COVID19 Coronavirus Image


The Foothills Health District (FHD) is working with state and federal health officials to prepare for and respond to COVID-19, which originated from Wuhan, China. While the Centers for Disease Control and Prevention (CDC) considers the COVID-19 to be a serious public health concern, based on current information, the immediate health risk from the COVID-19 to the American public is considered low at this time.

Outbreaks of novel (new) virus infections among people are always a public health concern, but routine training prepares public health staff and partners to handle emerging disease outbreaks like the COVID-19. FHD public health officials are working with the North Carolina Division of Public Health (NCDPH), Rutherford and McDowell County Emergency Services, and local medical providers to prepare for potential cases in our area and are following the latest CDC recommendations related to surveillance, evaluation, and response.

The impacts of novel coronavirus illnesses have ranged from infected people with little to no symptoms to people being severely ill and dying. The CDC believes at this time that symptoms of the virus may appear in as few as 2 days or as long as 14 days after exposure. The virus spreads from person-to-person by coughing, sneezing, close personal contact and by touching your nose, mouth or eyes before washing your hands.

Since it is cold and flu season, you may experience similar symptoms to the coronavirus. At this point, unless you have traveled to affected areas in the world, there is little concern for exposure to COVID-19.

As with all respiratory illnesses, it is good practice to wash your hands often, stay away from people that appear ill, or have been ill, and stay home if you are sick. CDC does not currently recommend the use of facemasks among the general public. While limited person-to-person spread among close contacts has been detected, this virus is not currently spreading in the community in the United States.



It is important to remember that seasonal influenza (flu) is still circulating in our community. Protect yourself and others by getting a flu vaccination if you have not already.
For more information:
• Visit the CDC’s website for accurate information on COVID-19 by clicking here.
• For general information about novel coronavirus in North Carolina, visit this link or call the NCDPH hotline at (866) 462-3821.

For Case Count(s) in North Carolina please refer to the North Carolina Department of Health and Human Services website which is availalbe at this address:

• Travelers and providers who suspect COVID-19 should contact the FHD at (828) 287-6100 (Rutherford County) or (828) 652-6811 (McDowell County).

We will continue to keep the community updated if any new developments occur in our area.

Rutherford Regional Health System has a great website resource for information.  You can get to their page by clicking here.


COVID19 Fact Sheets:

Simplified Chinese

COVID19 Frequently Asked Questions from Poison Control

After hours email contact:



Image of the Coronavirus







CDC COVID-19 Fact Sheet (Spanish)

The Centers for Disease Control Fact Sheet for COVID-19 (PDF File, Spanish)


 CDC COVID-19 Fact Sheet (Simplified CHinese)

The Centers for Disease Control Fact Sheet for COVID-19 (PDF File, Simplified Chinese)


McDowell County Emergency Management has opened a medical screening hotline for those who think they may have been exposed to the virus or if you are experiencing a fever, please call (828) 527-6687. The operator will ask a list of screening questions and will provide the caller with the appropriate medical instructions based upon the answers given.  Open from 8am until 8pm.

Please do not call the medical screening hotline for general information.



The Centers for Disease Control Website is a reputable website with up-to-date information



The North Carolina Department of Health and Human Services Website is a reputable website with up-to-date information

Rutherford Regional Hospital

Information from Rutherford Regional Hospital is another reputable website with up-to-date information


McDowell Cares

The McDowell Cares website will bring together faith based organizations, community resources and information during times of local crisis.


McDowell County Emergency Management has opened a non-emergency call center for questions concerning COVID-19 (Coronavirus)  

The number for the COVID-19 Hotline is (828) 559-9683.  The hours are from 8am until 8pm.

CDC COVID-19 Fact Sheet (English)

The Centers for Disease Control Fact Sheet for COVID-19 (PDF File, English)

CDC COVID-19 Fact Sheet (Spanish)

The Centers for Disease Control Fact Sheet for COVID-19 (PDF File, Spanish)


 CDC COVID-19 Fact Sheet (Simplified CHinese)

The Centers for Disease Control Fact Sheet for COVID-19 (PDF File, Simplified Chinese)


McDowell County Emergency Management has opened a medical screening hotline for those who think they may have been exposed to the virus or if you are experiencing a fever, please call (828) 527-6687. The operator will ask a list of screening questions and will provide the caller with the appropriate medical instructions based upon the answers given.  Open from 8am until 8pm.

Please do not call the medical screening hotline for general information.


Rutherford Help

The Community Health Council of Rutherford County has launched the website It provides Rutherford County citizens access to vital and timely information regarding Novel Coronavirus (COVID-19). You can find access to resources, volunteer to help, find the medical screening hotline, and find all the latest news and information.


The following dates are days in which the Foothills Health District will be closed.


Observance Date

Day of Week

New Year’s Day January 1, 2020 Wednesday
Martin Luther King, Jr. Birthday January 20, 2020 Monday
Good Friday April 10, 2020 Friday
Memorial Day May 25, 2020 Monday
Independence Day July 3, 2020 Friday
Labor Day September 7, 2020 Monday
Veterans Day November 11, 2020 Wednesday
Thanksgiving November 26 & 27, 2020 Thursday & Friday
Christmas December 24, 25 & 28, 2020 Thursday, Friday & Monday


Heading Level 4


Legionnaires’ Disease Can Cause Pneumonia Symptoms

Signs and symptoms of Legionnaires’ disease can include:
► Cough
► Muscle aches
► Fever
► Shortness of breath
► Headache

Doctors use chest x-rays or physical exams to check for pneumonia. Your doctor may also order tests on a sample of urine and sputum (phlegm) to see if your
lung infection is caused by Legionella.

Legionnaires’ Disease Is Serious, but Can Be Treated
with Antibiotics

Legionnaires’ disease is treated with antibiotics (drugs that kill bacteria in the body). Most people who get sick need care in a hospital but make a full recovery.  However, about 1 out of 10 people who get Legionnaires’ disease will die from the infection.

Certain People Are at Increased Risk for
Legionnaires’ Disease

Most healthy people do not get Legionnaires’ disease after being exposed to Legionella. Being 50 years or older or having certain risk factors can increase your chances of getting sick. These risk factors include:
► Being a current or former smoker
► Having chronic lung disease, such as emphysema or chronic obstructive pulmonary disease (COPD)
► Having a weakened immune system from diseases like cancer, diabetes, or kidney failure
► Taking medication that weakens your immune system

Legionella Are Usually Spread through Water Droplets
in the Air
In nature, Legionella live in fresh water and rarely cause illness. In man-made settings, Legionella can grow if water is not properly maintained. These manmade
water sources become a health problem when small droplets of water that contain the bacteria get into the air and people breathe them in. In rare cases, someone breathes in Legionella while they are drinking water and it “goes down the wrong pipe” into the lungs. In general, people do not spread Legionnaires’ disease to other people.

To learn more visit:

Legionnaires’ (LEE-juh-nares) disease is a very serious type of pneumonia (lung infection) caused by bacteria called Legionella. If you develop pneumonia symptoms and may have been exposed to Legionella, see a doctor right away. Be sure to mention if you have used a hot tub, spent any nights away from home, or stayed in a hospital in the last two weeks.

Graphic from CDC showing 9 in 10 outbreaks were caused by problems preventable with more effective water management.





Source: Centers for Disease Control





By Jason Masters
     Environmental Health Director

Grill by k8southern is licensed under CC BY-NC-SA 2.0

Re-inventing The Grill…


Q: Hello Jason. With summer fast approaching, my family is looking forward to spending more time outdoors. We love to grill out on our patio, but we have always been afraid of undercooking our food, so we end up burning or severely overcooking everything. Is there a safe way to move food from our normal kitchen area to our grilling area, and what are some tips we can use to help us maintain delicious, properly prepared meats and vegetables?


A: Hi Julie, I’m glad you asked this question. This is the time of the year when people start spending more and more time outside, with music playing, kids going crazy in the street, everybody wearing their shades until 10 PM…you know what I’m talking about. It’s only natural that somebody throws some meat on the grill and the next thing you know, BAM! Salmonellosis is running rampant.

Now, hopefully, none of us will experience this scenario this summer, and there are several things you can do to help avoid this. This is a good time to remember the “core four” rules of sanitation…

Clean-You want to make sure that everything that comes in contact with your food is clean. I’m talking about pans, cutting boards, utensils like tongs, knives, EVERYTHING. There is no easier way to contaminate your food than with dirty utensils.
Separate-This seems easy, but is sometimes surprisingly difficult. You must make sure that cooked food never comes in contact with utensils that have previously handled or touched raw meat.
Cook-Unless you haven’t been to a restaurant in the last 25 years, I’m sure you are familiar with the consumer advisory. It’s usually that tiny print at the bottom of the menu that talks about eating raw or undercooked food, and the possibility of becoming sick by consuming certain foods. (We will talk more about the consumer advisory in another issue…) Same rules apply at home…you want to make sure that all your food is completely cooked for food safety, but at the same time, you want to maintain quality by not overcooking. There is only one way to do this…~spoiler alert~-it’s not the poke and feel method, it’s not the cut and watch the juices to see if they run clear method, it’s not the “been on there for 2 and a half hours” method, and it’s not the “well, my brother-in-law always leaves chicken on the grill for 2 minutes per side and it’s the best! Ain’t never got sick yet” method. The only way to be sure a food is cooked is to use a food thermometer, and know the correct final cook temperatures for the food you are cooking. Now, with that being said, a chef or experienced cook may be able to tell when a food is properly cooked through learned methods and awareness of conditions, but to be on the safe side, I recommend using a food thermometer.
Cool or serve immediately-After your food is removed from the grill (or whatever method you are using) don’t let it sit around** while you finish that second gin and tonic. Hopefully you have prepared sides or other dishes that are ready to go when your food is removed from the grill. If you aren’t going to be eating the dish shortly after it is removed from the heat, you need to begin actively cooling the food to ensure it is not maintained in “the danger zone” (145 degrees F – 45 degrees F) for a long period of time.
If you are a long time reader of our “Ask A Health Inspector” column, you already know the importance of thoroughly washing your hands before, during, and after food preparation. It’s not OK to grab raw meat, slap it on the grill, and wipe your hands on your “AC/DC” T-shirt. Even Angus Young wouldn’t do that.

Other things to remember during the summer months include proper thawing, proper marinating, and correct holding temperatures. Putting a 2 pound package of frozen hamburger in the sink and letting it sit there all day because “Gotta get ready for tonight!” is not proper thawing. Safe methods for thawing food include placing it under running water of 70 degrees or less, as part of the cooking process (which I don’t recommend for burgers) or the preferred method of thawing; under refrigeration. Yes, it’s going to take a little more planning to remember to grab the meat out of the freezer, but hey, you’re reaching in there for ice anyway for that gin and tonic, right? It’s right there! Just grab it!

It is possible to safely thaw meat in the microwave, but be careful, as microwaves tend to fluctuate, and can pretty easily “over-thaw” something. Sometimes it’s hard to hide that really dry, overcooked part of a burger with cheese (yeah, I do that too…~wink~)

Marinating is an issue that we run across frequently as well. It is not safe to marinate something on the counter at room temperature. Many people think that because their marinade contains citrus juices, or salt, or hot sauce, or whiskey, or whatever, that microorganisms can’t grow. WRONG. Just as with cooked food, raw food held at “danger zone” temperatures can grow multitudes of bacteria. Yes, when you put the food on the grill and thoroughly cook it to its appropriate final cook temperature, the bacteria will be killed…BUT, what won’t be killed is toxins that the bacteria can produce. Toxins are made up of proteins, and technically aren’t “alive”, therefore they can’t be killed by heat. So be sure to marinate your food under refrigeration, and ensure that you are storing your foods correctly in the fridge. Don’t put your banana pudding under the marinating chicken. It’s a well-known fact that bacteria love banana pudding… (This is not true, and is just used as an illustrative point, but for real, don’t put raw, marinating foods above ready-to-eat foods. It is a really bad idea, and I would mark a restaurant for doing this and take points.) This leads us into correct holding temperatures.

If you are going to be holding foods they must be maintained at temperatures above 135 degrees F or below 45 degrees F. Holding at these temperatures will prevent the growth of harmful bacteria, and therefore be less likely to produce toxins, not to mention most people like their food hot, not tepid. I’m not one to cite etiquette, but it’s just not polite to serve your guests cold food.

So this summer, when you are out chilling with your buddies, hanging around, talking about how crazy the kids are, remember to be safe when Bubba tells you he’s just going in to grab another beer and that chicken that’s been sitting on the table since noon in his special blend of liquor and clam juice. It might not be the best idea to put Bubba in charge of the grill next week…if you live to see next week…

**By “sitting around” I mean left for longer than about 30 minutes or so. It is usually a good final cook step to let your food (especially meat) rest for a period of about 5-10 minutes before slicing or serving. This rest time will allow for the juices of the meat to redistribute, and will allow the food to reach its final cook temperature… (You DO know your final cook temperatures, right? If not, we will cover those in another issue. Sorry, you are not allowed to grill anything until you read that article…lol)-




Nutrition Spotlight


Good source of Vitamin C. Contains an antioxidant that is good for your skin and could decrease your chance of heart disease and cancer. It is also a good source of Vitamin A, when cooked. Vitamin A helps maintain normal vision and helps regulate the immune system.

For best flavor, choose small squash with blemish-free skin. They keep well when refrigerated. Use them within a week to 10 days.
Squash blossoms are also edible they can be eaten raw as a garnish, in salads, battered and fried, or stuffed and baked.
Summer squash can be prepared in many different ways. It can be grilled, roasted, sautéed or even made into a delicious and healthy fritter.


1 lb. yellow squash, unpeeled
1/2 medium onion (4 oz)
1 large egg
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 tablespoons unsalted butter for frying


(1) Shred squash in food processor using the shredding attachment. Place on clean towels and allow to drain for 10 minutes.
(2) Finely chop the onion. Place in a colander to drain for 10 minutes.
(3) Heat a large nonstick skillet over medium heat, about 5 minutes.
(4) In a medium bowl, whisk the egg with the salt, black pepper and garlic powder. Add the grated squash and the onion and mix to blend.
(5) Brush the skillet with half of the butter. Measuring 1/4 cup per fritter, spoon the mixture onto the skillet. Fry without moving, 4-5 minutes, until you can see that the bottoms are browned.
(6) Carefully flip to the other side and fry 4-5 more minutes, until browned on both sides. Brush the skillet with more butter and repeat with the remaining squash mixture.

Recipe from





By Jason Masters
     Environmental Health Director

Raw Oysters-Delicious or Gross?


Q: Hi Jason. I have a question about oysters. I love raw oysters, but I’m worried about eating them in the summer, because my Granny told me to never eat oysters in months with no “R”. Is this true? Why? Am I doomed to only eat oysters in the cold months?

A: Well Jamie, this is a very common question, and one that I’m glad you brought up, considering that May is the first month of the year with no “R”. (Convenient how that worked out, huh…) The old adage of not eating oysters in months with no “R” came about for very good reason. In the days of yore, when digging up your own oysters was commonplace, it was a bad idea to eat our little shelled friends in the summer months due to the red tide in warm water areas. The microscopic algae blooms of the red tide produce toxins, and introduce them into areas where shellfish are harvested, and the shellfish then absorb these toxins making them harmful to humans. The scientific community has, in recent years, decided to use the term Harmful Algal Blooms (HAB) rather than “red tide”. Why? Because scientists believe they need to overcomplicate things…Red tides (or HABs) have been documented in every coastal state, and occur almost every summer in Florida.

So, should you eat oysters in the summer months? Of course! (with some caveats…) They are delicious! (so long as you get them from a reputable source…) I like mine raw, with a mignonette (men-ya-NET), and some crackers! (they can also be accompanied by lemon juice, hot sauce, garlic, or any number of stomach churning toppings…)

Today, oysters from most grocery stores and/or restaurants come from commercially harvested areas, are regulated by the FDA, and are usually from cold water climates. In addition, at least here at our Health District, and throughout North Carolina, establishments that sell and/or cook shellstock are required to maintain the tags that are attached to bags of shellstock for a minimum of 90 days , record the date of last sale, and maintain them in the establishment in chronological order, just in case anyone does get sick.
Now, with all that being said, a bigger worry about eating oysters (at least raw oysters) is Vibrio parahaemolyticus (para-HEEMA-lit-a-cuss) and Vibrio vulnificus (vul-NIF-a-cuss). These two species of bacteria live and thrive in warm, salt water environments, and are associated with eating raw or undercooked seafood, particularly shellfish. A V. parahaemolyticus infection causes all the standard flu-like symptoms, (fever, chills, vomiting, diarrhea, abdominal pain, etc.) but most people make it through, without medication, in about 3 days or so. V. vulnificus, however, is a much meaner little fellow, and is particularly harmful to those who are immunocompromised. V. vulnificus can enter the body through ingestion, or through open wounds or cuts. Symptoms usually show up between 1 and 7 days after exposure, and can include similar issues to parahaemolyticus, but can include skin lesions, and shock. About 50% of patients die from a V. vulnicus infection, even with aggressive treatment. The good news is, only about 30 cases are reported in the United States per year. For you math nerds, that means about 0.6 cases per state, per year. Not enough for me to worry about, but if you are, you should know that heat kills all species of Vibrio. Heat is the ONLY thing that kills vibrio. Hot sauce will NOT kill vibrio. Lemon juice will NOT kill vibrio. Prayer will NOT kill vibrio.

So, while you may think a groovy vacation is digging oysters for your next shucking, while listening to “Pulling Mussels From a Shell” and “Rock Lobster”, it would be advisable to get all your shellstock from a reputable source, just so you live to see next year’s vacation…

Mignonette recipe
-2 tablespoons finely chopped shallot (or onion)
-About ½ cup red wine vinegar
-Salt and pepper to taste
-Combine all ingredients and chill (and I mean put into refrigeration, not just hang out on the couch listening to jazz…) until ready to serve.

Alert April 30, 2019

Rutherford Polk McDowell Health District

The Rutherford Polk McDowell Health District, in conjunction with North Carolina Department of Health and Human Services, Division of Public Health, and North Carolina Department of Environmental Quality’s Division of Water Resources, are issuing a precautionary advisory pending an environmental investigation for Coxes Creek, Armstrong Creek near NC 226 and North Fork Catawba River.


Event:  McDowell County reported an unknown amount of liquid asphalt that has released from an overturned tractor trailer near the 3200 Block of NC226 near Triple J RV Park & Campgrounds.


Liquid asphalt from the incident has spilled into Coxes Creek. The potential exists for a fish kill downstream of the spill. Sheen and brown discoloration of the water is visible into the N. Fork Catawba River.


Notice:  Until the conditions posing the impact to the Coxes Creek, Armstrong Creek and N. Fork Catawba are remediated and tested to be diminished or removed, environmental and public health officials recommend:


  • Do not access the section of Coxes Creek from the Triple J RV Park on NC 226 downstream to include Armstrong Creek and the North Fork Catawba River.
  • Avoid skin contact with the water, soil, and sediment in this area. Especially areas that are associated with sheen or show discoloration.
  • If skin comes in contact with contaminated water, thoroughly wash the affected area with soap and water.
  • Do not interact with or eat fish that have died in areas impacted from the spill.


For further information please contact the Rutherford Polk McDowell Health District at (828) 659-6642.



Nutrition Spotlight


Is there anyone who doesn’t like Strawberries? Whether you eat them right off the vine in your own garden, or thawed from your freezer as a fruit for dinner, or in a recipe for a summertime dessert – strawberries are a really tasty fruit. They are a good source of fiber, Vitamin C and folate. Look for North Carolina strawberries in April, May and June. Berries from Florida and California may not be quite as good, but are available most of the year. Choose berries that are bright red color, firm and shiny. Wash just before using.

Amazing Fruit Salad


2 cups Lettuce leaves such as romaine, red leaf, or butter lettuce, washed and torn
1 cup Canned pinapple chunks drained, save 3 tablespoons of juice for the yogurt mixture
1 cup Strawberries sliced
3 Kiwifruit peeled and sliced
½ cup Fruit-flavored yogurt
3 tablespoons Pineapple juice
2 teaspoons Lemon juice


(1) Place torn lettuce leaves into a large salad bowl .
(2) Add pineapple chunks, strawberries, and kiwifruit .
(3) In a small bowl, stir together yogurt, pineapple juice, and lemon juice .
(4) Drizzle yogurt mixture over salad . Serve .


Serving size: 1¼ cups
Total calories: 169 Total fat: 1.1 g Saturated fat: 0.3 g Carbohydrates: 40 g Protein: 3.5 g Fiber: 5.6 g Sodium: 27 mg

Recipe from





By Jason Masters
     Environmental Health Director

Meat Meat Meat Is My Favorite Thing To Eat


Q: Jason…my favorite meat market (they have great haggis) has a score of 90! How is this possible? They don’t even cook anything!


A: Hey Adam, great question! Meat markets are those sacred spots, usually in grocery stores, that allow us the opportunity to pick out what slab of protein we want for dinner. From the elegant scallop, to the downright dirty rack of ribs, meat markets have most anything you need for that dinner, BBQ, low county boil, or whatever event might come your way. Let’s talk about how that place got a 90…

You are correct, most meat markets don’t cook anything. This should be a clue as to what caused your favorite spot to get that score. In the absence of cooking, the items we look at during an inspection are basically food storage and food holding. Remember that foods must be stored by final cook temperature. That means that foods that have the highest final cook temperature must be stored at the bottom. For instance, chicken has a final cook temperature of 165 degrees F. So, what’s going to happen if you put raw chicken over a raw hamburger? Well let’s say Bubba opens up the reach in cooler, and is looking for an ice cold cherry coke. He sees one in the very back, and as he’s reaching for it, he tips the chicken and the chicken juice just teeming with salmonella hits the burgers stored underneath. Let me tell you something…Bubba doesn’t care. As long as that chicken or burger didn’t hit the floor, he’s not worried about it, (and heck, most of the time, he wouldn’t care if it DID hit the floor, so long as nobody saw it). So, next thing you know, you’ve stopped by Bubbas Meat Market on your way home. The kids are screaming, the Sirius XM isn’t working right, your “check engine” light just came on, and you’re about to run out of gas. You need something quick and easy. Burgers! Easy! Fire up the gas grill, throw ’em on, and in 15 minutes, dinner is served. A perfect burger that just reached 155 degrees F. Everybody dig in, right? Wait a minute…remember when Bubba was reaching for that cherry coke? Oh yeah, salmonella from that juice was all over those burgers…Salmonella isn’t killed until 165 degrees F…Uh-oh…You’ve got a problem.

Food storage issues? That’s a 1.5 point violation right there, unless it’s a repeat, in which case it could be a 3 point violation.

With all those bacteria, viruses and parasites around raw meat, you would think it would be pretty important to keep everything clean, wouldn’t you? Well it is! Do you think Bubba takes time out of his day to mix up the proper concentration of chlorine sanitizer? Heck no! He’s busy, man! Got to get those ribeyes sliced, all that meat ground, and those birds cut up. Aww man! Bubba forgot to clean the slicer, grinder, and his knives yesterday. Oh well, let’s just wipe everything down with this rag, and throw it on the counter. No sanitizer? Dirty equipment? Another 1.5 point violation (or 3 if it’s a repeat), plus wiping cloths stored on counters and prep areas? Nope, sorry Bubba, cloths used for wiping must be stored in a sanitizer solution during pauses in use. Think it’s not a big deal? What about that chicken juice you just wiped up off the floor? I just watched you clean your knives with the same rag! That’s another .5 points.

Hey look over there! Meat on the floor over by the walk in cooler. Bubba had a delivery today! All those boxes of meat came in this morning, and you’ve been so busy you just haven’t had time to put them up? Well, I understand, but its 3:30 now…Improper cold holding? Another 1.5, (or 3 if rep….oh you get the idea…) plus food on the floor? .5 points.

Hey Bubba, what’s this chunk of meat over here by the slicer? It’s frozen, and you’re waiting on it to thaw so it will slice easier? Remember, frozen foods have to thaw under refrigeration or under running water. Improper thawing? .5 points. Bubba’s score is rolling downhill fast.

Hey Bubba, what’s in this Yeti 110? Uh, yeah, I can see it’s some meat…what I mean is, what is it, and where did it come from? It’s a goat carcass from Gambling Gary’s Goat Grocery? Yeah, that’s not an approved source, Bubba. That’s another 1 point. You’re going to need to get that ghastly gruesome goat gone…now.

Oh hey! Over here is a big chunk of meat sitting in one compartment of your 3 compartment sink! And I see you have some dirty knives and meat trays in the next compartment. Bubba, I’ve told you over and over that you can only use your 3 compartment sink for one thing at a time. You can’t have dirty utensils in the sink at the same time as prepped food. That’s another 1 point, because this is the 5th time I have marked this on your inspection.

I see your dumpster doors are open, and as usual, the drain plugs are missing. In reviewing your past inspections, I see we have marked drain plugs missing 6 times. This is a repeat violation, so that’s another 1 point gone. You just can’t let delicious trash juice keep leaking all over the parking lot. Insects and rodents love it! And if they can find their way to your dumpster, they can find a way in to your meat market, Bubba.

OK Pal, we are almost finished with your inspection. Just show me your food protection manager training certificate, and I’ll get this all typed up. What’s that? You are not a certified food protection manager? Aww man, that’s another 2 points. Remember, a certified food protection manager must be onsite at all times of operation.

So Adam, by my count, that’s 11 points worth of violations right there, which would give Bubbas Meat Market a score of 89. Believe me friends, it can and does happen. If your favorite meat market has a low score, you need to be asking yourself “why?” Remember, all of our inspections can be found online at It is an invaluable tool, and I strongly encourage you to use it.

Stay safe, friends!