DIVISION OF ENVIRONMENTAL HEALTH DRI MARTIN LUTHER KING, JR, CITY HALL ANNEX 1 JACKSON SQUARE IJERSEV cn'v, NJ 07305 P: 201 547 6500 FOOD INSPECTION REPORT JERSEY CITY DEPARTMENT OF HEALTH AND HUMAN SERVICES Aelwily Type Emblishmanl Coda EvalulIinn Name p1 Omeqs), Palmersz pr Cameraman Tape Name Heinspeclipn an anthem Esiabiisnmenlecalipn (Slreel Address) Clty zip code Counly WMun 0nd: Emblisnmenlm ni Address arenli E-mail Address Name pi Healm Dlficer Name ailnspeeling omeial RENE Hz. 14 Risk Ueense Np Type REPORT (Codes: 1-T/pvei, z-Inspeeiipp, $Adminisvafion) psi. Begin Ended on. out aegm End-d Dal- rap- pas. Iogan End-fl I FOODEORNE ILLNESS RISK FACTORS AND INTERVENTIONS names mew prxl'us'duwfitd iselm mum in up." Ipeii iNrERvENnuNs me Mm 'x'm es. 1mm 5mm:- Esnuliw' NOJNvlucxuvot Newuppmpe mm. a me: melmra us a: In! FBI swampepm mam AND PERSONNEL IN Tour FIC knowledge nI Iced salary princlulgs penzinmg lp pperzepn, PIC in Risk Level 3 Fond ., (mm by January 2 2m Iale av :r'urgd (eslncIEG l7r excluded as required PREVENTING mm HANDS our 2 Handwashing In a mime: Wm! anerusmg resImum. at: Handwasmng paper, durafian al Ieasl zu semr'ds WIlh aI ieasl la secends OivigumL's iamemg IID Hanewasnmg memes moms and yep mes. convenienl a cessIhIe unubsImcIed Handwasmng pfavIdEd wim warm w: Soap and hand melhnd have Nana camac' wilh readyelureai funds I: mined FOOD saunas 3 AH iced luamp ice and waIL-n imm approved source; wiln pmpenemms Shellfish/sumo: mam keepmg nmcecmes' s'mage' Wang! handIIng. missile flEsImLUan PHFS recalved 3| Or beIOw Except milk. :neii egg: and :Im/Ifish DDIEI CID I rcou FROM CONTAMINATION 5 2 cm l2 Proper sefiamlmn pi raw mess and raw eggs [rem veaayvla-em 13 Food pmleclap [mm canlami'nalIan Fund cantacl sunsess cleaned and samlutd dla Puss numweumns CONTROLS 3 our 1 SAFE COOKING llnlemal lamp-mums raw allisz [nods tar ls secondsi Elie-pl- Feed: may be sump nw a! undempo in "500"! ID a wnsumlr Older and Id! sen/mo M112 mmulzs Reesls p: a: nercauking chin Ipund under 3.4mm Flsh, Meal, Pp . 155': Gmund Meal/Fish: iniecled Mule, or Fouled SheIl Eggs. lss-F, Smfled fishlmezllar pasla; containing run/meal 15 El CI PASTEURIZED seas: subsumed for shell eggs in raw nrundemeeked '5 Caesalsaud dressing, "chm-Isl sauce.flmmIsu. mousse. me ngue. ale. l7 cam HOLDING: FHFs malnlalned :l Temvenmres' l- coouNG- FHFs imp law In u'F main 5 hauls and ham 135': in 70-; men 2 hours COOLING: PHF: [rum mpledienls :l zmpipnl l-mpmlure peeled lp n'F mm A Mun, PHFS repealed 2 ppm) In pmper laeliiues lp al 12351 pr zp cnmmemlsm pranassld PHFs healed Io :l lus| us'r pm in nu hoIding 21 NOT HOLDING PHF: MOI Held II las'r fireball: in equipmenl. I3 21 TIME as a puauc Apomval, wnpen pmcedures. mam, discarded in "Ours, 2: svecuuzsa PROCESSING Appmvil' wrung" prpcedules, wnflucled properly 14 HIGHLY Psslepnzed Imms used: mm boas nnI pnered. DUDE CIEIG a a a paa a EDD WHITE: ESTABLISHMENT - VELLOW: DIV. OF ENVIRONMENTAL HEALTH - PINK: INSPECTOR ms MAR 11 Pepe I pl: Flaw RETAIL 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 Comp?anca; (208:me Orr-site; For ?Repeat" Violalien: Mark in OUT Box SAFE FOOD AND WATER I PROTECTION FROM CONTAMINATION OUT 0 in 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. 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 insectsirodents minimized: outer openings protected. animals as allowed. i\ 33 Personal cleanliness (?ngernails. jewelry. outer clothing. hair restraint). FOOD TEMPERATURE CONTROL OUT 0 (D Food temperature measuring devices provided and calibrated. Thin?probed temperature measuring device provided for monitoring thin foods (Le. meat patties and ?sh ?lets). SSW: Frozen foods maintained completely frozen. 3? Frozen foods properly thawed. Plant food for not holding preperly cooked to at least 39 Methods for rapidly cooling PHFs are properly conducted and equipment is adequate. DID DIDICIIEI EQUIPMENT. UTENSILS AND LJNENS OUT 0 tn 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. ?5 Proper warewashing facilities installed. maintained, cleaned. used: sanitizer test strips available. used. CI LJILJ PHYSICAL FACILITIES to 46 Plumbing system properly installed: safe and in good repair; no potential back?ow or backsiphonage conditions. 4? 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 preperly stored: and garbage and refuse properly maintained. 52 All required signs (handwashing. inspection placard. etc) provided and conspicuously posted. ?1:1 item! NJAC REMARKS Repeal violation from previous inspection) Name of Inspecting Official . Signature of Inspecting Official Name and Titleof'Person Receiving Copy of Report F-35 WHITE: ESTABLISHMENT YELLOW: DIV. OF ENVIRONMENTAL HEALTH - PINK: INSPECTOR Page 2 of 2 Pages SHEET (for Inspections, Surveys, Audits, etc.) Neme Establishment. etc.) Date Munlcipellw Tel.. Code or ID No. Item No. Remarks Signature of Completing Forrn Signature 0! Owner of Faculty. Establishment. etc.. It requlred PAGE OF PAGES WHITE: ESTABLISHMENT 0 YELLOW: DIV. OF ENVIRONMENTAL HEALTH PINK: INSPECTOR MAR 17 SHEET (for Inspections, Surveys, Audits, etc.) Name Faclmy. Establishment. etc.) Data Municipallry Tel.. Code or ID No. Item No. Remarks Signature of Complellng Form Signature of Owner of Facluty. Establishment. etc., If requlred PAGE OF PAGES WHITE: ESTABLISHMENT - YELLOW: DIV. OF ENVIRONMENTAL HEALTH 0 PINK: INSPECTOR CONTINUATION SHEET (for Inspections, Surveys, Audits, etc.) Name Facllity. Establishment. etc.) Data Municipality Tol., Code or ID No. Item No. Remarks Slgnature of CompIatIng Form Slgnatura 0! Owner of Establishment. etc.. II required OF PAGES WHITE: ESTABLISHMENT 0 YELLOW: DIV. OF ENVIRONMENTAL HEALTH 0 PINK: INSPECTOR MAR 17 CONTINUATION SHEET (for Inspections, Surveys, Audits, etc.) Name Establishment. etc.) 9519 Municipality Tol., Code or lD No. item No. Remarks Signature oi individual Completlng Form Slgnature of Owner oi Facility, etc.. It raqulrad PAGE OF PAGES WHITE: ESTABLISHMENT 0 YELLOW: DIV. OF ENVIRONMENTAL HEALTH 0 PINK: INSPECTOR MAR 17 SHEET (for Inspections, Surveys, Audits, etc.) Name [ledlviduaL Facility. Establishment. etc.) Dam Tel., Code or? ID No. Item No. Remarks Signature of Completlng Form Signature of Owner 0! Establishment. etc., If required PAGE OF PAGES ESTABLISHMENT 0 YELLOW: DIV. OF ENVIRONMENTAL HEALTH 0 PINK: INSPECTOR MAR17 CONTINUATION SHEET (for lnspoctlons, Surveys, Audits, etc.) Name (Individual. Faculty. Establishment. etc.) We Municipatlty Tel.. Code or ID No. Item No. Remarks Signature of Completing Form Signature of Owner of Facility. Establishment. etc.. It required PAGE OF PAGES WHITE: ESTABLISHMENT 0 YELLOW: DIV. OF ENVIRONMENTAL HEALTH 0 PINK: INSPECTOR MAR 17 CONTINUATION SHEET (for Inspections, Surveys, Audits, etc.) Name (Individual. Faculty. Establishmam. etc.) Data Tel.. Code or ID No. Item No. Remarks Slgnature of Completing Form Signature of Owner of Facllity. Establishment. etc.. If required PAGE OF PAGES WHITE: ESTABLISHMENT 0 YELLOW: DIV. OF ENVIRONMENTAL HEALTH 0 PINK: INSPECTOR MAR 17 CONTINUATION SHEET (for Inspections, Surveys, Audits, etc.) Name (Individual. Facility. Establishment. etc.) Data Municipality Tel.. Code or iD No. Item No. Remarks Signature of lndividuai Compietlng Form Signature of Owner of Facility. Establishment. etc.. if required PAGE OF PAGES WHITE: ESTABLISHMENT 0 YELLOW: DIV. OF ENVIRONMENTAL HEALTH 0 PINK: INSPECTOR MAR 17