1540 WEST PARK AVE., SUITE 1 RETAIL FOOD INS

      
  
  
  

 
   

  

 

 

 

 

 

    

 

 

 

 

 

 

  

 

 

 

 

 
  
 

 
 
 

  
    
 

 

COUNTY REGIONAL HEALTH COMMISSION NO- 1
PECTION REPORT

   

  
  

   
 
    

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OCEAN, NJ 07712 .
Tel. (732) 493-9520 Activity Type . Efa'uat'on
a cat be +2.4 It? I. .
Name OI Owner(s), Partnership or. O?ptiraqo?t Trade Name Reinspection on or After:
{all (It la. 
Estapjsimerit Location (Street Address) City? Zip Code County COde
I1 A '1 r? . . onmouth
Establishment Ma\ili+_ - ?fl. (J. LIN 
ng Address (If different) Telephone N0. E-mail A dresIs I7 5&1? 45.} 
33s ass . - 
Name of Inspecting Official REHS Lic. Name of Health Officer MIR) License 
I - I -
\Nt?jt" 147% I: I (El) 
REPORT (Codes: 1-Travel, 2?lnspectlon, 3-Administration
Date Code Began Ended Date Code Began Ended Date 
1% I. 
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: lN=/n Compliance; in Compliance; Observed; Applicable; COS=Corrected On-s/te. in OUT Box=Repeat Violationw I
MANAGEMENT AND PERSONNEL OUT N.0- 003
1 PIC demonstrates knowledge of food safety principles pertaining to this operation. 2 
2 PIC in Risk Level 3 Retail Food Establishments is certified by January 2, 2010. 
3 or injured foodworkers restricted or excluded as required. El IE 
PREVENTING CONTAMINATION FROM HANDS IN OUT N.O. COS
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. 
6 Handwashing facilities provided in toilet rooms and prep areas; convenient, accessible, unobstructed. 
7 Handwashing facilities provided with warm water; soap and acceptable hand-drying method. 38? 
8 Direct bare hand contact with exposed, ready-to-eat foods is avoided. 
FOOD SOURCE IN OUT N.0. NIA COS
9 All foods, including ice and water, from approved sources; with proper records CI
10 Shell?sh/Seafood record keeping procedures; storage; proper handling; parasite destruction CI IX 
11 PHFS received at or below. Except: milk, she/l eggs and Shellfish E- 
FOOD PROTECTED FROM CONTAMINATION Proper separation of raw meats and raw eggs from ready-to-eat foods provided 
13 Food protected from contamination 
14 Food contact surfaces properly cleaned and sanitized E- I I 
PHFS CONTROLS I our I I NIA cos
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 chart found under 
Fish, Meat, Pork; Ground Meat/Fish; Injected Meats; or Pooled Shell Eggs;
Poultry; Stuffed ?sh/meat/or pasta; Stuffing containing ?sh/meat.
16 PASTEURIZED EGGS: substituted for Shell. eggs in raw or undercooked egg-containing foods, i.e. IE, 
Caesar salad dreSSIng, hollandaise sauce, tIramIsu, chocolate mousse, meringue, etc. 
17 COLD HOLDING: PHFS maintained at ?Refrigeration Temperatures? E- 
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. I: 
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.
21 HOT HOLDING: PHFS Hot Held at or above in appropriate equipment. El
22 TIME as a PUBLIC HEALTH CONTROL: Approval; written procedures; time marked; discarded in 4 hours. El
23 SPECIALIZED PROCESSING METHODS: Approval; written procedures; conducted properly. 
24 HIGHLY SUSCEPTIBLE POPULATIONS: Pasteurized foods used; prohibited foods not offered. CI

 

   



IL 2.. I r:



RETAIL FOOD INSPECTION REPORT

 

 

(CONTINUED)

 

Good Retail Practices are preventative measurGOOD RETAIL PRACTICES

 

OUT: Not 
?7 comp/lance; COS=Correcred On-site; For ?Repeat" Violation: Mark in OUT BOX

 

25

SAFE F0
Hot and cold water avai OD AND PROTECTION FROM CONTAMINATION

 

26

lable? adequate
. pressure.
Food properly labeled, original container.

 

27

 

 

 

28

Food rotecte -
from potential contamination during preparation, storage, display.

 

29

Utensils, spatulas to 
Raw fruns ngs, forks, disposable gloves provided and used prOPer'Y ?0 reStriCt bare hand contact.
and vegetables washed prior to serving.

 

30

Wiping cloths properly used and stored.

 

 

31
32

TOXIC substances properly identi?ed, stored and used.

 

Presence of i - - 
nsects/rodents minimized: outer openings protected. animals as allowed.

 

33

. .
ersonal 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 filets).

 

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.

MONMOUTH COUNTY REGIONAL HEALTH COMMISSIO

NNOJ

. - ods.
es to control the addition of pathogenS. Chemicals and phys'ca' ObJeCts into f0


in!

IE
Ei?






 

EQUIPMENT, UTENSILS AND LINENS



-i

 

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 test strips available, used.

DUDE

 

PHYSICAL FACILITIES

I





OUT

 

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 

 

50

Adequate ventilation; lighting; designated areas used.














 

 

 

51

and refuse properly maintained.

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

 

LE1

 

 

52

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





 

 

ltem# NJAC 8:24

Repeat violation from previous inspection)

 

30



3/



L73

57/23,, Sic-rm em Hm or; mmom

 



 

I

 





 

97g hoYMmiN??mk??n?kakkx?FN$MPMAUk 



 

:13 ?o Sal/7161M); U?'pl. 5?me W497i
\utnyfuxma.V\iuAJE .quynA Efk Ce?citAa
~Eq1i 

I

(Or-Sf We moi: ds?for u? 

J3 .7 .
kWh]

f) I

4.37/50 0 {we Map. +0 dig/t sin rati?catimwm-

 

 

 

 



 

Name of Inspecting Of?cial

 

 



 



APR08

ignature 0f inspecting 'Of?cia Nam arid Title of Person Re eiving Copy of Report
1mg it? iw?J
0
William I

Page 2 of 2 Pages.