COUNTY REGIONAL HEALTH COMMISSION NO. 1

 

1540 WEST PARK AVE. SUITE 1

RETAIL FOOD INSPECTION REPORT

 

 

 
 

 

 

 

 

 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NJ 07712 Activity Type Evaluation
Tel. (732) 493-9520 . \il 777?
Name of Owner(s), Partnership or Corporation Trade Name 7 Reinspection Establishment Location (Street Address) City . ZIP Code County Mun COde
am Monmouth
Establishment Mailing Address (if different) Telephone No E- mail Address ., 
)3 g) It) 
Name of Inspecting Of?cial REHS Llc. Name of Health Of?cer Type License No.
313$. ., .1 I, 3?50 1; ix David A. Henry 3
if i REPORT (Codes. 1- Travel, 2-lnspection, 3-Administration)
Date Code Began Ended Date Code Began Ended Date Code 8W
Ire. ?151
I I I I 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. Compliance, in Compliance; Not Observed; NA: Not App/Icab/e Corrected On- site. in OUT Box: Repeat Violation.
MANAGEMENT AND PERSONNEL IN OUT N-O- COS
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. 
- - PREVENTING CONTAMINATION FROM HANDS IN OUT Mo: cos
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 Iathering. 
6 Handwashing facilities provided in tOiIet 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. [j 
FOOD SOURCE IN OUT 0 MIA cos
9 All foods, including ice and water, from approved sources; with proper records El
10 Shell?sh/Seafood record keeping procedures; storage; proper handling; parasite destruction El?
11 PHFs received at or below Except. milk, she/I eggs and shellfish 
FOOD PROTECTED FROM CONTAMINATION IN OUT 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 El
PHFs CONTROLS IN OUT 0 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.
15 130?F1far? 12 minutes: Roasts or as per cooking chart found under 3 4(a 
Fish, Meat Pork; Ground Meat/Fish; Injected Meats; or Pooled Shell Eggs;
Poultry; Stuffed ?sh/meat/or pasta; Stuff ng containingi 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. CI CI CI
17 COLD HOLDING: PHFs maintained at ?Refrigeration Temperatures? 
18 COOLING: PHFs rapidly cooled from to within 6 hours and from to within 2 hours. El 
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. CI 
TIME as a PUBLIC HEALTH CONTROL: Approval; written procedures; time marked; discarded in 4 hours. i
SPECIALIZED PROCESSING METHODS: Approval; written procedures; conducted properly. 
HIGHLY SUSCEPTIBLE POPULATIONS: Pasteurized foods used; prohibited foods not offered. 

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MONMOUTH COUNTY REGIONAL COMMISSION NO. 1

RETAIL FOOD INSPECTION REPORT
(CONTINUED)

 

 

 

 

GOOD RETAIL PRACTICES

Good Retail Practices are preventative 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

SAFE FOOD AND WATER I PROTECTION FROM CONTAMINATION OUT
25 Hot and cold water available; adequate pressure.
26 Food properly labeled, original container.
27 Food 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. i
33 Personal cleanliness (?ngernails, jewelry, outer clothing, hair restraint).
FOOD TEMPERATURE CONTROL 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.
EQUIPMENT, UTENSILS AND LINENS QUT
40 Materials, construction, repair, design, capacity, location, installation, maintenance. I
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. t.
44, Food and non-food contact surfaces properly constructed, cleanable, used. .
45 Proper warewashing facilities installed, maintained, cleaned, used; sanitizer test strips available, used.
. PI-IYSICAL FACILITIES 
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 'Ventilati?on; 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 postedItem# 8:24 . - REMARKS Repeat violation from previous ins/oection.5- 01490* ODE but/sun 0-9 
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