Septic Systems & Wells:
Megen McBride
Environmental Health Supervisor
Phone: (828) 465-8268
Email Megen McBride

Staff Contact Info

map 25 Government Drive
Newton, NC 28658

Office Hours
Monday - Friday
8:00 a.m. - 5:00 p.m
The Food, Lodging and Institution section of the Environmental Health Department is responsible for permitting and inspecting restaurants, foodstands, under the North Carolina General Statutes, ยง 130A-248, and the North Carolina Administrative Code, 15A NCAC 18 A, section .2600, "Rules Governing the Sanitation of Restaurants and Other Foodhandling Establishments". A copy of the .2600 rules can be accessed here.

The inspection of these establishments covers sources of food, refrigeration, preparation, storage, handling, re-serving and display of food, shellfish regulation, milk products, requirements for employees, outdoor dining, storage, handling, cleaning and sanitizing of equipment and utensils, drinking water fountains, storage and use of ice, water supply, toilet facilities, lavatory facilities, disposal of wastes, construction of floors, walls and ceilings, doors and windows, lighting, and other items.

The regulatory difference between restaurants and foodstands lies in access to restrooms by the public. Where seating for the public is available, restrooms must be provided, and the establishment is classified as a restaurant. Where no seating is provided, restrooms must be provided only for employees. In most cases, foodstands are smaller than restaurants, however, the same minimum foodhandling equipment is required.

These are some of the things examined during a typical inspection:
photo of temperature
Temperatures of the food are closely
examined. Time and temperature are
the cornerstones of serving safe food.
Bacteria grow in the "danger zone" between 45° F and 135° F, so the establishment must keep hot foods
at 135° F or above.
Cold foods must be maintained at temperatures of 45° F or lower, except during necessary times of preparation and handling.
photo of thermometer
Phtot of food in storage

Food must be kept covered while
in storage, and not stored on floors,
or in direct contact with shelves.

Equipment must be maintained
in a clean and sanitized condition.
Photo of equipment
Sanitizing equipment
An approved sanitizing method
must be used on equipment and



An approved method of testing the
solution used as sanitizer must
be available at all times.
Pohto of testing
Checking water temperature
Hot water must be of sufficient
temperature to facilitate the
sanitizing method used, and must
be of sufficient quantity to meet
the operating needs
of the establishment.


Employees must wear approved hair
restraints while handling, preparing,
or serving food. Waitresses who
only deliver food to tables are
exempt from this rule.

hair restraint
paper towel dispenser
Hands must be washed
thoroughly before beginning
work, after visits to the toilet,
and as frequently as necessary
to remove contamination. Employees
handling food must use antibacterial
soap, or soap and a hand sanitizer, or shall use
disposable gloves or sanitized utensils to handle food.