1540 WEST PARK AVE., SUITE 1 RETAIL FOOD INSPECTION REPORT ggi?sg) [1:322:23 Activity Type Evaluation WP bl IQ 4L- S?lweef ng?eraL/ A S) artnership or Corporation Trade Name ReInspectIon 0" or I Establistfnieh?oc?t?+\ A - mm Ion (Street Address) City . ZIP Code County 0 un EstablisiEr/ngnt ll\llR GTE 13? OLDL A iim MoanUth ailing Address (if different) Telephone No. E-maIl Address 7 3501. 321%} 03406? Name of Inspecting Official REHS Lic. Name of Health Officer Risk Type License N0- GNU WW Yo i El 00? David A Henry 6 REPORT (Codes: 1- Travel, 2- -lnspection, 3-Administration) Date Code Began Ended Date Code Began Ended Date Code Began Ended 4.1430 I It FOODBORNE ILLNESS RISK FACTORS AND INTERVENTIONS RISK FACTORS are improper practices identi?ed as the most common factors resulting' In foodborne illness (FBI) INTERVENTIONS are control measures to prevent FBI Mark in appropriate Box: lN=ln Compliance; in Compliance: Observed; Applicable; COS=Corrected On-site. in OUT Box=Repeat Violation. MANAGEMENT AND PERSONNEL IN OUT N-O- COS 1 demonstrates knowledge of food safety principles pertaining to this operation. 2 PIC in Risk Level 3 Retail Food Establishments is certi?ed by January 2, 2010. El 3 or injugg?foodworkers restricted or excluded as required. El El PREVENTING CONTAMINATION FROM HANDS IN OUT N.O. NIA COS 4 Handwashing conducted in a timely manner; prior to work, after using restroom, etc. El EL 5 Handwashing proper; duration at least 20 seconds with at least 10 seconds of vigorous lathering. EL 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. 8 Direct bare hand contact with exposed, ready-to-eat foods is avoided. FOOD SOURCE IN OUT N.O. NIA COS 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 I: 11 PHFs received at or below. Except: milk, shell eggs and shell?sh (45 0F) I: El FOOD PROTECTED FROM CONTAMINATION IN OUT N.O. NIA cos 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 El PHFs CONTROLS IN OUT 0 MIA 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 3. 4(a El Fish, Meat, Pork; Ground Meat/Fish; Injected Meats; or Pooled Shell Eggs; Poultry; Stuffed fish/meat/or pasta; Stuffing containing ?sh/meat. PASTEURIZED EGGS: substituted for shell eggs in raw or undercooked egg-containing foods, Le. 16 Caesar salad dressing, hollandaise sauce, tiramisu, chocolate mousse, meringue, etc. 17 COLD PHFs maintained at ?Refrigeration Temperatures" 8] . 18 COOLING: PHFs rapidly cooled from to within 6 hours and from to within 2 hours. a i 19 COOLING: PHFs prepared from ingredients at ambient temperature cooled to 41 within 4 hours. [3 REHEATING: PHFs rapidly reheated (within 2 hours) in proper facilities to at least or 20 commercially processed PHFs heated to at least prior to hot holding. 21 HOT HOLDING: PHFs Hot Held at or above in appropriate equipment. 5 22 TIME as 3 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. Andree, Til fat 53374 Page 1 of 2 Pages. RETAIL FOOD INSPECTION REPORT (CONTINUED) GOOD RETAIL PRACTICES oA-rlnw-~? MONMOUTH COUNTY REGIONAL HEALTH COMMISSION NO. 1 Good Retail Practices are preventative measures to control the addition of pathogens chemicals and physical objects Into f0?d5 OUT: Not In Compliance, COS=Corrected On? site For Repeat" Violation. Mark in OUT Box 25 26 Food properly labeled, original container. 27 protected from potential contamination during preparation storage display. SAFE FOOD AND WATER I PROTECTION FROM CONTAMINATION #2 OUT Hot and cold water available; adequate pressure U) El [Jim 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 Wiping 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. 1 33 Personal cleanliness (fingernails, jewelry, outer clothing, hair restraint). FOOD TEMPERATURE CONTROL OUT 0 tn 34 Food temperature measuring devices provided and calibrated. 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. 38 Plant food for hot holding properly cooked to at least 39 Methods for rapidly cooling PHFs are properly conducted and equipment is adequate. DIDID El LJ l_l EQUIPMENT, UTENSILS AND LINENS OUT 0 to 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. El El DID PHYSICAL FACILITIES OUT 0 0) 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 52 All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. CI El llIem# NJAC 8:24 REMARKS Repeat violation from previous inspection) 3L3 4S 37 5% (0,3,1 ?Rmk {ix-ma OMI/las?l? bQ-Hom. .Do?b?nyc ?Kiwi; {mic/Iv? 34C An ham {m (ml; 6.61:: Cox/Ltecl MWrmI/h mm ill/hag, Will/UM 8 5 [Mun/Ix 83 Imp/3A Im (8'6 randy Eat MHIHA (Yuk) luv/L. 0/0794 Co?'tc?tl- [Pica We. W?qu h/l airmmw tom 33? . Munh? lac/0 423? 1 9h?3 M05 650 PageZonPages. . . ., . . Name of inspectIng Of?CIal Ignature of Inspecting Of?CIal NWitle 0 on Receiving Copy of Report I-N. 1331