MISSION NO. 1

?a MONMOUTH COUNTY REGIONAL HEALTH COM
. PECTION REPORT

RETAIL FOOD INS

  

1540 WEST PARK AVE., SUITE 1
OCEAN NJ 07712 .
I TYPE Evaluatl ,3
Tel. 732 493-9520 . . . . . (Reinspection on or After:

 

 

 

Trade..Name
?R\y wg/Vulhx
Co/Mun Code

  
 

WI Owner(s), Partnership or Corporation

 

 

 

Estab?shment Locationl(Street Address) City . . .. K, Zip Code County
?rvu ii gaze?1t". ?i . ,Lx? 73% Monmouth
Telephone No. E-mail Address

 

 

 

 

 

 

Establishment Mailing Address (if different)

 

 

 

 

 

 

 

 

 

 

 

 

  
   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Namegf Inspecting {Of?ci/a?l REHS Lic. .c Name of Health Of?cer License N0-
@342 L5, CM 3. i I. David A. Henry 
REPORT (Codes: 1-Travel, 2-lnspection, 3-Administration
Date 0069 Began Ended Date Code Began Ended Date Code Began Ended
0i ?22-15 :5
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 prevent FBI
Mark in appropriate Box: IN=ln Compliance; in Compliance; Observed; Applicable; COS=Corrected On?site. in OUT Box=Repeat Violation.
MANAGEMENT AND PERSONNEL PIC demonstrates knowledge of food safety principles pertaining to this operationRisk Level 3 Retail Food Establishments is certi?ed by January 2, 2010. I I 

3 or injured foodworkers restricted or excluded as required. I I 

FROM HANDS Handwashing conducted in a timely manner; prior to work, after using restroom, etc. I

5 Handwashing proper; duration at least 20 seconds with at least 10 seconds of vigorous Iathering. I

6 Handwashing facilities provided in toilet rooms and prep areas; convenient, accessible, unobstructedHandwashing facilities provided with warm water; soap and acceptable hand-drying method. .2

8 Direct bare hand contact with exposed, ready-to-eat foods is avoided.

FOOD SOURCE

9 All foods, including ice and water, from approved sources; with proper records

10 Shell?sh/Seafood record keeping procedures; storage; proper handling; parasite destruction

11 PHFS'reoeived at or below. Except: milk, she/l eggs and shell?sh (45 0F)

FOOD PROTECTED FROM CONTAMINATION

 

 

 

y-to-eat foods provided

 

12 Proper separation of raw meats and raw eggs from read

13 Food protected from contamination

14 Food contact surfaces properly Cleaned and sanitized

7 PHFS CONTROLS

TEMPERATURES (Internal temperatures for raw animal foods for 15 seconds)

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.
Jig

 

 

 

 

 

 

SAFE COOKING
Except: Foods may

15

 

PASTEURIZED EGGS: substituted for shell eggs in raw or undercooked egg-containing foods, i.e.
hollandaise sauce, tiramisu, chocolate mousse, meringue, etc.

16 Caesar salad dressing,

17 COLD HOLDING: PHFS maintained at ?Refrigeration Temperatures? 

COOLING: PHFS rapidly cooled from to within 6 hours and from to within 2 hours. I 

COOLING: PHFS prepared from ingredients at ambient temperature cooled to within 4 hours. I 
in proper facilities to at least or 

20 REHEATING: PHFS rapidly reheated (within 2 hours)
commercially processed PHFS heated to at least prior to hot holding.

HOT HOLDING: PHFS Hot Held at or above in appropriate equipment.
TIME as a PUBLIC HEALTH CONTROL: Approval; written procedures; time marked; discarded in 4 hours. 
SPECIALIZED PROCESSING METHODS: Approval; written procedures; conducted properly. Tj
HIGHLY SUSCEPTIBLE POPULATIONS: Pasteurized foods used; prohibited foods not offered. 

 


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Good Reta?
ll Pract' . . 
loss are preventative measures to control the addition of pathogens, chemicals and phySIcal objects Into f00d5?

Hot and cold Water FOOD AND WATER PROTECTION FROM CONTAMINATION
Ia e; ad

Food properly labeled equate pressure.
Food protected from 
UtensiIS, spatulas, ton
Raw fruits and vegeta
VVIping cloths properl
substances properly identi?ed, stored and used.

Presence of insects
Personal cleanlines

COUNTY REGIONAL HEALTH COMMISSION NO. 1

RETAIL FOOD INSPECTION REPORT
(CONTINUED)

   

GOOD RETAIL PRACTICES

      
    

OUT: Not in Compliance; COS=Corrected On-site; For "Repeat? Violation: Mark in OUT BOX

0

OUT

 

original container.
Otential contamination during preparation, storage. display.
gs, forks, disposable gloves provided and used properly to reStrICt bare hand contact.
bles washed prior to serving.
used and stored.

 

 

 

 

 



/rodents minimized: outer openings protected, animals as allowed.

 

 

 

(?ngernails, jewelry, outer clothing, hair restraint).
FOOD TEMPERATURE CONTROL

(D .

 


0

OUT

 

F??d temperature measuring devices provided and calibrated.

 

Thin-probed temperature measuring device provided for monitoring thin foods meat patties and ?sh ?lets).

 

 

 

 

Frozen foods maintained completely frozen.

 

Frozen foods properly thawed.

 

Plant food for hot holding properly cooked to at least 

LI
BREED

 

rapidly cooling PHFS are properly conducted and equipment is adequate.

 

Methods for



(I)

OUT

 

 

. EQUIPMENT, UTENSILS AND LINENS

 

Materials, construction, repair, design, capacity, location, installation, maintenance.

 

Equipment temperature measuring devices provided (refrigeration units, etc).



 

In-use utensils properly stored.

 

Utensils, Single service items, equipment, linens properly stored, dried and handled.



 

Food and non-food contact surfaces properly constructed, cleanable, used.


5? 

 

 

Proper warewashing facilities installed, maintained, cleaned, used; sanitizer test strips available, used.

 

PHYSICAL FACILITIES

 

46

Plumbing system properly installed; safe and in good repair; no potential back?ow or backsiphonage conditions.

 

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 

 

 

Adequate ventilation; lighting; designated areas used.

0
Unmeeae

 

50

51

Premises maintained free of litter, unnecessary articles, cleaning and maintenance equipment properly stored; and garbage
and refuse properly maintained.

5

 

52

All required signs (handwashing, inspection placard, etc) provided and conspicuously posted.

 

 



 

 

 

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NJAC 8:24

REMARKS

 

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