Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 08/12/2024
Score: 99
#
Comments
Points
10.
5-202.12; Core; Repair hot valve on one hand sink in the rear. All hand sinks must have mixing valves to provide 100F or above water temp.
0.0
38.
6-501.111; Core; A few flies were noted in the facility. Take measures to control and eliminate all flies from the facility.
0.0
55.
6-201.11; Core; Floor grout is worn and needs replacing in some areas of the kitchen floor. Some floor tiles are missing or damaged. Repair floors in the kitchen.
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 04/08/2024
Score: 96.5
#
Comments
Points
23.
3-501.18; Priority; Three containers of pimento cheese in the cooler with a manufacturers expiration date of 3/5/24. Product was still in use for sale. Deli salads such as pimento cheese must be used according to the manufacturers instructions and disposed of by their set use-by date. All containers were marked for disposal and cannot be sold to customers. Monitor items regularly and dispose when exceeding the manufacturers Use-by date.
1.5
24.
3-501.19; Priority Foundation; Several pans of fried chicken on make line in front and take put side without the required time stamp. Several foods on ice at sandwich prep line (lettuce, tomatoes, cheese) without the required time stamp on it. All foods that are under time control versus temperature control must have a method to track the time. They can be held for a maximum of 4 hours, they must be sold or discarded within this time. Employees were able to accurately place time labels on the pans with a dry erase marker.
1.5
38.
6-501.111; Core; a few flies seen on the cords and equipment around the biscuit making table. More aggressive Fly pest control needs to be addressed as the warm weather is just now approaching and there already is a presence in the kitchen. Keep food and food contact items protected in preparation and storage.
0.0
41.
3-304.14; Core; The chlorine concentration in the sanitizer buckets was correct. However the wiping cloths were not being stored in them. Several cloth and disposable wiping cloths observed being used to wipe contact surfaces and left on the surface. Always place back into the sanitizer solution, laundry basket or disposed of between uses.
0.5
50.
5-103.11; Priority Foundation; Around 1:50 the hot water at the dish sink was checked and was 99F. After instructing everyone to not run hot water for 30 minutes, the hot water reached 112F. A minimum of 100F must be available at all hand sinks and a minimum of 110F hot water must be available for use in the dish sink. Make sure the heaters are properly operating and able to recover quickly even during heavy use times.
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 12/20/2023
Score: 95
#
Comments
Points
5.
2-501.11; Priority Foundation; Person in charge could not locate vomit diarrhea clean up policy. Sample policy was left with establishment. Keep policy easily accessable for employees so that it can be utilized if needed. CDI
0.0
8.
2-301.14; Priority; Employee was observed wearing gloves while mopping floor. Once floor was done being mopped, she went to prep sink without removing gloves. When raw chicken is being processed, if bare hand contact with raw meats, hands must be washed prior to going to other parts of the kitchen. Employee making food had on gloves preparing food but had to go to walk in cooler to get more food. These gloves cannot be used to open walk in cooler doors. Recommend removing gloves when doing tasks that are not direct food related so that gloves are not contaminated. Proper handwashing at the proper times is critical to maintaining safe food. CDI Employees were instructed on proper handwashing and glove usage.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Raw chicken breader water/dip on ice was not cold enough. If cold holding, the ice needs to be high enough to keep all parts of the water/dip 41F or lower. Ice was added to the pans to bring the temp down to 41F. Front display cooler at cash register is holding temp of 44F. The only hazardous foods in here were milks. Do not store Milks in the cooler unless the air temp is cold enough (37-39F) to keep milk temps 41F or lower. CDI Education
1.5
24.
3-501.19; Priority Foundation; When using time instead of temperature for holding foods, there must be a written policy in place describing the foods and proceedures involved with marking and discarding foods. Time is being used on lots of food items. Keep this written policy available at all times for employees and environmental health to reveiew. Correct by 12/30/23. VR
0.0
39.
3-305.11; Core; Walk in freezer has a lot of ice build up and dripping on food boxes. Drainline appears to be clogged up and not draining properly. Repair so ice/water does not drip on food boxes. If this ice comes in direct contact with food, the food must be discarded. Recommend moving boxes of food from undre drip so ice does not possibly contaminate.
1.0
55.
6-201.11; Core; A few tiles are missing which is allowing water and food debris to accumulate. Replace the missing tiles and re-grout throughout kitchen as needed. Lot's of grouting is needed throughout kitchen so water does not stand in grout lines.
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 09/11/2023
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; One pan of raw chicken was left out too long during prep and placed back into walk-in cooler. Temp read 52F. All cold hold potentially hazardous foods must maintain 41F or below in storage. Only take out product that is needed for prep and do not leave products out of temperature control too long so temp does not go above the required hold temp. Out of temp product was discarded during inspection. Manager education. CDI
1.5
55.
6-201.11; Core; Tiles in the can wash are missing which is allowing water and food debris to accumulate. Replace the missing tiles in the can wash and re-grout. It is recommended to re-grout in the fry station area as it is wearing down.
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 05/17/2023
Score: 98
#
Comments
Points
16.
4-501.114; Priority; Sanitizer buckets were weak or vacant of chlorine residual. All sanitizer buckets should contain 100 ppm chlorine. Use test kits and change solutions regularly to ensure proper strength. Use sanitizer on all food contact surfaces, equipment, and utensils and store all wiping cloths in sanitizer buckets between uses. Sanitizer solutions changed during inspection and then tested good. CDI
1.5
55.
6-201.11; Core; Tiles in the can wash are missing which is allowing water and food debris to accumulate. Replace the missing tiles in the can wash and re-grout. It is recommended to re-grout in the fry station area as it is wearing down.
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 02/15/2023
Score: 99.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; A couple of milks in one small reach-in cooler was 48F. All cold hold potentially hazardous foods must hold at 41F or below. Staff should monitor temps frequently to ensure compliance. All other food temps were good. Manager discarded out of temp product during inspection. CDI Have cooler check by a qualified technician.
0.0
55.
6-201.11; Core; Tiles in the can wash are missing which is allowing water and food debris to accumulate. Replace the missing tiles in the can wash and re-grout. It is recommended to re-grout in the fry station area as it is wearing down.
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 08/17/2022
Score: 99
#
Comments
Points
15.
3-302.11; Core; Container of pimento cheese in the walk in without a lid, sliced cheese in container over stacked so the lid cannot cover. While food is in storage, it must be held in effectively covered containers or wrapped.
0.0
45.
4-903.11(A) and (C); Core; Box of single service bowls in the walk in cooler stored directly on the floor, box showed signs of moisture absorption where it was sitting on the ground. Box was moved. Do not use if product inside was unwrapped and contacted the moisture.
0.5
55.
6-201.11; Core; Tiles in the can wash are missing which is allowing water and food debris to accumulate. Replace the missing tiles in the can wash and re-grout. It is recommended to re-grout in the fry station area as it is wearing down.
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 03/28/2022
Score: 97
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Various hot hold items at steam tables are not holding at 135F or above. All hot hold potentially hazardous foods must hold at 135F or above. This has been an issue at this location for several inspections now. Staff should monitor temps frequently to ensure compliance with items that are not on time as a public health control. Have steam table checked and review warm up procedures prior to bringing product to the steam table. Always check temps with a thermometer! Steam table is designed to hold temps not bring up temps on items that are not hot enough. Also,some pans are heavily damaged that are being used at the steam table. As a result pans are not sealing down properly. Lots of heat escapes this way. Management should work to take corrective action on this issue of having repeat hot hold violations at steam tables. Items reheated during inspection and placed back into hot hold. CDI
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 01/19/2022
Score: 98.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign document. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template and keep in file where it is accessible for employees to review as necessary. Education during inspection. CDI
0.0
21.
3-501.16(A)(1) ; Priority; Mashed potatoes, mac & cheese various on front line steam well read 124-126F. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting or water level in steam well is high enough to maintain proper temps. Employees should monitor temps frequently to ensure proper hold temperatures. Items out of temp discarded during inspection. Have front hot hold unit checked by qualified technician for proper operation! CDI
1.5
49.
4-602.13; Core; Clean fan covers and racks in the walk-in cooler.
0.0
General Comments
Complete food employee reporting agreement forms and have a copy of vomit and diarrhea clean up template on premise. Go to www.johnstonnc.com/envhealth to download forms related to 2017 FDA Food Code Adoption.
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 10/19/2021
Score: 98.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign document. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template and keep in file where it is accessible for employees to review as necessary. Education during inspection. CDI
0.0
16.
4-501.114; Priority; No sanitizer buckets placed in rear part of the kitchen. Only one bucket was out on the front line where customers order. It was weak or vacant of chlorine. Make sure sanitizer buckets are placed out in prep areas and changed regularly to maintain 100 ppm chlorine. Store WET wiping cloths in buckets while not being used. Use on all food contact surfaces, equipment, or utensils. Sanitizer buckets placed out during inspection and solutions tested good. CDI
1.5
21.
3-501.16(A)(1) ; Priority; Mashed potatoes, mac & cheese various on front line steam well read 121F. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting or water level in steam well is high enough to maintain proper temps. Employees should monitor temps frequently to ensure proper hold temperatures. Items out of temp discarded during inspection. Steam well filled to proper level and new food placed out. CDI
0.0
General Comments
Go to johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 10/10/2019
Score: 98.5
#
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: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 02/04/2019
Score: 99.5
#
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: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 10/10/2018
Score: 98.5
#
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: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 06/06/2018
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: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 08/08/2012
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
11.
Sanitizer solution in buckets was weak or vacant in concentration. When using a chlorine based sanitizer, the minimum concentration must be 50ppm and 100ppm.
1.5
16.
Beans, Rice, Cream potatoes and gravy in the front hot hold unit 106F-118F. Unit was found not to be turned on. All foods in hot holding must stay at or above 135F. All foods were discarded.
2.0
18.
Sliced cheese and tomatoes are on a time control program. Time on cheese had expired, employee erased time and relabeled same product with new time. Tomatoes did not have a time on them. Proper employee training is needed. Label product with discard time. At that time, product is descarded and pan is changed. Cannot relabel or put new product in old pan.
1.5
28.
Few flies seen around biscuit prep area-Increase pest control in this area.
0.0
44.
Middle dumpster appears to be leaking-Replace.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 03/23/2012
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
17.
Dairy creamers at the display cooler were 49-60 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Do not leave product out at room temperature too long so it holds proper temperature. When leaving coffee creamers out at the customer self-service area, use an ice bath to hold temperature, or use creamers that do not require refrigeration.
2.0
36.
Replace torn gaskets on cooler doors where necessary.
0.5
44.
Keep all dumpster doors and lids closed at all times. Clean dumpster pad
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 09/06/2011
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
2.
Employee beverage on the table by raw chicken prep area. All employee beverages, when consumed in the kitchen, must be kept in a location that will not cause a cross contamination risk for foods. Keep away or below the food prep and food storage areas.
1.5
11.
Pans that are used to transport chicken and other cooked meats to the front do not need to be set on table for extended periods of time between uses. This can allow bacteria to grow and a cross contamination risk for other foods that are transported in the pans.
0.0
28.
Flies seen throughout the food preparation area. Take measures to remove and prevent. Protect foods and service items from contamination. Do not leave the take out window open while customers wait, this creates an entrance for flies.
1.0
36.
Replace the torn gaskets on all cooler doors. Fan in the reachin freezer has a buildup of ice on it, repair the cause of the ice buildup.
0.5
48.
Take out window should be self closing or install an adequate fly fan.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 07/30/2010
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
36.
Replace all torn gaskets on cooler/freezer doors where necessary; replace prep surface or cutting board at grill line that is in bad repair; replace or re-finish rusty racks at tea prep area.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Very good food temperatures; good general cleaning.
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 04/05/2010
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
10.
Raw grilled chicken breasts were stored over frozen berries. Keep all raw food stored below cooked or pre-cooked foods. Store raw meats according to final cook temp with highest final cook temps on the bottom shelves. For example, store raw chicken below raw pork. Breaded chicken that fully cooked should also be treated like a ready to eat food and stored on the top shelves.
1.5
35.
Keep all single use food or biscuit wrappers covered and protected.
0.0
36.
Minor tear in one gasket at small reach-in cooler door.
0.0
44.
Replace missing plug at one dumpster; keep dumpster doors and lids closed at all times.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Good food temperatures; good final cook temperatures. Good facility.
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 11/06/2009
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
Sanitizer buckets were weak in strength. Make sure all buckets are 50-100ppm in strength. Change solutions regularly and use test kits to ensure proper strength.
1.5
17.
Cheese at the prep area was holding at 61 degrees F. All cold potentially hazardous foods should hold at 45 degrees F or below. All other temperature were good. Cheese was discarded.
0.0
44.
Replace missing plug at one dumpster.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 08/13/2009
Score: 99.0 + Education Credit: 2 = 101
#
Comments
Points
15.
NOT OBSERVED
0.0
24.
NOT OBSERVED
0.0
28.
GENERAL COMMENT Few flies noted today inside kitchen. Take measures to eliminate.
0.0
31.
NOT OBSERVED
0.0
35.
Keep all single-use cups wrapped up and protected or in plastic sleeves.
0.5
40.
Clean fan and covers inside walk-in coolers.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
GENERAL COMMENT; CORRECTED DURING INSPECTION One sanitizer bucket was weak; All buckets should be 50-100 ppm chlorine; change out regularly use test kits
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 01/05/2009
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
31.
NOT OBSERVED
0.0
34.
GENERAL COMMENT Let all dishes air-dry completely before stacking.
0.0
36.
REPEAT VIOLATION Replace all torn gaskets and repaint all rusty racks in coolers.
1.0
2.
CORRECTED DURING INSPECTION An uncovered employee drink was sitting on prep table at chicken batter area. All employee drinks must be stored below food and food prep area with a lid and straw. Drink was moved.
1.5
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 06/12/2008
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
17.
GENERAL CLEANING OF CONDIMENT TRAYS ARE NEEDED ALONG WITH PAINTING OF SHELVES IN REACH-IN FREEZER AT COOK AREA.
1.0
2.
SAUSAGE IN WARMER WAS AT 125 F, GRAVY IN FRONT WARMER AND MASHED POTATOES IN FRONT WARMER WERE AT 125-130 F. ALL HOT HOLD FOODS MUST BEHELD AT 135 F OR ABOVE. POTATOE SALAD IN FRONT DISPLAY COOLER WAS 50 -51 F. ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW.
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 01/04/2008
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
15.
LET ALL DISHES AIR-DRY COMPLETELY BEFORE STACKING OR CROSS-STACK EVEN ON DRAIN BOARDS.
1.5
9.
AN EMPLOYEE AT DISHSINK DIPPED HANDS INTO SOAPY WATER LEFT THAT AREA AND WENT TO SANDWICH PREP LINE WITH SUDS ON HANDS. AT PREP LINE THE EMPLOYEE STARTED DRYING THEIR HANDS IN A CLOTH TOWEL TO WIPE THE COUNTER PREP LINE. EMPLOYEE THEN STARTED STIRRING COOKING POTS ON THE RANGE. MANAGER WAS MADE AWARE OF PROBLEM AND HAD EMPLOYEE WASH THEIR HANDS. ALL EMPLOYEES MUST WASH THEIR HANDS AT A HANDSINK AND WASH CONT
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 08/28/2007
Score: 92.0 + Education Credit: 2 = 94
#
Comments
Points
11.
TWO BUCKETS OF SANITIZER WAS WEAK OR VACANT, MANAGER HAD EMPLOYEES MAKE NEW SANITIZER. INTERIOR OF ICE MACHINE NEEDS BETTER CLEANING. DINING ROOM ICE MACHINE NEEDS CLEANING.
2.5
17.
REPLACE ALL TORN GASKETS, CLEAN GASKETS AND CLEAN BOTTOM OF COOLERS, CONDIMENT TRAY IN DINING AREA.
1.0
24.
STILL A FEW FLIES IN KITCHEN AREA. PEST MANAGEMENT NEEDS IMPROVEMENT.
2.0
3.
CHICKEN BATH (USED) WAS BEING DUMPED IN VEGGIE PREP SINK. DUMP CHICKENBATH IN MEAT PREP SINK NOT VEGGIE PREP SINK. VEGGIE PREP SINK MUST BE WASHED, RINSED AND SANITIZE BEFORE USING FOR VEGITABLES.
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 06/01/2007
Score: 89.5 + Education Credit: 2 = 91.5
#
Comments
Points
11.
ONE SANITIZER BUCKET WAS WEAK; TEA NOZZLES NEED TO BE CLEANED AND SANITIZED (MOLD). CLEAN MINOR MOLD INSIDE ICE MACHINE.
2.5
17.
CLEAN RACKS AND CHICKEN CONTAINERS IN COOLERS; RUSTY RACKS CLEAN BREADTOASTER. WIPE DOWN SOME EQUIPMENT BETTER.
1.0
2.
CHEESE ON PREP LINE WAS 50-51 F. ALL POTENTIALLY HAZARDOUS COLD FOODS SHOULD HOLD AT OR BELOW 45 F.
2.5
24.
LOTS OF FLIES; TAKE MEASURES TO EFFECTIVELY CONTROL FLIES.
2.0
9.
NUMEROUS EMPLOYEE DRINKS IN THE REAR STORED ABOVE SINGLE SERVICE AND FOOD ITEMS. STORE EMPLOYEE DRINKS IN APPROVED LOCATIONS AWAY FROM FOODPREP SINGLE SERVICE OR UTENSIL AREAS.
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 06/20/2006
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
11.
SEVERAL PANS WERE ON THE BACK CHICKEN PREP TABLE AND ABOVE THE CHICKENBATTER AREA STORED DIRTY. ONCE A TRAY OR PAN HAS BEEN USED TO STORE/ HOLD ANY FOODS IT NEEDS TO BE WASHED AND SANITIZED BEFORE BEING REUSEDAGAIN (UNLESS THE PAN IS SUBJECTED TO CONSTANT HIGH HEAT). DON'T USE AND ALLOW THEM TO SIT DIRTY ON THE BACK CHICKEN PREP TABLE FOR AN EXTENDED PERIOD OF TIME BEFORE USING AGAIN.
2.5
24.
SEVERAL FLIES SEEN IN THE KITCHEN, TAKE MEASURES TO REMOVE AND PREVENTDEAD ROACH SEEN ON TOP OF ICE MACHINE. CONTINUE MEASURES TO REMOVE FROM BUILDING.
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 07/21/2005
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
11.
MOLD BUILD UP WAS ON SEVERAL TEA NOZZLES AND SODA NOZZLES. CLEAN REGULARLY. FOOD CONTAINERS USED TO TRANSPORT CHICKEN MUST BE WASHED & SANITIZED BETWEEN BULK USES.
2.5
2.
LIQUID USED FOR CHICKEN BATTER 76 F. KEEP IN AN ICE BATH TO HOLD 45 F OR BELOW. VARIOUS FOOD ON STEAM TABLE (RICE, GRAVY) 116 F - 117 F. ADJUST UNIT TO HOLD FOODS 140 F OR HIGHER.
2.5
9.
SEVERAL EMPLOYEE DRINKS WERE SITTING ON FOOD PREP AND STORAGE AREAS. ALL EMPLOYEE DRINKS MUST HAVE A LID, STRAW & BE KEPT AWAY OR BELOW ALLFOOD PREP & STORAGE AREAS.
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 04/14/2005
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
11.
CLEAN INSIDE ICE MACHINE. DISHES ARE NOT BEING SANITIZED. MAKE ALL FOOD CONTAINERS ARE WASHED, RINSED AND SOAKED IN A SANITIZING SOLUTIONFOR 2 MINUTES. CONTAINER THAT HOLDS/TRANSPORTS FRIED CHICKEN MUST BE CHANGED AT LEAST EVERY 2 HOURS WHEN IN & OUT OF USE.
Location: 502 NORTH PEARL STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 10/11/2004
Score: 94.0 + Education Credit: 2 = 96
#
Comments
Points
11.
AN EMPLOYEE WAS WASHING DISHES IN THE CHICKEN PREP SINK AND IN THE VEGETABLE PREP SINK. WASH DISHES IN THE 3 COMPARTMENT SINK ONLY. WASH,RINSE, SANITIZE AND AIR DRY! CLEAN THE LEMON SLICER.
2.5
2.
CHICKEN FINGERS 127, CHEESE 78 F KEEP POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45 F. WHEN KEPT COLD OR AT OR ABOVE 140 F WHEN KEPT HOT
2.5
23.
DUMPSTER IS LEAKING REPLACE. CLEAN UP THE GREASE CONTAINER & PAD.
