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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 |
4 |
Date of Inspection |
08/26/2022 |
| Risk Violations Count |
2 |
Inspection Time |
01.4 |
| Arrival Time |
13:10 |
Recommended for License |
YES |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
UNCLE JOE'S PIZZA |
Address
638 YORK RD |
City/State
WARMINSTER, PA |
Zip Code
18974 |
Telephone
(215) 444-3820 |
Facility ID #
49F292 |
Owner
OLIMJON SOLIYEV |
Purpose of Inspection
Change of Owner |
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 |
N/O |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
N/A |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
X |
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| 14 |
IN |
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 |
N/O |
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 |
N/A |
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 |
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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 |
OUT |
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 |
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 |
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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 |
OUT |
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 |
08/26/2022 |
| Arrival Time |
13:10 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
Uncle Joe's Pizza |
Address
638 YORK RD |
City/State
WARMINSTER, PA |
Zip Code
18974 |
Telephone
(215) 444-3820 |
Facility ID #
49F292 |
Owner
OLIMJON SOLIYEV |
Purpose of Inspection
Change of Owner |
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/Walk-In Cooler |
40 ° F |
Ambient/2 door prep cooler |
39 ° F |
sauce/food warner |
150 ° F |
| Ambient/chest freezer |
6 ° F |
Ambient/chest freezer |
10 ° F |
Ambient/chest freezer |
12 ° F |
| shredded beef/room temp. storage |
110 ° F |
shredded chicken/room temp. storage |
94 ° F |
Ambient/pizza prep cooler |
40 ° F |
| Ambient/reach-in freezer |
3 ° 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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*13
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*Raw beef, that is wrapped and frozen in the facility, and an opened package of raw burgers was stored above ready to eat food inside the 1 door reach-in freezer. EPS discussed proper stacking of food with the manager, during the inspection. Corrected On-Site. New Violation.
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*22
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*-Shredded beef and chicken were sitting out at room temperature without a date/time log. EPS discussed time and temperature as a public health control with the manager. The manager was instructed to discard these items by 3:00 pm today. Corrected On-Site. New Violation.
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34
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Facility lacks a probe/stem thermometer to take internal temperatures of TCS foods. Obtain a probe thermometer. New Violation. To be Corrected By: 08/26/2022
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49
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*The facility has a prep sink, but there is no air gap at the waste line of the sink. An air gap is required at the sink used for food preparation. The facility must provide an air gap at the prep sink by 11/26/22.
(c) Air gap requirement for backflow prevention. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). New Violation. To be Corrected By: 11/26/2022
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General Remarks
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-Provide a lid for the trash can in the women's restroom.
-Install a splash guard between the hand sink and the prep sink.
-The ceiling tiles above the mop sink, and above the shelf storing single use utensils, are porous. Provide non-absorbent, cleanable ceiling tiles in these areas, by 11/26/22.
-Do not re-use cardboard for storage of portioned condiments.
-Do not line equipment with absorbent towels. Remove packing material from bottom shelf of prep table.
-Do not hang tongs from the oven handle between uses. Do not use single use condiment containers to scoop foods in bulk spice containers. Use a food grade scoop with a handle.
The facility was inspected as a change of ownership today. License approved.
*Unable to capture signature due to a technical issue in the field.
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