Camden County Department of Health & Human Services
DiPiero Center Suite 301 512 Lakeland Rd. Blackwood, NJ 08012 RETAIL FOOD INSPECTION REPORT
| Telephone : 856-374-6052 Fax : 856-374-6211 | Activity Type Initial Inspection |
Evaluation Conditionally Satisfactory |
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| Name of Owner(s), Partnership or Corporation Keg & Kitchen |
Trade Name KEG & KITCHEN |
Reinspection on or After 01/20/2022 |
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| Establishment Location (Street Address) 90 HADDON AVE |
City WESTMONT |
Zip Code 08108 |
Municipality HADDON TWP. |
Mun Code 37 |
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Establishment Mailing Address (if different) |
Telephone No. |
Email Address |
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| Name of Inspecting Official Onyinyechi Udoh |
REHS Lic. # B-156231 |
Name of Health Officer Paschal Nwako |
Facility Type 22 |
Risk 03 |
Permit ID #. 37-4600-22-03-C |
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| TIME/ACTIVITY REPORT (Codes: 1-Travel, 2-Inspection, 3-Administration) | |||||||||||
| Date | Code | Began | Ended | Date | Code | Began | Ended | Date | Code | Began | Ended |
| 01/13/2022 | 2 | 12:20 PM | 01:55 PM | ||||||||
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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 |
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| Mark "X" in appropriate Box: IN=In Compliance; OUT=Not in Compliance; NO=Not Observed; NA=Not Applicable; COS=Corrected On-site. R in OUT Box=Repeat Violation. | ||||||
| MANAGEMENT AND PERSONNEL | IN | OUT | N.O. | N/A | COS | |
| 1 | PIC demonstrates knowledge of food safety principles pertaining to this operation |
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| 2 | PIC in Risk Level 3 Retail Food Establishments is certified by January 2, 2010 |
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| 3 | Ill or injured foodworkers restricted or excluded as required |
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| PREVENTING CONTAMINATION FROM HANDS | IN | OUT | N.O. | N/A | COS | |
| 4 | Handwashing conducted in a timely manner; prior to starting work, after using restroom, touching raw animal foods, smoking, etc. |
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| 5 | Handwashing proper; duration at least 20 seconds with at least 10 seconds of vigorous lathering |
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| 6 | Handwashing facilities provided in toilet rooms and prep areas; convenient, accessible, unobstructed |
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| 7 | Handwashing facilities provided with warm water; soap & acceptable hand-drying method |
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| 8 | Direct bare hand contact with exposed, ready-to-eat foods is avoided |
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| FOOD SOURCE | IN | OUT | N.O. | N/A | COS | |
| 9 | All foods, including ice & water, from approved sources; with proper records |
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| 10 | Shellfish/Seafood recorded keeping procedures; storage; proper handling; parasite destruction |
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| 11 | PHFs received at 41°F or below. Except: milk, shell eggs & shellfish (45°F) |
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| FOOD PROTECTED FROM CONTAMINATION | IN | OUT | N.O. | N/A | COS | |
| 12 | Proper separation of raw meats & raw eggs from ready-to-eat foods provided |
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| 13 | Food protected from contamination |
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| 14 | Food contact surfaces properly cleaned & sanitized |
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| PHFS TIME/TEMPERATURE CONTROLS | IN | OUT | N.O. | N/A | COS | |
| 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 & for immediate service. 130°Ffor 112 minutes: Roasts or as per cooking chart found |
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| 16 | PASTEURIZED EGGS: substituted for shell eggs in raw or undercooked egg-containing foods such as Caesar salad dressing, hollandaise sauce, tiramisu, chocolate mousse, meringue, etc. |
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| 17 | COLD HOLDING: PHFs maintained at 41°F |
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| 18 | COOLING: PHFs rapidly cooled From 135°F to 41°F within 6 hours; From 135°F to 70°F within 2 hours. |
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| 19 | COOLING: PHFs prepared from ingredients at ambient temperature cooled to 41°F within 4 hours |
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| 20 | REHEATING: PHFs rapidly reheated (within 2 hours) proper facilities to at least 165°F; or Commercially processed PHFs heated to at least 135°F prior to hot holding |
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| 21 | Hot Holding: PHFs Hot Held at 135°F or above in appropriate equipment |
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| 22 | TIME AS A PUBLIC HEALTH CONTROL: Prior Health Dept approval; Written procedures available; Time marked; & Product discarded after 4 hours |
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| 23 | SPECIALIZED PROCESSING METHODS: Approval;Written Procedures; Conducted Properly |
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| 24 | HIGHLY SUSCEPTIBLE POPULATIONS: Pasteurized foods used; Prohibited foods not offered |
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| F-35 APR 08 |
Page 1 of 3 Pages. |
RETAIL FOOD INSPECTION REPORT
(CONTINUED)
| Name of EstablishmentKEG & KITCHEN | CityWESTMONT | Date of Inspection01/13/2022 | Risk Type03 |
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GOOD RETAIL PRACTICES Good Retail Practices are preventative measures to control the addition of pathogens, chemicals and physical objects into foods. OUT= Not in Compliance; COS=Corrected On-site; For "Repeat" Violation: Mark "R" in OUT Box |
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| SAFE FOOD & WATER/PROTECTION FROM CONTAMINATION | OUT | COS | |
| 25 | Hot & Cold water available; adequate pressure |
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| 26 | Food properly labeled, original container |
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| 27 | Food protected from contamination during preparation, storage, display | X |
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| 28 | Utensils, spatulas, tongs, forks, disposable gloves provided & used properly to restrict bare hand contact |
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| 29 | Raw fruits & vegetables washed prior to serving |
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| 30 | Wiping cloths properly used & stored |
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| 31 | Toxic substances properly identified, stored & used |
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| 32 | Presence of insects/rodents minimized: outer opening protected, animals as allowed |
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| 33 | Personal cleanliness (fingernails, jewelry, outer clothing, hair restraint) |
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| FOOD TEMPERATURE CONTROL | OUT | COS | |
| 34 | Food temperature measuring devices provided & calibrated |
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| 35 | Thin-probed temperature measuring device provided for monitoring thin foods (i.e.. Meat patties & fish fillets) |
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| 36 | Frozen foods maintained completely frozen |
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| 37 | Frozen foods properly thawed |
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| 38 | Plant food for hot holding properly cooked to at least 135°F |
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| 39 | Methods for rapidly cooling PHFs are properly conducted and equipment is adequate |
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| EQUIPMENT, UTENSILS & LINENS | OUT | COS | |
| 40 | Materials, construction, repair, design, capacity, location, installation, maintenance |
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| 41 | Equipment temperature measuring devices provided (refrigeration units, etc) |
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| 42 | In-use utensils properly stored |
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| 43 | Utensils, single service items, equipment, linens properly stored, dried & handled |
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| 44 | Food & non-food contact surfaces properly constructed, cleanable, used |
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| 45 | Proper warewashing facilities installed, maintained, cleaned, used; sanitizer test strips available, used |
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| PHYSICAL FACILITIES | OUT | COS | |
| 46 | Plumbing system properly installed; safe & in good repair; no potential backflow or backsiphonage conditions | X |
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| 47 | Sewage & waste water properly disposed |
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| 48 | Toilet facilities are adequate, properly constructed, properly maintained, supplied & cleaned |
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| 49 | Design, construction, installation & maintenance proper-floors/walls/ceilings |
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| 50 | Adequate ventilation; lighting; designated areas used |
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| 51 | Premises maintained free of litter, unncecessary articles, cleaning and maintenance equipment properly stored; garbage & refuse properly maintained. |
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| 52 | All required signs (handwashing, inspection placard, etc) provided & conspicuously posted |
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| ENFORCEMENT PROVISIONS | OUT | COS | |
| 53 | Enforcement Provisions |
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| MANAGEMENT AND PERSONNEL | OUT | COS | |
| 54 | *ORIGINAL REPORT ON FILE AT THE HEALTH DEPARTMENT* |
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| COVID-19 GUIDANCE | NO | YES | |
| 55 | Masks provided to all staff |
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| 56 | Gloves provided to all staff |
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| 57 | Social Distancing and PPE Guidelines Reviewed for workers and patrons (6ft.) - Consider assigning a Social Distance Officer – Persons for line control. |
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| 58 | Additional educational resources needed (If yes provide onsite or by email given above) |
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Name of Inspecting Official Onyinyechi Udoh |
Signature of Inspecting Official
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Name and Title of Person Receiving Copy of Report Janet Meeker Owner |
Owner/Representative
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| F-35 APR 08 |
Page 2 of 3 Pages. |
RETAIL FOOD INSPECTION REPORT
(CONTINUED)
| Name of EstablishmentKEG & KITCHEN | CityWESTMONT | Date of Inspection01/13/2022 | Risk Type03 |
| Item # | NJAC 8:24 | REMARKS ("R" = Repeat violation from previous inspection) |
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4 |
8:24-2.3(f)8 |
Observed food employee wear gloves without washing hands. Food employees shall clean their hands and exposed portions of their arms before donning gloves for working with foods. |
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6 |
8:24-6.7(a) |
Hand washing sink was obstructed with trash can. Handwashing facilities shall be adequate in size and number and shall be so located and maintained as to permit convenient and expeditious use by all employees. |
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6 |
8:24-6.7(o) |
Observed flour mix and food particles in the hand washing sink.A handwashing facility may not be used for purposes other than handwashing. |
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10 |
8:24-3.2(r) 1 |
Observed no shellstock tag on the container. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. |
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27 |
8:24-3.3(c)1.viii.4 |
Observed salmon fish and shrimp stored uncovered in the Bain Marie refrigeration units. |
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27 |
8:24-3.3(q)1(ii) |
Batter, and flour are stored beside the handwashing sink in the prep area. This is a source for contamination by splash. Except as specified in N.J.A.C. 8:24?3.3(q)2 and 8:24?3.3(q)3, food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. |
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46 |
8:24-5.2(a)1 |
The plumbing system of the three compartment sink leaks water on the floor. A plumbing system shall be repaired in accordance with N.J.A.C. 5:23, New Jersey Uniform Construction Code. |
| TEMPERATURE OBSERVATIONS | |||||
| Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
| Cheese/Cold-Hold Unit | 41 ° F | Sliced Tomatoes/Cold-Hold Unit | 40 ° F | Ricardo Cheese/Cold-Hold Unit | 41 ° F |
| Lettuce/Cold-Hold Unit | 41 ° F | Sliced Tomatoes/Cold-Hold Unit | 37 ° F | Macroni/Cold-Hold Unit | 38 ° F |
| Shrimp/Cold-Hold Unit | 38 ° F | Salmon Fish/Cold-Hold Unit | 40 ° F | Fried Cauliflower/Refrigerator | 36 ° F |
| Chicken/Walk-In Cooler | 41 ° F | Beef/Walk-In Cooler | 41 ° F | Milk/Walk-In Cooler | 41 ° F |
| Cheese/Walk-In Cooler | 41 ° F | Ground Beef/Hot-Hold Unit | 160 ° F | Shredded Beef/Hot-Hold Unit | 136 ° F |
| Black Beans Soup/Hot-Hold Unit | 148 ° F | ||||
| F-35 APR 08 |
Page 3 of 3 Pages. |