Name of Owner(s), Partnership or Corporation Tied Name . I m; At '7 OCEAN, NJ 07712 OUTH COUNTY REGIONAL HEALTH COMMISSION NO. 1 RETAIL FOOD INSPECTION REPORT Tel. (732) 493-9520 Activity Type 41? Evaluation Mas/.125 1+ Jr's}; KW 4?81 Reinspection?cfr?or After: Co/Mun Code FOODBORNE ILLNESS RISK FACTORS AND INTERVENTIONS RISK FACTORS are improper practices identi?ed as the most common factors resulting in foodborne illness (FBI). INTERVENTIONS are control measures to prevent FBI Mark in appropriate Box: lN=ln Comp/lance; in Compliance; Observed; Applicable; cos: Corrected On-site. in OUT Box=Repeat Violation- 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. we 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. acumen:- 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 Shellfish/Seafood record keeping procedures; storage; proper handling; parasite destruction 11 PHFs received at or below. Except: mllk, she/I eggs and shell?sh (45 FROM CONTAMINATION OUT 12 Proper separation of raw meats and raw eggs from ready-to-eat foods provided 1 WEI 13 Food protected from contamination 14 Food contact surfaces properly cleaned and sanitized NE PHFs CONTROLS 24 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; Stuf?ng containing ?sh/meat. 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" (41 18 COOLING: PHFs rapidly cooled from to 41 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 PHFs heated to at least prior to hot holding. 21 HOT HOLDING: PHFs Hot Held at or above in appropriate equipment. CICIIZILILJCI 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. 24 Location Street Address) \4 A Zip Code County IL) Iggr I I, Monmouth Establishment M??Iling Address (if different) Telephone No. 1 E- mail Address "j ?y?xk?f - .. (\Name Of Inspecting Official Lic. Name of Health Officer Rig?Type License No. 5 lid M4 (J, David A. Henry @1 r? REPORT (Codes: 1-Travel, 2-lnspection, - Date Code Began Ended Date Code Began Ended Date Code Began EndL 91HIGHLY SUSCEPIIBLE POPULATIONS: Pasteurized foods used; prohibited foods not offered. 3 Page 1 of 2 Pages. I MONMOUTH COUNTY REGIONAL HEALTH COMMISSION NO. 1 RETAIL FOOD INSPECTION REPORT (CONTINUED) Good Retail Practices are preventative measurGOOD RETAIL PRACTICES Ii es to control the addition of th OUT: . pa ogens, chemIcals and SIcal ob ects Into foods. Not In Compliance, COS=CorreCted On?site; For ?Repeat" Violation: Mark in gox I .SAFE FOOD AND WATER I PROTECTION FROM CONTAMINATION OUT C03 25 and cold water avaIlable; adequate pressure. El 26 Food properly labeled, original container. El :2 Efsi?gogecgja?SOT DOtentIal contamination during preparation, storage, display. ongs, 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. 3?1 TOXIC substances properly identi?ed, stored and used. 32 Presence of insects/rodents minimized: outer openings protected, animals as allowed. 33 Personal cleanliness (fingernails, jewelry, outer clothing, hair restraint). FOOD TEMPERATURE CONTROL OUT COS 34 Food temperature measuring devices provided and calibrated. 35 Thin-probed temperature measuring device provided for monitoring thin foods meat patties and fish filets). 36 Frozen foods maintained completely frozen. 37 Frozen foods properly thawed. 38 Plant food for hot holding properly cooked to at least CI 39 Methods for rapidly cooling PHFs are properly conducted and equipment is adequate. EQUIPMENT, UTENSILS AND LINENS OUT C08 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 warewashi'ng facilities installed, maintained, cleaned, used; sanitizer test strips available, used. PHYSICAL FACILITIES OUT 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 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 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. ltem# 8:24 REMARKS Repeat violation from previous inspection) wk Mr gt ovum. mowa - aim-W, Con mamtoga/I,? gal-i Eran/34140;; 41)pr Capo 35' nga 7707?: 3311 InJul/a- l2 Aztlan? DALName of Inspecting Of?cial yature of Inspecting Of?ci Na a itl on Rea?ving Copy of Report 3 ai-?RL! NW hid I a 391% I W39