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 TEMPORARY FOOD EVENT INSPECTION REPORT Insp Date: 7/15/2017 Business ID: HB Inspection: HI Business: ANTIMO'S ITALIAN KITCHEN Risk Type: 2 EAST BROAD ST Phone: Reference: F HOPEWELL, NJ REHS: B-1740 James Schmidt Reason: Temp Event 1-3 Day Results: Statisfactory FACILITY INFORMATION Est Trading Name: Antimo's Italian Kitchen Date: 07/15/17 Time: Owner: Township: East Amwell Twp Phone #: Event/Location: Salsa Night Flemington Food Permint #: SANITATION REGULATIONS FOR TEMPORARY FOOD CONCESSSIONS (IN = In Complaince; OUT = Not in Compliance; COS = Corrected on Site; NA = Not Applicable) IN OUT COS NA 1. Safe water soure (public/private) - Quality tested/ Approved water supply hoses. 2. Ice that will be consued obtained from an approved source in closed protected containers 3. All foods purchased from an approved commercial source. 4. Proper hand washing facilities provided at the booth. 5. Employees preparing or serving food demonstrate proper hand washing procedures. 6. NO BARE HAND CONTANCT. Food employees may not contact exposed, ready-to-eat food with bare hands. 7. Hair coverings with hair restraints used. Clothing kept clean. 8. Dirt and gravel floors graded to allow runoff. The food preperation area must be covered to prevent dirt and dust from contaminating the prepared foods. 9. The area around the concession free of litter, refuse and garbage at all times. 10. All food prepared in a liscensed and approved kitchen, no preparation shall be in a private home or business other than a food business. 11. All food protected from contamination while being stored, served or displayed. WET COLD STORAGE OF PACKAGED OR UNPACKAGED FOOD IS PROHIBITED. 12. Demonstrates ability to wash and sanitize equipment in place. Food contact surfaces must be cleaned and sanitized every four hours. A washing and sanitizing station must be set up or available for immediate use. 13. Thermometers available to monitor temperatures of hot and cold foods. Page 1 of 8

2 SANITATION REGULATIONS FOR TEMPORARY FOOD CONCESSSIONS IN OUT COS NA 14. SAFE COOKING - (internal temeratures for 15 seconds) [145 F: for Fish, Meat, Pork, Eggs and Game animals, 155 F: for ground meat/fish & injected meats; pooled eggs.] 15. All potentially hazardous foods kept under 41 F or over 135 F. þ þ Fail Notes 8:24-3.5(f-1) Except during preparation, cooking or cooling or when time is used as a public health control, potentially hazardous food shall be maintained a 135 F or above. (except whole roasts) [Meatballls held atg 129 F. Corrected at time of inspection by rapidly reheating to 165 F. Hot hold products at or above 135 F.] 16. Prepared, potentially hazardous food rapidly reheated (within 2 hours) to at least 165 F for 15 seconds prior to service to the public. 17. Prepared foods from a regulated food manufactorer heated to 135 F for 15 seconds prior to service to the public. 18. Shellfish from approved sources. All identification tags remain with the shellfish until entriely consumed and held, by the coordinator for a periord of 90 days after the end of the event. þ Page 2 of 8

3 Insp Date: 7/15/2017 Business ID: 650 Inspection: HI Business: Q CREW BBQ AND CATERING COMPANY Risk Type: 3 HUNTERDON COMMONS Phone: US HIGHWAY 202/31 REHS: B-1740 James Schmidt RINGOES, NJ Reason: Temp Event 1-3 Day Results: Statisfactory Reference: F FACILITY INFORMATION Est Trading Name: Q Crew BBQ Date: 07/15/17 Time: Owner: Township: East Amwell Twp Phone #: Event/Location: Salsa Night Flemington Food Permint #: SANITATION REGULATIONS FOR TEMPORARY FOOD CONCESSSIONS (IN = In Complaince; OUT = Not in Compliance; COS = Corrected on Site; NA = Not Applicable) IN OUT COS NA 1. Safe water soure (public/private) - Quality tested/ Approved water supply hoses. 2. Ice that will be consued obtained from an approved source in closed protected containers 3. All foods purchased from an approved commercial source. 4. Proper hand washing facilities provided at the booth. 5. Employees preparing or serving food demonstrate proper hand washing procedures. 6. NO BARE HAND CONTANCT. Food employees may not contact exposed, ready-to-eat food with bare hands. 7. Hair coverings with hair restraints used. Clothing kept clean. 8. Dirt and gravel floors graded to allow runoff. The food preperation area must be covered to prevent dirt and dust from contaminating the prepared foods. 9. The area around the concession free of litter, refuse and garbage at all times. 10. All food prepared in a liscensed and approved kitchen, no preparation shall be in a private home or business other than a food business. 11. All food protected from contamination while being stored, served or displayed. WET COLD STORAGE OF PACKAGED OR UNPACKAGED FOOD IS PROHIBITED. 12. Demonstrates ability to wash and sanitize equipment in place. Food contact surfaces must be cleaned and sanitized every four hours. A washing and sanitizing station must be set up or available for immediate use. 13. Thermometers available to monitor temperatures of hot and cold foods. 14. SAFE COOKING - (internal temeratures for 15 seconds) [145 F: for Fish, Meat, Pork, Eggs and Game animals, 155 F: for ground meat/fish & injected meats; pooled eggs.] þ þ 15. All potentially hazardous foods kept under 41 F or over 135 F. þ þ Fail Notes 8:24-3.5(f-1) Except during preparation, cooking or cooling or when time is used as a public health control, potentially hazardous food shall be maintained a 135 F or above. (except whole roasts) [Hot Dogs held at 110 F. Disposed of. ] 16. Prepared, potentially hazardous food rapidly reheated (within 2 hours) to at least 165 F for 15 seconds prior to service to the public. 17. Prepared foods from a regulated food manufactorer heated to 135 F for 15 seconds prior to service to the public. Page 3 of 8

4 SANITATION REGULATIONS FOR TEMPORARY FOOD CONCESSSIONS IN OUT COS NA 18. Shellfish from approved sources. All identification tags remain with the shellfish until entriely consumed and held, by the coordinator for a periord of 90 days after the end of the event. þ Page 4 of 8

5 Insp Date: 7/15/2017 Business ID: HB Inspection: HI Business: ALLAN'S BARBEQUE Risk Type: 2 47 BROOKVIEW CIRCLE Phone: Reference: F JAMESBURG, NJ REHS: B-1740 James Schmidt Reason: Temp Event 1-3 Day Results: Statisfactory FACILITY INFORMATION Est Trading Name: Allan's Barbeque Date: 07/15/17 Time: Owner: Township: East Amwell Twp Phone #: Event/Location: Salsa Night Flemington Food Permint #: SANITATION REGULATIONS FOR TEMPORARY FOOD CONCESSSIONS (IN = In Complaince; OUT = Not in Compliance; COS = Corrected on Site; NA = Not Applicable) IN OUT COS NA 1. Safe water soure (public/private) - Quality tested/ Approved water supply hoses. 2. Ice that will be consued obtained from an approved source in closed protected containers 3. All foods purchased from an approved commercial source. 4. Proper hand washing facilities provided at the booth. 5. Employees preparing or serving food demonstrate proper hand washing procedures. 6. NO BARE HAND CONTANCT. Food employees may not contact exposed, ready-to-eat food with bare hands. 7. Hair coverings with hair restraints used. Clothing kept clean. 8. Dirt and gravel floors graded to allow runoff. The food preperation area must be covered to prevent dirt and dust from contaminating the prepared foods. 9. The area around the concession free of litter, refuse and garbage at all times. 10. All food prepared in a liscensed and approved kitchen, no preparation shall be in a private home or business other than a food business. 11. All food protected from contamination while being stored, served or displayed. WET COLD STORAGE OF PACKAGED OR UNPACKAGED FOOD IS PROHIBITED. 12. Demonstrates ability to wash and sanitize equipment in place. Food contact surfaces must be cleaned and sanitized every four hours. A washing and sanitizing station must be set up or available for immediate use. 13. Thermometers available to monitor temperatures of hot and cold foods. 14. SAFE COOKING - (internal temeratures for 15 seconds) [145 F: for Fish, Meat, Pork, Eggs and Game animals, 155 F: for ground meat/fish & injected meats; pooled eggs.] 15. All potentially hazardous foods kept under 41 F or over 135 F. þ þ Fail Notes 8:24-3.5(f-1) Except during preparation, cooking or cooling or when time is used as a public health control, potentially hazardous food shall be maintained a 135 F or above. (except whole roasts) [Kababs being held at 115 F. Disposed of. Hold all PHF's such as this at or above 135 F.] 16. Prepared, potentially hazardous food rapidly reheated (within 2 hours) to at least 165 F for 15 seconds prior to service to the public. 17. Prepared foods from a regulated food manufactorer heated to 135 F for 15 seconds prior to service to the public. Page 5 of 8

6 SANITATION REGULATIONS FOR TEMPORARY FOOD CONCESSSIONS IN OUT COS NA 18. Shellfish from approved sources. All identification tags remain with the shellfish until entriely consumed and held, by the coordinator for a periord of 90 days after the end of the event. þ Page 6 of 8

7 Insp Date: 7/22/2017 Business ID: 650 Inspection: HE Business: Q CREW BBQ AND CATERING COMPANY Risk Type: 3 HUNTERDON COMMONS Phone: US HIGHWAY 202/31 REHS: B Lisa Bruzzio RINGOES, NJ Reason: Temp Event 1-3 Day Results: Statisfactory Reference: F-21-80/1B FACILITY INFORMATION Est Trading Name: Q CREW BBQ Date: 07/22/17 Time: 04:30 PM Owner: Township: East Amwell Twp Phone #: Event/Location: LONE EGLE BREWING COMPANY - ANNIVERSARY Food Permint #: 650 SANITATION REGULATIONS FOR TEMPORARY FOOD CONCESSSIONS (IN = In Complaince; OUT = Not in Compliance; COS = Corrected on Site; NA = Not Applicable) IN OUT COS NA 1. Safe water soure (public/private) - Quality tested/ Approved water supply hoses. 2. Ice that will be consued obtained from an approved source in closed protected containers 3. All foods purchased from an approved commercial source. 4. Proper hand washing facilities provided at the booth. þ þ Fail Notes 8:24-6.7a Hand washing facilities shall be adequate in size and shall be located and maintained as to permit convenient and expeditious use by all employees. [PROPER HANDWASHING STATION IS NOT PROVIDED. COS] 5. Employees preparing or serving food demonstrate proper hand washing procedures. 6. NO BARE HAND CONTANCT. Food employees may not contact exposed, ready-to-eat food with bare hands. 7. Hair coverings with hair restraints used. Clothing kept clean. 8. Dirt and gravel floors graded to allow runoff. The food preperation area must be covered to prevent dirt and dust from contaminating the prepared foods. 9. The area around the concession free of litter, refuse and garbage at all times. 10. All food prepared in a liscensed and approved kitchen, no preparation shall be in a private home or business other than a food business. 11. All food protected from contamination while being stored, served or displayed. WET COLD STORAGE OF PACKAGED OR UNPACKAGED FOOD IS PROHIBITED. 12. Demonstrates ability to wash and sanitize equipment in place. Food contact surfaces must be cleaned and sanitized every four hours. A washing and sanitizing station must be set up or available for immediate use. 13. Thermometers available to monitor temperatures of hot and cold foods. þ Fail Notes 8:24-4.2(c-1) Food temperature measuring devices shall be provided and readily accessible. [NO THERMOMETER TO MONITOR TEMPERATURES.] 14. SAFE COOKING - (internal temeratures for 15 seconds) [145 F: for Fish, Meat, Pork, Eggs and Game animals, 155 F: for ground meat/fish & injected meats; pooled eggs.] 15. All potentially hazardous foods kept under 41 F or over 135 F. þ þ Page 7 of 8

8 SANITATION REGULATIONS FOR TEMPORARY FOOD CONCESSSIONS IN OUT COS NA Fail Notes 8:24-3.5(f-2) Except during preparation, cooking or cooling or when time is used as a public health control, potentially hazardous foods shall be maintained at refrigeration temperatures. (41 F or below) [POTATO SALAD TEMPERATURE IS 48.5*F. COS - MORE ICE WAS ADDED] 16. Prepared, potentially hazardous food rapidly reheated (within 2 hours) to at least 165 F for 15 seconds prior to service to the public. 17. Prepared foods from a regulated food manufactorer heated to 135 F for 15 seconds prior to service to the public. 18. Shellfish from approved sources. All identification tags remain with the shellfish until entriely consumed and held, by the coordinator for a periord of 90 days after the end of the event. þ Page 8 of 8