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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 |
7 |
Date of Inspection |
03/08/2023 |
| Risk Violations Count |
4 |
Inspection Time |
01.6 |
| Arrival Time |
12:06 |
Recommended for License |
N/A |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
AMANDA'S RIVERSIDE CAFE |
Address
991 RIVER RD |
City/State
UPPER BLACK EDDY, PA |
Zip Code
18972 |
Telephone
(484) 305-1310 |
Facility ID #
44F021 |
Owner
AMANDA'S RIVERSIDE CAFE LLC |
Purpose of Inspection
Reinspection |
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 |
X |
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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 |
X |
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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 |
OUT |
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 |
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 |
OUT |
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 |
03/08/2023 |
| Arrival Time |
12:06 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Amanda's Riverside Cafe |
Address
991 RIVER RD |
City/State
UPPER BLACK EDDY, PA |
Zip Code
18972 |
Telephone
(484) 305-1310 |
Facility ID #
44F021 |
Owner
Amanda's Riverside Cafe LLC |
Purpose of Inspection
Reinspection |
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/Lowboy |
41 ° F |
Chili/Hot-Hold Unit |
150 ° F |
Tuna/Bain Marie |
39 ° F |
| Meatloaf/Bain Marie Drawer |
36 ° F |
Chicken/Bain Marie Drawer |
40 ° F |
Salsa/Bain Marie |
39 ° F |
| Ambient/Walk-In Cooler |
46 ° F |
Pork/Walk-In Cooler |
39 ° F |
Turkey/Walk-In Cooler |
42 ° F |
| Ambient/Bar cooler |
39 ° F |
Ambient/Sliding door fridge |
41 ° 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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*4
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*An employee may not eat, drink or use any form of tobacco unless the use occurs in designated areas where the contamination of exposed food; clean equipment, utensils and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the following: The employee's hands, The container,
And Exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Corrected On-Site. New Violation.
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*7
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*261. Preventing contamination from food employees' hands.
(a) Hand washing required. Food employees shall wash their hands.
(b) Hand contact with ready-to-eat food. Except when washing fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands, and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment.
(c) Hand contact with food that is not ready-to-eat food. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. Corrected On-Site. New Violation.
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*8
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Using a handwashing facility.
(1) A handwashing facility shall be maintained so that it is accessible at all times for employee use.
(2) A handwashing facility may not be used for purposes other than handwashing. New Violation. To be Corrected By: 03/15/2023
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*13
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*Observed a bowl resting in potatoes. Equipment cannot be stored directly on top of food. Remove or replace with an approved scooper. Scoopers must have a handle and the handle cannot touch the food product. New Violation. To be Corrected By: 03/09/2023
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47
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Floors, walls, and equipment are accumulating dirt, food, and grease. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. New Violation. To be Corrected By: 03/15/2023
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50
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*Concrete lid to the septic system is in bad repair. Repair or replace to provide a flush closure that prevents entrance of ground/rainwater. New Violation. To be Corrected By: 03/15/2023
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53
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Floors are in bad repair. materials for indoor floor, wall and ceiling surfaces of a food facility under conditions of normal use shall be all of the following:
(1) Smooth, durable and easily cleanable for areas where food facility operations are conducted.
(2) Closely woven and easily cleanable carpet for carpeted areas.
(3) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food facility servicing areas and areas subject to flushing or spray cleaning methods. New Violation. To be Corrected By: 09/08/2023
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General Remarks
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Equipment/ containers outside are holding water. Ensure these are dumped out or stored inverted to prevent a Mosquito breeding habitat.
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