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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 |
2 |
Date of Inspection |
11/28/2022 |
| Risk Violations Count |
0 |
Inspection Time |
01.5 |
| Arrival Time |
12:15 |
Recommended for License |
NO |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
DUNKIN DONUTS @ OXFORD VALLEY MALL |
Address
2300 E LINCOLN HWY |
City/State
LANGHORNE, PA |
Zip Code
19047 |
Telephone
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Facility ID #
22F342 |
Owner
AB-DONUT, INC. |
Purpose of Inspection
Change of Owner |
License Type
Permanent |
Risk Category
2 |
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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 |
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 |
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/A |
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/A |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
N/A |
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 |
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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 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
OUT |
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 |
11/28/2022 |
| Arrival Time |
12:15 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
DUNKIN DONUTS @ OXFORD VALLEY MALL |
Address
2300 E LINCOLN HWY |
City/State
LANGHORNE, PA |
Zip Code
19047 |
Telephone
|
Facility ID #
22F342 |
Owner
AB-DONUT, INC. |
Purpose of Inspection
Change of Owner |
License Type
Permanent |
Risk Category
2 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Ambient/freezer |
-1 ° F |
Ambient/Refrigerator |
41 ° F |
Ambient/Refrigerator |
32 ° F |
| Ambient/Refrigerator |
33 ° F |
Ambient/freezer |
7 ° F |
cream cheese/top section of service refrigerator |
38 ° F |
| sausage/top section of service refrigerator |
38 ° F |
Eggs/top section of service refrigerator |
39 ° F |
sausage/refrigerated drawer |
37 ° F |
| sliced cheese/refrigerated drawer |
37 ° F |
Eggs/refrigerated drawer |
35 ° F |
cooked peppers/refrigerated drawer |
39 ° 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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47
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Inside bottom of both True refrigerators in the back storage room are not clean. Remove spillage and clean affected areas thoroughly. New Violation. To be Corrected By: 11/29/2022
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53
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The following floor areas are not clean:
*floor under/behind equipment (syrup dispensing equipment) in the kiosk
*floor under/behind shelves in both back storage rooms
*Dirt, and debris are accumulating in these areas. Clean areas thoroughly. New Violation. To be Corrected By: 12/01/2022
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General Remarks
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This facility has changed ownership. The application and fee for license has been submitted. A completed plan review application is required to be submitted to this Department along with the change of ownership plan review fee ($50.00), and a copy of the PA Sales and Use Tax Certificate for the new corportaion, prior to being recommended for license. The plan review paperwork and fee was mailed to this Department this past weekend.
At least 1 Bucks County Department of Health Certified Food Safety Manager is required to be on duty in this facility during all ours of operation, by February 28, 2023.
Within 1 month of licensing date this facility is required to have developed and implemented an employee disease/medical condition reporting policy, an integrated pest management plan and a vomitus/fecal incident clean-up policy for this facility. Samples of each were provided during this inspection.
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