MNMOUTH COUNTY REGIONAL HEALTH COMMISSION NO. 1 1540 WEST PARK AVE., SUITE 1 OCEAN, NJ 07712 RETAIL FOOD INSPECTION REPORT Mark in appropriate Box: Compliance; in Compliance; Observed; Applicable; COS=Corrected On 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 -site. in OUT Box=Repeat Violation. Tel. (732) 493-9520 Activity Type . g, Evaluation. Name etc 1? :1 A c. t. - Wner(s), Partnership or Corporation ?ads Name Reinspection on or After: Establish . A ment LocatIon (Street Address) -City . Zip Code County Co/Mun Code Tye, t- Monmouth - . . '1 . MaIlIng Address (if different) Telephone NO. E-mail Address .. -. . ?all .rito . - . c; me Of Inspecting Of?cial REHS Lic. Name Of Health Of?cer Type License No. Hm I I If.) I David A. Henry Q) TIMEIACTIVITY REPORT (Codes: 1?Travel, 2-Inspection, 3-Administration) Date) Code Began Ended Date Code Began Ended Date Code Began Ended I MANAGEMENT AND PERSONNEL LI OUT N.O. COS PIC demonStrateS knowledge Of food safety principles pertaining to this operation, D. 2 PIC in Risk Level 3 Retail Food Establishments is certi?ed by January 2, 2010. or injured foodworkers restricted or excluded as required. I PREVENTING CONTAMINATION FROM HANDS IN OUT NIA cos 4 Handwashing conducted in a timely manner; prior to work, after using restroom, etc. El 5 Handwashing proper; duration at least 20 seconds with at least 10 seconds Of vigorous Iathering. 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. I: El 8 Direct bare hand contact With exposed, ready-tO-eat foods is avoided. I: I I 4 FOOD SOURCE IN OUT 0 MA I cosj 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 received at or below. Except: milk, she/l eggs and shellfish [j FOOD PROTECTED FROM CONTAMINATION IN our N.O. NIA cog 12 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 PHFS CONTROLS IN our 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 El Fish, Meat, Pork; Ground Meat/Fish; Injected Meats; or Pooled Shell Eggs; Poultry; Stuffed ?sh/meatlor 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" El 18 COOLING: PHFS rapidly cooled from to within 6 hours and from to within 2 hours. El 19 COOLING: PHFS prepared from ingredients at ambient temperature cooled to within 4 hours. [3 CI REHEATING: PHFS rapidly reheated (within 2 hours) in proper facilities to at least or 20 . . . El commerCIally processed PHFS heated to at least 135 prior to hot holding. 21 HOT HOLDING: PHFS Hot Held at or above In appropriate equipment. IZI 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, I: I [le @Ili?(T C1 lgL/I 53I APR 08 *16 Page 1 of 2 Pages. 95? "i mg, I. 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 foods. Not in Compliance COS=Corrected On-site; For ?Repeat? Violation' Mark in OUT Box OUT SAFE FOOD AND WATER I PROTECTION FROM CONTAMINATION 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 Vl?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). FOODTEMPERATURECONTROL OUT 34 Food temperature measuring devices provided and calibrated 35 Thin- probed temperature measuring device provided for monitoring thin foods e. 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 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. . PHYSICAL FACILITIES OUT .5 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. Premises maintained free of litter, unnecessary articles, cleaning and maintenance equipment properly stored; and garbage 51 and refuse properly maintained. 52 All required Signs (handwashing, inspection placard, etc) provided and conspicuously posted. Item NJAC 8:24 REMARKS Repeat violation from previous inspection) 2x2? nmgagmh ?31 ("pf/L as rm,? :1w [\ch agar A IA ?15, {LII-gig? MG MK 7k I006 ?I-rlf (Zeal/)5 Lek: . . . . I WOO-Q 3! L1 . Name of Inspectin'g Off cial Signature of Inspecting Icial Name and Title of'Person Receiving Copy of Report AIS (YD gall?. Barf/Ax',Vo LEWW 5X Lien/L.- 0 {?03315? Uqu; 3 30 .IDWM Page20f2Pages mos (39 30M 9? 1?0 I