COUNTY REGIONAL HEALTH COMMISSION NO. 1 RETAIL FOOD INSPECTION REPORT Evaluati 2 .3. I \Jr: I it - Reinspection on or After: 1540 WEST PARK AVE., SUITE 1 OCEAN, NJ 07712 Tel. (732) 493-9520 Activity Type ame Of OWner(s)_ Partnership or Corporation Trade Name I $43 w? xx ESIibIIShment Location (Street Address) City Zip Code County Co/Mun Code Monmouth Establishment Mailing Address (if different) Telephone No. I E-mai Address 0? 'nspecting Of?cial REHS Lic. Name of Health Officer Risk Type License NO. 4 II .5 "it; 7 3) 3" A. Henry :7 REPORT (Codes: 1-Travel, 2?Inspection, 3-Administration) Date C069 Began Ended Date Code Began Ended Date Code Began Ended . PM (a 3 z, 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 Not in Compliance; Observed: Applicable; COS=Corrected On-site. in OUT Box=Repeat Violation. Mark in appropriate Box: lN=ln Compliance; MANAGEMENT AND PERSONNEL IN OUT N.O. NIA I C08 1 PIC demonstrates knowledge Of food safety principles pertaining tO this operationRisk Level 3 Retail Food Establishments is certi?ed by January 2, 2010. It I 3 or injured foodworkers restricted or excluded as required. I ELI PREVENTING CONTAMINATION FROM HANDS IN OUT NO. NIA CEI 4 Handwashing conducted in a timely manner; prior to work, after using restroom, etc. 5 Handwashing proper; duration at least 20 seconds with at least 10 seconds Of vigorous lathering. I: CI 6 Handwashing facilities provided in toilet rooms and prep areas; convenient, accessible, unobstructed. I I 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. EL I I FOOD SOURCE All foods, including ice and water, from approved sources; with proper records I I DJ 10 Shell?sh/Seafood record keeping procedures; storage; proper handling; parasite destruction 11 PHFS received at 41 or below. Except: milk, shell eggs and shellfish (FOOD PROTECTED FROM CONTAMINATION cosI 12 Proper separation Of raw meats and raw eggs from ready-tO-eat foods provided I I I 13 Food protected from contamination \g I I I I 14 Food contact surfaces properly cleaned and sanitized I I I I PHFS CONTROLS co? 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. 15 for 112 minutes: Roasts or as per cooking Ichart found under IE Meat, Pork; Ground Meat/Fish; Injected Meats; or Pooled Shell Eggs; Poultry; Stuffed ?sh/meatlor pasta; Stuf?ng containing ?sh/meat. 16 PASTEURIZED EGGS: substituted for shell eggs in raw or undercooked egg-containing foods, i.e. Caesar salad dreSSIng, hollandalse sauce, tlramlsu, Chocolate mousse, meringue, etc. 17 COLD HOLDING: PHFS maintained at ?Refrigeration Temperatures" COOLING: PHFS rapidly cooled from to within 6 hours and from to within 2 hours. 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 PHFS heated to at least prior to hot holding. 21 HOT HOLDING: PHFS Hot Held at or above in appropriate equipment. 22 TIME as a PUBLIC HEALTH CONTROL: Approval; written procedures; time marked; discarded in 4 hours. 23 SPECIALIZED PROCESSING METHODS: Approval; written procedures; conducted properly. 24 HIGHLY SUSCEPTIBLE POPULATIONS: Pasteurized foods used; prohibited foods not offered. 18 19 APR 08 .. Page 1 of 2 Pages, MONMOUTH COUNTY REGIONAL HEALTH COMMISSION NO. 1 RETAIL FOOD INSPECTION REPORT (CONTINUED) . GOOD RETAIL PRACTICES Good RetaIl Practices are preventative measures to control the addition of pathogens, chemicals and physical objects into f??ds' . Not in Compliance; COS=CorTected On-site; For ?Repeat" Violation: Mark in OUT Box SAFE FOOD AND WATER I PROTECTION FROM CONTAMINATION OUT I?ng Hot and cold water available; adequate pressure. PEI Food properly labeled, original container. I27 I Food protected from potential contamination during preparation. storage. diSplaY- IEI Utensils. spatulas, tongs, forks, disposable gloves provided and used properly to restrict bare hand contact. I Raw fruits and vegetables Washed prior to serving. I310 I Wiping cloths properly used and stored. IToxic substances properly identi?ed, stored and used. 32 I Presence of insects/rodents minimized: outer Openings protected, animals as allowed. 33 I Personal cleanliness (?ngernails, jewelry, outer clothing, hair restraint). i. FOOD TEMPERATURE CONTROL EL 34 Food temperature measuring devices provided and calibrated. 35 Thin-probed temperature measuring device provided for monit 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 our 40 Materials, construction, repair, design, capacity, location, installation, maintenance. 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 PHYSICAL FACILITIES and in good repair; no potential back?ow or backsiphonage conditions. oring thin foods meat patties and ?sh ?lets). (D . DDEIEIDEII test strips available, used. 46 Plumbing system properly installed; safe 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 50 Adequate ventilation; lighting; designated areas used. I Premises maintained free of litter. unnecessary articles, cleaning and maintenance equipment properly stored; and garbage I I our El 51 and refuse properly maintained. 52 All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. ltem# NJAC 8:24 REMARKS violation from previous inspection) I I 7 (7 {Lab to sit (\cvou-Aeaef er? 5 tow?x} N, a dd 3 Str?vu. Coca Dvd, 22 i Own Paw?a II ($Vw usa??{gnaw ?Inspecting Of?cial Sign re of lnspectin Icial Name and Ti rson Receiving Copy of Report IIZuwplI Gum/~97 if: as Page 2 of 2 Pages