Hunterdon County Department of Public Safety Division of Public Health Services

Transcription

1 Hunterdon County Department of Public Safety Division of Public Health Services Karen DeMarco, Health Officer Physical Address: 312 Route 12 County Complex, Building # 1, 2nd Floor Mailing Address: PO Box 2900, Flemington, NJ Telephone: Fax: health@co.hunterdon.nj.us RISK-BASED INSPECTION REPORT Insp Date: 5/2/2017 Business ID: HC Inspection: HH Business: LEBANON BORO GENERAL STORE Risk Type: 2 83 MAIN ST Phone: Establishment Information LEBANON, NJ REHS: B Lisa Bruzzio Reason: Initial Billable Results: Satisfactory Municipality Lebanon Boro Risk Type on File 2 Risk Type Observed 2 FMC Name Type Exp Date Sewage System Public Water System Public Lab Reference # F-18-12/7.01 Total Coliform 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 "X" in appropriate Box: IN=In Compliance; OUT=Not in Compliance; NO=Not Observed; NA=Not Applicable; COS=Corrected On-site; R=Repeat Violation. MANAGEMENT AND PERSONNEL IN OUT N.O. N/A COS REPEAT 1. PIC demonstrates knowledge of food safety principles pertaining to this operation. þ 2. PIC in Risk Level 3 Retail Food Establishments is certified by January 2, Ill or injured foodworkers restricted or excluded as required. þ PREVENTING CONTAMINATION FROM HANDS IN OUT N.O. N/A COS REPEAT 4. Handwashing conducted in a timely manner; prior to work, after using restoom, etc. þ Fail Notes 2.3(f) Hands are not being washed prior to putting on disposable gloves. 5. Handwashing proper; duration at least 20 seconds with at least 10 seconds of vigorous lathering. 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. Fail Notes 6.7(i) Liquid handsoap not provided at handwash station þ þ þ 8. Direct bare hand contact with exposed, ready-to-eat foods is avoided. þ FOOD SOURCE IN OUT N.O. N/A COS REPEAT Page 1 of 23

2 FOOD SOURCE IN OUT N.O. N/A COS REPEAT 9. All foods, including ice and water, from approved sources; with proper records. þ 10. Shellfish/Seafood record keeping procedures; storage; proper handling; parasite destruction 11. PHFs received at 41 F or below. Except: milk, shell eggs and shellfish (45 F) þ FOOD PROTECTION FROM CONTAMINATION IN OUT N.O. N/A COS REPEAT 12. Proper separation of raw meats and raw eggs from ready-to-eat foods provided þ 13. Food protected from contamination þ Fail Notes 3.3(j) Batter below stove and potatoes stored directly on the floor. 14. Food contact surfaces properly cleaned and sanitized þ Fail Notes 3.3(c)1iii Proper WASH - RINSE - SANITIZE are not being performed at 3 compartment sink. See notes 4.7(a) Equipment.and food contact countertops are not being sanitized PHFs TIME/TEMPERATURE CONTROLS IN OUT N.O. N/A COS REPEAT 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. 130 F for 112 minutes: Roasts or as per cooking chart found under 3.4.(a)2; 145 F: Fish, Meat, Pork; 155 F: Ground Meat/Fish; Injected Meats; or Pooled Shell Eggs; 165 F; Poultry, Stuffed fish/meat/or pasta; Stuffing containing fish/meat. 16. PASTEURIZED EGGS: substituted for shell eggs in raw or undercooked eggcontaining foods, i.e. Caesar salad dressing, hollandaise sauce, tiramisu, chocolate mousse, meringue, etc. þ 17. COLD HOLDING: PHFs maintained at "Refrigeration Temperatures" (41 F) þ 18. COOLING: PHFs rapidly cooled from 135 F to 41 F within 6 hours and from 135 F to 70 F within 2 hours. 19. COOLING: PHFs prepared from ingredients at ambient temperature cooled to 41 F within 4 hours 20. REHEATING: PHFs rapidly reheated (within 2 hours) in proper facilities to at least 165 F; or commercially processed PHFs heated to at least 135 F prior to hot holding. þ 21. HOT HOLDING: PHFs Hot Held at 135 F or above in appropriate equipment. þ þ Fail Notes 3.5(f)1 Mac and cheese hot holding temp on stovetop was 122*F. Quiche on the countertop is 71*F (discussed time and temperature 4 hour rule). 22. TIME as a PUBLIC HEALTH CONTROL: Approval; written procedures; time marked; discarded in 4 hours. Fail Notes 3.5(g) Discussed potentially using this rule for quiche. 23. SPECIALIZED PROCESSING METHODS: Approval; written procedures; conducted properly. 24. HIGHLY SUSCEPTIBLE POPULATIONS: Pasteurized foods used; prohibited foods not offered. GOOD RETAIL PRACTICES þ Good retail practices are preventive measures to control the addition of pathogens, chemicals and physical objects into foods. OUT = Not in Compliance; COS = Corrected On-site; REPEAT = Repeat Violations SAFE FOOD AND WATER / PROTECTION FROM CONTAMINATION 25. Hot and cold water water available; adequate pressure. Page 2 of 23

3 SAFE FOOD AND WATER / PROTECTION FROM CONTAMINATION 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 identified, stored and used. 32. Presence of insects/rodents minimized: outer openings protected, animals as allowed. þ Fail Notes 6.2(k) Ants observed on tabletop with can opener in the upstairs storage area. 33. Personal cleanliness (fingernails, jewelery, 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 (i.e., meat patties and fish fillets). 36. Frozen foods maintained completely frozen. 37. Frozen foods properly thawed. 38. Plant food for hot holding properly cooked to at least 135 F. 39. Methods for rapidly cooling PHFs are properly conducted and equipment is adequate. EQUIPMENT, UTENSILS AND LINENS 40. Materials, construction, repair, design, capacity, location, installation, maintenance. þ Fail Notes 4.1(a) Wicker baskets used throughout are not clean or cleanable. 4.5(b) 4.5(c) Tabletop canopener in upstairs storage area unclean., White cutting boards in kitchen area discolored within heavy cut marks. 41. Equipment temperature measuring devices provided (refrigeration units, etc). 42. In-use utensils properly stored. þ Fail Notes 3.3(k) White plasitic silverware not stored in the "handle up" position. 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 46. Plumbing system properly installed; safe and in good repair; no potential backflow or backsiphonage conditions. 47. Sewage and waste water properly disposed. 48. Toilet facilities are adequate, properly constructed, properly maintained, supplied and cleaned. þ Fail Notes 6.6(f) Self closing device missing on bathroom door. 6.6(k) cover missing on trash recepticle. 49. Design, construction, installation and maintenance proper-floors/walls/ceilings. þ Fail Notes 6.2(a) Some floor tiles missing in kitchen area. 50. Adequate ventilation; lighting; designated areas used. Page 3 of 23

4 PHYSICAL FACILITIES RISK-BASED INSPECTION REPORT 51. Premises maintained free of litter, unnecessary articles, cleaning and maintenance equipment properly stored; and garbage and refuse properly maintained. Fail Notes 5.5(m) 7 large pots of grease uncovered and directly on the ground near grease drum outside. þ 52. All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. Page 4 of 23

5 Fail Notes Summary Fail Code Fail Text 4. Handwashing conducted in a timely manner; prior to work, after using restoom, etc. 2.3(f) Hands are not being washed prior to putting on disposable gloves. 7. Handwashing facilities provided with warm water; soap and acceptable hand-drying method. 6.7(i) Liquid handsoap not provided at handwash station 13. Food protected from contamination 3.3(j) Batter below stove and potatoes stored directly on the floor. 14. Food contact surfaces properly cleaned and sanitized 4.7(a) Equipment.and food contact countertops are not being sanitized 3.3(c)1iii Proper WASH - RINSE - SANITIZE are not being performed at 3 compartment sink. See notes 21. HOT HOLDING: PHFs Hot Held at 135 F or above in appropriate equipment. 3.5(f)1 Mac and cheese hot holding temp on stovetop was 122*F. Quiche on the countertop is 71*F (discussed time and temperature 4 hour rule). 22. TIME as a PUBLIC HEALTH CONTROL: Approval; written procedures; time marked; discarded in 4 hours. 3.5(g) Discussed potentially using this rule for quiche. 32. Presence of insects/rodents minimized: outer openings protected, animals as allowed. 6.2(k) Ants observed on tabletop with can opener in the upstairs storage area. 40. Materials, construction, repair, design, capacity, location, installation, maintenance. 4.5(b) Tabletop canopener in upstairs storage area unclean., 4.5(c) White cutting boards in kitchen area discolored within heavy cut marks. 4.1(a) Wicker baskets used throughout are not clean or cleanable. 42. In-use utensils properly stored. 3.3(k) White plasitic silverware not stored in the "handle up" position. 48. Toilet facilities are adequate, properly constructed, properly maintained, supplied and cleaned. 6.6(f) Self closing device missing on bathroom door. 6.6(k) cover missing on trash recepticle. 49. Design, construction, installation and maintenance proper-floors/walls/ceilings. 6.2(a) Some floor tiles missing in kitchen area. 51. Premises maintained free of litter, unnecessary articles, cleaning and maintenance equipment properly stored; and garbage and refuse properly maintained. 5.5(m) 7 large pots of grease uncovered and directly on the ground near grease drum outside. Page 5 of 23

6 Footnote 1 RISK-BASED INSPECTION REPORT Notes: 1. Reviewed sanitizing at the 3 compartment sink today. 2 capfuls of bleach in 1/2 full compartment of warm water yielded 200ppm. It is recommended that the sink be labled. 2. Sanitizing solution from the sink can be placed in a bucket and/or properly labeled spray bottle and used to sanitize equipment and countertops. If buckets are used, linnens must be stored inside the soulution and changed frequently. Page 6 of 23

7 Insp Date: 5/2/2017 Business ID: 278 Inspection: HH Business: HEALTHY BALANCE HEALTH FOODS Risk Type: 1 THE LEBANON PLAZA Phone: US HWY 22 REHS: B Lisa Bruzzio LEBANON, NJ Reason: Initial Billable Results: Satisfactory Gold Establishment Information Municipality Lebanon Boro Risk Type on File 1 Risk Type Observed 1 FMC Name Type Exp Date Sewage System Public Sewer Reference # F-18-5/26A Water System Public Lab Total Coliform 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 "X" in appropriate Box: IN=In Compliance; OUT=Not in Compliance; NO=Not Observed; NA=Not Applicable; COS=Corrected On-site; R=Repeat Violation. MANAGEMENT AND PERSONNEL IN OUT N.O. N/A COS REPEAT 1. PIC demonstrates knowledge of food safety principles pertaining to this operation. þ 2. PIC in Risk Level 3 Retail Food Establishments is certified by January 2, Ill or injured foodworkers restricted or excluded as required. þ PREVENTING CONTAMINATION FROM HANDS IN OUT N.O. N/A COS REPEAT 4. Handwashing conducted in a timely manner; prior to work, after using restoom, etc. þ 5. Handwashing proper; duration at least 20 seconds with at least 10 seconds of vigorous lathering. 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. þ þ þ 8. Direct bare hand contact with exposed, ready-to-eat foods is avoided. þ FOOD SOURCE IN OUT N.O. N/A COS REPEAT 9. All foods, including ice and water, from approved sources; with proper records. þ 10. Shellfish/Seafood record keeping procedures; storage; proper handling; parasite destruction 11. PHFs received at 41 F or below. Except: milk, shell eggs and shellfish (45 F) þ FOOD PROTECTION FROM CONTAMINATION IN OUT N.O. N/A COS REPEAT 12. Proper separation of raw meats and raw eggs from ready-to-eat foods provided þ 13. Food protected from contamination þ 14. Food contact surfaces properly cleaned and sanitized þ PHFs TIME/TEMPERATURE CONTROLS IN OUT N.O. N/A COS REPEAT Page 7 of 23

8 PHFs TIME/TEMPERATURE CONTROLS IN OUT N.O. N/A COS REPEAT 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. 130 F for 112 minutes: Roasts or as per cooking chart found under 3.4.(a)2; 145 F: Fish, Meat, Pork; 155 F: Ground Meat/Fish; Injected Meats; or Pooled Shell Eggs; 165 F; Poultry, Stuffed fish/meat/or pasta; Stuffing containing fish/meat. 16. PASTEURIZED EGGS: substituted for shell eggs in raw or undercooked eggcontaining foods, i.e. Caesar salad dressing, hollandaise sauce, tiramisu, chocolate mousse, meringue, etc. 17. COLD HOLDING: PHFs maintained at "Refrigeration Temperatures" (41 F) þ 18. COOLING: PHFs rapidly cooled from 135 F to 41 F within 6 hours and from 135 F to 70 F within 2 hours. 19. COOLING: PHFs prepared from ingredients at ambient temperature cooled to 41 F within 4 hours 20. REHEATING: PHFs rapidly reheated (within 2 hours) in proper facilities to at least 165 F; or commercially processed PHFs heated to at least 135 F prior to hot holding. 21. HOT HOLDING: PHFs Hot Held at 135 F 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. GOOD RETAIL PRACTICES Good retail practices are preventive measures to control the addition of pathogens, chemicals and physical objects into foods. OUT = Not in Compliance; COS = Corrected On-site; REPEAT = Repeat Violations SAFE FOOD AND WATER / PROTECTION FROM CONTAMINATION 25. Hot and cold water 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 identified, stored and used. 32. Presence of insects/rodents minimized: outer openings protected, animals as allowed. 33. Personal cleanliness (fingernails, jewelery, 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 (i.e., meat patties and fish fillets). 36. Frozen foods maintained completely frozen. Page 8 of 23

9 FOOD TEMPERATURE CONTROL RISK-BASED INSPECTION REPORT 37. Frozen foods properly thawed. 38. Plant food for hot holding properly cooked to at least 135 F. 39. Methods for rapidly cooling PHFs are properly conducted and equipment is adequate. EQUIPMENT, UTENSILS AND LINENS 40. Materials, construction, repair, design, capacity, location, installation, maintenance. 41. Equipment temperature measuring devices provided (refrigeration units, etc). 42. In-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 46. Plumbing system properly installed; safe and in good repair; no potential backflow or backsiphonage conditions. 47. Sewage and waste water properly disposed. 48. Toilet facilities are adequate, properly constructed, properly maintained, supplied and cleaned. þ Fail Notes 6.6(k) Cover not provided on trash recepticle. 49. Design, construction, installation and maintenance proper-floors/walls/ceilings. 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. Page 9 of 23

10 Fail Notes Summary Fail Code Fail Text 48. Toilet facilities are adequate, properly constructed, properly maintained, supplied and cleaned. 6.6(k) Cover not provided on trash recepticle. Page 10 of 23

11 Insp Date: 5/4/2017 Business ID: 314 Inspection: HG Business: DUNKIN DONUTS # Risk Type: RT 22 EAST Phone: Establishment Information LEBANON, NJ REHS: B Lisa Bruzzio Reason: Initial Billable Results: Satisfactory Municipality Lebanon Boro Risk Type on File 2 Risk Type Observed 2 FMC Name Type Exp Date Sewage System Public Sewer Reference # F-18-5/28B Water System Public Lab Total Coliform 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 "X" in appropriate Box: IN=In Compliance; OUT=Not in Compliance; NO=Not Observed; NA=Not Applicable; COS=Corrected On-site; R=Repeat Violation. MANAGEMENT AND PERSONNEL IN OUT N.O. N/A COS REPEAT 1. PIC demonstrates knowledge of food safety principles pertaining to this operation. þ 2. PIC in Risk Level 3 Retail Food Establishments is certified by January 2, Ill or injured foodworkers restricted or excluded as required. þ PREVENTING CONTAMINATION FROM HANDS IN OUT N.O. N/A COS REPEAT 4. Handwashing conducted in a timely manner; prior to work, after using restoom, etc. þ 5. Handwashing proper; duration at least 20 seconds with at least 10 seconds of vigorous lathering. 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. þ þ þ 8. Direct bare hand contact with exposed, ready-to-eat foods is avoided. þ FOOD SOURCE IN OUT N.O. N/A COS REPEAT 9. All foods, including ice and water, from approved sources; with proper records. þ 10. Shellfish/Seafood record keeping procedures; storage; proper handling; parasite destruction 11. PHFs received at 41 F or below. Except: milk, shell eggs and shellfish (45 F) þ FOOD PROTECTION FROM CONTAMINATION IN OUT N.O. N/A COS REPEAT 12. Proper separation of raw meats and raw eggs from ready-to-eat foods provided þ 13. Food protected from contamination þ Fail Notes 3.3(c)1v Donut rack in rear storage room is subject to contanmination when storage room door remains open. Self-closing device broken on same door. 14. Food contact surfaces properly cleaned and sanitized þ þ Page 11 of 23

12 FOOD PROTECTION FROM CONTAMINATION IN OUT N.O. N/A COS REPEAT Fail Notes 3.3(c)1iii QUAT Sanitizer out. Discussed the use of small Clean Quick Chlorine Sanitizer packets (1 oz pkts) which they had plenty. Measured 1/2 packet to 1/2 compartment of water yielded approx. 100ppm Cl2. Sanitizer in red buckets at counter yielded 0 ppm sanitizer - COS PHFs TIME/TEMPERATURE CONTROLS IN OUT N.O. N/A COS REPEAT 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. 130 F for 112 minutes: Roasts or as per cooking chart found under 3.4.(a)2; 145 F: Fish, Meat, Pork; 155 F: Ground Meat/Fish; Injected Meats; or Pooled Shell Eggs; 165 F; Poultry, Stuffed fish/meat/or pasta; Stuffing containing fish/meat. 16. PASTEURIZED EGGS: substituted for shell eggs in raw or undercooked eggcontaining foods, i.e. Caesar salad dressing, hollandaise sauce, tiramisu, chocolate mousse, meringue, etc. þ 17. COLD HOLDING: PHFs maintained at "Refrigeration Temperatures" (41 F) þ 18. COOLING: PHFs rapidly cooled from 135 F to 41 F within 6 hours and from 135 F to 70 F within 2 hours. 19. COOLING: PHFs prepared from ingredients at ambient temperature cooled to 41 F within 4 hours 20. REHEATING: PHFs rapidly reheated (within 2 hours) in proper facilities to at least 165 F; or commercially processed PHFs heated to at least 135 F prior to hot holding. þ þ þ 21. HOT HOLDING: PHFs Hot Held at 135 F or above in appropriate equipment. þ 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. GOOD RETAIL PRACTICES Good retail practices are preventive measures to control the addition of pathogens, chemicals and physical objects into foods. OUT = Not in Compliance; COS = Corrected On-site; REPEAT = Repeat Violations SAFE FOOD AND WATER / PROTECTION FROM CONTAMINATION 25. Hot and cold water water available; adequate pressure. 26. Food properly labeled; original container 27. Food protected from potential contamination during preparation, storage, display. þ Fail Notes 3.3(c)1.v Donuts in rear storage room - Door to remain closed or plastic to be overlapped. 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 identified, stored and used. 32. Presence of insects/rodents minimized: outer openings protected, animals as allowed. 33. Personal cleanliness (fingernails, jewelery, outer clothing, hair restraint). Page 12 of 23

13 FOOD TEMPERATURE CONTROL RISK-BASED INSPECTION REPORT 34. Food temperature measuring devices provided and calibrated. 35. Thin-probed temperature measuring device provided for monitoring thin foods (i.e., meat patties and fish fillets). 36. Frozen foods maintained completely frozen. 37. Frozen foods properly thawed. 38. Plant food for hot holding properly cooked to at least 135 F. 39. Methods for rapidly cooling PHFs are properly conducted and equipment is adequate. EQUIPMENT, UTENSILS AND LINENS 40. Materials, construction, repair, design, capacity, location, installation, maintenance. 41. Equipment temperature measuring devices provided (refrigeration units, etc). 42. In-use utensils properly stored. 43. Utensils, single service items, equipment, linens properly stored, dried and handled. þ Fail Notes 4.11(e) Van/car is being used to store many boxes of single service items. 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 46. Plumbing system properly installed; safe and in good repair; no potential backflow 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 proper-floors/walls/ceilings. 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. Fail Notes 5.5(m) Recycling dumpster uncovered. þ 52. All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. Page 13 of 23

14 Fail Code Fail Text 13. Food protected from contamination 3.3(c)1v RISK-BASED INSPECTION REPORT Fail Notes Summary Donut rack in rear storage room is subject to contanmination when storage room door remains open. Self-closing device broken on same door. 14. Food contact surfaces properly cleaned and sanitized 3.3(c)1iii QUAT Sanitizer out. Discussed the use of small Clean Quick Chlorine Sanitizer packets (1 oz pkts) which they had plenty. Measured 1/2 packet to 1/2 compartment of water yielded approx. 100ppm Cl2. Sanitizer in red buckets at counter yielded 0 ppm sanitizer - COS 27. Food protected from potential contamination during preparation, storage, display. 3.3(c)1.v Donuts in rear storage room - Door to remain closed or plastic to be overlapped. 43. Utensils, single service items, equipment, linens properly stored, dried and handled. 4.11(e) Van/car is being used to store many boxes of single service items. 51. Premises maintained free of litter, unnecessary articles, cleaning and maintenance equipment properly stored; and garbage and refuse properly maintained. 5.5(m) Recycling dumpster uncovered. Page 14 of 23

15 Insp Date: 5/4/2017 Business ID: 279 Inspection: HG Business: TIGER DEN LTD Risk Type: ROUTE 22 E. Phone: Establishment Information LEBANON, NJ REHS: B Lisa Bruzzio Reason: Initial Billable Results: Satisfactory Municipality Lebanon Boro Risk Type on File 2 Risk Type Observed 2 FMC Name Type Exp Date Sewage System Public Sewer Reference # F-18-5/28A Water System Public Lab Total Coliform 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 "X" in appropriate Box: IN=In Compliance; OUT=Not in Compliance; NO=Not Observed; NA=Not Applicable; COS=Corrected On-site; R=Repeat Violation. MANAGEMENT AND PERSONNEL IN OUT N.O. N/A COS REPEAT 1. PIC demonstrates knowledge of food safety principles pertaining to this operation. þ 2. PIC in Risk Level 3 Retail Food Establishments is certified by January 2, Ill or injured foodworkers restricted or excluded as required. þ PREVENTING CONTAMINATION FROM HANDS IN OUT N.O. N/A COS REPEAT 4. Handwashing conducted in a timely manner; prior to work, after using restoom, etc. þ 5. Handwashing proper; duration at least 20 seconds with at least 10 seconds of vigorous lathering. 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. þ þ þ 8. Direct bare hand contact with exposed, ready-to-eat foods is avoided. FOOD SOURCE IN OUT N.O. N/A COS REPEAT 9. All foods, including ice and water, from approved sources; with proper records. þ 10. Shellfish/Seafood record keeping procedures; storage; proper handling; parasite destruction 11. PHFs received at 41 F or below. Except: milk, shell eggs and shellfish (45 F) þ FOOD PROTECTION FROM CONTAMINATION IN OUT N.O. N/A COS REPEAT 12. Proper separation of raw meats and raw eggs from ready-to-eat foods provided 13. Food protected from contamination þ 14. Food contact surfaces properly cleaned and sanitized þ PHFs TIME/TEMPERATURE CONTROLS IN OUT N.O. N/A COS REPEAT Page 15 of 23

16 PHFs TIME/TEMPERATURE CONTROLS IN OUT N.O. N/A COS REPEAT 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. 130 F for 112 minutes: Roasts or as per cooking chart found under 3.4.(a)2; 145 F: Fish, Meat, Pork; 155 F: Ground Meat/Fish; Injected Meats; or Pooled Shell Eggs; 165 F; Poultry, Stuffed fish/meat/or pasta; Stuffing containing fish/meat. 16. PASTEURIZED EGGS: substituted for shell eggs in raw or undercooked eggcontaining foods, i.e. Caesar salad dressing, hollandaise sauce, tiramisu, chocolate mousse, meringue, etc. 17. COLD HOLDING: PHFs maintained at "Refrigeration Temperatures" (41 F) þ 18. COOLING: PHFs rapidly cooled from 135 F to 41 F within 6 hours and from 135 F to 70 F within 2 hours. 19. COOLING: PHFs prepared from ingredients at ambient temperature cooled to 41 F within 4 hours 20. REHEATING: PHFs rapidly reheated (within 2 hours) in proper facilities to at least 165 F; or commercially processed PHFs heated to at least 135 F prior to hot holding. 21. HOT HOLDING: PHFs Hot Held at 135 F 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. GOOD RETAIL PRACTICES Good retail practices are preventive measures to control the addition of pathogens, chemicals and physical objects into foods. OUT = Not in Compliance; COS = Corrected On-site; REPEAT = Repeat Violations SAFE FOOD AND WATER / PROTECTION FROM CONTAMINATION 25. Hot and cold water water available; adequate pressure. 26. Food properly labeled; original container 27. Food protected from potential contamination during preparation, storage, display. þ Fail Notes 3.3(q) Beverages stored in outside stored directly on the floor. 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 identified, stored and used. 32. Presence of insects/rodents minimized: outer openings protected, animals as allowed. 33. Personal cleanliness (fingernails, jewelery, 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 (i.e., meat patties and fish fillets). 36. Frozen foods maintained completely frozen. Page 16 of 23

17 FOOD TEMPERATURE CONTROL RISK-BASED INSPECTION REPORT 37. Frozen foods properly thawed. 38. Plant food for hot holding properly cooked to at least 135 F. 39. Methods for rapidly cooling PHFs are properly conducted and equipment is adequate. EQUIPMENT, UTENSILS AND LINENS 40. Materials, construction, repair, design, capacity, location, installation, maintenance. 41. Equipment temperature measuring devices provided (refrigeration units, etc). 42. In-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 46. Plumbing system properly installed; safe and in good repair; no potential backflow 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 proper-floors/walls/ceilings. 50. Adequate ventilation; lighting; designated areas used. þ Fail Notes 6.2(i) Protective covers to be provided on lights in storage area. Old lights boken and glass on floor. 6.3(a) Lights out/missing in outside storage area. 51. Premises maintained free of litter, unnecessary articles, cleaning and maintenance equipment properly stored; and garbage and refuse properly maintained. Fail Notes 5.5(m) Recycling dumpster uncovered. þ 52. All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. þ Fail Notes 8.13(a) Satisfactory sign posted by bathrooms and not conspicuous. Page 17 of 23

18 Fail Notes Summary Fail Code Fail Text 27. Food protected from potential contamination during preparation, storage, display. 3.3(q) Beverages stored in outside stored directly on the floor. 50. Adequate ventilation; lighting; designated areas used. 6.3(a) Lights out/missing in outside storage area. 6.2(i) Protective covers to be provided on lights in storage area. Old lights boken and glass on floor. 51. Premises maintained free of litter, unnecessary articles, cleaning and maintenance equipment properly stored; and garbage and refuse properly maintained. 5.5(m) Recycling dumpster uncovered. 52. All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. 8.13(a) Satisfactory sign posted by bathrooms and not conspicuous. Page 18 of 23

19 Insp Date: 5/4/2017 Business ID: 652 Inspection: HG Business: BELLA'S PIZZA Risk Type: 2 LEBANON PLAZA, 1271 ROUTE 22 EAST Phone: ROUTE 22 EAST, SUITE B REHS: B Lisa Bruzzio LEBANON, NJ Reason: Initial Billable Results: Satisfactory Establishment Information Municipality Lebanon Boro Risk Type on File 2 Risk Type Observed 2 FMC Name Type Exp Date Sewage System Public Sewer Reference # F-18-5/26D Water System Public Lab Total Coliform 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 "X" in appropriate Box: IN=In Compliance; OUT=Not in Compliance; NO=Not Observed; NA=Not Applicable; COS=Corrected On-site; R=Repeat Violation. MANAGEMENT AND PERSONNEL IN OUT N.O. N/A COS REPEAT 1. PIC demonstrates knowledge of food safety principles pertaining to this operation. þ 2. PIC in Risk Level 3 Retail Food Establishments is certified by January 2, Ill or injured foodworkers restricted or excluded as required. þ PREVENTING CONTAMINATION FROM HANDS IN OUT N.O. N/A COS REPEAT 4. Handwashing conducted in a timely manner; prior to work, after using restoom, etc. þ 5. Handwashing proper; duration at least 20 seconds with at least 10 seconds of vigorous lathering. 6. Handwashing facilities provided in toilet rooms and prep areas; convenient, accessible, unobstructed. Fail Notes 6.7(o) Dirty strainer stored inside handwash sink in rear. 7. Handwashing facilities provided with warm water; soap and acceptable hand-drying method. Fail Notes 6.7(i) No handsoap provided at handwash station in rear. Employees observed washing their hands w/out handsoap. þ þ þ þ 8. Direct bare hand contact with exposed, ready-to-eat foods is avoided. þ FOOD SOURCE IN OUT N.O. N/A COS REPEAT 9. All foods, including ice and water, from approved sources; with proper records. þ 10. Shellfish/Seafood record keeping procedures; storage; proper handling; parasite destruction 11. PHFs received at 41 F or below. Except: milk, shell eggs and shellfish (45 F) þ FOOD PROTECTION FROM CONTAMINATION IN OUT N.O. N/A COS REPEAT 12. Proper separation of raw meats and raw eggs from ready-to-eat foods provided þ Fail Notes 3.3(c)1i Meats stored above ready to eat foods. Proper food storage poster given today. Page 19 of 23

20 FOOD PROTECTION FROM CONTAMINATION IN OUT N.O. N/A COS REPEAT 13. Food protected from contamination þ Fail Notes 3.3(z) Garlic knots and rice ball stored on top shelf on counter - subject to customer handling and sneezes. 14. Food contact surfaces properly cleaned and sanitized þ þ PHFs TIME/TEMPERATURE CONTROLS IN OUT N.O. N/A COS REPEAT 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. 130 F for 112 minutes: Roasts or as per cooking chart found under 3.4.(a)2; 145 F: Fish, Meat, Pork; 155 F: Ground Meat/Fish; Injected Meats; or Pooled Shell Eggs; 165 F; Poultry, Stuffed fish/meat/or pasta; Stuffing containing fish/meat. 16. PASTEURIZED EGGS: substituted for shell eggs in raw or undercooked eggcontaining foods, i.e. Caesar salad dressing, hollandaise sauce, tiramisu, chocolate mousse, meringue, etc. þ 17. COLD HOLDING: PHFs maintained at "Refrigeration Temperatures" (41 F) þ 18. COOLING: PHFs rapidly cooled from 135 F to 41 F within 6 hours and from 135 F to 70 F within 2 hours. 19. COOLING: PHFs prepared from ingredients at ambient temperature cooled to 41 F within 4 hours 20. REHEATING: PHFs rapidly reheated (within 2 hours) in proper facilities to at least 165 F; or commercially processed PHFs heated to at least 135 F prior to hot holding. þ þ þ 21. HOT HOLDING: PHFs Hot Held at 135 F or above in appropriate equipment. þ 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. þ þ GOOD RETAIL PRACTICES Good retail practices are preventive measures to control the addition of pathogens, chemicals and physical objects into foods. OUT = Not in Compliance; COS = Corrected On-site; REPEAT = Repeat Violations SAFE FOOD AND WATER / PROTECTION FROM CONTAMINATION 25. Hot and cold water water available; adequate pressure. 26. Food properly labeled; original container 27. Food protected from potential contamination during preparation, storage, display. þ Fail Notes 3.3(c)1.viii Large containers of salt and sugar. Scoopers to be provided with handles in "handle up" position. Both containers unlableled. 3.3(q) Cases of soda stored directly on the ground by counter. 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 identified, stored and used. Page 20 of 23

21 SAFE FOOD AND WATER / PROTECTION FROM CONTAMINATION 32. Presence of insects/rodents minimized: outer openings protected, animals as allowed. 33. Personal cleanliness (fingernails, jewelery, 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 (i.e., meat patties and fish fillets). 36. Frozen foods maintained completely frozen. þ Fail Notes 3.5(a) Chicken delivery allowed to "thaw" on floor in rear kitchen before it was placed in refrigerator. 37. Frozen foods properly thawed. 38. Plant food for hot holding properly cooked to at least 135 F. 39. Methods for rapidly cooling PHFs are properly conducted and equipment is adequate. EQUIPMENT, UTENSILS AND LINENS 40. Materials, construction, repair, design, capacity, location, installation, maintenance. þ Fail Notes 4.1(a) Cardboard boxes are being re-used throughout to line shelving and to store food items. 41. Equipment temperature measuring devices provided (refrigeration units, etc). 42. In-use utensils properly stored. þ Fail Notes 3.3(k) knives stored between the prep table and wall. Also, scoopers in salt and sugar are to be stored in" Handle-up' postion 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 46. Plumbing system properly installed; safe and in good repair; no potential backflow or backsiphonage conditions. 47. Sewage and waste water properly disposed. 48. Toilet facilities are adequate, properly constructed, properly maintained, supplied and cleaned. þ Fail Notes 6.6(f) Self closing device missing on bathroom door. 49. Design, construction, installation and maintenance proper-floors/walls/ceilings. 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. Fail Notes 5.5(h) Covers missing on outside dumpsters. þ 52. All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. þ Fail Notes 8.13(a) Satisfactory posted behind paperwork and not clearly visable to customer. Page 21 of 23

22 Fail Notes Summary Fail Code Fail Text 6. Handwashing facilities provided in toilet rooms and prep areas; convenient, accessible, unobstructed. 6.7(o) Dirty strainer stored inside handwash sink in rear. 7. Handwashing facilities provided with warm water; soap and acceptable hand-drying method. 6.7(i) No handsoap provided at handwash station in rear. Employees observed washing their hands w/out handsoap. 12. Proper separation of raw meats and raw eggs from ready-to-eat foods provided 3.3(c)1i Meats stored above ready to eat foods. Proper food storage poster given today. 13. Food protected from contamination 3.3(z) Garlic knots and rice ball stored on top shelf on counter - subject to customer handling and sneezes. 27. Food protected from potential contamination during preparation, storage, display. 3.3(c)1.viii Large containers of salt and sugar. Scoopers to be provided with handles in "handle up" position. Both containers unlableled. 3.3(q) Cases of soda stored directly on the ground by counter. 36. Frozen foods maintained completely frozen. 3.5(a) Chicken delivery allowed to "thaw" on floor in rear kitchen before it was placed in refrigerator. 40. Materials, construction, repair, design, capacity, location, installation, maintenance. 4.1(a) Cardboard boxes are being re-used throughout to line shelving and to store food items. 42. In-use utensils properly stored. 3.3(k) knives stored between the prep table and wall. Also, scoopers in salt and sugar are to be stored in" Handle-up' postion 48. Toilet facilities are adequate, properly constructed, properly maintained, supplied and cleaned. 6.6(f) Self closing device missing on bathroom door. 51. Premises maintained free of litter, unnecessary articles, cleaning and maintenance equipment properly stored; and garbage and refuse properly maintained. 5.5(h) Covers missing on outside dumpsters. 52. All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. 8.13(a) Satisfactory posted behind paperwork and not clearly visable to customer. Page 22 of 23

23 Footnote 1 RISK-BASED INSPECTION REPORT Notes: Note: Remember, wash hands before putting on gloves. Footnote 2 Notes: QUAT hose is missing at 3 compartment sink. Sanitizing with QUAT unable to be done at this time. Chlorine bleach will be used until hose is repaired. Note: chlorine bleach is also used in counter buckets w/wipes. All measured 100ppm chlorine today (okay). Footnote 3 Notes: Remember to keep lids on bain marie closed when not busy. One bain marie not operating at this time. Footnote 4 Notes: Manager states that pizza is on counter no more than 2-3 hours. Policy to be officially written. Page 23 of 23