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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 |
03/24/2023 |
| Risk Violations Count |
4 |
Inspection Time |
01.9 |
| Arrival Time |
14:08 |
Recommended for License |
N/A |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
EL BARRIO CANTINA & TEQUILA BAR |
Address
1470 BUCK RD |
City/State
HOLLAND, PA |
Zip Code
18966 |
Telephone
(267) 685-0725 |
Facility ID #
31F128 |
Owner
DCSE HOLDINGS, INC. |
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 |
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 |
OUT |
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 |
OUT |
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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X |
| 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 |
N/O |
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 |
N/A |
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 |
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 |
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 |
03/24/2023 |
| Arrival Time |
14:08 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
El Barrio Cantina & Tequila Bar |
Address
1470 BUCK RD |
City/State
HOLLAND, PA |
Zip Code
18966 |
Telephone
(267) 685-0725 |
Facility ID #
31F128 |
Owner
DCSE Holdings, Inc. |
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/Walk-In Cooler |
40 ° F |
Pasta/Walk-In Cooler |
42 ° F |
Ambient/2 door prep cooler - server station |
39 ° F |
| chicken /food warmer |
202 ° F |
Rice/Steam table |
174 ° F |
Guacamole /2 door prep cooler |
38 ° F |
| cut lettuce/2 door prep cooler |
39 ° F |
Pico de gallo/2 door prep cooler |
34 ° F |
Cheese/2 door prep cooler |
33 ° F |
| Ambient/1 door reach-in cooler |
14 ° F |
Ambient/walk-in freezer |
0 ° F |
Ambient/2 door prep cooler |
34 ° 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 within 10 business days. New Violation. To be Corrected By: 04/07/2023
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*4
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*Employee beverages were stored on prep tables. Employee personal items may not be stored in food prep areas or food/utensil storage areas (food, cell phones, wallets, clothing, etc.)
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. The sole exception to this prohibition is in paragraph (2).
(2) Exception for closed beverage containers. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the following:
(i) The employee's hands.
(ii) The container.
(iii) Exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. New Violation. To be Corrected By: 03/24/2023
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*8
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The hot water is turned off at the hand sink at the end of the cook's line. The sink must be repaired so that hot water is available (85°F minimum).
825(a) - 825(a) - Using a Handwashing Facility
825. Operation and maintenance of plumbing facilities.
(a) 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: 03/27/2023
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*14
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*The sanitizer was detected at 25 ppm after the final rinse cycle of the dish machine in the kitchen. 50-100 ppm is required.
The facility must manually sanitize all utensils in the 3 basin sink until the dish machine is repaired, and permission for use is granted by BCDH. Submit an invoice for repair to the Department, jmbeagle@buckscounty.org. New Violation.
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*14
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*-Mold-like growth observed on upper interior surface of the ice machine.
-Mold-like debris on door gaskets and around door frames/jambs of some cooling units.
Clean and sanitize all affected areas. Repeat Violation. To be Corrected By: 03/27/2023
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45
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*The following areas are not cleanable and must be resurfaced or replaced:
-The counter at the server's station (damaged and taped)
-shelves inside the walk-in cooler (Rust-like debris)
-the bottom shelf of the prep table in the kitchen (right side)
-bottom interior of the 1 door reach-in freezer
-the gasket on the walk-in freezer door is damaged and must be replaced New Violation. To be Corrected By: 04/07/2023
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General Remarks
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-Replace the damaged light shields inside the walk-in cooler
-Remove packing material from sides of microwaves and doors oh hot holding unit
-Store boxes of single use utensils 6" off the floor
-Hang or invert the mop to dry when not in use
-Do not use towels under cutting boards for non-slip
-Remove unnecessary items from the area around the mop sink
-Finish/seal the floor and walls around the server's station
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