1540 WEST PARK AVE., SUITE 1 OCEAN, NJ 07712 COUNTY REGIONAL HEALTH COMMISSION NO. 1 1 RETAIL FOOD INSPECTION REPORT RISK FACTORS are improper practices identified as the most Common factors resulting in foodborne illness Mark in appropriate Box: IN=ln Compliance; in Compliance; Observed; FOODBORNE ILLNESS RISK FACTORS AND INTERVENTIONS FBI). INTERVENTIONS are contr (Applicable; COS=Corrected On?sife. in OU Evaluation Tel. (732) 493?9520 LII .v . ?5 I J?"z . '5 ame Of Owner(s), Partnership or Corporation Trade Name 1 r? Reinspection on or AfterLocation (Street Address) ity Zip Code County Co/Mun Code .- I, I) A19 NHL 133/? .33, Monmouth EStabl'Shment Mailing Addrefs (if different) Telephon No. Email Address :13 ?\Name of Inspecting Official Ii? Name of Health Officer Risk Type License I V. . (151,, I A. Henry C. i REPORT (Codes: 1-Travel, 2-Inspection, 3-Administration) Date Code Began Ended Date Code Began Ended Date Code - MANAGEMENT AND PERSONNEL OUT PIC demonstrates knowledge of food safety principles pertaining to this operation. oI measures to prevent FBI Box: Repeat Violation. N.O. NIA COS 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 OUT Handwashing conducted in a timely manner; prior to work, after using restroom, etc. Handwashing proper; duration at least 20 seconds with at least 10 seconds of vigorous lathering. Handwashing facilities provided in toilet rooms and prep areas; convenient, accessible, unobstructed. Handwashing facilities provided with warm water; soap and acceptable hand-drying method. mem-b Direct bare hand contact with exposed, ready-to-eat foods is avoided. FOOD SOURCE OUT All foods, including ice and water, from approved sources; with proper records 10 Shell?sh/Seafood record keeping procedures; storage; proper handling; parasite destruction 11 PHFs received at 41 or below. Except: milk, shell eggs and shell?sh (45 0F) FOOD PROTECTED FROM CONTAMINATION OUT ?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 PHFs CONTROLS ummzmame OUT 15 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. 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. El 16 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. 17 COLD HOLDING: PHFs maintained at ?Refrigeration Temperatures? 18 COOLING: PHFs rapidly cooled from to within 6 hours and from to within 2 hours. 19 COOLING: PHFs prepared from ingredients at ambient temperature cooled to within 4 hours. 20 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. 21 HOT HOLDING: PHFs Hot Held at or above in appropriate equipment. TIME as a PUBLIC HEALTH CONTROL: Approval; written procedures; time marked; discarded in 4 hours. 23 SPECIALIZED PROCESSING METHODS: Approval; written procedures; conducted properly. 24 HIGHLY SUSCWEOPULATIONS: Pasteurized foods used; prohibited foods not offered. DUDE 3 I ts? . . . . Mb?, 7k, MONMOUTH COUNTY REGIONAL HEALTH COMMISSION NO. 1 RETAIL FOOD INSPECTION REPORT (CONTINUED) 66 GOOD RETAIL PRACTICES ood Retail Practices are preventative measures to con Not in Compliance; trol the addition of pathogens. chemicals and physical objects into foods. nected On-srte; For ?Repeat" Violation: Mark in OUT Box SAFE FOOD AND WATER I PRO TECTION 25 Hot and cold water available; adequate pressure. ROM CONTAMINATION OUT I cos 26 Food properly labeled, original container. 27 28 29 during preparation, storage, display. Raw fruits and vegetables washejgfi: tIgesglov'es provnded and used properly to restrict bare hand contact. ervmg. 30 Wiping cloths properly used and stored. 31 Toxic substances properly identi?ed, stored and used. I 32 I Presence of insects/rodents minimized: outer openings protected, animals as allowed. I 33 IPersonal cleanliness (?ngernails, jewelry, outer clothing, hair restraint). I FOODTEMPERATURECONTROL OUT I 34 I Food temperature measuring devices provided and calibrated. I 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. EQUIPMENT, UTENSILS AND LINENS OUT 40 Materials, construction, repair, design, capacity, location, installation, maintenance. 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. 44 Food and non-food contact surfaces properly constructed, cleanable, used. 45 Proper warewashing facilities installed, maintained, cleaned, used; sanitizer test strips available, used. 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. 48 Toilet facilities are adequate, properly constructed, properly maintained, supplied and cleaned. I 49 Design, construction, installation and maintenance I DD 0 tn (D 50 Adequate ventilation; lighting; designated areas used. Premises maintained free of litter, unnecessary articles, cleaning and maintenance equipment properly stored; and garbage and refuse properly maintained. 52 All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. I Item# 8:24 REMARKS Repeat violation from previous inspection) . 6 L7) LIL-mad um sink Method? .pois sink CM 3033 N0 Smarties? 00% Drumming C03 35 4.9 NO wormm. .ODOIQEMMOW-LJEUT 33 siogg?z $945? 3333 get MCIS (weak) 94>- M) 3,56 nos CWIL Swat)? 51 Name aan Recei 9 Copy of Report Page 2 of 2 Pages. . 1 is k?n_