Location: DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 01/20/2022
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 Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code adoption.
Location: DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 07/02/2019
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: DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 07/27/2018
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: DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 04/12/2018
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: DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 08/31/2012
Score: 98.5
#
Comments
Points
11.
Sanitizer was weak or vacant in spray bottle. Make sure all solutions are 50-100 ppm chlorine. Use test kits and change solutions regularly to ensure proper strength. Use sanitizer on all food contact surfaces, equipment, and utensils.
1.5
49.
No documentation of approved training - no credit awarded.
Location: DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 08/16/2011
Score: 98
#
Comments
Points
17.
Cut melons in the customer area were not at proper temperature, reference food temp. chart. Once a melon is cut 2 times it must be held at 45F or below.
2.0
49.
No documentation of approved training - no credit awarded.
Location: DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 11/28/2007
Score: 97.5
#
Comments
Points
2.
CUT CANTALOUPE WAS AT 55 F. ONCE MELONS ARE CUT MORE THAN 1/4 THEY SHOULD BE HELD AT 45 F OR BELOW. HOLD MELONS AT 45 F OR BELOW OR DO NOT CUT MELON MORE THAN 1/4. EMPLOYEE PLACED IN WALK-IN TO DROP TEMPERATURE.
Location: DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 05/29/2007
Score: 95.0
#
Comments
Points
19.
PROVIDE A BACKFLOW PREVENTER ON THE BLACK HOSE UNDER THE HANDSINK THATIS USED FOR CLEANING.
2.5
2.
CUT WATERMELON CUBES PACKAGED SET ON ICE 59 F. CUT CANTALOPE SLICES PACKAGED & SET ON ICE 57 F. ONCE A MELON HAS BEEN CUT IN 1/2 TWICE IT BECOMES A POTENTIALLY HAZARDOUS FOOD THAT MUST BE KEPT AT OR BELOW 45 F.
Location: DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 03/13/2007
Score: 97.5
#
Comments
Points
2.
CUT MELONS (SLICES) PACKAGED ON ICE WERE 50 F - 52 F INTERNALLY. MUST BE KEPT 45 F OR BELOW ONCE CUT. (CAN CUT A MELON IN 1/2 TWICE BEFORE IT BECOMES A PHF REGUIRING REFRIGERATION. IF UNABLE TO KEEP 45 F OR BELOW, LIMIT THE CUTS).
Location: DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 11/22/2004
Score: 92.0
#
Comments
Points
11.
NO SANITIZER WAS AVAILABLE FOR SOAKING DISHES. MAKE SURE ALL CUTTING BOARDS, KNIVES, ETC. ARE WASHED, RINSED AND SANITIZED AFTER EACH USE. CLEAN MOLD FROM INSIDE ICE MACHINE.
2.5
18.
HOT WATER 113 F. MUST BE 130 F WHEN USING A CHEMICAL SANITIZER (FIXED ON SITE)
Location: DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 02/18/2004
Score: 95.0
#
Comments
Points
11.
MUST PROVIDE SANITIZER AT ALL TIMES IN SPRAY BOTTLE OR BUCKET W/RAG.
2.5
12.
MUST PROVIDE SANITIZER TEST STRIPS AT ALL TIMES FOR PROPERLY MIXING & CHECKING SANITIZER STRENGTHS. (QUANT SHOULD BE 200-300 PPM) USE BOTTLELIKE ONE IN MEAT MARKET.
1.5
17.
PAINT/SEAL BARE WOOD SHELF & DOOR STOP IN WALK-IN COOLER.
