1540 WEST PARK AVE., SUITE 1 OCEAN, NJ 07712 Tel. (732) 493-9520 Ac? Type (M: 0 7 Ll; Tra Name 237/ "r a Lag/I Key) ame of Owner(s), Partnership or Corporation Esi'76hrnenthocation (Street Address) . I I City '94" CM: Establishment Mailing Address (if different) Telephone No. Inspecting Of?cial We REHS Lic. Name of Health Of?cer x? 7 David A. Henry I 1 l' . . . REPORT (Codes: 1-Travel, 2-lnspection, 3-Administration) MONMOUTH COUNTY REGIONAL HEALTH COMMISSION NO, 1 RETAIL FOOD INSPECTION REPOR Reinspection on After: County Monmouth E-mail Address 0 Pate Code Began Ended Date Code Began Ended Date FOODBORNE ILLNESS RISK FACTORS AND INTERVENTIONS ISK FACTORS are improper practices identified as the most common factors resulting in foodborne illness (FBI). INTERVENTIONS are con Observed; Applicable; COS=Correcfed On Co/Mun Code trol measures to prevent FBI -site. in OUT Box=Repeat Violation. Mark in appropriate Box: lN=ln Compliance; in Comp/ianc MANAGEMENT AND PERSONNEL EE cos 1 PIC demonstrates knowledge of food safety principles pertaining to this operation. El 2 PIC in Risk Level 3 Retail Food Establishments is certi?ed by January 2, 2010. l:l 3 or injured foodworkers restricted or excluded as required. l] PREVENTING CONTAMINATION FROM HANDS IN N-O- COS 4 Handwashing conducted in a timely manner; prior to work, after using restroom, etc. :l 5 Handwashing proper; duration at least 20 seconds with at least 10 seconds of vigorous Iathering. l:l 6 Handwashing facilities provided in toilet rooms and prep areas; convenient, accessible, unobstructed. -- 7 Handwashing facilities provided with warm water; soapand acceptable hand-drying method. El -- 8 Direct bare hand contact with exposed, ready-to-eat foods is avoided. FOOD SOURCE IN our N.O. NIA cg] 9 All foods, including ice and water, from approved sources; with proper records mg, 10 Shell?sh/Seafood record keeping procedures; storage; proper handling; parasite destruction [1 11 PH Fs received at 41 or below. Except: milk, she/I eggs and shell?sh (45 0F) El FOOD PROTECTED FROM CONTAMINATION IN OUT N.o. NIA cos I 12 Proper separation of raw meats and raw eggs from ready-to-eat foods provided El 13 Food protected from contamination 14 Food contact surfaces properly cleaned and sanitized 12/ PHFs CONTROLS IN OUT N.O. NIA cos I 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; Stuf?ng containing ?sh/meat. 16 PASTEURIZED EGGS: substituted for shell. eggs in raw or undercooked egg-containing foods, i.e. Caesar salad dressmg, hollandaise sauce, tIramIsu, chocolate mousse, meringue, etc. El COLD HOLDING: PHFs maintained at ?Refrigeration Temperatures" my 18 COOLING: PHFs rapidly cooled from to within 6 hours and from to Within 2 hours. Er 19 COOLING: PHFs prepare?d?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. 21 HOT HOLDING: PHFs Hot Held at or above in appropriate equipment. I: 22 TIME as a PUBLIC HEALTH CONTROL: Approval; written procedures; time marked; discarded in 4 hours. El 23 SPECIALIZED PROCESSING METHODS: AppFoval; written procedures; conducted properly. El El E: 24 HIGHLY SUSCEPTIBLE POPULATIONS: Pasteurized foods used; prohibited foods not offered. F-35 APR 08 Paqe1 of 2 pages MONMOUTH COUNTY REGIONAL HEALTH COMMISSION NO- 1 RETAIL FOOD INSPECTION REPORT (CONTINUED) L. I . GOOD RETAIL PRACTICES ood Retail Practices are preventative measures to control the addition of pathogens, chemicals and physical objects Into f??ds' Not In Compliance; COS=Corrected On-site; For ?Repeat? Violation: Mark in OUT Box SAFE FOOD AND WATER I PROTECTION FROM CONTAMINATION OUT 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 Vi?ping 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 OUT 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 OUT 40 Materials. construction, repair, design, capacity. location. installation, maintenance. 41 Equipment temperature measuring devices provided (refrigeration units, etc). 42 In-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 PHYSICAL FACILITIES 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, inStalIation and maintenance El 50 Adequate ventilation; lighting; designated areas used. 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. 51 Item NJAC 8:24 REMARKS Repeat violation from previous inspection) MPG: Scw?bein Cpl/Eff EyP'm? 0N a0 jj 343 ism.? How lelrg Nilj??im?d i <20sz G: an \tsm QHKAOW Etri?ugatrxS? A A Kart/? Eartha-p (NJ Vise/44 psi 'i'p Na Of?cial I WM Ins/2? Of?cial andy?e Person Receiv ng opy of Report m? MM (I) ITO wires p.35 C5005 APR 08 Page 2 of 2 pages