Borough of Spring Lake, NJ
Monmouth County
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Table of Contents
Table of Contents
[HISTORY: Adopted by the Mayor and Council of the Borough of Spring Lake 5-15-2007 by Ord. No. 2007-014. Amendments noted where applicable.]
Due to the nature, location and variety of conditions surrounding the operation of community residences and bed-and-breakfast establishments, it is frequently not possible to provide certain physical facilities required of other retail food establishments. In order to assure adequate protection of food served by community residences and bed-and-breakfast establishments which are unable to fully meet the requirements of this chapter, it may be necessary to restrict the types of food or the methods by which such food is served, to modify some requirements for procedures and facilities, and to impose additional requirements.
When, in the opinion of the Department or health authority, no imminent hazard to the public health will result, community residences and bed-and-breakfast establishments which do not fully meet the requirements of N.J.A.C. 8:24 may be permitted to operate when food preparation and service are restricted and alternatives to full compliance are provided for by the additional or modified requirements, as set forth in this chapter. Bed-and-breakfast establishments serving only commercially prepared nonpotentially hazardous foods are excluded from the requirements of N.J.A.C. 8:24. In addition, other private residences regulated under N.J.S.A. 55:13B-1 et seq., the Rooming and Boarding House Act of 1979, such as licensed or regulated foster homes, skill development homes, family-care homes, respite care homes, and facilities licensed under N.J.S.A. 30:11B-1 et seq., Community Residences for the Developmentally Disabled and Mentally Ill, and residences similar in purpose, are also excluded from the requirements of N.J.A.C. 8:24. However, residential health care facilities shall fully meet the requirements of N.J.A.C. 8:24.
A. 
Food used and served in all establishments shall be from sources which comply with applicable laws and regulations relating to food. Such food shall be free from spoilage and adulteration and be wholesome and safe for human consumption. The use of food in hermetically sealed containers that was not prepared in an approved food processing establishment (home canned foods) is prohibited.
B. 
Milk and fluid milk products shall be pasteurized and from approved sources, except that reconstituted dry milk and dry milk products may be used in instant desserts and whipped products, or for cooking and baking.
A. 
All food, while being stored, prepared, served or transported, shall be protected against contamination.
B. 
All perishable food shall be stored at temperatures which will protect against spoilage.
C. 
All potentially hazardous food, including any foods consisting of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustacea, raw seed sprouts, heat-treated vegetable products or other ingredients in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of C. botulinum, shall be maintained at the following minimal internal temperatures:
(1) 
All potentially hazardous foods shall be kept at 41° F. or below, or 135° F. or above;
(2) 
Frozen food shall be kept frozen, except when being thawed for preparation or use.
(3) 
Potentially hazardous foods which will be refrigerated after preparation shall be rapidly cooled, without interruption, to below 41° F. within four hours using such methods as shallow pans (four inches or less in depth), agitation or other quick chilling methods. In addition to the above requirements, the method utilized shall be capable of cooling the foods from 135° F. to 70° F. within two hours. While being cooled in conventional refrigeration equipment, containers of cooling potentially hazardous food should not be tightly covered or stacked. Measures shall be taken to protect these uncovered foods from contamination while they are cooling.
(4) 
Potentially hazardous foods requiring cooking shall be cooked to heat all parts of the food to a temperature of:
(a) 
For all poultry, poultry stuffings, stuffed meats, and stuffings containing meat: 165° F.
(b) 
For all pork and any food containing pork: 145° F.; or if cooked in a microwave, to 170° F.
(c) 
For rare whole roast beef: 130° F.; or if cooked in a microwave, to 145° F.
(d) 
For rare beef steak unless otherwise ordered by the immediate consumer: 130° F.
(5) 
Potentially hazardous foods that have been cooked and then refrigerated shall be rapidly reheated to an internal temperature of 165° F. or higher.
D. 
Meat, poultry, fish, potato, egg, and similar salads shall be prepared from prechilled products with a minimum of manual contact, using equipment which has been cleaned before use.
E. 
Conveniently located refrigeration equipment, such as refrigerators and freezers, and hot food equipment, such as stoves and ovens, shall be provided to assure the maintenance of all food at required temperatures.
F. 
Stem-type indicating thermometers shall be provided and used to assure attainment and maintenance of proper internal temperatures of potentially hazardous food during cooking, cooling, hot holding, cold holding, and reheating.
A. 
During preparation, ready-to-eat foods shall not be permitted to touch raw foods of animal origin, such as meat, poultry, liquid unpasteurized eggs, fish and similar products, and the equipment and surfaces which such raw products have touched prior to being thoroughly cleaned.
B. 
Suitable equipment and utensils shall be provided to minimize direct manual contact with food.
C. 
All raw fruits and vegetables shall be thoroughly washed before use.
D. 
The preparation of potentially hazardous foods in bed-and-breakfast establishments shall be limited to foods which, prior to service, require minimal preparation and handling.
E. 
All potentially hazardous food shall be prepared immediately before serving. The advance preparation of potentially hazardous food is prohibited.
Food storage containers of food shall be stored above the floor and in such a manner as to be protected from contamination.
A. 
Only those poisonous materials necessary to maintain the establishment in a sanitary condition shall be present in any area related to the food operation.
B. 
All containers of poisonous materials shall be clearly marked or labeled as to contents.
C. 
All poisonous materials shall be stored and used in such a manner as to prevent the contamination of food and food surfaces.
A. 
Persons while affected with any disease in a communicable form, or while a carrier of such disease or while affected with boils, infected wounds, sores, acute respiratory infection, nausea, vomiting, or diarrhea which could cause food-borne diseases, shall not work in any area of the establishment in any capacity in which there is a likelihood of such person contaminating food or food contact surfaces with pathogenic organisms.
B. 
The hands of all food workers shall be washed to keep them clean and in such a manner that will not contaminate food and equipment. Hands shall be thoroughly washed with soap and warm water before starting work, frequently during the handling of food and equipment, after handling raw foods of animal origin, smoking, eating, drinking and visiting the toilet room. An adequate supply of hand cleansing soap and sanitary towels or other approved hand drying device shall be provided.
C. 
All persons engaged in handling food and equipment shall wear clean outer garments.
A. 
Equipment and utensils shall be constructed of safe materials and shall be easily cleanable and durable.
B. 
After each usage, all tableware, kitchenware and food contact surfaces of equipment shall be thoroughly cleaned to sight and touch by manual or machine washing, to include the following sequence of steps:
(1) 
Equipment and utensils shall be preflushed or prescraped to remove gross food particles;
(2) 
Equipment and utensils shall be thoroughly washed with a detergent solution and clean warm water;
(3) 
Equipment and utensils shall be rinsed of detergent and other residues with clean water;
(4) 
Manual sanitization shall be accomplished in accordance with N.J.A.C. 8:24-4.1 et seq.; and
(5) 
Any mechanical dishwasher used shall be capable of sanitizing either by hot water with a minimum final rinse water temperature of 160° F. measured at the plate; or by chemical sanitization in accordance with the provisions of N.J.A.C. 8:24-4.7.
C. 
When manual washing, rinsing and sanitizing methods are employed, at least a two-compartment sink supplied with hot and cold potable water under pressure shall be provided, with a smooth, impervious and suitably sized basin for sanitizing all equipment and utensils.
D. 
Equipment and utensils washed in mechanical dishwashers which cannot achieve sanitization requirements shall be manually sanitized using methods in accordance with N.J.A.C. 8:24-4.1 et seq.
E. 
Non-food-contact surfaces of all equipment shall be cleaned at such frequency as is necessary to keep them free of accumulations and to maintain them in a sanitary condition.
F. 
Clean equipment, utensils and food contact surfaces shall be protected from contamination while handled and stored.
A. 
The water supply shall be adequate as to quantity, of a safe, sanitary quality, and from a public or private water supply system which is constructed, protected, operated, and maintained in conformance with the New Jersey Safe Drinking Water Act, N.J.S.A. 58:12A-1 et seq., and rules (N.J.A.C. 7:10) and local laws, ordinances, and regulations; provided that if approved by the Department of Environmental Protection, a nonpotable water supply system may be permitted within the establishment for purposes such as air conditioning and fire protection, only if such system complies fully with N.J.A.C. 8:24-6.6, Size, installation and maintenance of plumbing, and the nonpotable water supply is not used in such a manner as to bring it into contact, either directly or indirectly, with food, food equipment or utensils.
B. 
Hot and cold running water, under pressure, shall be provided in all areas where food is prepared, and where equipment, utensils or containers are washed.
C. 
All sewage shall be disposed of by means of:
(1) 
A public sewerage system; or
(2) 
A disposal system which is constructed and operated in conformance with N.J.A.C. 7:9A, Standards for Individual Subsurface Sewage Disposal Systems, the New Jersey Water Pollution Control Act Regulations, N.J.A.C. 7:14, and local laws, ordinances, and regulations.
A. 
Each establishment shall be provided with adequate and conveniently located toilet facilities accessible to the employees at all times.
B. 
Toilet rooms shall be easily cleanable, completely enclosed, and shall have tight-fitting, self-closing doors. Such doors shall not be left open except during cleaning or maintenance. If vestibules are provided, they shall be kept in a clean condition and in good repair.
C. 
Toilet facilities, including toilet rooms and fixtures, shall be kept clean and in good repair, and free of objectionable odors.
D. 
A supply of toilet tissues shall be provided at each toilet at all times.
E. 
Handwashing facilities shall be provided and located within or immediately adjacent to all toilet rooms. Each handwashing facility shall be provided with hot and cold or tempered water (90° F. to 105° F.).
A. 
All garbage and rubbish containing food waste shall be stored in a sanitary manner so as to control accessibility to vermin.
B. 
Storage containers shall be maintained in a clean condition.
A. 
Effective control measures shall be utilized to minimize and eliminate the presence of rodents, flies, roaches and other vermin in the establishment.
B. 
All openings to the outside shall be protected against the entry of vermin.
A. 
All floors, walls and ceilings shall be kept clean and in good repair.
B. 
Permanently installed and adequate artificial lighting shall be provided in all food preparation, storage, and equipment washing areas.
C. 
All areas of the establishment shall be sufficiently ventilated to prevent the accumulation of steam, grease, vapors, odors, smoke, fumes, and excessive heat.
D. 
All areas of the establishment and its premises shall be kept clean. Cleaning shall be done at such a time and in such a manner as to prevent the contamination of food and equipment.
E. 
No pets or other live animals shall be permitted in areas used for the preparation, serving and storage of food, and the cleaning of equipment during work and serving periods.