Borough of Park Ridge, NJ
Bergen County
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Table of Contents
Table of Contents
[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.]
GENERAL REFERENCES
Board of Health — See Ch. 17.
Licensing — See Ch. 75, Art. I.
Fees — See Ch. 109.
Food handler training — See Ch. 110.
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.
C. 
In addition to the remedies stated above, the inspector conducting the inspections shall cause appropriate summons to be issued for the violation of Chapter 12 of the New Jersey Sanitary Code, the ordinances of the Borough of Park Ridge and applicable statutes of the State of New Jersey.
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.