Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 03/08/2022
Score: 100
#
Comments
Points
54.
5-501.113; Core; Lids open on trash dumpsters, lids not adequately closed on trash cans/bins. Make sure all outside waste receptacles have closed tight fitting lids. Make sure all trash is placed in the receptacles.
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 12/13/2019
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: Food Stand Inspection Date: 08/30/2019
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: Food Stand Inspection Date: 05/22/2019
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! Good Food Temps Today!
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 10/12/2018
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: Food Stand Inspection Date: 08/17/2018
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: Food Stand Inspection Date: 03/23/2018
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: Food Stand Inspection Date: 07/13/2012
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
17.
Cold chicken at display case was 52 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper food temperatures.
2.0
28.
Flies present inside the deli today; take measures to control and eliminate all flies inside the facility.
1.0
47.
Use approved storage to keep all items off the floor; crates are not approved.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 04/05/2012
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Sanitizer in bucket was weak or vacant of sanitizing solution. All solutions must be 200-300 ppm quat. Change solutions regularly and use test kits to check strength. Use sanitizer on all food contacdt surfaces, equipment, and utensils.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 01/13/2012
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
No sanitizer made up or available at the time of inspection. Solution at 200-300 ppm quat or 50-100 ppm chlorine should be available at all times. Use on all food contact surfaces, equipment, and utensils.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 07/15/2011
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
11.
Sanitizer was much too strong at the utensil sink; dilute all quat solutions to 200-300 ppm. Sanitizer that is too strong may be unsafe for use in food areas. ALWAYS use test kits to verify strength.
0.0
28.
Numerous flies were seen inside facility today; take measures to control and eliminate all flies inside the facility.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 01/11/2011
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
11.
Sanitizer was too strong at 3 compartment sink. Dilute quat solutions to 200-300 ppm. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas. Have mixing system adjusted.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Good Food Temps; Good General Cleaning; Excellent Facility
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 10/11/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
17.
Foods were holding borderline at the cold display case. Whole roasted chicken in that case was holding at 43-48 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Have unit checked for proper operation.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 11/25/2008
Score: 97.5
#
Comments
Points
28.
A few flies seen today; improve pest management.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT Even in freezer keep all raw meats below cooked & pre-cooked foods and out of any ice drip.
0.0
11.
Sanitizer available was weak or vacant upon arrival. Slicer had dried food debris on back of blade and water fountain had pink bacteria on mouth surface. When using quat. ammonia proper strenght should be 200 ppm. Clean slicers every two hours during continues use.
1.5
49.
No Documentation of Approved Training - No Credit Awarded
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 07/11/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
25.
CALIBRATE THERMOMETER IN AN ICE BATH SO TO READ 32 F.
0.0
28.
SEVERAL FLIES SEEN, IMPROVE PEST MANAGEMENT.
1.0
31.
NOT OBSERVED
0.0
36.
GENERAL COMMENT
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION WALK-IN FREEZER HAD ICE ON BOXES OF FOOD. WHEN STORING FOOD STORE RAW MEATS BELOW COOKED, PRE-COOKED AND READY TO EAT FOODS.
1.5
11.
GENERAL COMMENT WHEN WIPING FOOD CONTACT SURFACES USE SANITIZER INSTEAD OF PLAIN WATER.
0.0
20.
NOT APPLICABLE
0.0
26.
GENERAL COMMENT
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 04/13/2007
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
3.
SEVERAL CONTAINERS OF FRIED CHICKEN TENDERS AND WINGS WERE IN THE DISPLAY COOLER AT 119 F- 126 F. THEY WERE MARKED W/A TIME TO DISCARD 4 HOURS WHICH WAS PAST DUE TO THE INSPECTION TIME. THEY WERE THEN REMOVED TO PLACE IN CONTAINERS TO COLD HOLD FOR SALE. THIS IS NOT A CORRECT PROCEDURE. ALL HOT PHF'S MUST BE KEPT 140 F OR ABOVE, IF YOU ARE GOING TO USE TIME CONTROL RATHER THAN TEMP CONTROL, EACH FOOD CONT
Location: 610 DR DONNIE JONES BLVD PRINCETON, NC 27569 Facility Type: Food Stand Inspection Date: 09/03/2003
Score: 92.5
#
Comments
Points
18.
HOT WATER MUST BE 130 F OR ABOVE.
2.5
24.
FLIES PRESENT. TAKE MEASURES TO ELIMINATE PESTS.
2.0
3.
THAW FOODS IN COOLER, UNDER COLD RUNNING WATER, IN MICROWAVE OR PART OF COOKING PROCESS. IF THAWING IN COLD RUNNING WATER, THE FOOD MUST BE IN A CONTAINER SO THE WATER FLOWS OVER THE CONTAINER RIM AND FLUSHES FOOD PARTICLES DOWN THE DRAIN. DO NOT LET FOOD TOUCH INSIDE SINK FOR THIS PROCESS.
