3. Violations & Corrective Actions
Upstairs Kitchen
Cooked bacon on shelf above stove was 87F.
According to 8:24–1.5 of Chapter 24, a
potentially hazardous food an animal food (a
food of animal origin) that is raw or heat treated.
Although bacon is cured, it is dependent on the
Health Officer’s definition
Corrective action was taken immediately and
Raymond’s staff put the bacon in the fridge
4. Violations & Corrective Actions
Upstairs Kitchen
Chlorine Test kit was not provided at the three bay sink.
According to 8:24–4.8(n)2 (k) of Chapter 24, A test kit or other
device that accurately measures the concentration in mg/L of
sanitizing solutions shall be provided.
Sanitizer test kits are important, they are used to check the
concentration of a sanitizing solution, and concentration below
recommended could fail to sanitize objects leaving them unsafe
The manager should purchase a test kit immediately
5. Violations & Corrective Actions
Upstairs Kitchen
Working food containers not labeled with food products
contained inside
Packaged food shall be labeled as specified in N.J.S.A. 24:5-
17, Food Misbranding, and Food Labeling 21 CFR Part 101
Food must be labeled with the name & use by date,
Proper labeling helps prevent food borne illness by making
sure customers are not eating spoiled food
Employees should dispose of the improperly labeled food, and
never forget to label again
6. Violations & Corrective Actions
Upstairs Kitchen
Thin probed thermometer not provided to take temperatures
of thin meat or fish patties.
According to 8:24-4.2 of Chapter 24, temperature measuring
device designed to measure the temperature of thin
masses…readily accessible to accurately measure the
temperature in thin foods such as meat patties and fish filets
Thin probe thermometers improve the accuracy of readings in
thin foods such as patties or chicken breasts
The owner of Raymond’s can purchase a Thermocouple or
other thin-probed device suitable for taking such temperatures
7. Violations & Corrective Actions
Upstairs Kitchen
Floor tiles below deep fryer were in disrepair
According to 8:24-4.2 of Chapter 24, materials for indoor floor,
wall, and ceiling under conditions of normal use shall be
smooth, durable, and easily cleanable…
The manager should purchase new flooring immediately
Raymond’s may have to invest in some quarry tile for
underneath the deep fryer, while expensive, it is also wear
resistant and durable for a heavy use are like the deep fryer.
Raymond’s could invest in a rubber mat to further protect the
area.
8. Violations & Corrective Actions
Basement
The Ice scoop handle was found in direct contact with the ice,
instead of a clean container outside of the ice storage unit.
According to 8:24-3.3 (k) of Chapter 24, during pauses in food
preperation.... dispensing utensils shall be stored…in a clean,
protected location if the utensils such as ice scoops, are used
with a food that is not potentially hazardous
Ice IS considered a food
A dirty scoop can spread bacteria just as easily as dirty hands.
Scoops must be sanitized at least once a day.
If the scoop is dropped or comes in contact with anything other
than the ice, it must be sanitized again
9. Violations & Corrective Actions
PIC did not demonstrate adequate knowledge of the New
Jersey Food Code
According to 8:24-2.1 of Chapter 24, the PIC shall
demonstrate to the health authority knowledge of food borne
disease prevention, application of HACCP principles, and the
requirements of Chapter 24
PIC would be able to take corrective action by getting his
Servesafe managers certification at Montclair State University.
10. Opinions about this facility
According to the Health Inspector, Mr. Costello, Raymond’s
Restaurant is;
11. Opinions about this facility
Of their seven violations only one was corrected on site
After their inspection hopefully Raymond’s PIC learned he had
to study and learn Chapter 24 better
He also has some purchases to make; durable flooring or even
a rubber mat, chlorine test strips, a thin probe thermometer and
a smoother food contact surface
The PIC must remember to give additional training to his
employees in areas of PHF holding temperatures, proper food
labeling, and the fact that ice is indeed food
