COUNTY REGIONAL HEALTH COMMISSION NO. 1 1540 WEST PARK AVE., SUITE 1 RETAIL FOOD INSPECTION REPORT OCEAN, NJ 07712 Tel. (732) 493-9520 A t'vit ype .4- Name Of OWENS). Partnership 0r Corporation Trade Name I ii - i I 'h Establishment Location (Street Address) city 5-1 sale: 8 a Ishment Mailing Address (if different) Telephone No. . 5! 0 \ame 01? Inspecting Of?cial REHS Lic. Name of Health Officer ,1 1. (1 . (WI id?d A. Henry REPORT (Codes 1 Travel ?4 Date Code Began Ended Date MIL 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 Repeat Violation. Mark in appropriate Box: IN=ln Compliance; in Compliance; Observed; Applicable; COS: Corrected On-site. in OUT Box: MANAGEMENT AND PERSONNEL IN OUT N.O. NIA COS PIC demonstrates knowledge of food safety principles pertaining to this operation. PIC in Risk Level 3 Retail Food Establishments is certified by January 2, 2010. or injured foodworkers restricted or excluded as required. PREVENTING CONTAMINATION FROM HANDS IN OUT N.O. NIA cos 4 Handwashing conducted in a timely manner; prior to work, after using restroom, etc. CI I: 5 Handwashing proper; duration at least 20 seconds with at least 10 seconds of vigorous Iathering. 6 Handwashing facilities provided in toilet rooms and prep areas; convenient. accessible, unobstructed. I 7 Handwashing facilities provided with warm water; soap and acceptable hand-drying method. EL I I 8 Direct bare hand contact with exposed, ready-to?eat foods is avoided. I I I CI I FOOD SOURCE I OUT I N.0. I NIA I cog 9 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 11 PHFs received at41?F or below. Except: milk, shell eggs and shell?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 I I CI 74' Food contact surfaces properly cleaned and sanitized I a I I I PHFs 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 CI 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, to 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 19 COOLING: PHFS prepared from ingredients at ambient temperature cooled to within 4 hours. I REHEATING: PHFs rapidly reheated (within 2 hours) in proper facilities to at least165?F; or 20 commercially processed PHFS heated to at least prior to hot fielding. 21 HOT HOLDING: Hot Held at or above in appropriate equipment. I 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 24 HIGHLY SUSCEPTIBLE POPULATIONS: Pasteurized foods used; prohibited foods not offered. I Kat/belles Igl?ilo?to $038353 I Page 1 of 2 Pages. MONMOUTH COUNTY REGIONAL HEA RETAIL FOOD INSPECTION REPORT (CONTINUED) - ood Retail Practices are preventative measurGooD RETAIL PRACTICES Not in OmpI/anc9_ COS=Corrected On-site; For ?Repeat" Violation: Mark in OUT Box 25 SAF FOOD AND WATER I PROTECTION FROM CONTAMINATION 26 Hot and cold water available; adequate pressure 27 Food properly labeled, original container. 28 Food protected from POtentIal contamination during preparation, storage, display. 29 30 I I I Wiping cloths properly used and stored. 31 Toxrc substances properly identified, stored and used. 32 33 Presence of in - - - sects/rodents minimized: outer openings protected, animals as allowed. Pers - . . onal Cleanliness (?ngernails, Jewelry, outer clothing, hair restraint). 34 FOOD TEMPERATURE CONTROL Food temperature measuring devices provided and calibrated. 35 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 ThIn?probed temperature measuring device provided for monitoring thin foods meat patties and ?sh filets). 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. 45 Proper warewashing facilities installed, maintained, cleaned, used; sanitizer test strips available, used. e" f: 6/1/1571? I E, LTH COMMISSION 0-1 es to control the addition of pathogens, chemicals and physical objects into foods. i .1 PHYSICAL FACILITIES .4 0 3D 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 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. ltem# 8:24 a, REMARKS Repeat violation from previous inspection) so .44 49 [is idem/l emit we. no mt mm 53 Clock/Vs mm more; 7- GI: Noam (QM oei? (join/MA Hi. 45? 31440 AK (,ka Catwalcg?w cal 444,9?- 1 ,.._Name of cting cia'l one? Lou/Z (W gn at a1ure of 'ng Of?cial] Name? and Title of Person Receiving Copy of Report l' 0 a, 3 W?g *3 (Wm 87? (bum g? Page 2 of 2 Pages.