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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 |
10/20/2022 |
| Risk Violations Count |
3 |
Inspection Time |
01.5 |
| Arrival Time |
11:53 |
Recommended for License |
YES |
| Travel Time |
00.4 |
Facility Closure |
NO |
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Food Facility
UVA RISTORANTE ITALIANO |
Address
1040 2ND STREET PIKE |
City/State
RICHBORO, PA |
Zip Code
18954 |
Telephone
(215) 355-4454 |
Facility ID #
31F060 |
Owner
DINARDO ENTERPRISES |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
4 |
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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 |
OUT |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
X |
X |
| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
X |
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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 |
N/O |
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/O |
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 |
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 |
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 |
OUT |
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 |
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 |
10/20/2022 |
| Arrival Time |
11:53 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
UVA Ristorante Italiano |
Address
1040 2ND STREET PIKE |
City/State
RICHBORO, PA |
Zip Code
18954 |
Telephone
(215) 355-4454 |
Facility ID #
31F060 |
Owner
DiNardo Enterprises |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
4 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Ambient/Walk-In Cooler |
38 ° F |
cooked risotto /Walk-In Cooler |
37 ° F |
Ambient/2 door reach-in freezer |
0 ° F |
| Ambient/2 door reach-in freezer |
-3 ° F |
Ambient/2 door work top freezer |
10 ° F |
roasted vegetables/2 door prep cooler |
37 ° F |
| Ambient/2 door reach-in cooler |
33 ° F |
Ambient/2 door prep cooler |
44 ° F |
cooked pasta/2 door prep cooler |
42 ° F |
| Ambient/3 door prep cooler |
34 ° F |
sauce/3 door prep cooler |
37 ° F |
Ambient/2 door prep cooler |
36 ° 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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*12
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*The facility is retaining shellstock tags for at least 90 days as required, however, the facility is not recording the date of last sale on each tag.
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. New Violation. To be Corrected By: 10/21/2022
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*13
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*-Raw chicken was stored above ready to eat food inside the walk-in cooler
-Several containers of food were stored uncovered
-Large bags of dry foods were opened in storage
-Food containers were stored on the floor in the walk-in cooler
All food must be stored 6" off the floor, covered/protected during storage, and stacked appropriately from least to most hazardous, to prevent cross contamination. Corrected On-Site. Repeat Violation.
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*14
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*The sanitizer concentration was observed at less than 25 ppm, after the final rinse cycle of the dish machine. The sanitizer was changed and the line was primed. The sanitizer was then observed at ~75 ppm. Facility must monitor the concentration with the provided test strips; 50-100 ppm is required. Corrected On-Site. New Violation.
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42
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Clean linens and uniforms are stored inside an employee restroom (toilet room). These items must be relocated to prevent contamination.
Prohibited storage locations. Except as specified in subsection (f), cleaned and sanitized equipment, utensils, laundered linens and single-service and single-use articles may not be stored in any of the following locations:
(1) A locker room.
(2) A toilet room.
(3) A garbage room.
(4) A mechanical room.
(5) Under a sewer line.
(6) Under a leaking water line--including a leaking automatic fire sprinkler head--or under a line on which water has condensed.
(7) Under an open stairwell.
(8) Under another source of contamination.
(f) Limited exception for a locker room. Laundered linens and single-service and single-use articles that are packaged or in a facility such as a cabinet may be stored in a locker room. New Violation. To be Corrected By: 10/20/2022
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General Remarks
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*The facility does not require a separate food prep sink, because the 3 basin sink is properly air gapped at the waste line. The facility may use the sanitize basin of the 3 basin sink for food prep (thawing frozen food, washing produce, etc.), however, food preparation and ware washing may not take place simultaneously.
-Store unwrapped single use utensils food contact side down
-Remove packing material from the side of the microwave
-Do not hand tongs from the oven handle between uses
-Remove cardboard from the floor in the ware washing area
-Clean the fan guards inside the walk-in cooler and the floor below the cook's line (fryer area)
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