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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 |
04/03/2023 |
| Risk Violations Count |
3 |
Inspection Time |
01.2 |
| Arrival Time |
14:20 |
Recommended for License |
N/A |
| Travel Time |
00.3 |
Facility Closure |
NO |
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Food Facility
ARBY'S |
Address
505 S OXFORD VALLEY RD |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(201) 970-9117 |
Facility ID #
05F350 |
Owner
TRIDENT QSR FAIRLESS HILL LLC |
Purpose of Inspection
Reinspection |
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 |
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 |
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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| 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 |
OUT |
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 |
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 |
OUT |
Physical facilities installed, maintained, & clean |
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X |
| 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 |
04/03/2023 |
| Arrival Time |
14:20 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Arby's |
Address
505 S OXFORD VALLEY RD |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(201) 970-9117 |
Facility ID #
05F350 |
Owner
Trident QSR Fairless Hill LLC |
Purpose of Inspection
Reinspection |
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/Walk-In Cooler |
35 ° F |
Ambient/Walk-in freezer |
25 ° F |
Ambient/Lowboy 1 |
35 ° F |
| Ambient/Lowboy 2 |
58 ° F |
Chicken/Hot-Hold Unit |
149 ° F |
Deli Meat/Cold-Hold Unit |
56 ° F |
| Chicken/Cold-Hold Unit |
58 ° F |
Beef/Prep Area |
156 ° 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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*8
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The handwashing sink in the soda and food prep area contain food and wares. Ensure handwashing sinks are accessible and only used for handwashing. New Violation. To be Corrected By: 04/10/2023
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*14
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*The cleaning log for the roast beef deli slicer was missing a 4 hr cleaning time at 2pm. The food contact surfaces of equipment and utensils are not being properly cleaned and sanitized at appropriate intervals. All wares and food contact surfaces of equipment and utensils must be cleaned and sanitized after each use or at required time intervals. New Violation. To be Corrected By: 04/10/2023
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*20
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*The food items in the prep unit including deli meats, cheese and lettuce are measuring a temperature of 56-58 degrees. The prep table unit is in poor repair. Affected items were discarded during inspection. New Violation. To be Corrected By: 04/10/2023
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45
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1. The walk-in freezer is in poor repair and maintaining an ambient temperature of 25 degrees F. A technician is scheduled to repair unit. Repair walk-in freezer to be in good working order.
2. The deli prep table is maintaining an ambient temperature of 58 degrees F. All affected food items were voluntarily discarded during inspection. Relocate sandwich prep area to alternative prep table, and call for service to repair unit to maintain an ambient temperature of 41ºF. New Violation. To be Corrected By: 04/10/2023
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53
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1. The floors in dry storage contain food debris. Clean floors in dry storage to be free of visible debris.
2. Repair or replace broken tiles in front of fryer and remove cardboard daily. Repeat Violation. To be Corrected By: 04/10/2023
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General Remarks
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A compliance inspection will be conducted and a regulatory fee may apply.
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