| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF) Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or (B) Being a certified FOOD protection manager who has shown
proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Observed priority violations and no CFPM on duty.
EHS will return on 9/7/26 to ensure active managerial controls are in compliance. An intent to suspend could be issued if compliance is not reached.
2-103.11 (H) EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are not held hot or are not for consumption within 4 hours, through daily
oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling. No oversight on cooling methods/procedures at this establishment during inspections.
EHS will return on 9/7/26 to ensure employees are implementing proper cooling methods. An intent to suspend could be issued if compliance is not reached.
2-103.11(I) EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures. Two prep coolers are out of temperature. Management/PIC is not ensuring there is a way to monitor holding temperatures at the establishment.
EHS will return on 9/7/26 to ensure compliance. An intent to suspend could be issued if compliance is not reached. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. No CPFM on duty at establishment during the inspection. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. Observed personal food items intermingled with commercial food inside the establishment's prep units.
EHS recommends getting a separate employee cooler for cold holding personal food items. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLESP and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms. Food employee touched her face and continued food prep without first washing her hands. EHS instructed her to wash her hands and she voluntarily washed her hands properly. CDI.
EHS decided to not access points for this violation today since little contamination occurred to food, food-contact surfaces, and single-use items since the issues was promptly address. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Observed deli slicer component inside handsink along with accumulated food debris. EHS educated PIC to not use handsinks for another other purpose than handwashing. Food employee wash and sanitized the hand sink basin and faucet. CDI.
6-301.14 Handwashing Signage (C) A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. Observed no hand washing signs at the food prep handsink or in the employee restroom. EHS gave establishment handwashing signs during exit interview. CDI. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
Yes |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) (A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables. Observed carton of raw eggs stored over ready-to-eat deli meats and cheese in a prep unit. This was corrective by correcting the storage order inside the unit. CDI. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Observed several dishes and utensils with sticker residues, grease residues, or food debris on them stack as clean. EHS returned these items to the three-compartment sink to be rewashed.
,Stickers and their residues shall be completed removed from dishes during the wash step since sticker and the adhesive allows microbes and debris to hang out on dishes after washing and sanitizing. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) TCs foods shall be held at 41F or below. Observed TCS food items in the two prep coolers above 41F. All TCS items were voluntarily discarded or relocated based on if they were there for longer than four hours or not. CDI.
EHS will return on 8/31/26 to ensure the units are fixed and hold at 41F or below. Use 6-hour temporary TPHC for these items. Mark each item with how long it has been in the unit so staff no when to discard the food. An intent to suspend will be issued if the units are not fixed by 8/31/26. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf) A) Except as specified under (D) of this section, if time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: a) Methods of compliance with Subparagraphs (B)(1)-(4) or (C)(1)-(5) of this section; Pf and (b) Methods of compliance with § 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. Food employee informed EHS the establishment uses TPHC for the pizzas on the grab and go hot cabinet. They are time marked but there's no written procedures at the establishment for TPHC. EHS will provide a TPHC procedure form from Toe River Health District to fill out and use. CDI. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (3) Using rapid cooling EQUIPMENT. Observed canned mushrooms being cooled inside the fliptop portion of the prep coolers. They were relocated to low freezer for rapid cooling. CDI.
FDA cooling time/method educational documents will be given to establishment. Improper cooling is a leading cause of foodborne illness. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) A) Except as provided in (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE SERVICE and SINGLE-USE ARTICLES. Observed food employees prepping food without hair restraints. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes. Observed ice cream scoop stored in still water. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Food-Contact Surfaces - Cleanability (Pf) (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH. Observed a plastic prep untensil with melted portions which made it no longer smooth and easily cleanable. A food employee voluntarily discarded it. CDI. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Observed accumulated debris inside the interior portions of the microwave.
This could cause debris to fall into food and contaminate it. Clean the microwave soon. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Observed slight dust accumulated on rack holding paper towels.
6-403.11 Designated Areas. (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination and (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. Observed personal food items store inside prep units.
Personal food items should be stored separate from commercial food to prevent contamination. |