Sanitation Project

Playa Bowls
Montclair, NJ
Sanitation Project
Mariam Abid and Kayla Abella
Playa Bowls
● Located at 28 S Park St, Montclair, NJ 07042
● We visited on a Saturday at 11am, it was busy
during our visit.
● Menu
● Playa Bowls is a franchise that began in Belmar New
Jersey
● The Montclair Location has been there since 2017
The Health Inspector’s REport
What was suggested to fix the issues
● In the fail notes summary, the health inspector addressed
four health code violations and what the location could
do to correct these issues
● It was suggested to install a handwash sink in the prep
area
● In response to the mouse droppings that were found, the
inspector did not have notes on further action just noted
that all food was properly stored
● Food debris was observed on the bottom of the pull out
drawers in the back prep area
● There was a slight leak observed at the mop sink faucet
What we looked for
● In addition to the violations marked by the health
inspector we also had some practices we wanted to look
out for on our inspection
● We looked for…
○ Proper personal hygiene of employees
○ Proper cross contamination techniques, given that they do
offer poke bowls at this location
○ Proper food storage
What we found
● In conjunction with the report we found
○ There was no sink observed in the front prep area
○ Possible rodent droppings behind the fridge
○ Food debris in bottom pull out drawer is no longer present
○ No leak at mop sink faucet
○ Labeled sinks
○ Allergy awareness
○ Different color cutting boards
○ Improper food storage
Pictures
Questions we asked employees
1. Do you know where the thermometer is located?
2. How do you test the temperature of the food?
3. Do you label your products in any particular way?
4. Are you Servsafe certified?
5. How do you prevent cross-contamination?
Violations found
● Violation of food safety responsibilities of the manager (pg.1.10)
○ When asked about thermometers and how employees check the temperature of the
products they did not know if they had thermometers and were unsure where they would
be
● Violation of when to wash hands (pg.4.7)
○ Various employees phones were being used in between prepping food and with gloves on
● Violation of work attire guidelines (pg.4.12)
○ Many employees were wearing jewelry such as necklaces and bracelets
● Violation of drinking in the prep area (pg.4.13)
○ Many employees had starbucks iced coffee cups placed near the prep area on the top
shelf above other foods
Violations found continued
● Violation of monitoring time and temperature (pg.5.5)
○ Employees were unaware of thermometer use in the location
● Violation of improper labeling (pg. 7.2)
○ There were no labels on the products we observed
● Violation of proper container storage (pg.7.6)
○ The containers in the previous slide were covered with saran wrap that was not properly
secured and not adequately covering the product
● Cleaning Violation (pg. 7.7)
○ The back was quite messy and had open food that was in a bucket on the ground, phones
and drinks were everywhere and there was no sense of organization or cleanliness
Factors that could contribute to the violations
● Employees could be avoiding our questions as they
don’t have to answer them
● We went on a busy Saturday with one less employee
○ Could contribute to:
■ Uncleanliness
■ Haphazardness
■ Lack of barrier between kitchen and employee space
■ Saran wrap on buckets for easy access
● New Employees without training
What they can do to fix the issues
● Frequent training that focuses on:
■ Jewelry
■ Sanitary conditions
■ How to use single use gloves
■ Hand washing reminders
■ Temperature calibration/temperature checks
■ Food grade storage labeling
● Protocols for organization during busy hours
● Designated employee lockers or space
Proper Training of STaff
● Proper training is important to maintaining a clean, safe and
well-functioning food environment
● Issues in regards to improper food storage, possible time-temperature
abuse and staff appearance and cleanliness can be solved with on-the-job
training and classroom training
Risk Factors
● Foodborne illness from improper hygiene practices
● Cross-contamination
● Time-temperature abused food
● Suspension from the health inspector until violations are
resolved
● Loss of reputation if customers get foodborne illness
REsources they can use
● ServSafe Certification
● Occupational Safety and Health Administration
(OSHA)
● FDA

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Playa Bowls

● Occupational Safety and Health Administration

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