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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 |
12/06/2022 |
| Risk Violations Count |
4 |
Inspection Time |
01.3 |
| Arrival Time |
11:35 |
Recommended for License |
NO |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
AROSSO |
Address
504 LINCOLN HWY |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 295-1311 |
Facility ID #
13F042 |
Owner
CAFE MONTEROSSO, 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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| 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 |
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 |
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 |
X |
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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 |
OUT |
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 |
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 |
12/06/2022 |
| Arrival Time |
11:35 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
Arosso |
Address
504 LINCOLN HWY |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 295-1311 |
Facility ID #
13F042 |
Owner
Cafe Monterosso, 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 |
| Ambient/Walk-In Cooler |
37 ° F |
Beef/Walk-In Cooler |
41 ° F |
Sauce/Walk-In Cooler |
41 ° F |
| Cheese/Walk-In Cooler |
40 ° F |
Ambient/Walk-in freezer |
12 ° F |
Chopped lettuce/Salad refrigerated prep unit |
40 ° F |
| Shrimp/Refrigerated work-top prep unit |
40 ° F |
Chicken (uncooked)/Refrigerated work-top prep unit |
42 ° F |
Scallops/Refrigerated work-top prep unit - bottom |
41 ° F |
| Roast beef/Refrigerated work-top prep unit - bottom |
43 ° F |
Ambient/Idylis chest freezer |
-6 ° F |
Pizza sauce/Pizza prep unit - bottom |
44 ° 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. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department. New Violation. To be Corrected By: 12/06/2022
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*8
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*No soap is present at the front-of-kitchen hand wash sink.
Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder or bar soap, individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device.
Soap was provided during inspection. Corrected On-Site. New Violation.
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*14
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*1. Counter-mounted can opener blade contains food residue.
2. Deli-style slicer blade and food-contact surfaces contain dried food residue.
Affected food-contact surfaces must be cleaned and sanitized proir to next use. New Violation. To be Corrected By: 12/06/2022
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*22
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*1. Pizza slices on display are not accompanied by a time, indicating a time by which they are to be sold, or discarded.
If time, rather than temperature, is used as the public health control the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
Pizza was made at 11 am. Slices were labeled to be discared at the 4-hour point past product being removed from temperature control.
2. Container of room temperature breading used for breading of chicken (not sifted) does not show a time when it is to be discarded.
If time, rather than temperature, is used as the public health control the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
Breading was discarded during inspection. Corrected On-Site. New Violation.
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37
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1. Boxes of food products were found being stored on the floor in the walk-in freezer.
All food must be stored at least 6 inches above the floor.
Elevate affected products as required.
2. Employee cell phone was observed on edge of cutting board in food preparation area.
Phone was relocated during inspection. Corrected on-site. New Violation. To be Corrected By: 12/06/2022
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46
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Facility does not maintain testing strips to measure sanitizing solution concentration (Chlorine) in the mechanical dishwasher.
Obtain for use. New Violation. To be Corrected By: 12/06/2022
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General Remarks
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Food license renewal application and fee have not yet been received by this Department. Current license will expire 01-07-23.
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