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

    

 

I: MONMOUTH COUNTY REGIONAL HEALTH COMMISSION NO. 1. 

          
  
 
  

A -vity Type, 
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?ame of Owner(s). Partnership or Corporation T88 Name 71 ReinspecticIr/n on or Afte

t. . 

ix) (.7 

ty .. County Co/Mun Code
Monmouth

Establish ation Street Address) Zip Code
671? 
. 0c . 

I Establishment Mailing Address (if different) Telephone No. Email Address

InSPecting ijcz'al? REHS L'c. Name of Health Of?cer
. .
MM David A. Henry

REPORT (Codes: 1-Travel, 2-lnspection, 3-Administration)
[Diate_/ Code Began Ended Date Code Began Ended Date



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
Mark in apprOpn'are Box: lN=ln Compliance; in Compliance; Observed; Applicable; COS=Corrected On-sife. in OUT Box=Repeat Violation,
MANAGEMENT AND PERSONNEL I IN OUT I N-O- I C05
1 I PIC demonstrates knowledge of food safety principles pertaining to this operationRisk Level 3 Retail Food Establishments is certi?ed by January 2, 2010.
I or injured foodworkers restricted or excluded as required.
PREVENTING CONTAMINATION FROM HANDS
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 lathering.
6 Handwashing facilities provided in toilet rooms and prep areas; convenient, accessible, unobstructed.
Handwashing facilities provided with warm water; soap and acceptable hand-drying method.
Ii I Direct bare hand contact with exposed, ready-to-eat foods is avoided.
FOOD SOURCE
9 I All foods, including ice and water, from approved sources; with proper records
7) no I Shell?sh/Seafood record keeping procedures; storage; proper handling; parasite destruction
U1 I PHFs received at 41 or below. Except: milk, she/l eggs and shellfish 
I PROTECTED FROM CONTAMINATION
I 12 I Proper separation of raw meats and raw eggs from ready-to-eat foods provided
I 13 I Food protected from contamination
I14 I Food contact surfaces properly cleaned and sanitized



 

 

 

 

 

  

 

  
 
  
    
        

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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. PHFs CONTROLS I
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 a 
Fish, Meat, Pork; Ground Meat/Fish; Injected Meats; or Pooled Shell Eggs;
Poultry; Stuffed ?sh/meat/or pasta; Stuf?ng containing ?sh/meat.

 



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.

EL.



I COLD HOLDING: PHFs maintained at "Refrigeration Temperatures? 3
I COOLING: PHFS rapidly cooled from to within 6 hours and from to within 2 hours. 
19 I COOLING: PHFs prepared from ingredients at ambient temperature cooled to within 4 hours. 
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. 



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HOT HOLDING: PHFs Hot Held at or above in appropriate equipment.

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21
22 TIME as a PUBLIC HEALTH CONTROL: Approval; written procedures; time marked; discarded in 4 hours.
23 METHODS: Approval; written procedures; conducted properly.

24 HIGHLY SUSCEPTIBLE POPULATIONS: Pasteurized foods used; prohibited foods not offered.

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MONMOUTH COUNTY REGIONAL HEALTH COMMISSION NO. 1

RETAIL FOOD INSPECTION REPORT
(CONTINUED)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Good Retail Practices are preventativ GOOD RETAIL PRACTICES 
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
25 Hot and cold wat SAFE FOOD AND WATER I PROTECTION FROM CONTAMINATION OUT COS .
. er available, adequate pressure. 
26 F??d properly labeled, original container. 1. 4, 2. .J 
28 Eiffs?gofg?afrortn potential contamination duringpreparatiorr: storage, display. . 
29 Raw fruits and V: ongs, forks, disposable gloves prOVIded and used properly to restrict bare hand contact.
getables washed prior to servmg. 
30 \Mping properly used and stored. 
3; Toxic substances properly identi?ed, stored and used. 
kg, Presence of insects/rodents minimized: outer openings protected, animals as allowed. i; A. 1'1: . I 
3 Personal cleanliness (?ngernails, jewelry, outer clothing, hair restraint). l, . 7 
FOOD TEMPERATURE CONTROL I OUT COS
34 Food temperature measuring devices provided and calibrated. 
35 Thin?probed temperature measuring device provided for monitoring thin foods meat patties and ?sh ?lets). 
36 Frozen foods maintained completely frozen. CI
37 Frozen foods properly thawed. CI
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 OUT 00$
49 Materials, construction, repair, design, capacity, location, installation, maintenance. 
41 Equipment temperature measuring devices provided (refrigeration units, etc). I 
42 ln-use utensils properly stored. I 
43 Utensils, single service items, equipment, linens properly stored, dried and handled. I I:
44 Food and non-food contact surfaces properly constructed, cleanable, used. I 
45 Proper warewashing facilities installed, maintained, cleaned, used; sanitizer test strips available, used. I 
. PHYSICAL FACILITIES I OUT I cos
46 Plumbing system properly installed; safe and in good repair; no potential back?ow or backsiphonage conditio?ns. I CI
47 Sewage and waste water properly disposed. I I I
48 Toilet facilities are adequate, properly constructed, properly maintained, supplied and cleaned. I 
49 Design, construction, installation and maintenance proper-?oorslwalIslceilings. I 
50 Adequate ventilation; lighting; designated areas used. I I 
51 Premises maintained free of litter, unnecessary articles, cleaning and maintenance equipment properly stored; and garbage I I DJ
and refuse properly maintained.
52 All required signs (handvvashing, inspection placard, etc) provided and conspicuously posted. I I 
ltem# NJAC 8:24 REMARKS Repeat violation from previous inspection) I
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. inspecting ?mial WWCBI Na?mf/a? Wt Person Receiving Copy of Report
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F-35 .
APROS

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