Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 08/23/2024
Score: 98.5
#
Comments
Points
16.
4-602.11; Priority; Stack of food pans found on drying rack stored wet and with food debris on them. Concentration of sanitizer in the dish sink and the buckets was not in the proper concentration range. Buckets of sanitizer had food debris in them and cloudy. Educate employees that all items must be visibly clean before sanitizing and storing. The concentration of sanitizer when using a quaternarny ammonia based solution should be 200ppm. Use test strips to check and change when the solution is soiled.
1.5
44.
4-901.11; Core; Arrange all pans to allow them to air dry before directly stacking on top of each other.
0.0
47.
4-501.11; Core; The walk in freezer has ice down the back of the unit on the wall from the seam and from a screw hole. The outside walk in freezer has ice build up in 2 mounds on the floor. Repair the source of all water that is entering into the freezers as this is a risk of cross contamination.
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 03/05/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Ham & cheese tray in one reach-in cooler was 55F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps. Have qualified technician check cooler for proper operation. Use other working coolers until unit is repaired. Out of temp product was discarded during inspection. CDI This is a repeat violation which could become a full deduction of 3 points if not corrected consistently.
1.5
44.
4-901.11; Core; Air dry food pans after washing them and before stacking them. Do not stack items WET.
0.0
55.
6-501.12; Core; Clean floors better under and behind equipment. General cleaning.
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 11/02/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Ham/cheese trays in reach-in cooler were 43-44F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper food temps. Staff should monitor food temps frequently to ensure compliance. Have this cooler checked by qualified technician for proper operation. Use other working coolers until repaired. Product moved during inspection. CDI
1.5
55.
6-501.12; Core; Clean floors better. Excessive water in the floor in one location of kitchen. Water may be leaking from icemachine. Mop up excess water as needed. Put in work order to see where excess water is coming from in this location and repair.
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 03/16/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Small reach-in cooler on the prep line was holding cheese at 45F. All cold hold potentially hazardous foods must hold at 41F or below. Unit appears to be frozen up. Have qualified technician check cooler for proper operation. Use other working coolers until unit can be repaired to proper operation. CDI Staff should monitor all food temps frequently to ensure compliance with required temps.
1.5
55.
6-501.13; Core; Clean floors under and behind equipment. General cleaning.
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 11/23/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Ham, egg products were 42-43F in front reach-in cooler. All cold hold potentially hazardous foods must hold at 41F or below. Staff should monitor temps frequently for compliance. Too much product is being kept in this cooler. Keep bulk of product in walk-in cooler. Have qualified technician check cooler for proper operation. Adjust thermostat if necessary. Manager education during inspection and moved products to walk-in. CDI
1.5
44.
4-901.11; Core; Air dry all food pans after washing them and before stacking. Do not stack items WET.
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 08/22/2022
Score: 95.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; All hazardous products in walk-in cooler were 53-54F. All cold hold potentially hazardous foods must hold at 41F or below. All out of temp products in walk-in cooler were discarded during inspection. CDI Repair technician was onsite during inspection and cooler was able to be restored to operation. Store will get new product from another store or truck to stock walk-in cooler with.
3.0
23.
3-501.18; Priority; Date marked products out of temp at 53-54F. All hazardous foods requiring date mark should be held at 41F or below. If product exceeds 41F or 7 days it must be discarded. All out of temp products discarded during inspection. CDI
1.5
47.
4-501.11; Core; Repair door on reach-in cooler by icemachine.
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 05/10/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Reach-in cooler below hot hold area is holding cheese and ham/cheese trays at 45-46F. All cold hold potentially hazardous foods must hold at 41F or below. Have qualified technician check cooler for proper operation. Use other working coolers until unit is repaired. Out of temp product was discarded during inspection. CDI
1.5
47.
4-501.11; Core; Fix reach-in cooler below hot hold area that is not cooling properly. Fix door on another reach-in cooler by ice machine that is not sealing properly.
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 01/18/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The cooler below the sandwich prep line was holding foods at 50F. Foods in cold holding must be 41F or below. Items were removed and discarded. Do not use this cooler until it is repaired and able to hold foods 41F or below.
1.5
47.
4-501.11; Core; In the walk in freezers (both the inside and outside units) have ice forming below the ventilation units on piping and wires. Do not place any food below the problem areas and have the source of the water/ice repaired.
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 10/21/2021
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The reach in coolers below both sides of the sandwich prep line is holding foods at 44F-45F. Unit must be able to hold foods at or below 41F. All foods were removed. Unit needs to be serviced and capable of holding foods 41F or below before placing back into use.
1.5
28.
7-204.11 ; Priority; The sanitizer solution in the buckets was slightly strong (>400ppm-500ppm), chemical manufacturer states it should be mixed between 150ppm-400ppm. Use test strips to check concentration and dilute as needed to get in the manufactures strength, have maintenance adjust dispenser.
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 10/16/2019
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: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 06/07/2019
Score: 97.5
#
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: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 01/28/2019
Score: 99
#
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: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 10/09/2018
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: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 08/24/2012
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
Clean and sanitize all tea containers. Clean nozzles good then sanitize with 200-300 ppm quat.
1.5
17.
Cheese at prep unit was 48-49 degrees F. Items in the walk-in cooler were borderline on temp at 46 degrees F. Door may have been left open. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Walk-in had fallen to 41 degrees by the end of inspection.
2.0
34.
Air dry all food pans after washing them. Do not stack items WET.
0.0
36.
Replace all broken cooler door gaskets.
0.0
40.
Clean cooler door gaskets; clean tops and sides of all equipment including interior of microwaves.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 03/09/2012
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
Outside freezer is depositing ice on food packages. This is a contamination risk due to non-potable water associeted with refrigeration systems. Move boxes away from ice leak.
1.5
11.
Clean and sanitize all tea containers. Clean nozzles good then sanitize with 200-300 ppm quat.
1.5
33.
Store ice scoops handle-up to prevent hand and fingernail contact with ice.
0.0
36.
Repair outdoor walk-in freezer that is depositing ice/water onto the floor.
0.5
40.
Clean cooler door gaskets.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 11/10/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
Store all food contact utensil in a clean and sanitary location. Do not store utensils such as knives between tables or work surfaces. This is not a sanitary location. Make sure improperly stored utensils are washed, rinsed, and sanitized.
1.5
28.
Flies were present inside facility, but the problem was better this inspection. Take measures to control and eliminate all flies in the facility.
1.0
36.
Outdoor freezer is depositing large amounts of ice on the floor of the unit. This issue should be repaired properly. Ice was not depositing on any food.
0.5
40.
Clean gaskets on cooler doors. General equipment cleaning to corners of equipment. Clean interiors of microwave oven.
0.5
44.
Clean up grease spill outside; pressure wash area where needed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 07/29/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
Make sure all foods stay on approved storage in walk-in freezer inside the facility. Do not place foods on the floor for ANY reason.
0.0
11.
Quat sanitizer was much too strong in all buckets and utensil sink. Dilute all solutions to 200-300 ppm quat. Use test kits to verify strength. Sanitizer that is too strong may be unsafe for use in food areas.
1.5
28.
Lots of flies present inside the facility today; take measures to control and eliminate all flies.
2.0
36.
Freezer is depositing large amounts of ice on the floor in the outside walk-in freezer; make sure this issue is repaired. Repair/replace gaskets that are torn on cooler doors.
0.5
40.
Clean tops and sides of all equipment. Clean and degrease equipment as necessary.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 02/08/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
Delivery truck dropped off the dry paper goods, dry foods in boxes and bags outside. The products were left by the truck and placed directly on the ground in an area close to the dumpsters. There needs to be control of the foods by the delivery truck or by the restaurant employee to prevent a contamination risk to foods or service items. Placing directly on the pavement outside until an employee can get them inside is not accaptable!
0.0
11.
All sanitizer buckets in the food preparation area were weak in sanitizer strength. When using a Quat Ammonia solution, the strength must be a minimum of 200ppm. Suggest a concentration between 200ppm-400ppm in Quat Ammonia Strength. Buckets were remade. Several food pans on the drying rack were still dirty. Make sure all utensils, containers, pans, etc. are visibly clean before sanitizing and storing.
1.5
17.
When employees have to leave a task involving potentially hazardous foods, they need to return the foods to temperature control (cooler) until ready to return to preparation. Do not leave at room temperature for extended periods of time.
0.0
18.
Pans of sliced tomatoes and cheese with time stamps of 12:30-2:30, at 3:00 the product was still being sevred to customers. The facility has an approved TILT-time control procedure which must be followed. At the end of the 2 hour time period, the product must be discarded. Monitor and train employees to check the times during operation and change as needed.
1.5
26.
Once opened, place all dry foods in approved covered containers, jars or zip-type bags. Label the container with the contents if product is removed from original packaging.
0.5
36.
Freezer outside is dripping water from the ventilation and building up large amounts of ice mounds on the ground. Repair the ventilation so it does not deposit water/ice onto the freezer floor. Continue to keep foods away from this problem area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 08/20/2010
Score: 87 + Education Credit: 2 = 89
#
Comments
Points
3.
Employees coming into the food prep area from outside, from dining room and going to prepare foods wihtout washing hands. Employees must understand and follow all handwashing requirements. Wash hands before handling any foods, upon entry to kitchen from outside/dining room, after cleaning or sweeping, etc. Make sure the handwash lavatory in the kitchen is properly stocked with the proper soap at all times.
2.0
10.
Water from ventilation pipes in the outside freezer and the inside freezer is dripping on boxes and bags of food below. Boxes of food in the inside walkin freezer showed puddles of ice on them where water was dripping. Boxes and Bags of food on floor and shelving in the outside freezer had large amounts of ice from drip covering them. Do not store any foods below drip until repaired. Facility issued an intent to suspend on 2/18/2010 concerning this same violation. Intent lifted due to an agreement between the Health Department Agent and manager of Hardees`s to not store any foods below the problem area. This agreement is not being honored and therfore all water leaks from the ventilation pipes/units and roof MUST BE REPAIRED in both of the walkin freezers.
3.0
11.
Ice machine has a black build up on the inside. Clean often to remove and prevent a build up of mold/mildew.
1.5
25.
Facility had 6 metal stem dial top thermometers in which only 1 was close to calibration. Calibrate all thermometers to ensure accurate readings.
0.5
26.
Once opened, store all dry foods in a covered container that can be properly covered.
0.5
34.
Food containers found stacked wet. Allow all items to properly air dry before stacking directly on top of each other.
0.5
36.
Replace all torn cooler gaskets.
0.5
40.
Clean inside all coolers and cooler gaskets.
0.5
41.
Water from the waste water copper pipe below the dishsink is dripping onto floor. Drip is small enough to catch in bucket until it can be fixed. Empty the wastewater bucket into the canwash. Intent Issued.
3.0
48.
Drive thru window must be self closing.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 09/08/2009
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
17.
"CORRECTED DURING INSPECTION Reach-in prep cooler w/open top portion holding foods too warm, reference chart on page 1. All foods must stay 45 f or below. These foods were discarded. Do not use until repaired & holding 45 f or below."
2.0
24.
NOT OBSERVED
0.0
28.
GENERAL COMMENT Work on fly control.
0.0
31.
NOT OBSERVED
0.0
7.
NOT OBSERVED
0.0
8.
CORRECTED DURING INSPECTION Pan of sliced tomatoes had two pieces of moldy stem on the tomatoes which were served from. Check all foods for spoilage before using or serving. Tomatoes were discarded.
1.5
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Water from ventilation in the freezer is dripping on boxes of food below. All boxes of food were moved. Do not store any foods below drip until repaired.
1.5
11.
"CORRECTED DURING INSPECTION Sanitizer solution in bucket was weak or vacant in quat ammonia concentration. Must be at least 200 ppm in strength when using quat ammonia as a sanitizer. Suggest getting a bucket of soapy water for cleaning. Sanitizer is just that, not a cleaner."
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
26.
"GENERAL COMMENT Once opened, store all dry foods in a covered container"
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 01/05/2009
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
17.
CORRECTED DURING INSPECTION Cheeses, deli meat were being held at 49 f in line prep cooler, all cold hold foods must be held at 45 f or below. Manager had food tossed.
2.0
31.
NOT OBSERVED
0.0
40.
General cleaning of gaskets and rims of black drink nozzles are needed.
0.5
45.
Remove ice off floors of inside walk-in freezer and outside walk-in freezer.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
GENERAL COMMENT; CORRECTED DURING INSPECTION One tea nozzle needed better cleaning.
0.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 08/07/2008
Score: 90.5
#
Comments
Points
17.
CORRECTED DURING INSPECTION sliced white cheese was 50 f in prep cooler. Manager tossed all cheese that was 50 f. All cold hold foods must be 45 f or below.
2.0
28.
several flies seen in kitchen, improve pest management and keep back door closed.
1.0
31.
NOT OBSERVED
0.0
40.
General cleaning of condiment trays are needed.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION outside walk-in freezer unit was depositing ice onto boxes of food boxes of food were moved from below freezer unit. Do not let nonpotable water come into contact with food.
1.5
11.
CORRECTED DURING INSPECTION; REPEAT VIOLATION interior of ice machine had mold on ceiling and shield. Manager had employee clean ice machine during inspection. An employee came to wash ice cream metal cup out, employee only rinsed cup, must wash, rinse and sanitize for two minutes before air-drying.
3.0
14.
GENERAL COMMENT when cooling food that has been heated and cooled you have 2 hours to drop food from 135 to 70 f and 4 hours to drop food from 70 to 45 f. it is recommended to write the date and time down on all foods cooked and cooled.
0.0
21.
hot water was 124-125 f, should be 130 f or above. You have till August 18, 2008 to get hot water to 130 f.
1.5
49.
No Documentation of Approved Training - No Credit Awarded
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 01/24/2008
Score: 84.5 + Education Credit: 2 = 86.5
#
Comments
Points
1.
A HAIR WAS ON A SLICE OF CHEESE, WHEN CHECKING FOOD TEMPS. MANAGER WAS SHOWN THE HAIR AND THE CHEESE WAS TOSSED.
2.5
11.
TEA NOZZLES AND ICE MACHINE NEED BETTER CLEANING.
2.5
15.
LET ALL DISHES AIR-DRY COMPLETELY BEFORE STACKING OR CROSS-STACK.
3.0
17.
REPLACE ALL TORN GASKETS, GENERAL CLEANING IS NEEDED ON SEVERAL GASKETS. REMOVE ALL ICE FROM RACK IS WALK-IN COOLER INSIDE AND OUTSIDEREPAIR FREEZER UNITS IN BOTH WALK-INS INSIDE AND OUTSIDE.
2.0
2.
MIXTURE OF HAM, SAUSAGE AND BACON AND CHEESE WAS AT 50 F. ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW. MIXTURE WAS NOT IN TEMPERATURE CONTROL, IT NEEDS TO BE IN TIME IN LEU OF TEMPERATURE. DOCUMENT FOOD ITEM, THE TIME IT IS TAKEN OUT OF COOLER, HOLD OUT OF TEMPERATURE FOR 2 HRS THEN TOSS WHAT FOOD IS LEFT.
2.5
25.
DRIVE THRU WINDOW SHOULD BE SELF-CLOSING.
2.0
28.
REMOVE ALL ICE FROM THE FLOOR IN WALK-IN FREEZERS OUTSIDE AND INSIDE. THERE SHOULD NOT BE AS MUCH ICE ON THE FLOOR AS THERE IS 1/4 OF FLOOR IS COVERED. WALL BESIDE DINING AREA DRINK MACHINE NEEDS TO BE IN GOOD REPAIR. WALL IS BULGING WHERE DRINKS HIT WALL.
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 09/11/2007
Score: 89.5 + Education Credit: 2 = 91.5
#
Comments
Points
11.
SANITIZER AVAILABLE WAS WEAK OR VACANT, KEEP SANITIZER AT PROPER STRENGTH DURING THE DAY, CHANGE OUT WHEN WATER BECOMES CLOUDY. TEA NOZZLE NEED BETTER CLEANING. WHEN USING QUAT AMMONIA STRENGTH SHOULD BE 200 PPM.
2.5
15.
LET ALL DISHES AIR DRY COMPLETELY OR CROSS-STACK. DO NOT PLACE COFFEE HOLDER ON FLOOR.
1.5
17.
GENERAL CLEANING OF ALL CONDIMENT TRAYS, SHELVING BELOW COUNTERS AND GASKETS ARE NEEDED.
1.0
2.
DELI HAM IN REACH IN COOLER ON PREP LINE WAS AT 50 F, SLICED CHEESE INCOOLER AT 50 F. WALK-IN COOLER HAD DELI HAM, CHEESE, SAUSAGE MIX AT 50F. ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW. MANAGER THREW PRODUCTS AWAY.
2.5
24.
SEVERAL FLIES SEEN TODAY IN KITCHEN AND DINING AREA. IMPROVE PEST MANAGEMENT.
2.0
25.
DRIVE THRU WINDOW IS NOT SELF-CLOSING TODAY, IT SHOULD BE SELF-CLOSING
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 05/29/2007
Score: 90.5 + Education Credit: 2 = 92.5
#
Comments
Points
11.
SANITIZER STRENGTH IN ALL BUCKETS WAS WEAK OR VACANT. KEEP A SOLUTION IN THE BUCKETS THAT IS 200 PPM - 300 PPM QUAT AMMONIA. USE ON ALL WORK SURFACES BEFORE & AFTER USES. SEVERAL FOOD CONTAINERS FOUND STACKED/STORED DIRTY. VISIBLY CLEAN ALL ITEMS BEFORE STORING. CLEAN INSIDE THE ICE MACHINE AND THE TEA NOZZLES.
2.5
17.
CLEAN INSIDE ALL REACH-IN COOLERS OFTEN (AT LEAST DAILY B/T SHIFTS), CLEAN BEHIND SODA FOUNTAIN IN CUSTOMER AREA, UNDER GREASE FRYERS, HAMBURGER COOLER. REPLACE RUSTY STORAGE RACKS.
1.0
23.
PROVIDE A DRAINPLUG FOR THE CARDBOARD DUMPSTER. GREASE CONTAINER IS LEAKING ON GROUND, REPLACE IMMEDIATLY.
1.0
24.
LOTS OF FLIES SEEN. STRONGER MEASURES NEED TO BE TAKEN TO REMOVE & PREVENT. ANTS BY DRIVE THRU WINDOW, REMOVE.
2.0
28.
CLEAN FLOORS IN BACK AREA. REPAIR WALLS THAT ARE WORN IN THE MENS RESTROOM. REPAIR WALL BY BEVERAGE AREA IN CUSTOMER DINING ROOM.
0.5
3.
SINK THAT IS USED FOR FOOD PREPARATION MUST BE INDIRECTLY PLUMBED/ DRAINED. (NEEDS AIR GAP IN DRAINLINE).
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 09/01/2006
Score: 94.0 + Education Credit: 2 = 96
#
Comments
Points
17.
CLEAN INSIDE THE MEAT REACH-IN FREEZER, CONDIMENT CONTAINERS, MICRO- WAVES AND REACH-IN UNITS.
1.0
24.
LOTS OF FLIES SEEN, TAKE MEASURES TO REMOVE AND PREVENT.
2.0
28.
CLEAN FLOORS UNDER ALL EQUIPMENT AND STORAGE AREAS.
0.5
3.
DO NOT SEVER/SALE THE FOOD IN THE BOXES THAT ARE COVERED IN ICE DRIPPINGS FROM THE OUTSIDE FREEZER. KEEP THE OUTSIDE FREEZER LOCKED UNLESS IMMEDIATELY IN USE BY EMPLOYEE.
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 02/10/2006
Score: 93.0 + Education Credit: 2 = 95
#
Comments
Points
17.
CLEAN RACKS IN THE WALK-IN COOLER CLEAN FAN COVER IN THE WALK-IN.
1.0
2.
CHEESE WAS 55 F. MUST HOLD CHEESE AT OR BELOW 45 F OR KEEP ON A 2 HR HOLD TIME; CHICKEN AT 98 - 105 F, CHICKEN MUST BE HELD AT 140 F OR ABOVE OR KEPT ON A 2 HR HOLD; CHICKEN WAS NOT PROPERLY LABBLED WITH TIME OR TIME WAS EXPIRED; CHICKEN MUST BE DISCARDED AFTER TIME HAS EXPIRED.
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 11/18/2005
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
15.
DO NOT STORE ICE SCOOPS IN STANDING WATER. STORE ALL UTENSILS IN A CLEAN DRY LOCATION.
1.5
2.
WALKIN COOLER NOT COOLER PROPERLY. AIR TEMP READING 51-52F. FOOD TEMPSREADING 47-50F. TRANSFER ALL POTENTIALLY HAZARDOUS FOODS AND CALL TECHNICIAN TO FIX THE WALK IN. NO TIME LABLE ON CHEESE.
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 05/20/2005
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
11.
DO NOT STORE DIRTY PANS OR UTENSILS ON THE CLEAN END OF THE THREE- COMPARTMENT SINK; ALL ITEMS INCLUDING DRAINBOARD SHOULD BE CLEANED ANDSANITIZED ON THE CLEAN END. CLEAN AND SANITIZE ALL PREP AREAS AFTER EACH USE.
2.5
13.
REPLACE ALL FOOD PANS THAT ARE DAMAGED; IN BAD REPAIR.
1.5
28.
FLOOR CLEANING STILL NEEDS IMPROVEMENT SOME FLOOR REPAIR AND RE-GROUT-ING.
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 07/16/2004
Score: 85.0 + Education Credit: 2 = 87
#
Comments
Points
11.
TEA NOZZLES NEED TO BE CLEANED, INSIDE OF ICE MACHINE NEEDS TO BE CLEANED.
2.5
2.
HAM WAS 54 F, HAMBURGER WAS 55 F KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45 OR USE 2 HOUR HOLD METHOD.
2.5
3.
THAWING HAMBURGERS, CHICKEN TO ROOM TEMPERATURE. HAMBURGERS (1/3 LB) WERE 55 F/THAW IN A REFRIGERATION UNIT. UNDER COOL RUNNING WATER OR ASPART OF THE COOKING PROCESS. HAM WAS ON THE DRAINBOARD OF THE 3 COMPARTMENT SINK. DO NOT PLACE ANY MEATS AT THE 3 COMPT. SINK. USE A SCOOP WITH A HANDLE WHEN DISPENSING ICE FROM THE ICE MACHINE. DO NOT WASH DISHES AT THE VEGETABLE PREP SINK.
5.0
9.
EMPLOYEE WASHED HANDS AND WIPED HANDS ON CLOTHING TO DRY HANDS. USE A PAPER TOWEL
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 10/23/2003
Score: 92.0 + Education Credit: 2 = 94
#
Comments
Points
11.
NO SANITIZER IN 3 COMP SINK OR IN A COUPLE SPRAY BOTTLES. KEEP QUAT SANITIZER 200 - 300 PPM. CLEAN SODA NOZZLES REGULARLY
2.5
16.
KEEP ALL SINGLE SERVICE ITEMS OFF FLOOR IN OUTSIDE BUILDING.
1.0
17.
CLEAN OVENS, ICE MACHINE, FRIERS AND REPLACE BROKEN GASKETS.
1.0
2.
CHICKEN 120 - 130 F. ALL HOT FOODS MUST MAINTAIN 140 F OR ABOVE AT ALLTIMES. HAM WAS LABELED TO BE DISCARDED AT 2HRS AND IT WAS STILL IN USE1HR AFTER IS WAS TO BE DISCARDED. IF POTENTIALLY HAZARDOUS FOODS ARE KEPT ON TIME METHOD, IT MUST BE DISCARDED AT 2HRS.
2.5
28.
CLEAN FLOORS UNDER AND BEHIND EQUIPMENT AND RACKS.
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 08/27/2003
Score: 91.5
#
Comments
Points
11.
CLEAN SODA AND TEA NOZZLES REGULARLY TO PREVENT BUILD-UP.
2.5
15.
ALLOW ALL UTENSILS TO AIR-DRY COMPLETELY BEFORE STORING OR STACKING.
1.5
17.
CLEAN GASKETS ON COOLERS, UNDER EDGES OF EQUIPMENT, HANDLES ON COOLERSGRILL AREA, SIDES OF FRIERS. ALSO CLEAN FIRE SUPPRESSON SYSTEM. REPLACE BROKEN COOLER GASKETS.
1.0
24.
FLIES PRESENT, TAKE MEASURES TO ELIMINATE PESTS.
2.0
28.
CLEAN FLOORS UNDER AND BEHIND EQUIPMENT.
0.5
30.
CLEAN HOODS AND THEIR FILTERS. CLEAN VENTS AS NEEDED.
0.5
32.
KEEP ALL STORAGE ABOVE THE FLOOR IN OUTSIDE STORAGE AREA (BUILDING)
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 03/12/2003
Score: 90.0 + Education Credit: 2 = 92
#
Comments
Points
11.
TOPS ON FOOD STORAGE CONTAINERS NEED CLEANED; CLEAN ICE MACHINE IN BACK; CLEAN DRINK NOZZLES; CLEAN TEA URN NOZZLES (REPEAT)
2.5
16.
DONT STORE TEA JUGS ON FLOOR (REPEAT)
1.0
17.
REPLACE TORN COOLER GASKETS; CLEAN TOP OF MAKELINE ON SHELF; CLEAN THETOP & SIDE OF ICE MACHINE IN BACK. CLEAN WALKIN COOLER SHELVES (REPEAT)
1.0
21.
CLEAN MENS BATHROOM & TOWELS IN MENS ROOM REPAIR MENS DOOR.
1.0
23.
KEEP DUMPSTER DOOR CLOSED.
1.0
24.
ROACH OBSERVED ABOVE 3 COMP SINK (ELIMINATE PEST)
2.0
28.
FLOORS CLEAN IN & AROUND EQUIPMENT; FLOOR NEEDS REGROUTED IN AREAS; CLEAN OUT STORAGE SHED FLOORS; CLEAN ALL DUST OFF WALLS & CEILINGS REPAIR COVE BASE @ WALKIN COOLER (REPEAT)
1.0
29.
LIGHT OUT IN COOLER LIGHTS IN STORAGE SHED 10 FT CANDLES 30
Location: 101 SMITH STREET PRINCETON, NC 27569 Facility Type: Restaurant Inspection Date: 11/20/2002
Score: 92.0 + Education Credit: 2 = 94
#
Comments
Points
11.
ALL EQUIP & UTENSIL MUST BE CLEANED & SANITIZED BEFORE AIR DRYING & CLEAN COFFEE & TEA URN NOZZLES; KEEP ICE MACHINE CLEAN; DONT RUN DIRTYSANITIZER FROM COFFEE URNS BACK INTO SINK.
2.5
16.
KEEP SINGLE SERVICE ITEMS OFF FLOOR.
1.0
17.
REPLACE TORN GASKETS; CLEAN TOP OF MAKELINE ON SHELF; CLEAN TOP & SIDEOF ICE MACHINE.
1.0
28.
FLOOR GROUT IN AREA NEEDS REPAIRED; CLEAN FLOORS IN & AROUND EQUIPMENTFLOOR CLEAN OUTSIDE FREEZER.
0.5
29.
LIGHT OUT IN OUTSIDE FREEZER & MORE LIGHT OUT BLDG 10 FT CANDLES 10
0.0
3.
REFRIGERATION UNIT ON LINE RUNNING 50 F MUST BE ABLE TO KEEP FOOD @ < 45 F.
