MONMOUTH COUNTY COMMISSION NO. 1 1540 WEST PARK AVE., SUITE 1 RETAIL FOOD INSPECTION REPORT OCEAN, NJ 07712 . . Tel. (732) 493_9520 {ActIVIty Type Evaluation I. I . I16.- Name of Owner(s), Partnership or Corporation Trade Name I Reinspection on or After: Prom 77?3? I \Establish?/I?ent Location (Streg't Address) City I Zip Code County Co/Mun 00de 70 I 9&1 If if. Monmouth I Establishment Mailing Address (if? different) Telephone No E-mail Address as: My; . . - .- Name Of Inspecting Of?cial . REHS Lic. Name of Health Of?cer Risk Type License No. \i DavidA. Henry 3 i REPORT (Codes. 1- Travel 2- Inspection, 3- Administration) P?tj Code Began Ended Date Code Began Ended Date Code Began Ended WI 10 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 ?X?in appropriate Box. Compliance; In Compliance; No: Not Observed, Not Applicable Corrected On- site Rin OUT Box: Repeat Violation. MANAGEMENT AND PERSONNEL OUT No. 005 1 PIC demonstrates knowledge of food safety principles pertaining to this operation. 2 PIC in Risk Level 3 Retail Food Establishments is certi?ed by January 2, 2010. 3 or injured foodworkers restricted or excluded as required I PREVENTING CONTAMINATION FROM HANDS Handwashing conducted in a timely manner; prior to work, after using restroom, etc. I: El 5 HandWashing proper; duration at least 20 seconds with at least 10 seconds of vigorous Iathering. . 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. 8 Direct bare hand contact with exposed, ready-to- -eat foods is avoided 5/ FOOD SOURCE IN Our N.O. NIA 60 9 All foods, including ice and water, from approved sources; with proper records 1o Shell?sh/Seafood record keeping procedures; storage; proper handling; parasite destruction 11 PHFs received at or below Except: milk, she/l eggs and shell?sh (45 El 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 l: PHFs CONTROLS IN OUT NIA 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 chart found under 3 4(a El Fish Meat, Pork; Ground Meat/Fish; Injected Meats; or Pooled Shell Eggs, Poultry; Stuffedi sh/meat/or pasta; Stuf?ng containingi ?sh/meat 16 PASTEURIZED EGGS: substituted for shell eggs in raw or undercooked egg-containing foods, i.e. El Caesar salad dressmg, hollandaise sauce, tiramlsu, chocolate mousse, meringue, etc. 17 COLD HOLDING: PHFs maintained at ?Refrigeration Temperatures" 18 COOLING: rapidly cooled from to within 6 hours and from to within 2 hours. 19 COOLING: PHFs prepared from ingredients at ambient temperature cooled to 41 within 4 hours. 20 REHEATING: PHFs rapidly reheated (within 2 hours) in proper facilities to at least or commercially processed to at least prior to hot holding. 21 HOT HOLDING: PHFs Hot Held at or above in appropriate equipment. 22 TIME as a EUBLIC 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. l! 30a] F-35 ?on Page 1 of2 Pages. l?z RETAIL FOOD INSPECTION REPORT (CONTINUED) GOOD RETAIL PRACTICES MONMOUTH COUNTY REGIONAL HEALTH COMMISSION NO. 1 Good Retail Practic es are preventative measures to control the addition of pathogens chemicals and physical objects f??ds OUT: N?t ?7 compliance 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 F0?d 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. 30 Wiping cloths properly used and stored. 31 Toxic substances properly identi?ed, stored and used. 32 Presence Of insects/rodents minimized: outer openings protected. animals as allowed. 33 Personal cleanliness (?ngernails, jewelry, outer clothing, hair restraint). FOOD TEMPERATURE CONTROL 0 (I) OUT 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. 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. DECIDED EQUIPMENT, UTENSILS AND LINENS U) OUT 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 and non-food contact surfaces properly constructed, cleanable, .u.sed 45 Properwarewashing facilities Installed maintained, cleaned, used, sanitizer test strips available, used. DECIDED PHYSICAL FACILITIES i OUT 8 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 59 Adequate ventilation, lighting; designated areas used I I 51 and refuse properly maintained. Premises maintained free Of litter, unnecessary articles, cleaning and maintenance equipment properly stored; and garbage 52 All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. El NJAC 8:24 REMARKS Repeat violation from previous inspection) CM.) b?Odmb?lluz/fhw ?I?rmi 8:9 fLA/iz?w (AH. 3.3a Inn/vim (p h7+n47k~ Lurrili?x mm I 4y Om Commw'am??jwy? I N823 me ng Of? 3' frame MW and Werson Receiving Copy Of Report F-35 APR on lben" WM 300% Lomg?w mwc?o? 3 I00 ITIOTVIF {fish?t 604- Wboq 35? 3a Page 2 of 2 Pages.