MONMOUTH COUNTY REGIONAL HEALTH COMMISSION NO. ETAIL FOOD INSPECTION REPO ,i 1540 WEST PARK AVE., SUITE 1 OCEAN NJ 07712 - I EvaluatIon Tel. (732) 493-9520 't T1997 . - I . - ,ff; (3k- Wf I - ?rAfteri 0 Owner(s), Partnership or Corporation ye Name Remspectlon 31/1? i I COde Esilblrishment LQFation (Street Address) City ?4 .., V, Zip Code County Ax" r. 1. r' Monmouth E-mail Address 7. Establishment Mailing Address (if different) Telephone No- Ristype License N0- -Na? ?nspecting Of?cial, REHS Lic. Name of Health Of?cer - .K David A. Henry \j I REPORT (Codes: 1-Travel, 2?Inspection, 3-Administration) Ended 9?69 Began Ended Date Code Began Ended Date Code 3993? v, . FOODBORNE ILLNESS RISK FACTORS AND INTERVENTIONS RISK FACTORS are improper practices identified as the most common factors resulting in foodborne illness (FBI). INTERVENTIONS are control measures to preven. Mark in appropriate BOX: Compliance; in Compliance; Observed; NA =Not Applicable. COS=Corrected On-site. in OUT Box=Repeat Violation- NIA COS MANAGEMENT AND PERSONNEL IN OUT ND- 1 PIC demonstrates knowledge of food safety principles pertaining to this operation. 2 PIC in Risk Level 3 Retail Food Establishments is certi?ed by January 2, 2010. 3 or injured foodworkers restricted or excluded as required. El I PREVENTING CONTAMINATION FROM HANDS IN OUT NIA C08 4 Handwashing conducted in a timely manner; prior to work, after using restroom, etc. i [j 5 Handwashing proper; duration at least 20 seconds with at least 10 seconds of vigorous lathering. 6 Handwashing facilities provided in toilet rooms and prep areas; convenient, accessible, unobstructed. l_ -- 7 Handwashing facilities provided with warm water; soap and acceptable hand-drying method. -- 8 Direct bare hand contact with exposed, ready-to-eat foods is avoided. FOOD SOURCE IN A OUT N.O. NIA cos 9 All foods, including ice and water, from approved sources; with proper records um 10 Shell?sh/Seafood record keeping procedures; storage; proper handling; parasite destruction 11 PH Fs received at 41 or below. Except: milk, shell eggs and shellfish (45 0F) FOOD PROTECTED FROM CONTAMINATION I IN I 0mm NIA I bdrm-I El 1:1 oper separation of raw meats and raw eggs from ready-to?eat foods provided protected from contamination "14 Food contact surfaces properly cleaned and sanitized PHFS CONTROLS SAFE COOKING TEMPERATURES (Internal temperatures for raw animal foods for 15 seconds) Except: Foods may be served raw or undercooked in response to a consumer order and for immediate service. for 112 minutes: Roasts or as per cooking chart found under Fish, Meat, Pork; Ground Meat/Fish; Injected Meats; or Pooled Shell Eggs; Poultry; Stuffed ?sh/meat/or pasta; Stuf?ng containing ?sh/meat. substituted for shell eggs in raw or undercooked egg-containing foods, is. 16 PASTEURIZED EGGS: Caesar salad dressing, hollandaise sauce, tiramisu, chocolate mousse, meringue, etc. 17 COLD HOLDING: PHFS maintained at ?Refrigeration Temperatures" 18 COOLING: PHFS rapidly cooled from to within 6 hours and from to within 2 hours. 19 COOLING: PHFS prepared from ingredients at ambient temperature cooled to within 4 hours. 20 REHEATING: PHFS rapidly reheated (within 2 hours) in proper facilities to at least or commercially processed PHFS heated to at least prior to hot holding. a El El 15 21 HOT HOLDING: PHFS Hot Held at or above in appropriate equipment. I ., 22 PUBLIC HEALTH CONTROL: Approval; written procedures; time marked; discarded in 4 hours. I, 2.3 METHODS: Approval; yl/ritten procedures; conducted properly. Z, I lz4. SUSCEPTIBLE POPULATIONS: Pasteurlzed foods used; prohibited foods not offered. . i 4, I. 1" {5-35 Pane 1 of 2 pages. MONMOUTH COUNTY REGIONAL HEALTH COMMISSION NO- 1 RETAIL FOOD INSPECTION REPORT (CONTINUED) I I. . Good Retail Practices are preventative measures to control the addition of pathogens, chemicals GOOD RETAIL PRACTICES . . and physical objects Into foo 5. OUT: Not in Compliancei COS=Corrected Oil-Site; For "Repeat" Violation: Mark in OUT Box SAFE FOOD AND WATER PROTECTION FROM CONTAMINATION 25 Hot and cold water available; adequate pressure. 26 Food properly labeled, original container. 27 Food protected from potential contamination during preparation, storage, display. 28 Utensils, spatulas, tongs, forks, disposable gloves provided and used properly to restrict bare hand contact. 29 Raw fruits and vegetables washed prior to serving. 30 Wiping cloths properly used and stored. 31 Toxic substances properly identi?ed, stored and used. 32 Presence Of insects/rodents minimized: outer openings protected, animals as allowed. 33 Personal cleanliness (?ngernails, jewelry, outer clothing, hair restraint). FOOD TEMPERATURE CONTROL 34 Food temperature measuring devices provided and calibrated. 35 Thin-probed temperature measuring device provided for monitoring thin foods meat patties and ?sh ?lets). 36 Frozen foods maintained completely frozen. 37 Frozen foods properly thawed. 38 Plant food for hot holding properly cooked to at least 39 Methods for rapidly cooling PHFS are properly conducted and equipment is adequate. EQUIPMENT, UTENSILS AND LINENs EH 40 Materials, construction, repair, design, capacity, location, installation, maintenance. E. 41 Equipment temperature measuring devices provided (refrigeration units, etc). 42 ln?use utensils properly stored. 43 Utensils, Single service items, equipment, linens properly stored, dried and handled. 44 Food and non-food contact surfaces properly constructed, Cleanable, used. 45 Proper warewashing facilities installed, maintained, cleaned, used; sanitizer test strips available, used. I I PHYSICAL FACILITIES OUT I 46 Plumbing system properly installed; safe and in good repair; no potential back?ow or backsiphonage conditions. I llI 47 Sewage and waste water properly disposed. 48 Toilet facilities are adequate, properly constructed, properly maintained, supplied and Cleaned. 49 Design, construction, installation and maintenance 5O Adequate ventilation; lighting; designated areas used. 51 Premises maintained free of litter, unnecessary articles, cleaning and maintenance equipment properly stored; and garbage and refuse properly maintained. 52 All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. I DD Item# NJAC 8:24 REMARKS Repeat violation from previous inspection) "7f A I I ?1 Inspecting Of?cial 0r WM Receiving Copy of Report l/Izspectifng Of?cial Naiihewof?aerso F-35 APR 08 . \x Page 2 of 2 pages MONMO . . 4 COUNTY REGIONAL HEALTH COMMISSION 1 2 3 PET SHOPS Fax: 732493-9521 ,gf?gg, POOL, SPA El UNSATISFACTORY I 0T INSPECTION REPORT NOT RATED A FESTA 15H I, PHONE ENT 2 I all CM. . ROR REGISTERED AGENT) cT PERMIT NUMBER DATE #4 Sir/Madam: Based on a - . I Inspecuon this day? unsat'SfaCtOW Operation and/or facilities are recorded on this inspection report form. They must be corrected by regulations will result in action as the next routine Ins ection - - - . . authorized by MW. 0" In Such time as specufled. Continued operation of your establishment in violation of our laws an ITEM REMARKS (Please specify area.) NO. I I KC OQK Lxhj) gulp g'i?sz?hi?: do?? V?g brimfawm NJ ?Rmml?nw?in Co TN. {k?xf?ki1+9 Rev-7 Kiwwa QQ Ilap.Q)u\0\g 0 0:(KOO LET Tsjquj age-3Vrvd \lcn-?t Vi ix 3a @Eftwu Mg?karpc?) 6? ?33] KI IIJ In! Lv?xs Skowo 8e \bqfr (low, lN Ski 3 x3 551w 53w The mtisfactory conditions recorded were BL A t, \k itr mended: El Yes Cl No TOR ORR RESENTAT WM FAXIEMAIL ADDRESS SCHEDULED REIW- IWATE I94 i discussed with the owner or operator or his represent ive. I .