COUNTY REGIONAL HEALTH COMMISSION NO. 1 1540 PARK AVE., SUITE 1 RETAIL FOOD INSPECTION REPORT J, E) CEAN, NJ 07712 . Tel. (732) 493- 9520 Type Eva'uat'O? . ALL 02 4 3,9433; Hokey \me Of Ow Partnership or Corporation Trade Name Reinspection on or AfterI Pig/I7- 41er I A2212) HIV Esta?b??hment Location (Street Address) City Zip Code County COde - Monmouth ?le/?I Establishment Mailing Address (if different) Telephone No E-mail Address 1 5 74 2 445?, A Name of sp cting Of?cial REHS Lic. Name of Health Officer License No- Q1 MIQL SI David A. Henry REPORT (Codes. 1- Travel, 2- Inspection, 3-Administration) Date Code Began Ended Date Code Began Ended Date Code Began Ended la 1 l5 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=Repeaf Violation. MANAGEMENT AND PERSONNEL IN OUT N-O- NIA 00$ 1 PIC demonstrates knowledge Of food safety principles pertaining tO this operation. 2 PIC in Risk Level 3 Retail Food Establishments is certified by January 2, 2010. 3 or injured foodworkers restricted or excluded as reqCIired. I: PREVENTING CONTAMINATION FROM HANDS IN OUT N-O- C03 4 Handwashing conducted in a timely manner; prior to work, after using restroom, etc. 5 Handwashing proper; duration at least 20 seconds with at least 10 seconds of vigorous lathering. II: 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. Cl 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 [j 11 PHFs received at 41 or below. Except: milk, shell eggs and shell?sh (45 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 E) PHFs CONTROLS IN OUT No? NIA .cosf SAFE COOKING TEMPERATURES (lnternaltemperatures for raw animal foods for 15 seconds) Except. Foods may be served aw or undercooked In response to a consumer order and for immediate service. 15 for 112 minutes: or as per cooking chart found under 3. 4(a)2; FIsh, Meat, Pork; .Ground Meat/Fish; Injected Meats, or Pooled Shell Eggs; Poultry; Stuffed ?sh atlor 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. 17 COLD HOLDING: PHFs maintained at ?Refrigeration TemperaturesCOOLING: PHFs rapidly cooled from to within 6 hours and from to within 2 hours. 1 19 COOLING: PHFs prepared from ingredients at ambient temperature cooled to 41 within 4 hours. I: l: 20 REHEATING: PHFs rapidly reheated (within 2 hours) in proper facilities to at least or CI 3? 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. I: - - ROPULATIONS: Pasteurized foods used; prohibited foods not Offered. I: Ila/gong gei?wcxm Page 1 Of 2 Pages. MONM P4110 Mm ii; OUTH COUNTY REGIO pi HEALTH COMMISSION N0. 1 RETAIL FOOD INSPECTION REPORT NTINUED) Good Retail Practices are preventat' GOOD RETAIL PRACTICES OUT: Not in Co'Velmeasures to control the addition Of pathogens, chemicals and physical objects into foods. SAFE FOOD mp lance: COS=Corrected On?site; For ?Repeat? Violation: Mark in OUT Box 25 Hot and Cold water available. adeq WATER I PROTECTION FROM CONTAMINATION OUT I 003? . ua re 26 Food properly labeled, original cont ssure. 27 Food protected from Ote t' 28 Utensils, Spatulas to: r; Iak during preparation, storage, display. El 29 Raw fruits and or 8? dlSposabIe gloves provided and used properly to restrict bare hand contact. l:l To Vegetables washed prior to serving. 3?1 Iping Cl?th5 properly used and stored. 32 Properly identi?ed. stored and used. A . . . 33 Personce clif Insects/rodents minimized: outer openings protected. animals as allowed. a eanlIness (?ngernails, jewelry, outer clothing, hair restraint). 34 FOOD TEMPERATURE CONTROL OUT COS 3 ood temperature measuring devices provided and calibrated. El 5 Thln'probed temperature measuring device provided for monitoring thin foods meat patties and fish filets). 36 Frozen foods maintained completely frozen. El 37 Frozen foods properly thawed. l:l 38 Plant food for hot holding properly cooked to at least 39 Methods for rapidly cooling PHFs are properly conducted and equipment is adequate. l:l - EQUIPMENT, UTENSILS AND LINENs OUT 00$ 40 Materials. construction, repair, design, capacity, location, installation, maintenance. El 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. El 44 Food and non-food contact surfaces properly constructed, cleanable, used. l:l 45 Proper warewashing facilities installed, maintained, cleaned, used; sanitizer test strips available, used. El PHYSICAL FACILITIES our cos 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 Tbilet facilities are adequate, properly constructed, properly maintained, supplied and cleaned. 49 Design, construction,"Installation and maintenance I: 50 Adequate ventilation; lighting; designated areas used. 51 Premises maintained free of litter, unnecessary articles, cleaning and maintenance equipment properly stored; and garbage El 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) g, be} (@394, are: )3 in r, ., m?x?mml 3&0 . . 7 2? 6-1k {41?sz bod. 33 33m $.14sz 0 (M42 45 4i