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Food Facility Inspection Report |
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Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
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Total Violations |
5 |
Date of Inspection |
06/06/2022 |
| Risk Violations Count |
2 |
Inspection Time |
02.9 |
| Arrival Time |
11:30 |
Recommended for License |
YES |
| Travel Time |
00.4 |
Facility Closure |
NO |
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Food Facility
MCCAFFREY'S MARKET - NEWTOWN |
Address
2890 S EAGLE RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 579-1310 |
Facility ID #
29F059 |
Owner
NEWTOWN MARKET, L.L.C. |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
3 |
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
IN |
Certification by accredited program, compliance with Code, or correct responses |
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| Employee Health |
| 2 |
IN |
Management awareness; policy present |
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| 3 |
IN |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
IN |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
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| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
IN |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
IN |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
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| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
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| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
IN |
Proper cooking time & temperature |
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| 17 |
IN |
Proper reheating procedures for hot holding |
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| 18 |
IN |
Proper cooling time & temperature |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
OUT |
Proper cold holding temperature |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
IN |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
IN |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
IN |
Food additives: approved & properly used |
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| 26 |
IN |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
IN |
Compliance with variance, specialized process, & HACCP plan |
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Risk factors are improper practices or procedures identified as the most
prevalent contributing factors of foodborne illness or injury. Public Health
Interventions are control measures to prevent foodborne illness or injury. * - Critical Item Requiring Immediate Action
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
IN |
Pasteurized eggs used where required |
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| 29 |
IN |
Water & ice from approved source |
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| 30 |
IN |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
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| 32 |
IN |
Plant food properly cooked for hot holding |
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| 33 |
IN |
Approved thawing methods used |
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| 34 |
IN |
Thermometer provided & accurate |
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| 35 |
IN |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
IN |
Contamination prevented during food preparation, storage & display |
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| 38 |
IN |
Personal cleanliness |
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| 39 |
IN |
Wiping cloths: properly used & stored |
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| 40 |
IN |
Washing fruit & vegetables |
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| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
X |
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| 42 |
IN |
Utensils, equipment & linens: properly stored, dried & handled |
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| 43 |
IN |
Single-use & single-service articles: properly stored & used |
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| 44 |
IN |
Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
IN |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
IN |
Non-food contact surfaces clean |
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| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
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| 49 |
IN |
Plumbing installed; proper backflow devices |
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| 50 |
IN |
Sewage & waste water properly disposed |
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| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
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| 53 |
OUT |
Physical facilities installed, maintained, & clean |
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| 54 |
IN |
Adequate ventilation & lighting; designated areas used |
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Food Facility Inspection Report |
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Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
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Date of Inspection |
06/06/2022 |
| Arrival Time |
11:30 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
McCaffrey's Market - Newtown |
Address
2890 S EAGLE RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 579-1310 |
Facility ID #
29F059 |
Owner
Newtown Market, L.L.C. |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
3 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Ambient/Coffee Cafe refrigerator |
40 ° F |
Sushi/Refrigerator |
37 ° F |
Ambient/Refrigerator |
35 ° F |
| Pasta/Display case |
35 ° F |
Crab cake/Display case |
35 ° F |
Ambient/Walk-in freezer |
0 ° F |
| Deli Meat/Refrigerator |
40 ° F |
Cut lettuce /Prep top unit |
37 ° F |
Ambient/Walk-In Cooler |
35 ° F |
| Ambient/Dessert case |
38 ° F |
Mashed potatoes /Hot-Hold Unit |
143 ° F |
Soup/Hot-Hold Unit |
175 ° F |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
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*14
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*The meat room does not have 3 drain stoppers available for the three compartment sink. Provide immediately for adequate use of the three compartment sink.
Be sure to clean meat slicing equipment at least every 4 hours. New Violation. To be Corrected By: 06/06/2022
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*20
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*Shrimp observed in seafood prep area at 61°F. Employee stated it was defrosted & to be cooked. Following proper defrosting methods, shrimp and other time/temperature control for safety foods must be held under refrigeration ( 41°F or less) until ready to cook. New Violation. To be Corrected By: 06/06/2022
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36
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*Dead oriental cockroaches throughout the prep areas where all hot foods/deli are prepared. Most are concentrated to bait/glue traps. A Certified Pest Control operator is out biweekly.
Floor drain in front of deli walk-in has stagnant water. Schedule a cleaning and service on all drains. Inspect for cracked pipes. Eliminating damp areas or access points.
Back exit door of facility across from dairy walk-in has large air gaps. Seal these off with new door sweeps so they are tight fitting preventing pest/insect access. New Violation. To be Corrected By: 06/20/2022
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41
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Ice scooper stored on top of ice machine being used to keep open seafood product cold. This is not a clean location. Employee provided a clean container for storage.
Single use container being used to scoop olives in brine. Employee provided a scoop with a handle. Be sure handle does not contact food product when storing directly in the product. Corrected On-Site. New Violation.
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53
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All equipment in hot foods/deli prep must be pulled out. Conduct a thorough cleaning of grease and food accumulation on pipes, floor & walls.
Bakery cabinets must be wiped out/cleaned, in addition to the floor under the bakery cabinets. Be sure to maintain clean thereafter. New Violation. To be Corrected By: 06/06/2022
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General Remarks
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Hang or invert mops to air dry.
Be sure to put exact date and not just day on display deli meat loaves for proper date marking.
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