raymond’s restaurant

Raymond’s Restaurant

28 Church St., Montclair, NJ 07042(973) 744-9263

Retail Food Establishment Inspection

Areas inspected include:Upstairs KitchenBasementFront Service AreaDumpster Area

Violations & Corrective ActionsUpstairs 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 definitionCorrective action was taken immediately and

Raymond’s staff put the bacon in the fridge


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


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


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


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.

Violations & Corrective ActionsBasement

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

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.

Opinions about this facility

According to the Health Inspector, Mr. Costello, Raymond’s Restaurant is;


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


I found my lunch to be satisfactory too.

raymond’s restaurant

Health & Medicine