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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 |
9 |
Date of Inspection |
01/05/2023 |
| Risk Violations Count |
5 |
Inspection Time |
01.4 |
| Arrival Time |
12:18 |
Recommended for License |
N/A |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
AMATO PIZZA |
Address
116 TRENTON RD |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 945-6045 |
Facility ID #
13F243 |
Owner
AMATO PIZZA MANAGEMENT LLC |
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 |
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 |
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 |
IN |
Food-contact surfaces: cleaned & sanitized |
X |
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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 |
X |
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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 |
X |
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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 |
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| 37 |
IN |
Contamination prevented during food preparation, storage & display |
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| 38 |
IN |
Personal cleanliness |
X |
X |
| 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 |
X |
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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 |
OUT |
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 |
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 |
01/05/2023 |
| Arrival Time |
12:18 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
AMATO PIZZA |
Address
116 TRENTON RD |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 945-6045 |
Facility ID #
13F243 |
Owner
AMATO PIZZA MANAGEMENT LLC |
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 |
| Ham/Prep unit - top |
48 ° F |
Cheese/Prep unit - top |
55 ° F |
Diced tomatoes/Prep unit - top |
39 ° F |
| Chicken/Cook-line prep unit - top |
42 ° F |
Pasta/Cook-line prep unit - bottom |
37 ° F |
Ambient/Walk-In Cooler |
41 ° F |
| Ham/Walk-In Cooler |
42 ° F |
Tomato Sauce/Walk-In Cooler |
42 ° F |
Ambient/Walk-in freezer |
15 ° F |
| Garlic/Oil mixture/Pizza prep unit |
38 ° F |
Pizza sauce /Pizza prep unit - bottom |
43 ° F |
Fried onions/Refrigerated drawers |
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. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department.
Personnel on-site during inspection maintains current ServSafe Food Safety Manager certification.
Facility must submit certification credentials with CFSM application to this Department. Repeat Violation.
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*8
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At time of BCDH inspector arrival, lexan pans and other items were found in the handwashing sink.
A handwashing facility shall be maintained so that it is accessible at all times for employee use.
A handwashing facility may not be used for purposes other than handwashing.
Affected containers were removed to the warewashing area during inspection. Corrected On-Site. New Violation.
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*14
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*Food employee observed washing wares at the 3-compartment sink without properly rinsing and sanitizing affected wares. New Violation. To be Corrected By: 01/05/2023
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*14
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*No measureable sanitizing solution (Chlorine) concentration was available at the low-heat mechanical dishwasher.
Sanitizing solution container was replaced during inspection and subsequent cycles of unit produced 50 ppm Chlorine residual. Corrected On-Site. New Violation.
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*20
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*Ham (48°F) and cheeese (55°F) in the sandwich prep station was measured above range for cold-holding temperature.
Time/temperature control for safety (TCS) food must be cold held at or below 41ºF.
Other items within unit were measured within proper range.
Affected cheese was discarded during inspection.
Keep lids to unit closed when not in active use.
Food products must not exceed top level of drop-in containers to maintain cold-holding temperature. Corrected On-Site. New Violation.
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*26
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*OTC pain medication found being stored on prep table.
Medicines that are in a food facility for the employees' use shall be located to prevent the contamination of food, equipment, utensils, linens and single-service and single-use articles.
Medicine was relocated to designated employee item area during inspection. Corrected On-Site. New Violation.
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36
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*Rodent droppings observed on floor near walls in basement food storage areas.
Dead mice observed in traps located near the soda syrup in basement storage area.
Remove and discard all droppings.
Clean affected areas.
Contact facility's exterminator with findings and for additional monitoring and treatment. New Violation. To be Corrected By: 01/05/2023
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38
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Food workers are not wearing hair restraints as required.
Employees shall wear hair restraints such as hats, hair coverings or nets, that are effectively designed and worn to keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
Food workers donned hair restraints during inspection. Corrected On-Site. Repeat Violation.
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41
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Cutting utensils found being stored blade-down between prep units and other equipment.
During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a required frequency.
Affected utensils were removed to the warewashing area during inspection. Corrected On-Site. New Violation.
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45
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*Several metal scrub pads were observed in the warewashing area.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors or tastes to food. New Violation. To be Corrected By: 01/05/2023
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General Remarks
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A follow-up inspection may be conducted to check corrective actions taken in response to violations issued in this report.
Regulatory fee(s) may be assessed for non-compliance.
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