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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 |
6 |
Date of Inspection |
10/27/2022 |
| Risk Violations Count |
2 |
Inspection Time |
02.0 |
| Arrival Time |
13:21 |
Recommended for License |
NO |
| Travel Time |
00.5 |
Facility Closure |
NO |
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Food Facility
PICCOLO TRATTORIA |
Address
32 WEST RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 860-4247 |
Facility ID #
292808 |
Owner
F. F. ELABED, INC. |
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 |
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 |
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 |
N/A |
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 |
X |
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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 |
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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 |
X |
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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 |
10/27/2022 |
| Arrival Time |
13:21 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
Piccolo Trattoria |
Address
32 WEST RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 860-4247 |
Facility ID #
292808 |
Owner
F. F. ELABED, INC. |
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 |
| Soup/Hot-Hold Unit |
162 ° F |
Marinara/Hot-Hold Unit |
153 ° F |
Sausage/Pizza prep unit 1 -top |
34 ° F |
| Vegetables/Pizza prep unit 1 -top |
34 ° F |
celery in water/2-door refrigerator/freezer |
40 ° F |
Pasta/Prep unit 2- bottom |
42 ° F |
| marinara/Hot-Hold Unit |
140 ° F |
Chicken/Hot-Hold Unit |
137 ° F |
tomatoes/Prep unit 3-top |
40 ° F |
| roasted peppers/Prep unit 3-top |
47 ° F |
Fish/Prep unit 3-bottom |
41 ° F |
Shellfish/Prep unit 4-top |
37 ° 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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*Handwashing sink was not supplied soap; two without paper towels.
Handwashing sinks must be supplied at all times with soap and means of drying hands in sanitary manner. Corrected On-Site. New Violation.
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*14
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*Upper interior of ice machine shows accumulation of mold-like substance. Manager had invoice from previous day showing that it was serviced. Service company called to come back out.
Do not use ice. Empty, clean and sanitize. New Violation. To be Corrected By: 10/27/2022
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33
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Fish in reduced oxygen packaging (ROP, or vacuum seal) was thawed in intact package in refrigerator. Package was marked "Keep frozen and thaw immediately before use".
It is necessary to open fish packaged in ROP before thawing to prevent growth of hazardous microorganisms.
Food voluntarily discarded. Corrected On-Site. New Violation.
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36
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*Several cockroaches found on glue trap in rear service area. Pest control records present for twice monthly treatment. Always thoroughly read technician's notes.
Remove and replace glue traps as needed. Promptly communicate finding with technician. Remove all sources of food residue and moisture.
Send next pest control record via email. New Violation. To be Corrected By: 11/03/2022
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45
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Wooden plank used in warewashing area. This material is absorbent cannot be cleaned and sanitized. Discontinue use. Removed while on site. Corrected On-Site. New Violation.
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53
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The following items must be cleaned, sanitized and maintained clean to sight and touch:
-Under handsink on cook's line including pipes (food residue and water)
-Interior and exterior of fryers
-Below equipment on cook's line
-Food residue on wire shelving in walk-ins and in kitchen New Violation. To be Corrected By: 10/31/2022
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General Remarks
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Shellstock tags are not organized in an orderly manner nor dated with last date of sale or service. Improve system so that tracking is simple.
Send evidence of cleaning and pest control record via email. Failure to do so will result in compliance inspection and may result in regulatory fee.
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