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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 |
5 |
Date of Inspection |
11/16/2022 |
| Risk Violations Count |
3 |
Inspection Time |
01.2 |
| Arrival Time |
13:34 |
Recommended for License |
YES |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
DIANA'S PIZZA & RESTAURANT |
Address
2367 PASQUALONE BLVD |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(215) 752-5508 |
Facility ID #
02F315 |
Owner
LA ERMITA, 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 |
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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 |
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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 |
N/O |
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 |
X |
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| 19 |
IN |
Proper hot holding temperature |
X |
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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 |
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 |
OUT |
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 |
11/16/2022 |
| Arrival Time |
13:34 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
Diana's Pizza & Restaurant |
Address
2367 PASQUALONE BLVD |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(215) 752-5508 |
Facility ID #
02F315 |
Owner
La Ermita, 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 |
| Chicken/Walk-In Cooler |
66 ° F |
Chicken/Walk-In Cooler |
80 ° F |
Chicken/Walk-In Cooler |
90 ° F |
| Chicken/Walk-In Cooler |
40 ° F |
Mushrooms/Walk-In Cooler |
39 ° F |
Beef/Hot hold (Grill top) |
157 ° F |
| Chicken/Hot hold (Grill top) |
116 ° F |
Fried onions/Prep unit 1 -top |
46 ° F |
Chopped tomatoes /Prep unit 1 -top |
45 ° F |
| Cut lettuce/Prep unit 1 -top |
42 ° F |
Chicken/Prep unit 1 -bottom |
39 ° F |
marinara/Hot-Hold Unit |
146 ° 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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*14
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*Ice machine (upper interior and baffle) shows accumulation of mold-like substance. Do not use ice.
Machine was emptied while on site. Clean and sanitize. Maintain clean to sight and touch. New Violation. To be Corrected By: 11/16/2022
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*18
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*Chicken wings were stacked in deep containers in walk-in; cooked previous day. This food was voluntarily discarded.
Cooked time/temperature control for safety (TCS) food shall be cooled as follows:
(1) Within 2 hours, from 135°F to 70°F.
(2) Within 6 hours, from 135°F to 41°F or less
Time/temperature control for safety (TCS) food shall be cooled within 4 hours to 41°F, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Corrected On-Site. New Violation.
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*19
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*Chicken (placed in double-layered container) on grill is not at safe hot holding temperature. This food was voluntarily discarded.
Hot food must be held at 135°F or above. If time control is used, mark with time that food was removed from temperature control. Corrected On-Site. New Violation.
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46
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3-compartment sink stacked with dirty wares. This indicates that wares are not properly washed using wash, rinse and sanitize procedure or wares are placed on floor before filling sinks.
Drainboards, utensil racks or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing. New Violation. To be Corrected By: 11/18/2022
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53
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Deep-clean inside, below and behind drawers next to stove. Clean sides of stove.
Cleaning must be frequent enough to prevent accumulation of grease/residue/ debris. New Violation. To be Corrected By: 11/18/2022
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General Remarks
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