COUNTY REGIONAL HEALTH COMMISSION NO. 1

 



RETAIL FOOD INSPECTION REPORT i

1540 WEST PARK AVE., SUITE 1
OCEAN, NJ 07712
Tel. (732) 493-9520

 



 

 

Name of Owner(s), Partnership or Corporation

 

 

 

IICIivity TypeI 

   
 
 

 

Evaluation

   

 

534 15.46 

Reinspection on or After:

 
  

 

 

 

 

 

 

 

 

   

  
  
   

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Trade Name 7}
EWLAQA Apr? ?1 L4 LIA . 0? Co/Mun Code
3 ocation (Street Address) Code
Estab?imL I I ?In? (x1505 . MoanU
ent Mailing Address (If different) Telephone No. Email Address
.7 (25?ng <5 r) s4 IVA-I .4 .
J?Lame 0f Inspecting Official Lic. Name mm Officer -7 '61.
- I 
(gm WK.) Idsb/ WI
0 REPORT (Codes: 1-Travel, 2?lnspection, 3-Administration)
Dale Code Began Ended Date Code Began Ended Date Code
1 . 1 lo
I 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
Mark in appropriate Box: IN=ln Compliance; in Compliance; Observed; Applicable; COS: Corrected On-site. in OUT Box=Repeat Violation.
MANAGEMENT AND PERSONNEL IN OUT N-O- COS
PIC demonstrates knowledge of food safety principles pertaining to this Operation. '2 
2 PIC in Risk Level 3 Retail Food Establishments is certified by January 2, 2010. El CI 
3 or injured foodworkers restricted or excluded as required. 
PREVENTING CONTAMINATION FROM HANDS IN OUT MIA 003
4 Handwashing conducted in a timely manner; prior to work, after using restroom, etc. I CI
5 Handwashing proper; duration at least 20 seconds with at least 10 seconds of vigorous lathering. \m CI
6 Handwashing facilities provided in toilet rooms and prep areas; convenient, accessible, unobstructed. I I I ELI
7 Handwashing facilities provided with warm water; soap and acceptable hand-drying methodDirect bare hand contact with exposed, ready-tO?eat foods is avoided. I I I I DJ
FOOD SOURCE All foods, including ice and water, from approved sources; with proper records I I I I ELI
10 Shell?sh/Seafood record keeping procedures; storage; proper handling; parasite destruction I I I DJ
11 PHFs received at or below. Except: milk, shell eggs and shell?sh I I (j I 
FOOD PROTECTED FROM CONTAMINATION cosI
12 Proper separation of raw meats and raw eggs from ready-tO?eat foods provided I I I I 
13 Food protected from contamination I I CI I
14 Food contact surfaces properly cleaned and sanitized I I I I I
PHFs CONTROLS 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; Stuffing 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, etcCOLD HOLDING: PHFS maintained at ?Refrigeration TemperaturesCOOLING: PHFS rapidly cooled from to within 6 hours and from to within 2 hoursCOOLING: PHFS prepared from ingredients at ambient temperature cooled to within 4 hoursREHEATING: 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. I I I I
21 HOT HOLDING: PHFS Hot Held at or above in appropriate equipmentTIME as a PUBLIC HEALTH CONTROL: Approval; written proceduresy'time marked; discarded in 4 hours. I I I D1
23 SPECIALIZED PROCESSING METHODS: Approval; written procedures; conducted properly. I I I
24 HIGHLY SUSCEPTIBLE POPULATIONS: Pasteurized foods used; prohibited foods not Offered. I I En


 

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Page 1 Of 2 Pages.

 
 
 

RETAIL FOOD INSPECTION REPORT
(CONTINUED)

 

 

GOOD RETAIL PRACTICES

Good Retail Practices
are preventative measures to control the addition of pathogens chemicals and physical objects 

SASUE Not In Compliance. COS=Correcied On site; For ?Repeat Violation. Mark? In OUT Box
FOOD AND WATER I PROTECTION FROM CONTAMINATION

 

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

spatulas, IOHQSI 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 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).

 

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 fish filets).

 

36

Frozen foods maintained completely frozen.

 

37

Frozen foods properly thawed.

 

38

Plant food for hot holding properly cooked to at least 135? F.

 

39

Methods for rapidly cooling PI-IFs are properly conducted and equipment is adequate

Que-(Ola Hp: g/m/ /7
MONMOUTH COUNTY REGIONAL HEALTH COMMISSION NO. 1

 

EQUIPMENT, UTENSILS AND LINENS

 

40

Materials construction, repair, design, capacity, location, installation, maintenance.

 

41

Equipment temperature measuring devices provided (refrigeration units etc)

 

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.

ntO foods.

OUT COS





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OUT

 

 

 

45

Proper warewashing facilitiesinstalled, maintained cleaned, used, sanItIzer test strIps available, used.

UDDUDD

 



 

PHYSICAL FACILITIES




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.

EID.

 

48

Toilet facilities are adequate, properly constructed, properly maintained, supplied and cleaned.



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49

Design, construction, installation and maintenance 

 

50

Adequate ventilation, lighting; designated areas used.

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51

and refuse properly maintained.

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


EDD

 

 

52

 

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





 

 

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

 

 

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