1540 WEST PARK AVE., SUITE 1 OCEAN. NJ 07712 RETAIL FOOD INSPECTION REPO I TEL (732) 493-9520 ActIVIty T?pe . I Eva U399 _y ?lm Nah/?e )1 Wnefts). Partnership or Co oration Trade Name Reinspection do or After: 11, I rp ?5 ?ch r'zlk? 74"? 72 41? .907 a I ent Location (Street Address) City Zip Code County Co/Mun Co f) at . (I 52.4 71/, Monmouth Mailing Address (if different) Telephone No. E'ma" Address ?7 - 33?: Name Of Impeding Of?Cial REHS Lic. Name of Health Of?cer Risk Type License N0- 151w If) David A. Henry REPORT (Codes: 1-Travel. 2?Inspection, 3-Administration) Pan 6009 Began Ended Date Code Began Ended Date Code Began Ended . RISK FACTORS are improper practices identi?ed as the most common factOrs resulting in foodbome illness (FBI) INTERVENTIONS are contro Mark in appropriate Box: Compliance; in Compliance; Observed: Applicable, COS=Corrected On-site FOODBORNE ILLNESS RISK FACTORS AND INTERVENTIONS I measures to prevent FBI . in OUT Box=Repeat violation; MANAGEMENT AND PERSONNEL IN N.O. NIA COS 1 PIC demonstrates knOWIedge of food safety principles pertaining to this operation, -- 2 PIC in Risk Level 3 Retail Food Establishments is certi?ed by January 2, 2010. CI 3 or injured foodworkers restricted or excluded as required. PREVENTING CONTAMINATION FROM HANDS IN OUT N.O. NIA C05 4 Handwashing conducted in a timely manner; prior to work, after using restroom, etc. a CI 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. g/ 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. E/v FOOD SOURCE IN OUT N.o. NIA cos I 9 All foods, including ice and water, from approved sources; with proper records -- I 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 shell?sh (45 I, 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 Bf 13 Food protected from contamination 14 Food contact surfaces properly cleaned and sanitized 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. PASTEURIZED EGGS: substituted for shell eggs in raw or undercooked egg-containing foods, i.e. 16 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 E/qj commercially processed PHFs heated to at least prior to hot?holding. I 21 HOT HOLDING: PHFs Hot Held at or above in appropriate equipment. MWCQ [j 22 11MB 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. [5-36 Page 1 of 2 Pm MONMOUTH COUNTY REGIONAL HEALTH COMMISSION NO. 1 RETAIL FOOD INSPECTION REPORT (CONTINUED) Go . GOOD RETAIL PRACTICES 0 etall Practlces are preventative mea8ures to control the addition Of pathogens, chemicals and physical objects into foods. Not in Compliance; COS=Corrected On-site; For "Repeat" Violation: Mark in OUT Box 25 and .SAFE FOOD AND WATER I PROTECTION FROM CONTAMINATION OUT Old water available; adequate pressure. 26 Food properly labeled, original container. 27 Food protected from potential contamination during preparation. storage, display. g; 28 Utensils, Spatulas. tongs, forks. disposable gloves provided and used properly to restrict bare hand contact. Q. 29 Raw fruits and vegetables washed prior to serving. 30 Wiping cloths properly used and stored. "lg" 31 Toxic substances ?operly identi?ed, stored and used. 32 Presence Of i??hef?rodents minimized: outer openings protected, animals as allowed. LU 5 33 Personal cleanliness (?ngernails, jewelry, outer clothing, hair restraint). FOOD TEMPERATURE CONTROL OUT C05 34 Food temperature measuring devices provided and calibrated. El 35 Thin-probed temperature measuring device provided for monitoring thin foods meat patties and fish filets). 36 Frozen foods maintained completely frozen. 37 Frozen foods properly thawed. El 38 Plant food for hot holding properly cooked tO at least _4 39 Methods for rapidly cooling PHFS are properly conducted and equipment is adequate. CI c: EQUIPMENT, UTENSILS AND LINENS I A A 40 Materials, construction, repair, design, capacity, location, installation, Wang) Hood )9 71,5, '3 41 Equipment temperature measuring devices provided (refrigeration units\,eT6Y? 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. PHYSICAL FACILITIES OUT C05 46 Plumbing system properly installed; safe and in good repair; no potential back?ow or backsiphonage conditions. 47 Sewage and waste water properly disposed. I 48 Toilet facilities are adequate, properly constructed, properly maintained, supplied and Cleaned. I 49 Design, construction, installation and aintenmr-WallS/CJIVE 50 Adequate ventilationf Iight?signated areas 'us?e'd. Premises maintained free Of litter. Wing and maintenance uipment properly stored; and garbage EDD 51 and refuse properly maintained. \j 52 All required Signs (handwashing, inspection placard, etc) provided and conspicuously posted. i Item# NJAC 8:24 REMARKS Repeat violation from previous inspection) J, Note: 7/44ch 60/? be I?ns'pzo?col SLOW- .1 M451 [Adam may no/? ins?m ?5 79% Sex: (?Magma?A Whitney. PageZonPaggs, Of?cial Signat of Inspecting Of?cial Name nd Titleo Pe on Receiving Copy fR port Diana SATISFACTORY 1 2 M40NMOUTH COUNTY REGIONAL HEALTH COMMISSION NO. 1 El COND. SATISFACTORY KENNELS, PET SH . . El BEACH, POOL, Sp 2 PS Tel' 732'493 9520 Fax. 732-493-9521 UNSATISFACTORY El OTHER NOT RATED INSPECTION REPORT 300 71/ 7 -- BLIS NT 0 cm 6' ADDRESS OF ESTABLISJIMENT NAM o3 . . (0 OPERATOR OR REGISTERE AGE7NT) CITY egg .9 aaz< (if: . TY OR PERMIT (2.10444 1% Sir/Madam- . ased - - - . the next routine thIS day, unsaUSfaCtOW Operation and/or facilities are recorded on this inspection report form. They must be corrected'by or In such tIme as specified. Continued operation of your establishment in violation of our laws and regulations wull result In action a authorized by law. If Adi}? 39) I Ajjl?pu??z?c REMARKS (Please specIfy area.) (ff/MW 7/ge/S, I ?st/wrv )4le law AW/bh 44L, Quits, Ia] In? W3 ML scam/793%: prbuz?o?d. 3 HM 904W - Wmmza Wt ?we-m3. IICKS awn-?42 bar/(Lug Wuf?b/ 17191 cit/akin; fes??d ((155 mac/7, (Vch 0410/, Prep Ame I @?ngmda [22w 2 3 I?m I ?x aw? {5mm wi?~ 58%. (J god/yam 333K.) ?uid cm: W. Cam?L SLEW sci-mined 4 him. ?Tg??aoq 037.7 we; aim imiiawu MM age/(ix 6921131 mops on Um} ut?si/~ ?ll L114 pt?S?I MW I?Mfwde . IDIWHWJIM. Thaw WNLS M?g Ma?a Wag; I The unsatisfactory conditions recorded were discussed with the owner or operator or his representative. SIGNATURE OF OWNER. OPERATOR OR 04m- QMAIM SCHEDULED REINSPE ION INSPECTOR DATE No Pamitrecommen?ed: Yes Cl 1 2 COUNTY 5? KENNELS PET SHOP REGIONAL HEALTH COMMISSION NO 1 WTISFACTORY BEA CH, SPA 732493-9520 Fax- 7324939521 COND. SATISFACTORY C1 OTHER UNSATISFACTORY . INSPECTION REPORT El NOT RATED NAME OF ESTABLISHME ADDRESSOFE PHONE TAELISH 8 Sf?reef CITY, OUNTY OR DISTRICT PERMIT NUMBER DATE ?4n/7?7?g/L plat/2W? WMUCWA 3? RIC-T, I CD/?am WWI ox WUMLUL C-i?c?wifs - at Ms Iva/6%, df/Q/rg Sawtme dis/KM, CM). pm old/ma] 829%? 351 Cal/L Wm bot 3 Bag gunk. wad" Beam-C man digm?m Cw?xok Canno?i? beac?wwgi WMA . cult 0% MW {x?cmu Dron I 0 0 I W. (55% i ?chme is 743p Sea/2m 67 ago/(Z446 /0r\aa,Ti I 50751 .CHMQ 1561:) DIM 156%: ft} um PACKUI i1 vau'i is miMM.1? berm a Hm pita/m We?? am. I Nate: ?aw (Ln pram 5pm? aim. {s in 01 pmva of SQ?Qa/wd?ib ?r?oW? S?mw?wl ?519?) w?vv unsatisfactory conditions recorded were discussed with the owner or Operator or his representative. SIGNATURE OF OWNER. OPERATOR OR REPRESENTATIVE SCHEDULED INSPECTOR 8. DATE