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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 |
07/28/2022 |
| Risk Violations Count |
3 |
Inspection Time |
01.9 |
| Arrival Time |
13:21 |
Recommended for License |
YES |
| Travel Time |
00.3 |
Facility Closure |
NO |
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Food Facility
GIUSEPPE'S PIZZA & FAMILY RESTAURANT |
Address
1380 W STREET RD |
City/State
WARMINSTER, PA |
Zip Code
18974-3100 |
Telephone
(215) 674-5550 |
Facility ID #
49F082 |
Owner
SALVATORE GIAIMO |
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 |
X |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
N/O |
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 |
N/O |
Proper cooking time & temperature |
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| 17 |
IN |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
Proper cooling time & temperature |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
IN |
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 |
N/A |
Food additives: approved & properly used |
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| 26 |
IN |
Toxic substances properly identified, stored & used |
X |
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| Conformance with Approved Procedure |
| 27 |
N/A |
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 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
OUT |
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 |
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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 |
OUT |
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 |
IN |
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 |
07/28/2022 |
| Arrival Time |
13:21 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
Giuseppe's Pizza & Family Restaurant |
Address
1380 W STREET RD |
City/State
WARMINSTER, PA |
Zip Code
18974-3100 |
Telephone
(215) 674-5550 |
Facility ID #
49F082 |
Owner
SALVATORE GIAIMO |
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/beer walk-in cooler |
36 ° F |
Ambient/Walk-In Cooler |
35 ° F |
cooked pasta/Walk-In Cooler |
40 ° F |
| sauce/steam table |
148 ° F |
sauce/grill top - hot holding |
153 ° F |
Ambient/1 door reach-in cooler |
47 ° F |
| sliced tomatoes/1 door reach-in cooler |
39 ° F |
Ambient/pizza prep cooler |
40 ° F |
Cheese/pizza prep cooler |
38 ° F |
| Ambient/walk-in freezer |
2 ° F |
shrimp/drawer prep cooler |
33 ° F |
sliced tomatoes/3 door prep cooler |
42 ° 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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*8
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-Utensils were stored in the hand sink in the basement.
-Paper towels were lacking at the basement hand sink as well as the hand sink nearest the dish machine, in the kitchen.
Hand sinks may not be used for any other purpose other than hand washing. Hand sinks must also be supplied with hand drying (paper towels) at all times. Corrected On-Site. New Violation.
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*14
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*-The sanitizer concentration at the bar glass washer could not be determined, because test strips were not available on site. Glassware must be washed, rinsed, and sanitized manually until the sanitizer can be tested and is determined to be satisfactory (50-100ppm)
-The high temp. dish machine in the kitchen did not reach 180 degrees F during the final rinse, after several cycles. Temperature test strips did not change, to indicate a surface temperature of 160 degrees F. The pressure gauge did not reach the minimum 20 psi. The facility must manually wash, rinse, and sanitize all wares until the dish machine is repaired.
Facility must provide work orders for repair to the Department and may not use the dish machines until permission for use is granted by BCDH. New Violation.
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*26
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*Chemical spray bottles were stored on shelves near utensils and/or packaged foods. The bottles were relocated to prevent contamination. Corrected On-Site. New Violation.
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37
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Food containers are stored directly on the floor in the basement walk-in coolers and freezers. All food, with the exception of bottled beverges, must be stored 6" off the floor. New Violation. To be Corrected By: 07/29/2022
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47
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-Debris observed on door gaskets of beer walk-in cooler and drawer prep coolers.
-Debris on the floor below the cook's line.
Clean and sanitize the affected areas. Clean as often as necessary to maintain. New Violation. To be Corrected By: 08/02/2022
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General Remarks
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-Do not use cardboard to line any shelves in the facility (under prep tables, utensil storage, dry storage etc.)
-Do not re-use cardboard boxes to store portioned condiment containers. Cardboard is approved for storage of original products only.
*EPS may conduct a compliance inspection, to ensure that both dish machines are functioning properly.
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