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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 |
11/14/2022 |
| Risk Violations Count |
2 |
Inspection Time |
01.4 |
| Arrival Time |
14:31 |
Recommended for License |
NO |
| Travel Time |
00.1 |
Facility Closure |
YES |
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Food Facility
INTERNATIONAL HALAL MEAT & KABOB HOUSE |
Address
1947 STREET RD |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(215) 882-3007 |
Facility ID #
02F311 |
Owner
ABHIJEET 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 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
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X |
| 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 |
OUT |
Adequate handwashing facilities supplied & accessible |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
IN |
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 |
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 |
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 |
IN |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
IN |
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 |
IN |
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 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
X |
X |
| 37 |
IN |
Contamination prevented during food preparation, storage & display |
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| 38 |
IN |
Personal cleanliness |
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| 39 |
OUT |
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 |
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 |
11/14/2022 |
| Arrival Time |
14:31 |
| Recommended for License |
NO |
| Facility Closure |
YES |
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Facility
International Halal Meat & Kabob House |
Address
1947 STREET RD |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(215) 882-3007 |
Facility ID #
02F311 |
Owner
ABHIJEET 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 |
| Chopped garlic/Prep unit 1 -top |
40 ° F |
Lamb/Prep unit 2 -top |
38 ° F |
Ambient/Walk-In 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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*1
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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. Registered CFSM is owner that is rarely on site.
Register food worker(s) for Food Manager course and apply for CFSM using application SA-71. Repeat Violation.
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*8
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*Soap and/or paper towels missing from handsinks. One handsink blocked with items. Handsinks are also unclean.
Keep supplied with soap and sanitary means of drying hands at all times. Keep clean to sight and touch. New Violation. To be Corrected By: 11/15/2022
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36
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Front door was open upon arrival. Discontinue practice. Corrected On-Site. Repeat Violation.
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36
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*Rodent droppings present on food prep surfaces, in food equipment and on paper goods used to package food.
Safely clean and sanitize affected areas to remove droppings. Ensure that all food and food debris is removed and cleaned before closing at night. Sanitize all food prep surfaces again before opening for the day.
Contact pest control company for treatment. Close all holes and gaps in structure including in walls and ceiling. Email all pest control reports from last six months.
Integrated Pest Management Plan is required and must be maintained. Repeat Violation. To be Corrected By: 11/16/2022
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39
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Unclean wiping cloths are used/stored on many surfaces. Proper laundry services are not located in faciltiy. Do not rinse/ wash and reuse cloths. Send back to linen company.
A wiping cloth used on food contact surfaces must be:
(1) Dry and only used for wiping food spills from tableware and carry-out containers.
(2) Wet, clean, and stored in a chemical sanitizer that is safe for food contact surfaces and at an appropriate concentration for that chemical.
(3) Cloths that are used with raw animal-derived foods shall be kept separate from cloths used for other purposes and shall be kept in a separate sanitizing solution.
Obtain detergent and sanitizer buckets. Utilize with appropriate solutions safe for food contact surfaces. New Violation. To be Corrected By: 11/15/2022
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49
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*Plumbing under handsink in prep area is disconnected and a makeshift drain is rigged to go into floor drain. Repair. New Violation. To be Corrected By: 11/16/2022
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53
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-Clean and sanitize all food prep surfaces and other related equipment including 3-compartment sink. Do not stack wares in sink. Use table/cart for this purpose so wares are not placed on floor.
-Clean mop sink of food debris.
All equipment should be clean to sight and touch. New Violation. To be Corrected By: 11/15/2022
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General Remarks
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Facility is closed for rodent infestation. Contact Department for compliance inspection when violations are corrected. Satisfactory inspection is required before reopening.
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