TOWNSHIP OF PEQUANNOCK 530 NEWARK POMPTON TURNPIKE POMPTON PLAINS, NJ TEL: # (973) EXT. 127

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1 530 NEWARK POMPTON TURNPIKE POMPTON PLAINS, NJ Activity Type: TEL: # (973) ET. 127 FULL Inspection Date: 1/14/2015 Reinspection ON or After: 7/14/2015 SATISFACTORY OWNER NAME: MAURILLO JOSEPH TRADE NAME: THE PARK SAVOY LOCATION (STREET ADDRESS): 236 RIDGEDALE AVENUE CITY: FLORHAM PARK ZIP CODE: MAILING ADDRESS: 236 RIDGEDALE AVENUE PHONE: INFO@THEPARKSAVOY.COM INSPECTING OFFICIAL: LICENSE #: B HEALTH OFFICER: PETER CORREALE LICENSE # A-361 RISK TYPE: 3 Time/Activity Date: 1/14/2015 Start Time -1: 11:47 End Time: 11:47 Date: 1/14/2015 Start Time-2: 19:16 End Time: 19:16 RISK FACTOR are improper practices identified as the most common factors resulting in foodborne illness ( INTERVENTIONS 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 - RV=Repeat Violation IN OUT RV NO NA COS **** 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. **** 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. **** 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). **** 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. **** 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. **** 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. 28 Utensils, spatulas, tongs, forks, disposable gloves provided & used to restrict bare hand contact. Raw fruits & vegetables washed prior to serving. 29 Evaluation: FOODBORNE ILLNESS RISK FACTORS AND INTERVENTIONS

2 Wiping cloths properly used and stored. Toxic substances properly identified, stored and used. Presence of insects/rodents minimized; outer openings protected, animals are allowed. Personal cleanliness (fingernails, jewelry, outer clothing, hair restraint). **** FOOD TEMPERATURE CONTROL **** Food temperature measuring devices provided and calibrated. Thin-probed temperature measuring device provided for monitoring thin foods (i.e. meat patties and fish fillets). Frozen foods maintained completely frozen. Frozen foods properly thawed. Plant food for hot holding properly cooked to at least 135F. Methods for rapidly cooling PHFs are properly conducted and equipment is adequate. **** EQUIPMENT, UTENSILS & LINENS **** Materials, construction, repair, design, capacity; location, installation, maintenance. Equipment temperature measuring devices provided (refrigeration units, etc). In-use utensils properly stored. Utensils, single service items, equipment, linens properly stored, dried and handled. Food and non-food contact surfaces properly constructed, cleanable, used. Proper warewashing facilities installed, maintained, cleaned, used; sanitizer test strips available, used. **** PHYSICAL FACILITIES **** Plumbing system properly installed; safe and in good repair; no potential backflow or back siphonage conditions. Sewage & waste water properly disposed. Toilet facilities are adequate, properly constructed, properly maintained, supplied and cleaned. Design, construction, installation & maintenance proper. 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. All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. IN OUT RV NO NA COS

3 Item # NJAC 8:24 REMARKS Note: This was a reinspection but conducted a full inspection, inspected the previous violations and noted them as deemed abated. Most of the critical violations were corrected, unless otherwise noted in this report. #7 6.7(e) Properly equipped with warm water: Observed no hot water in the rest rooms (women & men) near the downstairs wine room. #10 3.2(r)1 Shellfish tags were not attached to the container of clams located in the walk in box. Shellfish tags must stay attached to the container/bushel until they are all consumed and kept as records for 90 days. #12 3.3(c) Separation of foods to prevent cross contamination: Observed raw shelled eggs stored over sauces in walk-in box #1. Store raw and ready to eat foods based on internal cooking temperatures to prevent cross contamination. PIC COS by relocating eggs to the bottom shelf. #17 3.5(f)2 Cold PHFs maintained at refrigeration temperatures - Refrigeration temperatures must be at or below 41 F. Low Boy in front of the strove: 44.4 F Bang Bang Sauce for Shrimp: 42.4 F // Diced Garlic: 43.6 F Temps are borderline - PIC moved items into the walk-in box - COS facility came to lower the thermostat during the inspection. #26 3.3(d) Containers Identified/Common Name: Observed a spray bottle in the low boy of the back kitchen. All container must be labeled with content inside. COS #27 3.3(c)1.viii Storing Food Uncovered: Observed open bags of bread crumb, chocolate and rice. All open dry goods must be store in air tight containers with properly fitting lids. #27 3.3(q) Food Storage: Observed food in walk-in #2 (freezer) not stored at least 6 inches above the floor. #31 7.3(a) Retail Storage, Display/Separation: Observed the following item in walk-in #5 with past best by dates/expired dates: Qrt Sour Cream - date: 12/13/14 : PIC discarded - COS #32 6.2(o) Exterior Walls/Roofs, Barriers: Screen door in the back kitchen needs to be replaced. The mesh is worn and not sitting correctly on the door. #37 3.5(c) Frozen foods properly thawed. Frozen foods can either be defrosted in refrigerator or completely submerged under cold running water. Calamari was observed defrosted - it was submerged in one of the sections of 2-bay sink and not under running water. PIC COS by placing the calamari under running cold water in a colander. #41 4.2(c)5 Ambient air thermometers maintained and have appropriate range: Thermometers must be inside of all walk-ins, low boys, bain maries (refrigeration units) and all freezer units.

4 #44 4.6(h) Cleaning Frequencies: Observed soda guns and holster have syrup build-up. Heads of the soda guns must be detached, wash and sanitized and holster must be washed and sanitized. #49 6.2(i) Protective shielding for light bulbs: Observed lights in the dry storage area are not shielded from breakage to prevent broken glass particles from contaminating exposed food/food contact surfaces. #51 5.5(c) Outdoor Enclosures: Observed excessive debris litter on the ground by the dumpster area. #51 5.5(m) Covering Receptacles: Observed dumpter lids and grease trap lid not shut. Lids need to be shut at all times to lessen the entry/harborage of vermin/rodents. #52 8: Choking Posters must be provided and conspicuously posted in dining areas. Posters must be from American Heart Association. #52 6.6(j) Location of hand wash sign: Observed no sign or poster posted at the hand wash sink in the back kitchen area to remind food employees to wash their hands and employee bathrooms. #52 No drinking while being pregnant sign was not observed in both bar areas nor the rest rooms adjacent to the bars. Signs need to be conspicuously posted in the permanent bars, and floating bars and restroom. (Signs will be provided) Temps: Trauslen 2 door: 37.2 F // Cocktail Shrimp: 38.8 F (No inside Thermo) Mac N Cheese (stove) 133,2 F Put in ice bath to cool down. Lowboy (stove):44 F (Borderline) Bang Bang Sauce: 42.4 F // Diced Garlic: 43.6 F Lowboy (Back kitchen in front of walk-in): 40 F // whole tomato: 38.8 F Lowboy (in front of slicer): 39 F // Diced swiss cheese: 40.8 F Cucumber Mousse: 38.4 F Lowboy (under the slicer): 41 F // Peppers and onions: 39.2 F Walk-in #1: 40 F // Short Rib Sauce: 41.3 F Walk-in #2: Freezer - 20 F Walk-in #3: 38 F // Roasted Turkey: 35 F Walk-in #4: 39 F // Pepperoni: 38.4 F Walk-in #5: 39.3 F Walk-in #6: 41 F Walk-in #7: Freezer -30 F Notes: Production Information was posted next to the jars of sauce - copy is attached to the report. About 11.5 cases are left in the pallet.

5 Inspector suggested sending employees to Florham Parks Food Handlers Class January 27th at the Municipal Bldg located on 111 Ridgedale Avenue (2nd floor) in the Court Room 9-11am and 6-8pm. Sign-up information was provided at the time of inspection. ServSafe: George Atien - 01/18/17 Not much was going on in the kitchen - slow in January. Posted: Satisfactory All violations must be corrected immediately. Unless otherwise noted, violations must be corrected within two weeks.