EstablishmenFMalling Address (if different) ONMOUTH COUNTY REGIONAL HEALTH COMMISSION NO. 1 RETAIL FOOD INSPECTION REPORT OCEAN A 't Evalua ion Tel. 493-9520 cm" yp r77" . .. I "a 1 \rr?k Name Of Owner ne ship O?r CSrpOration Trade Name Reinspection on or After: I . 1wa Establishment cation (Street Address) City Zip Code County COde 5ng a . nmouth I MUCH I MO neN Sit/"2 l3 E-mail Address Add Name Of 'nSPeCtIng Official REHS Lic. Name Of Health Officer Risk Type License N0- David A. Henry . REPORT (Codes: 1-Travel, 2-lnspectlon, 3?Administration) Bat?! 00* Began Ended Date Code Began Ended Date Code Began Ended I 'Jl?l?l ll, RISK FACTORS are improper practices identified as the most common factors resulting in foodborne illness (FBI), INTERVENTIONS are control measures to prevent FBI Mark in appropriate Box: Compliance; in Compliance: Observed; Applicable; COS: Corrected On-site. in OUT Box=Repeat Violation. FOODBORNE ILLNESS RISK FACTORS AND INTERVENTIONS MANAGEMENT AND PERSONNEL IN OUT N.O. NIA I 0% 1 PIC demonstrates knowledge of food safety principles pertaining to this operation. I 2 PIC in Risk Level 3 Retail Food Establishments is certified by January 2, 2010. I3 I 3 or injured foodworkers restricted or excluded as required. ELI PREVENTING CONTAMINATION FROM HANDS IN OUT N-O- 003 4 Handwashing conducted in a timely manner; prior to work, after using restroom, etc. I: 5 Handwashing proper; duration at least 20 seconds with at least 10 seconds of vigorous latherlng. CI I: 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: -- CI 8 Direct bare hand contact with exposed, ready-tO-eat foods is avoided. I: CI FOOD SQURCE IN OUT N.o. NIA cos 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 I: 11 PHFs received at or below. Except: milk, shell eggs and shellfish (45 0F) El FOOD PROTECTED FROM CONTAMINATION. "1 IN OUT N.O. NIA cos 12 Proper separation of raw meats and raw eggs from rea'dy-tOLeat Idods provided 13 Food protected from contamination - 14 Food contact surfaces properly cleaned and sanitized I CI PHFs IN OUT MD. MA 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 lchart found under Fish, Meat, Pork; Ground Meat/Fish; Injected Meats; or Pooled Shell Eggs; Poultry; Stuffed ?sh/meatlor pasta; Stuffing 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. CI 17 COLD HOLDING: PHFs maintained at ?Refrigeration Temperatures? 3 I 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. I: 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. a :l 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. APR 08 Page 1 of 2 Pages, MONMOUTH COUNTY REGIONAL HEALTH COMMISSION NO. 1 RETAIL FOOD INSPECTION REPORT (CONTINUED) GOOD RETAIL PRACTICES 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 SAFE FOOD AND WATER I PROTECTION FROM CONTAMINATION OUT COS 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. LJLJEILI 30 Wiping cloths properly used and stored. 31 Toxic substances properly identified, stored and used. 32 Presence of insects/rodents minimized: outer openings protected, animals as allowed. 33 Personal cleanliness (fingernails, jewelry, outer clothing, hair restraint). ii 0 (I) OUT FOOD TEMPERATURE CONTROL 34 Food temperature measuring devices provided and calibrated. 35 Thin-probed temperature measuring device provided for monitoring thin foods meat patties and ?sh 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. EQUIPMENT, UTENSILS AND LINENS 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. DULIEIDCI 45 Proper warewashing facilities installed, maintained, cleaned, used; sanitizer test strips available, used. PHYSICAL FACILITIES (I) 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, installation and maintenance 50 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. 52 All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. Item# NJAC 8:24 REMARKS Repeat violation from previous inspection) ?3 I I a An; (14Lian?Cordame matsiul . . .. . Name of inspecting! Of?cial a} . 1 Signature of Inspecting Of?cial I {0 - .1 u. rtName and Title of Person R'eceiving Copy of Report 1 3 . F-35 - . APR 08 I Page 2 of 2 Pages. k? m~