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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 |
4 |
Date of Inspection |
04/24/2023 |
| Risk Violations Count |
1 |
Inspection Time |
01.5 |
| Arrival Time |
11:39 |
Recommended for License |
N/A |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
PICCOLO TRATTORIA |
Address
32 WEST RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 860-4247 |
Facility ID #
292808 |
Owner
F. F. ELABED, 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 |
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 |
N/O |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
N/O |
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 |
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 |
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 |
N/A |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
N/A |
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 |
OUT |
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 |
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 |
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 |
04/24/2023 |
| Arrival Time |
11:39 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Piccolo Trattoria |
Address
32 WEST RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 860-4247 |
Facility ID #
292808 |
Owner
F. F. ELABED, 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 |
| Veg Soup/Hot-Hold Unit |
166 ° F |
cut tomoatoes/Back Prep Unit |
52 ° F |
Ambient/Walk-In Cooler |
32 ° F |
| Raw Pork /Walk-In Cooler |
40 ° F |
Whole rawy chicken/Walk-In Cooler |
40 ° F |
Ambient/Prep Unit #1 |
34 ° F |
| Veal cutlet/Prep Unit #1 |
36 ° F |
Tomatoe Sauce/Hot-Hold Unit |
162 ° F |
Ambient/Prep Unit #2 |
40 ° F |
| Galic and oil/Prep Unit #2 |
42 ° F |
cut tomoatoes/Prep Unit #3 |
39 ° F |
Ambient/Prep Unit #3 |
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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*8
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1) Upon arrival, handsink in back by the 3-compartment sink showed evidence of food debris and grease.
2)Hand washing sink between the prep units lost it's splash guard and h not been replaced, also showed signs of heavy grease.
Handwashing facilities shall be kept clean, maintained, and only used for handwashing. New Violation.
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41
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Choping knife stored between the hot hold and prep units in the back.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall 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 frequently.
Install magnetic strip, or store on prep table to prevent contamination. New Violation.
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45
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Foil is being used in high food prep area to cut down on cleaning. Remove all foil and clean areas more frequently. New Violation.
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47
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These areas are unclean and in need of a detailed cleaning:
1) Shelves in the walk-in cooler
2) Grates above the deep frier have heavy grease and dust build up
3) Pasta Prep Unit door pulls have heavy grease build up
Conduct dtailed cleaning and maintain more frequently. New Violation.
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General Remarks
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Notes:
*Make sure that all to-go containers are inverted.
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