Activity Type Ey?al
EVAN
1.






 






 

 

Trade Name
1.41.15.

Partnership or Corporation

 

wa

I .
LmuuanNw 3

 

KNmea?I 

 

Location (Street Address)?

?1?1

City} . I. Zip Code
.j 

I

p11 4? II 

 

 

Estaleishment Mailing Address (if different)

E?mail Address

 


honeNo


 

1'7

 

 

 



?ame of Inspecting Official

REHS Lic. Name of Health Officer
Ch?) I1, 1 +1 DavidA Henry

 

 

 

REPORT (Codes. 1- Travel, 2- Inspection, 3-Administratio

 

Ended Date Code Began Ended Date

.
.,
II 

Risk Type

,4 





EALTH COMMISSION NO. 1
RETAIL FOOD INSPECTION REPORT

?pk. f? 1:99?: 
Reins ection on or After:

.1, 
unty
Monmouth

Co/Mun Code

License No-

Ended

 

 

 



Date Code Began

 

 

 

 

 

 

 

 

 

 

RISK FACTORS are improper practices identified as the most common factors re5ulting in foodborne illness (FBI). INTERVEN
Mark in appropriate Box: Compliance; in Compliance; Observed; Applicable; COS=Corrected On site In 0

FOODBORNE ILLNESS RISK FACTORS AND INTERVENTIONS



TIONS are control measures to preven

FBI

UT Box= Repeat Violation.

 

 

OUT

N.0.

 



 

MANAGEMENT AND PERSONNEL

 

PIC demonstrates knowledge of food safety principles pertaining to this operation.

 

 

PIC in Risk Level 3 Retail Food Establishments is certified by January 2, 2010.



 

00

 

or injured foodworkers restricted or excluded as required.



 

 

PREVENTING CONTAMINATION FROM HANDS

IN

OUT

 

 

 

 

Handwashing conducted in a timely manner; prior to work, after using restroom, etc.

El

 

NIA COS

 

 

 

 

Handwashing proper; duration at least 20 seconds with at least 10 seconds of vigorous lathering.

 

 

 

Handwashing facilities provided in toilet rooms and prep areas; convenient, accessible, unobstructed.

 

Handwashing facilities provided with warm water; soap and acceptable hand-drying method.

 

 

 

 

 



 

Direct bare hand contact with exposed, ready-to-eat foods is avoided.

 

 

FOOD SOURCE

OUT

 

 

 

 

All foods, including ice and water, from approved sources; with proper records

 

 

10

Shellfish/Seafood record keeping procedures; storage; proper handling; parasite destruction

 

 

 

 

11

 

PHFs received at 41 or below. Except: milk, shell eggs and shell?sh (45 0F)

 

FOOD PROTECTED FROM CONTAMINATION

 

 

 

Proper separation of raw meats and raw eggs from ready?to-eat foods provided

 

 

12

Food protected from contamination

HEB 2 DUB 18m

 

13
14

 

Food contact surfaces properly cleaned and sanitized

1



 

 

PHFs CONTROLS

 

OUT

 

15

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.

for 112 minutes: Roasts or as per cooking chart found under 3 4(a 
Fish, Meat, Pork; Ground Meat/Fish; Injected Meats; or Pooled Shell Eggs;

Poultry; Stuffed ?sh/meat/or pasta; Stuffing containing ?sh/meat.

El

 

16

PASTEURIZED EGGS: substituted for shell eggs in raw or undercooked egg-containing foods, i.e.
Caesar salad dressing, hollandaise sauce, tiramisu, chocolate mousse, meringue, etc.



 

COLD HOLDING: PHFs maintained at ?Refrigeration Temperatures? 

 



 

17
18

COOLING: PHFs rapidly cooled from to within 6 hours and from to within 2 hours.

 



 

 

COOLING: PHFs prepared from ingredients at ambient temperature cooled to within 4 hours.

 

19

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.

 

 

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.

CIDEIEI El CID El

 

 

 

 

 

 

Gum/w Calif/lo" L.

F-35



 

 

 

Dana 1 A: n-

 mum .- b/7/ [y
MONMOUTH COUNTY REGIONAL HEALTH COMMISSION NO. 1

RETAIL FOOD INSPECTION REPORT
(CONTINUED)

    

   

.
a
1n
.4 


 

GOOD RETAIL PRACTICES . . . - foods
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals and objects In 0 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OUT: Not in Compliance; COS=Corrected On-slte; For ?Repeat" Violation: Mark in OUT Box 
SAFE FOOD AND WATER 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 I Utensils, spatulas, tongs, forks, disposable gloves provided and used properly to restrict bare hand contact. 7:11??
I Raw fruits and vegetables washed prior to serving. fj?
b0 Wiping cloths properly used and stored. a?
31 Toxic substances properly identified, stored and used. 
Presence of insects/rodents minimized: outer openings protected, animals as allowed. 
I13 I Personal cleanliness (fingernails, jewelry, outer clothing, hair restraint).
FOOD TEMPERATURE CONTROL OUT COS
I34 I Food temperature measuring devices provided and calibrated. 
7 I Thin?probed temperature measuring device provided for monitoring thin foods meat patties and fish filets). _Lj_
If I Frozen foods maintained completely frozen. 
Ii? I Frozen foods properly thawed. 
B8 I Plant food for hot holding properly cooked to at least 3
I39 I Methods for rapidly cooling PHFs are properly conducted and equipment is adequate. 
EQUIPMENT, UTENSILS AND LINENS OUT COS
Materials, construction, repair, design, capacity, location, installation, maintenance. 
41 Equipment temperature measuring devices provided (refrigeration units, etc). I:
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. CI
U5 Proper warewashing facilities installed, maintained, cleaned, used; sanitizer test strips available, used. El
PHYSICAL FACILITIES OUT COS 
IL6 I Plumbing system properly installed; safe and in good repair; no potential back?ow or backsiphonage conditions. 

 

 

L47 I Sewage and waste water properly disposed.

I 48 I Toilet facilities are adequate, properly constructed, properly maintained, supplied and cleaned.
I 49 I Design, construction, installation and maintenance 

m) I Adequate ventilation; lighting; designated areas used.

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

I 52 I All required signs (handwashing, inspection placard, etc) provided and conspicuously posted.

 

 

 

7'44?



 

 

 

 

 

 

 

 

JD BEDS

Item# I NJAC 8:24 I REMARKS Repeat violation from previous inspection)

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(i (7.3- I?i Hfida?ia?cmm?.
g} fat M41 
(?.epl?em: W. W, Tbs/'45Name of lnspectingO icial inature of inspecting Offici Name and ec ing Copy of Report
pawn ago, in, 7W
sq? ism W641 303?
WM 8.16" 

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F-35

APR 08

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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