Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Meat Market Inspection Date: 01/14/2022
Score: 100
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible for employees to review as necessary. Education during inspection. CDI
0.0
General Comments
Good Meat Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Meat Market Inspection Date: 11/22/2019
Score: 100
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Meat Market Inspection Date: 07/19/2019
Score: 100
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Meat Market Inspection Date: 11/06/2018
Score: 100
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Meat Market Inspection Date: 07/27/2018
Score: 99
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Meat Market Inspection Date: 05/07/2018
Score: 99
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Meat Market Inspection Date: 12/08/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
10.
Make sure all raw meats are stored below all cooked items. Store all raw meats in order of final cook temps with highest final cook temps on bottom shelves or racks. For example, raw hamburger will be below pork products. Store all foods properly to minimize risk of cross-contamination.
1.5
36.
Remove rusty blade on one slicer or clean the blade if rust will come off.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Meat Market Inspection Date: 09/26/2011
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
11.
Make sure utensils or other food contact untensils and equipment do not have food debris on them once they go to the sanitizing compartment at the 3-compartment sink. Food debris in this compartment may waaken the sanitizing solution and it will not be effective. All equipment and utensils should be cleaned good before being sanitized.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Meat Market Inspection Date: 01/19/2011
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
11.
Sanitizer at mixing system is mixing too strong. Dilute solutions to 200-300 ppm quat. Sanitizer that is too strong may be unsafe for use in food areas. Use test kits to verify strength.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Good Meat Temps; Excellent Facility; No violations Deducted
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Meat Market Inspection Date: 03/19/2010
Score: 98.5
#
Comments
Points
11.
Sanitizer was weak in the 3 compartment sink and in the bucket provided. Make sure all quat sanitizer solutions are 200-300 ppm in strength. Change solutions frequently and use test kits to ensure strength.
1.5
49.
No documentation of approved training - no credit awarded.
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Meat Market Inspection Date: 01/23/2007
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
AT THE TIME OF THE INSPECTION, ALL EQUIPMENT (SLICERS, GRINDER, CUBER AND SAW) AND THE CUTTING BOARD WERE DIRTY. NO FOOD PREPARATION WAS OCURRING. ALL EQUIPMENT MUST BE CLEANED AT LEAST EVERY 2-4 HOURS BETWEEN USES. DO NOT LEAVE DIRTY ALL DAY AND ONLY CLEAN 1 TIME A DAY. CLEAN THE READ MEAT TRAYS BETWEEN USES AND SANITIZE.
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Meat Market Inspection Date: 10/13/2006
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
AT TIME OF INSPECTION: KNIVES, CUTTING BOARDS, GRINDER AND CUBER WERE FOUND DIRTY W/EMPLOYEE AT BREAK/LUNCH. ALL ITEMS NEED TO BE CLEANED AND SANITIZED AT LEAST EVERY 2 TO 4 HOURS AND BEFORE LEAVING FOR EXTENDED PERIODS OF TIME. CLEAN WHILE PLASTIC SCAPERS BETTER BEFORE STORING.
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Meat Market Inspection Date: 07/25/2006
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
18.
HOT WATER AT THE 3 COMPARTMENT SINK 126 F. MUST MAINTAIN A MINIMUM OF 130 F. (GENERAL COMMENTED 4/7/06 INSPECTION) ADJUST HOT WATER HEATER TO PROVIDE 130 F OR HIGHER.
