JOHN G’S
264 S OCEAN BLVD, MANALAPAN 33462
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/22/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Inverted Pots stored on soiled cardboard at prep station.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from expo area. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing poached eggs no hair restraint.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cracked fresh shell eggs then touched a clean spoon - instructed employee to remove gloves and wash hands. Employee washed hands and put on gloves. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station make table - sliced smoked salmon (47F - Cold Holding) make table - sliced smoked salmon (47F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station make table - sliced smoked salmon (47F - Cold Holding) make table - sliced smoked salmon (47F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 2 compartment sink - educated operator on proper hand washing practices.
Food safety inspection conducted on 4/22/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 12/15/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53B-09-4:Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. SafeStaff Certifications. Warning - From follow-up inspection 2023-12-15: Operator ordered training books. **Time Extended**
Food safety inspection conducted on 12/15/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/14/2023
High Priority
4
Intermediate
1
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in blue cheese - operator removed. Corrected On-Site Warning
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site Repeat Violation Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Whipped butter dated 12/06. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté station make table - rue butter (46F - Cold Holding); herbed chicken (46F); cut tomatoes (46F) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté station make table - rue butter (46F - Cold Holding); herbed chicken (46F); cut tomatoes (46F) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Kitchen prep table - pooled eggs (43F-51F - Cold Holding) sitting in a shallow ice bath under 2 hours - operator moved to cooler - reviewed Time Procedures and emailed copy to operator. omelette station small make table -: cooked spinach (57F - Cold Holding); corned beef hash (57F - Cold Holding) not portioned or prepared today removed from walk in cooler under 2 hours - operator moved to walk in cooler. Wait station expo line - butter portions (60F - Cold Holding); cut melon (60F - Cold Holding); cut watermelon (60F - Cold Holding) not portioned r prepared today sitting in a shallow ice bath under 2 hours - operator moved to walk in cooler - reviewed Time Procedures and emailed copy to operator. **Corrective Action Taken** Warning
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. SafeStaff Certifications. Warning
Food safety inspection conducted on 12/14/2023 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).