1540 WEST PARK AVE., SUITE 1 OCEAN, NJ 07712 Tel. (732) 493-9520 Adm? T399 EvaIIf/Qjop 1' .1 Lv Name Of or Corporation Trade Name Reinspection on or Afte Lit IJ?jffe/?I [i '7 i?tfr?? 34" Establishment Location (Street Address) City\ Zip Code COUHIY ., 1 . 9 3n:- .1201. ,Lx Monmouth Establishment Mailing Address (if?different) Telephone No. Email Address ?3 7t; - It? Name Of 'nspecting Of?cial REHs Lic. Name or Health Of?Cer License No- W51 - @a'ar; ?<50 David A. Henry REPORT (Codes: 1-Travel, 2?lnspection, 3-Administration) Date Code Began Ended Date Code Began Ended Date Code Began [16. I?d FOODBORNE ILLNESS RISK FACTORS AND INTERVENTIONS RISK FACTORS are improper practices identified as the most common factors resulting in foodborne illness (FBI). INTERVENTIONS are Mark in appropriate BOX: Compliance; in Compliance; Observed; NA =Not Applicable; COS=Corrected On-site. in OUT Box=Repeat Violation. control measures to prevent FBI MANAGEMENT AND PERSONNEL IN N.O. NIA C08 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. El 3 or injured foodworkers restricted or excluded as required. PREVENTING CONTAMINATION FROM HANDS IN OUT N.o. NIA 4 Handwashing conducted in a timely manner; prior to work, after using restroom, etc. ET 5 Handwashing proper; duration at least 20 seconds with at least 10 seconds of vigorous Iathering. [a 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. a 8 Direct bare hand contact with exposed, ready-to-eat foods is avoided. [j I - FOOD SOURCE lN - OUT N.O. NIA COS 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 41 or below. Except: milk, she/I eggs and shell?sh FOOD PROTECTED FROM CONTAMINATION IN our N.O. NIA cosj 12 Proper separation of raw meats and raw eggs from ready-tO-eat foods provided i/ 13 Food protected from contamination 14 Food contact surfaces properly cleaned and sanitized PHFs CONTROLS IN OUT N.O. NIA 1 cos I 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 [1 CI Fish, Meat, Pork; Ground Meat/Fish; Injected Meats; or Pooled Shell Eggs; Poultry; Stuffed ?sh/meat/or pasta; Stuf?ng containing ?sh/meat. PASTEURIZED EGGS: substituted for shell eggs in raw or undercooked egg-containing foods, Le. 16 Caesar salad dressing, hollandaise sauce, tiramisu, chocolate mousse, meringue, etc. 17 COLD HOLDING: PHFs maintained at ?Refrigeration Temperatures? (ML :1 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. E) REHEATING: PHFs rapidly reheated (within 2 hours) in proper facilities to at least or . 2? commercially processed PHFs heated to at least prior to hot holding. 21 HOT HOLDING: PHFs Hot Held at or above in appropriate equipment. 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? HIGHLY SUSCEPTIBLE POPULATIONS: Pasteurized foods used; prohibited foods not offered. MONMOUTH COUNTY REGIONAL HEALTH COMMISSION NO. 1 RETAIL FOOD INSPECTION REPORT (CONTINUED) - GOOD RETAIL PRACTICES ood 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 ISAFE FOOD AND PROTECTION FROM CONTAMINATION OUT Food properl Water available, adequate pressure. I labeled, original container. 27 F??d protected from potential contamination during preparation, storage, display. IL- .3 Utensils, Spatulas, tongs, forks. disposable gloves provided and used properly to restrict bare hand contact. ?1 f, ., 1:12.? 29 Raw fruits and vegetables washed prior to serving. ?afg? 30 Wiping properly used and stored. 1 Toxic substances properly identified, stored and used. A 32 Presence of insects/rodents minimized: outer openings protected, animals as allowed. El 33 Personal cleanliness (?ngernails, jewelry, outer clothing. hair restraint). FOOD TEMPERATURE CONTROL 34 Food temperature measuring devices provided and calibrated. 35 Thin-probed temperature measuring device provided for monitoring thin foods meat patties and ?sh filets). 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, constructior?t??esign, capacity, location, installation, maintenance. WV ail-31:1 41 Equipment temperature?m?e?asuring devices provided (refrigeration units, etc). I 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. 49 Design, construction, installation and maintenance 04.11 C??ak 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. OUT COS El El Dimimlm U) 51 mama! NJAC 8:24 REMARKS Repeat violation from previous inspection) See Wax/40?: 5W .J Name of Inspecting Of?cial Signat of Inspecting Of?cial Nam?and on Receiving Copy of Report swim to . 7 . -. Alf-vii! Page 2 ot2 Pages, M4ONMO 1 @3 UTH COUNTY REGI FOOD ONAL HEALTH COMMISSION NO. 1 El 5 KENNELS, PET SHOP4S Tel. 732?493-9520 Fax. 732-493?9521 BEACH, POOL, SPA NOT RATED OTHER INSPECTION REPORT NAM OF ESTABLISHM 5 74? gig/7 Sir/Madam: the next routine I authorized by law I ml specify area.) {0&4 I 1.1/3? dim/a7 2) EIRK 2. ADDRESS OF ESTABLI MIT NUMBER CITY. cou . - DISTRICT PER PO GYM rt form. They mu ration and/or facilities are recorded on this inspection (eve: and regulations will resu ued operation of your establishment In violation of our a Basedo on an i nspection his day, unsatisfactory ope nspection or in such st corrected by time as specified Contin It in action 3?5 W5 of." '5 1 52? 4,377,441 04 Back I 4 7 m?fu?m. 4444 FMH am 3?43 MOM ?7 244 Cf? . Picky-I 41/? WIN 44 I ?jwahzl) \Do 980"]? wag, (Maw 3 57mm 74"? WW 5 l/ ?Top 5! 80/7! 3 5444 mmM4 Wage/aw 'l andli)wl" mot/4? UM Sid Mm Dourd' fluid Irn 0.01/7796714! $774 i/ Inth?Q/rl/J: 5 \0 UM ?04/ Mad Ice scoop hand/? ?5 7a mac/um #5470 1\ 8610K WM 540% 71.6 x; e, I Wei? 17103 20" 8 ed 76% Ic?ammu??z?xafzy (um, StorIM 69.4 I Wig/(5 Sign?(ed b?n 41p." Keqp 71 WW) anrm +9 4506?? LAC-I, SIGNATURE OF 0 NER, OPE OR OR REPRESENTATIVE