[HISTORY: Adopted by the Board of Health
of the Borough of Park Ridge 5-18-2000 by Ord. No. 2000-1. Amendments noted where
applicable.]
A.
Any retail food establishment which receives an unsatisfactory
rating from the appropriate official inspecting the premises shall
immediately cease from serving any food or similar products until
the licensee has received a satisfactory rating from the inspector
conducting such inspections.
B.
Any retail food establishment which receives two conditional satisfactory ratings within any twelve-month period shall have its owner or manager appear at the next meeting of the Park Ridge Board of Health to show cause why its license shall not be suspended for failing to operate its premises in accordance with Chapter 12 of the New Jersey Sanitary Code. The conditional satisfactory rating shall be posted in the premises for such time as the Board of Health and/or inspector believes it is necessary for the preservation of the public health and safety. In addition, its owner or manager must take and satisfactorily complete the next available eighteen-hour food managers' certification course.
Salad samples taken by an inspector from any
retail food establishment will be subject to the following remedies
should they fail to pass certified testing.
A.
First substandard sample(s). Results will be communicated
to management. The inspector will review possible ways in which any
contamination took place, suggest corrective actions and take a second
sample.
B.
Second substantial sample(s). Results will be communicated
to management. The inspector will observe the salad-making process
and take samples at each step in order to pinpoint incorrect procedures
and direct corrective actions.
C.
Third substandard sample(s). Any retail food establishment
whose salads fail to pass three successive tests will be prohibited
from making such salads on the premises. (Purchases of salads from
state-licensed wholesalers is permitted, but such salads are subject
to the same testing requirements as those prepared on the premises.)
In addition, the following remedies shall be imposed:
(1)
The owner or manager shall be required to submit to
the inspector a written plan of action for correcting the problem.
Such plan must include training of all deli personnel in proper, salad-making
procedures and correction of any possible refrigeration problems within
a designated time frame.
(2)
The owner or manager shall, at his/her own expense,
have the failed salad(s) tested for six consecutive weeks. Such tests
will be conducted at a state certified lab on the first Monday of
each week, and the results will be sent to the designated health authority.
(3)
Salad making and sale may be resumed after two successive
test results are found to meet standards.
