| |
Food Facility Inspection Report |
|
|
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
|
Total Violations |
5 |
Date of Inspection |
10/18/2022 |
| Risk Violations Count |
3 |
Inspection Time |
01.3 |
| Arrival Time |
11:42 |
Recommended for License |
N/A |
| Travel Time |
00.3 |
Facility Closure |
NO |
|
Food Facility
LA VOGLIA ITALIAN RESTAURANT |
Address
216 W STREET RD |
City/State
WARMINSTER, PA |
Zip Code
18974 |
Telephone
(215) 896-6610 |
Facility ID #
49F244 |
Owner
ERMIR MADANI |
Purpose of Inspection
Reinspection |
License Type
Permanent |
Risk Category
3 |
|
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
|
|
IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
|
|
COS=corrected on-site during inspection
R=repeat violation
|
|
|
| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
|
X |
| Employee Health |
| 2 |
IN |
Management awareness; policy present |
|
|
| 3 |
IN |
Proper use of reporting; restriction & exclusion |
|
|
| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
|
|
| 5 |
IN |
No discharge from eyes, nose, and mouth |
|
|
| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
|
|
| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
|
|
| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
|
|
| Approved Source |
| 9 |
IN |
Food obtained from approved source |
|
|
| 10 |
N/O |
Food received at proper temperature |
|
|
| 11 |
IN |
Food in good condition, safe, & unadulterated |
|
|
| 12 |
OUT |
Required records available: shellstock tags, parasite destruction |
|
X |
| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
X |
X |
| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
|
|
| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
|
|
|
|
| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
N/O |
Proper cooking time & temperature |
|
|
| 17 |
IN |
Proper reheating procedures for hot holding |
|
|
| 18 |
N/O |
Proper cooling time & temperature |
|
|
| 19 |
IN |
Proper hot holding temperature |
|
|
| 20 |
IN |
Proper cold holding temperature |
|
|
| 21 |
IN |
Proper date marking & disposition |
|
|
| 22 |
N/A |
Time as a public health control; procedures & record |
|
|
| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
|
|
| Highly Susceptible Populations |
| 24 |
IN |
Pasteurized foods used; prohibited foods not offered |
|
|
| Chemical |
| 25 |
N/A |
Food additives: approved & properly used |
|
|
| 26 |
IN |
Toxic substances properly identified, stored & used |
|
|
| Conformance with Approved Procedure |
| 27 |
N/A |
Compliance with variance, specialized process, & HACCP plan |
|
|
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
|
|
| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
|
|
| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
IN |
Pasteurized eggs used where required |
|
|
| 29 |
IN |
Water & ice from approved source |
|
|
| 30 |
IN |
Variance obtained for specialized processing methods |
|
|
| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
|
|
| 32 |
IN |
Plant food properly cooked for hot holding |
|
|
| 33 |
IN |
Approved thawing methods used |
|
|
| 34 |
IN |
Thermometer provided & accurate |
|
|
| 35 |
IN |
Food properly labeled; original container |
|
|
| Prevention of Food Contamination |
| 36 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
|
|
| 37 |
IN |
Contamination prevented during food preparation, storage & display |
|
|
| 38 |
OUT |
Personal cleanliness |
|
|
| 39 |
IN |
Wiping cloths: properly used & stored |
|
|
| 40 |
IN |
Washing fruit & vegetables |
|
|
|
|
| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
X |
X |
| 42 |
IN |
Utensils, equipment & linens: properly stored, dried & handled |
|
|
| 43 |
IN |
Single-use & single-service articles: properly stored & used |
|
|
| 44 |
IN |
Gloves used properly |
|
|
| Utensils, Equipment and Vending |
| 45 |
IN |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
|
| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
|
|
| 47 |
IN |
Non-food contact surfaces clean |
|
|
| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
|
|
| 49 |
IN |
Plumbing installed; proper backflow devices |
|
|
| 50 |
IN |
Sewage & waste water properly disposed |
|
|
| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
|
|
| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
|
|
| 53 |
IN |
Physical facilities installed, maintained, & clean |
|
|
| 54 |
IN |
Adequate ventilation & lighting; designated areas used |
|
|
|
|
|
|
|
|
| |
Food Facility Inspection Report |
|
|
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
|
Date of Inspection |
10/18/2022 |
| Arrival Time |
11:42 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
|
Facility
La Voglia Italian Restaurant |
Address
216 W STREET RD |
City/State
WARMINSTER, PA |
Zip Code
18974 |
Telephone
(215) 896-6610 |
Facility ID #
49F244 |
Owner
Ermir Madani |
Purpose of Inspection
Reinspection |
License Type
Permanent |
Risk Category
3 |
|
|
TEMPERATURE OBSERVATIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Ambient/Walk-In Cooler |
39 ° F |
sauce/Walk-In Cooler |
38 ° F |
sauce/reheating |
116 ° F |
| sauce/food warmer |
154 ° F |
Pasta/drawer prep cooler |
39 ° F |
meatballs/drawer prep cooler |
39 ° F |
| water/utensil storage |
104 ° F |
Ambient/2 door work top cooler |
34 ° F |
Ambient/2 door prep cooler |
36 ° F |
| shrimp/2 door prep cooler |
35 ° F |
Ambient/1 door reach-in cooler |
39 ° F |
Ambient/1 door reach-in cooler |
36 ° F |
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
|
*1
|
*There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. The owner has a valid Serv-Safe certification. A completed application(SA-71)for CFSM must be submitted to the Department within 5 business days. Repeat Violation. To be Corrected By: 10/25/2022
|
|
*12
|
*The date of last sale is not recorded on shellstock tags.
250. Shellstock: maintaining identification.
(a) General requirement. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. The exception to this requirement is set forth in subsection (b)(2).
(b) Records of identification. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90-calendar days from the date the container is emptied by the following methods:
(1) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served.
(2) When shellstock are removed from their tagged or labeled container, preserving source identification by using a record keeping system as specified in paragraph (1), and ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container before being ordered by the consumer. Repeat Violation. To be Corrected By: 10/19/2022
|
|
*13
|
*Raw chicken and raw fish were stored above ready to eat foods inside the 4 drawer prep cooler. TCS foods must be stacked from top to bottom: least to most hazardous. TCS foods were rearranged to prevent cross contamination. Corrected On-Site. Repeat Violation.
|
|
38
|
Hair restraints lacking for food handlers.
Employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints and clothing that covers body hair, that are effectively designed and worn to keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
(b) Exception. This subsection does not apply to food employees who present a minimal risk of contaminating exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles. These food employees may include employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses and wait staff. New Violation. To be Corrected By: 10/19/2022
|
|
41
|
-Knives/utensils stored in stagnant water
-Ice scoop stored on top of the ice machine
Utensils were relocated for proper storage.
During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods).
(c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
(d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous.
(e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency specified in § 712(d)(7). Corrected On-Site. Repeat Violation.
|
|
|
|
|
|
|
|
General Remarks
|
-Store mops inside the facility. Hang or invert to dry when not in use.
-Store employee beverages in a designated area, away from food preparation, and food/utensil storage.
-Replace the torn door gaskets on the 1 door reach-in cooler and 2 door prep cooler in the front prep area.
-Do not use foil or plastic wrap to line shelves of equipment. Use a cleanable, non-absorbent material.
-Do not use towels under cutting boards for non-slip. Use a cleanable, non-absorbent material.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|