Hunterdon County Department of Public Safety Division of Public Health Services

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 08822-2900 Telephone: 908-788-1351 Fax: 908-782-7510 E-Mail: health@co.hunterdon.nj.us www.co.hunterdon.nj.us RISK-BASED INSPECTION REPORT Insp Date: 5/9/2017 Business ID: HC000139 Inspection: HC000856 Business: ANNANDALE FAMILY DELI Risk Type: 2 55 BEAVER AVE Phone: 908 200 7176 Establishment Information ANNANDALE, NJ 08801 REHS: B-2225 Daniel Wyckoff Reason: Pre-Opening Results: Satisfactory Municipality Clinton Twp Risk Type on File 2 Risk Type Observed 2 FMC N/A Name Type Exp Date Sewage System Public Water System Public Lab Reference # F-06-56/3 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, 2010. 3. 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 Page 1 of 40

FOOD SOURCE IN OUT N.O. N/A COS REPEAT 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 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. 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. Page 2 of 40

SAFE FOOD AND WATER / PROTECTION FROM CONTAMINATION 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. 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. 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 3 of 40

Fail Notes Summary No fail notes were selected on this questionnaire. Page 4 of 40

Footnote 1 RISK-BASED INSPECTION REPORT Notes: The Folloowing Final Inspections have been completed: Fire 5/7/17 Electrical 5/7/17 Building 5/7/17 Plumbing 4/29/17 With approval from the municipal authorities, and a valid retail food handler's license issued by Clinton Township, this establishment may open and begin to prepare and selln food to the public. Footnote 2 Notes: A valid retail Food License issued by Clinton Township must be obtained and displayed prior to opening. Inspection Placard must be displayed in a conspicuous location, near the entrance. Page 5 of 40

Insp Date: 5/16/2017 Business ID: 207 Inspection: HG000381 Business: MCDONALDS #11829 Risk Type: 2 185 Center Street Phone: 908-735-4499 P.O. Box 5276 REHS: B-101494 Lisa Bruzzio CLINTON, NJ 08809 Reason: Pre-Opening Results: Satisfactory Establishment Information Municipality Clinton Twp Risk Type on File 2 Risk Type Observed 2 FMC Yes Name Tracey A Ulinanna Type ServSafe Exp Date 01/23/18 Sewage System Public Sewer Reference # F-06-77/4.01 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, 2010. þ 3. 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. Fail Notes 6.7(j) paper towels missing at hand wash stations in kitchen area. 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 6 of 40

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 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. 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 7 of 40

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. þ Fail Notes 4.1(a) Raw wood shelving in closets in kitchen are to be sealed (smooth, non-absorbent, light colored & easy to clean). 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) Covered trash recepticle missing in one stall in ladies room. 49. Design, construction, installation and maintenance proper-floors/walls/ceilings. þ Fail Notes 6.1(a) Walk in refrigerator/freezer exterior along floor to right of door is in disrepair. 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. þ Fail Notes 8.13(a) Current license and Satisfactory placard to be posted. Also, Choking poster missing in restaurant area. Page 8 of 40

Fail Notes Summary Fail Code Fail Text 7. Handwashing facilities provided with warm water; soap and acceptable hand-drying method. 6.7(j) paper towels missing at hand wash stations in kitchen area. 40. Materials, construction, repair, design, capacity, location, installation, maintenance. 4.1(a) Raw wood shelving in closets in kitchen are to be sealed (smooth, non-absorbent, light colored & easy to clean). 48. Toilet facilities are adequate, properly constructed, properly maintained, supplied and cleaned. 6.6(k) Covered trash recepticle missing in one stall in ladies room. 49. Design, construction, installation and maintenance proper-floors/walls/ceilings. 6.1(a) Walk in refrigerator/freezer exterior along floor to right of door is in disrepair. 52. All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. 8.13(a) Current license and Satisfactory placard to be posted. Also, Choking poster missing in restaurant area. Page 9 of 40

Footnote 1 RISK-BASED INSPECTION REPORT Notes: Hand wash signs given today and are to be posted. Page 10 of 40

Insp Date: 5/17/2017 Business ID: 599 Inspection: HG000383 Business: LOS CHILITOS Risk Type: 3 233 MAIN STREET Phone: 908-437-0190 Establishment Information LEBANON, NJ 08833 REHS: B-101494 Lisa Bruzzio Reason: Initial Billable Results: Conditionally Satisfactory Municipality Clinton Twp Risk Type on File 3 Risk Type Observed 3 FMC Yes Name BERNARDO AVILA Type ServSafe Exp Date Sewage System On Site Water System Well Lab GARDEN STATE LABS Reference # F-06-5/3B Total Coliform 04/04/17 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, 2010. þ Fail Notes 2.1(b) BERNARDO AVILA HAS TOOK HIS SERVSAFE RE- CERTIFICATION AT THE END OF MAY. HE IS WAITING FOR HIS RESULTS/CERTIFICATION. 3. 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(n) UPON ARRIVAL, THE HANDSINK WAS NOT ACCESSIBLE IN KITCHEN AREA. WOODEN WORK TABLE WAS DIRECTLY IN FRONT OF IT. 7. Handwashing facilities provided with warm water; soap and acceptable hand-drying method. Fail Notes 6.7(j) NO PAPER TOWELS PROVIDED FOR HANDWASHING IN KITCHEN. þ 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 Page 11 of 40

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 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 Fail Notes 3.5(f)2 DELFIELD REFRIGERATOR TEMP 48-50*F 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. Fail Notes 3.4(g)1 RICE, BEANS AND PORK WERE NOT HEATED TO 165*F PRIOR TO PLACING INTO THE HOT HOLDING UNIT. þ þ þ þ 21. HOT HOLDING: PHFs Hot Held at 135 F or above in appropriate equipment. þ þ Fail Notes 3.5(f)1 HOT HOLDING UNIT TO RIGHT OF SINK: PORK TEMP. WAS 134.3*F AND RICE TEMP. WAS 103*F. 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 þ þ Fail Notes 3.3(d) MANY FOOD CONTAINERS IN STORAGE AREA UNLABELED 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. Page 12 of 40

SAFE FOOD AND WATER / PROTECTION FROM CONTAMINATION 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) NOTE: FLY SWATTERS ARE NOT AN APPROVED METHOD OF ELIMINATING FLIES IN THE KITCHEN. 6.2(n)1, 2 REAR SCREEN DOOR NOT TIGHT FITTING ALLOWING FOR POTENTIAL ENTRANCE OF RODENTS & FLIES. 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 TO SERVE CHIPS WERE STICKY TO TOUCH. NOTE: WICKER CAN NOT BE PROPERLY WASHED, RINSED & SANITIZIED. ALSO, CARDBOARD BOXES ARE BEING RE-USED TO STORE FOOD ITEMS & AS A SHELF LINER - THIS TOO, CAN NOT BE PROPERLY WASHED & SANITIZED. 4.1(j) AREA AROUND THE MOP SINK IS IN DISREPAIR. 41. Equipment temperature measuring devices provided (refrigeration units, etc). 42. In-use utensils properly stored. þ þ Fail Notes 3.3(k) CONTAINERS OF KITCHEN UTENSILS ARE NOT STORED IN "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. Fail Notes 5.2(h) HOSE ATTACHED TO MOP SINK REMOVED TO PREVENT POTENTIAL BACK FLOW. MOP SINK PRESENTLY BACKED UP - GREASE TRAP NEEDS TO BE SERVICED. þ 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 MISSING ON TRASH CAN IN THE BATHROOM. 49. Design, construction, installation and maintenance proper-floors/walls/ceilings. þ Fail Notes 6.1(a) FLOOR TILES MISSING IN AREAS OF KITCHEN. FLOOR PAINT EXTREMELY WORN IN FOOD STORAGE AREA. 50. Adequate ventilation; lighting; designated areas used. Page 13 of 40

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. 52. All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. Page 14 of 40

Fail Notes Summary Fail Code Fail Text 2. PIC in Risk Level 3 Retail Food Establishments is certified by January 2, 2010. 2.1(b) BERNARDO AVILA HAS TOOK HIS SERVSAFE RE-CERTIFICATION AT THE END OF MAY. HE IS WAITING FOR HIS RESULTS/CERTIFICATION. 6. Handwashing facilities provided in toilet rooms and prep areas; convenient, accessible, unobstructed. 6.7(n) UPON ARRIVAL, THE HANDSINK WAS NOT ACCESSIBLE IN KITCHEN AREA. WOODEN WORK TABLE WAS DIRECTLY IN FRONT OF IT. 7. Handwashing facilities provided with warm water; soap and acceptable hand-drying method. 6.7(j) NO PAPER TOWELS PROVIDED FOR HANDWASHING IN KITCHEN. 17. COLD HOLDING: PHFs maintained at "Refrigeration Temperatures" (41 F) 3.5(f)2 DELFIELD REFRIGERATOR TEMP 48-50*F 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. 3.4(g)1 RICE, BEANS AND PORK WERE NOT HEATED TO 165*F PRIOR TO PLACING INTO THE HOT HOLDING UNIT. 21. HOT HOLDING: PHFs Hot Held at 135 F or above in appropriate equipment. 3.5(f)1 HOT HOLDING UNIT TO RIGHT OF SINK: PORK TEMP. WAS 134.3*F AND RICE TEMP. WAS 103*F. 26. Food properly labeled; original container 3.3(d) MANY FOOD CONTAINERS IN STORAGE AREA UNLABELED 32. Presence of insects/rodents minimized: outer openings protected, animals as allowed. 6.2(k) NOTE: FLY SWATTERS ARE NOT AN APPROVED METHOD OF ELIMINATING FLIES IN THE KITCHEN. 6.2(n)1, 2 REAR SCREEN DOOR NOT TIGHT FITTING ALLOWING FOR POTENTIAL ENTRANCE OF RODENTS & FLIES. 40. Materials, construction, repair, design, capacity, location, installation, maintenance. 4.1(a) WICKER BASKETS USED TO SERVE CHIPS WERE STICKY TO TOUCH. NOTE: WICKER CAN NOT BE PROPERLY WASHED, RINSED & SANITIZIED. ALSO, CARDBOARD BOXES ARE BEING RE-USED TO STORE FOOD ITEMS & AS A SHELF LINER - THIS TOO, CAN NOT BE PROPERLY WASHED & SANITIZED. 4.1(j) AREA AROUND THE MOP SINK IS IN DISREPAIR. 42. In-use utensils properly stored. 3.3(k) CONTAINERS OF KITCHEN UTENSILS ARE NOT STORED IN "HANDLE UP" POSITION. 46. Plumbing system properly installed; safe and in good repair; no potential backflow or backsiphonage conditions. 5.2(h) HOSE ATTACHED TO MOP SINK REMOVED TO PREVENT POTENTIAL BACK FLOW. MOP SINK PRESENTLY BACKED UP - GREASE TRAP NEEDS TO BE SERVICED. 48. Toilet facilities are adequate, properly constructed, properly maintained, supplied and cleaned. 6.6(k) COVER MISSING ON TRASH CAN IN THE BATHROOM. 49. Design, construction, installation and maintenance proper-floors/walls/ceilings. 6.1(a) FLOOR TILES MISSING IN AREAS OF KITCHEN. FLOOR PAINT EXTREMELY WORN IN FOOD STORAGE AREA. Page 15 of 40

Footnote 1 RISK-BASED INSPECTION REPORT Notes: 8:24 5.4(H)2 TODAY'S CONDITIONALLY SATISFACTORY RATING IS THE DIRECT RESULT OF THE BACKFLOW INTO THE MOP SINK IN THE REAR. MANAGER STATED THAT THE MOP SINK IS BACKED UP DUE TO THE GREASE TRAP NEEDING TO BE EMPTIED. MOP SINK AREA WAS VERY ODOROUS AS THE RESULT AS WELL. THE GREASE TRAP NEEDS TO BE ADDRESSED IMEDIATELY - ONCE A YEAR SERVICING OF THE GREASE TRAP NEEDS TO BE INCREASED. Page 16 of 40

TEMPORARY FOOD EVENT INSPECTION REPORT Insp Date: 5/20/2017 Business ID: 667 Inspection: HH000457 Business: CHIVE AND THYME CAFE/CATERING Risk Type: 3 TURNTABLE JUNCTION Phone: 9087883030 21-25 CENTRAL AVE. REHS: B-101494 Lisa Bruzzio FLEMINGTON, NJ 08822 Reason: Temp Event 1-3 Day Results: Statisfactory Reference: f-=09-35/13 FACILITY INFORMATION Est Trading Name: chive and tyme cafe/catering Date: 05/20/17 Time: 03:00 PM Owner: Township: Clinton Twp Phone #: Event/Location: stangl rd. Food Permint #: 3157 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. þ 2. Ice that will be consued obtained from an approved source in closed protected containers þ 3. All foods purchased from an approved commercial source. þ 4. Proper hand washing facilities provided at the booth. þ 5. Employees preparing or serving food demonstrate proper hand washing procedures. þ 6. NO BARE HAND CONTANCT. Food employees may not contact exposed, ready-to-eat food with bare hands. þ 7. Hair coverings with hair restraints used. Clothing kept clean. þ 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. þ 9. The area around the concession free of litter, refuse and garbage at all times. þ 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. þ þ þ 13. Thermometers available to monitor temperatures of hot and cold foods. þ 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 15. All potentially hazardous foods kept under 41 F or over 135 F. þ 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 þ þ Page 17 of 40

TEMPORARY FOOD EVENT INSPECTION REPORT Fail Notes Summary No fail notes were selected on this questionnaire. Page 18 of 40

Insp Date: 5/22/2017 Business ID: hc000000 Inspection: HH000458 Business: BOURBON STREET LIQUORS Risk Type: 1 1708 RT. 31N Phone: 908 638 5000 Establishment Information CLINTON, NJ 08809 REHS: B-101494 Lisa Bruzzio Reason: Initial Billable Results: Satisfactory Municipality Clinton Twp Risk Type on File 1 Risk Type Observed 1 FMC Name Type Exp Date Sewage System On-site Water System Transient PNCW Lab QC Labs Reference # F-06-70/2A Total Coliform 01/13/17 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, 2010. 3. 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 PHFs TIME/TEMPERATURE CONTROLS IN OUT N.O. N/A COS REPEAT Page 19 of 40

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. þ Fail Notes 6.2(n)1, 2 Rear exit door not tightfitting along bottom edge (can see light). 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 20 of 40

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(f) Self closing device not provided on ladie's or men's room doors. 6.6(k) Ladie's room is not provided with a covered 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. Fail Notes 5.5(m) Outside dumpsters uncovered. þ 52. All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. þ Fail Notes 8.12 Satifactory sign was not posted in a conspicuous location near the public entrance. Page 21 of 40

Fail Notes Summary Fail Code Fail Text 32. Presence of insects/rodents minimized: outer openings protected, animals as allowed. 6.2(n)1, 2 Rear exit door not tightfitting along bottom edge (can see light). 48. Toilet facilities are adequate, properly constructed, properly maintained, supplied and cleaned. 6.6(f) Self closing device not provided on ladie's or men's room doors. 6.6(k) Ladie's room is not provided with a covered trash recepticle. 51. Premises maintained free of litter, unnecessary articles, cleaning and maintenance equipment properly stored; and garbage and refuse properly maintained. 5.5(m) Outside dumpsters uncovered. 52. All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. 8.12 Satifactory sign was not posted in a conspicuous location near the public entrance. Page 22 of 40

Insp Date: 5/22/2017 Business ID: 451 Inspection: HH000459 Business: Dunkin Donuts #337838 Risk Type: 2 1707 RT 31 SOUTH Phone: 908 735 7770 Rt 319 & Halstead St. REHS: B-101494 Lisa Bruzzio Clinton, NJ 08809 Reason: Initial Billable Results: Satisfactory Establishment Information Municipality Clinton Twp Risk Type on File 2 Risk Type Observed 2 FMC Name Type Exp Date Sewage System On Site Water System Public Lab Reference # F-06-69/3 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. 2. PIC in Risk Level 3 Retail Food Establishments is certified by January 2, 2010. 3. 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 23 of 40

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. 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. þ Fail Notes 6.2(k) NOTE: FRUIT FLIES OBSERVED IN KITCHEN 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. Page 24 of 40

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 FOR TRASH RECEPTICLE IN REST ROOM. 49. Design, construction, installation and maintenance proper-floors/walls/ceilings. 50. Adequate ventilation; lighting; designated areas used. þ Fail Notes 6.3(a) 2 LIGHT BULBS OUT IN KITCHEN. 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) DUMPSTER IS UNCLOVERED AND OVERFLOWING. 5.5(o) DUMPSTER ENCLOSURE LITTERED. þ 52. All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. þ Fail Notes 8.13(a) RETAIL FOOD LICENSE IN NOT CURRENT. SATISFACTORY SIGN IS POSTED IN BACK HALLWAY. TO BE POSTED IN CONSPICUOUS LOCATION NEAR THE PUBLIC ENTRANCE. Page 25 of 40

Fail Notes Summary Fail Code Fail Text 32. Presence of insects/rodents minimized: outer openings protected, animals as allowed. 6.2(k) NOTE: FRUIT FLIES OBSERVED IN KITCHEN AREA. 48. Toilet facilities are adequate, properly constructed, properly maintained, supplied and cleaned. 6.6(k) COVER NOT PROVIDED FOR TRASH RECEPTICLE IN REST ROOM. 50. Adequate ventilation; lighting; designated areas used. 6.3(a) 2 LIGHT BULBS OUT IN KITCHEN. 51. Premises maintained free of litter, unnecessary articles, cleaning and maintenance equipment properly stored; and garbage and refuse properly maintained. 5.5(m) DUMPSTER IS UNCLOVERED AND OVERFLOWING. 5.5(o) DUMPSTER ENCLOSURE LITTERED. 52. All required signs (handwashing, inspection placard, etc) provided and conspicuously posted. 8.13(a) RETAIL FOOD LICENSE IN NOT CURRENT. SATISFACTORY SIGN IS POSTED IN BACK HALLWAY. TO BE POSTED IN CONSPICUOUS LOCATION NEAR THE PUBLIC ENTRANCE. Page 26 of 40

Footnote 1 RISK-BASED INSPECTION REPORT Notes: SANITIZER DIRECTLY FROM HOSE TO SINK YIELDED 500PPM QUAT TODAY. EMPLOYEES ARE ADDING WATER TO DECREASE SANITIZER TO 150-400PPM (200PPM). NEEDS TO BE ADJUSTED NEXT TIME CHEMICAL COMPANY COMES TO SERVICE. Page 27 of 40

Insp Date: 5/23/2017 Business ID: 28 Inspection: HE000255 Business: BP Risk Type: 2 ROUTE 31 & PAYNE RD. Phone: 908-894-5683 Establishment Information LEBANON, NJ 08833 REHS: B-101494 Lisa Bruzzio Reason: Initial Billable Results: Conditionally Satisfactory Municipality Clinton Twp Risk Type on File 2 Risk Type Observed 2 FMC N/A Name Type Exp Date Sewage System On Site Water System Well Lab GARDEN STATE LABS Reference # F-06-89.02/1 Total Coliform 04/04/17 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 þ Fail Notes 2.1(a) NOTE: FOOD TEMPERATURES, HANDWASHING AND SANITIZING REVIEWED IN DETAIL TODAY. 2. PIC in Risk Level 3 Retail Food Establishments is certified by January 2, 2010. 3. 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 þ Fail Notes 2.3(f) HANDWASHING NOT OBSERVED PRIOR TO HANDLING FOOD AND/OR 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. 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 Page 28 of 40

FOOD PROTECTION FROM CONTAMINATION IN OUT N.O. N/A COS REPEAT 14. Food contact surfaces properly cleaned and sanitized þ þ Fail Notes 3.3(c)1iii PROPER SANITIZING OF FOOD CONTACT SURFACES, EQUIPMENT AND UTENSILS IS NOT BEING PERFORMED. REVIEWED IN DETAIL TODAY. 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 þ Fail Notes 3.5(f)2 MEAT (CHICKLEN & HAM) THAT IS STACKED ON TOP COMPARTMENT OF BAIN MARIE IS 48*F -50*F. STACKING ABOVE 3 LEVELS HIGH DOES NOT MAINTAIN 41*F OR LESS. SAME FOR PORKROLL (50*F). 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 Fail Notes 3.5(f)1 "HOT FOODS TO GO" HOT HOLDING UNIT IN CUSTOMER AREA IS NOT MAINTAINING FOOD AT 135*F OR ABOVE. VARIOUS SANDWHICHES (BACON EGG & CHEESE AND PORKROLL) WERE 118*F -130*F AND DISCARDED TODAY. 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. Page 29 of 40