TOWNSHIP OF PEQUANNOCK 530 NEWARK POMPTON TURNPIKE POMPTON PLAINS, NJ TEL: # (973) EXT. 128

Transcription

1 530 NEWARK POMPTON TURNPIKE POMPTON PLAINS, NJ TEL: # (973) ET. 128 Inspection Date: 6/30/2016 Activity Type: Evaluation: FULL SATISFACTORY OWNER NAME: CORPORATE CHEFS INC TRADE NAME: CORPORATE PARK PLACE CAFE LOCATION (STREET ADDRES 200 PARK AVE CITY: FLORHAM PARK ZIP CODE: MAILING ADDRESS 200 PARK AVE PHONE: KKIJANKA@CORPORATECHEFS.COM INSPECTING OFFICIA LICENSE # B HEALTH OFFICER PETER CORREALE LICENSE # A-361 RISK TYPE: 3 Time/Activity Date: 6/30/2016 Start Time -1 : 11:42 End Time: 11:42 Date: 6/30/2016 Start Time-2: 19:16 End Time: 19:16 FOODBORNE ILLNESS RISK FACTORS AND INTERVENTIONS RISK FACTOR are impropper practices identified as the most common factors resulting in foodborne illness (INTERVENTION are control measures to prevent FBI. "" Marked in appropriate Boxes IN=In Compliance - OUT=Not in Compliance - NO=Not Observed - NA=Not Applicable - COS=Corrected On-site - R=Repeate Violation IN OUT RV NO NA COS ********** MANAGEMENT & PERSONNEL ********** 0 **** MANAGEMENT PERSONNEL **** 1 PIC demonstrates knowledge of food safety principles pertaining to this operation. 2 PIC in Risk Level 3 Retail Food Establishments is certified by January 2, Ill or injured foodworkers restricted or excluded as required. 4 **** PREVENTING CONTAMINATION FROM HANDS **** 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 lathering. 6 Handwashing facilities provided in toilet rooms and prep areas, convenient, accessible, and unobstructed. 7 Handwashing facilities provided with warm water; soap & acceptable hand drying method. 8 Direct bare hand contact with exposed, ready-to-eat foods is avoided. 9 **** FOOD SOURCE **** 9 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 41F or below. Except: milk, shell eggs and shellfish (45F). 12 **** FOOD PROTECTED FROM CONTAMINATION **** 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. 15 **** PHFs TIME/TEMPERATURE CONTROLS **** 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. 130F for 112 minutes: Roasts or as per cooking chart found un 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 (41F). 18 COOLING: PHFs rapidly cooled from 135F to 41F within 6 hours and from 135F to 70F within 2 hours. 19 COOLING: PHFs prepared from ingredients at ambient temperature cooled to 41F within 4 hours. 20 REHEATING: PHFs rapidly reheated (within 2 hours) in proper facilities to at least 165F; or commercially processed PHFs heated to at least 135F prior to hot holding 21 HOT HOLDING: PHFs Hot Held at 135F 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. 25 **** SAFE FOOD & WATER/PROTECTON FROM CONTAMINATION **** 25 Hot and cold water available; adequate pressure. 26 Food properly labeled, original container. 27 Food protected from potentially contamination during preparation, storage, display.

2 ********** MANAGEMENT & PERSONNEL ********** 28 Utensils, spatulas, tongs, forks, disposable gloves provided & used to restrict bare hand contact. 29 Raw fruits & 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 are allowed. 33 Personal cleanliness (fingernails, jewelry, outer clothing, hair restraint). 34 **** 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 135F. 39 Methods for rapidly cooling PHFs are properly conducted and equipment is adequate. 40 **** EQUIPMENT, UTENSILS & 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. 46 **** PHYSICAL FACILITIES **** 46 Plumbing system properly installed; safe and in good repair; no potential backflow or back siphonage conditions. 47 Sewage & waste water properly disposed. 48 Toilet facilities are adequate, properly constructed, properly maintained, supplied and cleaned. 49 Design, construction, installation & maintenance proper. 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. IN OUT RV NO NA COS

3 Item # NJAC 8:24 REMARKS Hours of Operation: Monday - Friday Breakfast: 7:30am-10:30am Snack (Grab N Go): 10:30am - 11:30am Lunch: 11:30am - 1:30pm Snack (Grab N Go): 1:30pm - 2:00pm #4 2.3(f) When hands must be washed: Food employees observed donning (putting on) single use gloves without a prior hand wash. PIC was advised that washing of hand must be done between changing tasks and before putting on new gloves. #7 6.7(i) Supplied with soap: Soap was not available at the hand wash sink near the deli slicer area. Soap was replaced during the inspection. COS #7 6.7(j) Provided with hand drying device: Paper towel dispenser empty at the hand wash sink near the deli slicer area as well as the ice machine area. Paper towel were replaced during the inspection. COS #14 4.6(a-b) Food contact surfaces clean to sight and touch: Repeat Violation - Ice machine was observed to have mold build up around the baffle and gasket. Must wash, rinse and sanitize, discard the first cycle of ice and continue to proceed using ice. #14 4.6(a-b) Food contact surfaces clean to sight and touch. The deli slicer was observed to have old food residue on the blade. Advise PIC to breakdown equipment and clean and sanitize the equipment. Unit was broken down at the time of the inspection and washed and sanitized: COS #14 4.8(j) Sanitizer concentrations too low: The quaternary ammonia concentration in the sanitizing solution of the 3-bay ware wash sink was 000ppm, rather than ppm as required. Sanitizer solution was low - new bottle was provided. COS #17 3.5(f)2 Cold PHFs maintained at refrigeration temperatures: The salad bar food was held out of temperature rather than 41 F or below as required. The chicken was put back into the freezer to bring down the temperature and ice was added to the salad bar station to maintain temperature. Burbon Sliced Chicken: 55 F Grilled Chicken: 52 F Sliced Cucumbers: 46.9 F After the ice was added and the chicken was cooled the temperatures were: Shredded Cheddar Cheese: 44 F Grilled Chicken: 52 F --> 45.9 F #26 3.2(a)3 Prepackaged foods shall be labeled - The prepared food that is prepackaged requires individual labels on each container with the following information: The name of the store and address where food was packaged, common name of product, net weight and ingredients (most predominantly used to least used). Observed in the display case of the grab n go - strawberry yogurt parfait, brownies,

4 cookies and bread pudding was not labeled correctly. Labels were placed on all the individual items that are for sale. COS #27 3.3(c)1viii Storing Food Uncovered: Food shall be protected by cross contamination by storing the food in packages, covered containers with tight fitting lids or wrapped. Observed open bags of pasta in the dry storage area. Pasta bags were wrapped up during the inspection. COS #30 3.3(m) Wiping cloth, Use requirement: Moist wiping cloths observed lying on prep tables and not stored in sanitizing solution. Cloths were placed in sanitizing buckets during the inspection. COS #35 4.2(c)2 Provided and accessible: Repeat Violation - Thin-probed temperature measuring devices provided for monitoring thin foods (ie.) Meat patties and fish fillet. # (q-t) Food Equipment Parts/Requirements: Repeat Violation - Observed the gasket around the ice machine still in disrepair. Gasket must be replaced. #42 3.3(k) Storage during pauses in food preparation: Food dispensing utensils in the flour container and the ice scooper were observed in direct contact with food and not having handle stored above the top of the food. #41 4.2(c)1 Ambient air thermometers: Temperature measuring device shall meet the following requirements. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. #45 4.8(k) Test kit required: Repeat Violation - A test kit or other device that accurately measures the concentration of sanitizing solution shall be provided. Establishment had chlorine test strips instead of quaternary ammonium solution. Solution was tested -> 200ppm. #45 4.8(l) Sanitizer concentration shall be checked with test kit: Sanitizer has not be checked. They have the wrong test strips. Advised PIC to order quaternary ammonium solution test strips. #46 5.2(a-c) Plumbing system designed, installed and maintained: A plumbing system shall be repaired in accordance with NJ Uniform Construction Code and maintained in good repair. Observed lowboy in the front (deli/sandwich station) to have water pooling on the bottom of the unit. Leak must be repaired as soon as possible. #50 6.3(d) Designated areas for employees to eat: Areas designated for employees so that food, equipment, linens and single-service and single-use articles are protected from contamination. Observed a personal water bottle stored in the reach in freezer next to food. Water bottle was removed - COS # Repeat Violation- All required signs (hand washing, inspection placard, etc.): Choke poster must be provided and conspicuously posted, must be from American Red Cross. Temps: Service Area: True 2-door slide (Beverages, Milk and yogurt): 41.6 F

5 Federal Grab N Go: 40.1 F Salad Bar -> Look At #17 Hot Holding: Pizza: F Soups: Chicken Paplano: 189 F// Mushroom Barley: 191 F Deli/Sandwich Station Deli Low Boy: 30 F Top: Tuna Fish: 32.1 F // Grilled Chicken: 41 F // Boiled Eggs: 35 F // Sliced Tomatoes: 33.5 F // Sliced Salami: 40.6 F Bottom: Roast Beef: 41.6 F Pizza Oven and Hot Holding Equipment (Action Station) Induction Burners for cooking Shredded Cheddar Cheese: 41.4 F // Breaded Chicken Wings: 31.6 F Back: Trauslen Refrigerator 2-door (L): 41 F // Strawberry Yogurt: 40.3 F Trauslen Freezer (R): 14 F Trauslen Refrigerator 1-door: Marinated Chicken: 42.4 F // Taylor Ham: 22 F Magic Chef Freezer Chest: -1.3 F Notes: Franco Angel is the PIC - ServSafe: 10/02/2020 Hood Service: Greasebusters: expired May 2015 (Must be scheduled as soon as possible) Food Safety Class for Food Handlers: All food employees must have a form of training in food handling. List of dates for 2016 training was given at the time of inspection. Menu: Hot Breakfast (cook to order), Fruit Bar, Bread & Pastry, Hot & Cold Cereals, Grab N Go and Hot & Cold Beverages. Exhibition Entry (cook to order), Deli, Salad Bar, Soups and Desserts Posted: Satisfactory- pending on the following items that must be corrected not later than July 6th Refrigeration units (Salad Bar, Deli/Sandwich Low Boy) Choke Poster Proper Labeling on single service food Thin probed thermometer Thermometers in all refrigeration units.

6