| |
Food Facility Inspection Report |
|
|
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
|
Total Violations |
5 |
Date of Inspection |
06/23/2023 |
| Risk Violations Count |
3 |
Inspection Time |
01.5 |
| Arrival Time |
11:45 |
Recommended for License |
N/A |
| Travel Time |
00.0 |
Facility Closure |
NO |
|
Food Facility
ARDANA FOOD & DRINK |
Address
2948 S EAGLE RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 828-6348 |
Facility ID #
29F160 |
Owner
ARDANA NEWTOWN LLC |
Purpose of Inspection
Reinspection |
License Type
Permanent |
Risk Category
4 |
|
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
|
|
IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
|
|
COS=corrected on-site during inspection
R=repeat violation
|
|
|
| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
IN |
Certification by accredited program, compliance with Code, or correct responses |
|
|
| Employee Health |
| 2 |
IN |
Management awareness; policy present |
|
|
| 3 |
IN |
Proper use of reporting; restriction & exclusion |
|
|
| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
|
|
| 5 |
IN |
No discharge from eyes, nose, and mouth |
|
|
| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
|
|
| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
|
|
| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
X |
|
| Approved Source |
| 9 |
IN |
Food obtained from approved source |
|
|
| 10 |
IN |
Food received at proper temperature |
|
|
| 11 |
IN |
Food in good condition, safe, & unadulterated |
|
|
| 12 |
N/A |
Required records available: shellstock tags, parasite destruction |
|
|
| Protection from Contamination |
| 13 |
OUT |
Food separated & protected |
|
|
| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
X |
|
| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
|
|
|
|
| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
IN |
Proper cooking time & temperature |
|
|
| 17 |
IN |
Proper reheating procedures for hot holding |
|
|
| 18 |
IN |
Proper cooling time & temperature |
|
|
| 19 |
IN |
Proper hot holding temperature |
|
|
| 20 |
IN |
Proper cold holding temperature |
|
|
| 21 |
IN |
Proper date marking & disposition |
|
|
| 22 |
IN |
Time as a public health control; procedures & record |
|
|
| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
|
|
| Highly Susceptible Populations |
| 24 |
IN |
Pasteurized foods used; prohibited foods not offered |
|
|
| Chemical |
| 25 |
IN |
Food additives: approved & properly used |
|
|
| 26 |
IN |
Toxic substances properly identified, stored & used |
|
|
| Conformance with Approved Procedure |
| 27 |
IN |
Compliance with variance, specialized process, & HACCP plan |
|
|
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
|
|
| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
|
|
| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
IN |
Pasteurized eggs used where required |
|
|
| 29 |
IN |
Water & ice from approved source |
|
|
| 30 |
IN |
Variance obtained for specialized processing methods |
|
|
| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
|
|
| 32 |
IN |
Plant food properly cooked for hot holding |
|
|
| 33 |
IN |
Approved thawing methods used |
|
|
| 34 |
IN |
Thermometer provided & accurate |
|
|
| 35 |
IN |
Food properly labeled; original container |
|
|
| Prevention of Food Contamination |
| 36 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
|
|
| 37 |
IN |
Contamination prevented during food preparation, storage & display |
|
|
| 38 |
IN |
Personal cleanliness |
|
|
| 39 |
IN |
Wiping cloths: properly used & stored |
|
|
| 40 |
IN |
Washing fruit & vegetables |
|
|
|
|
| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
X |
|
| 42 |
IN |
Utensils, equipment & linens: properly stored, dried & handled |
|
|
| 43 |
IN |
Single-use & single-service articles: properly stored & used |
|
|
| 44 |
IN |
Gloves used properly |
|
|
| Utensils, Equipment and Vending |
| 45 |
IN |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
|
| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
|
|
| 47 |
OUT |
Non-food contact surfaces clean |
|
|
| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
|
|
| 49 |
IN |
Plumbing installed; proper backflow devices |
|
|
| 50 |
IN |
Sewage & waste water properly disposed |
|
|
| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
|
|
| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
|
|
| 53 |
IN |
Physical facilities installed, maintained, & clean |
|
|
| 54 |
IN |
Adequate ventilation & lighting; designated areas used |
|
|
|
|
|
|
|
|
| |
Food Facility Inspection Report |
|
|
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
|
Date of Inspection |
06/23/2023 |
| Arrival Time |
11:45 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
|
Facility
ARDANA FOOD & DRINK |
Address
2948 S EAGLE RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 828-6348 |
Facility ID #
29F160 |
Owner
ARDANA NEWTOWN LLC |
Purpose of Inspection
Reinspection |
License Type
Permanent |
Risk Category
4 |
|
|
TEMPERATURE OBSERVATIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Ambient/Walk-In Cooler |
34 ° F |
Ambient/Stand up refrigerator |
37 ° F |
Ambient/Freezer |
-5 ° F |
| Ambient/Pizza Prep Unit |
40 ° F |
Egg Wash/Pizza Prep Unit |
42 ° F |
sausage crumbles/Pizza Prep Unit |
41 ° F |
| Ambient/Main Line Prep Unit #1 |
38 ° F |
Rice/Main Line Prep Unit #1 |
40 ° F |
Ambient/Main Line Prep Unit #2 |
37 ° F |
| Tomatoe Slices/Main Line Prep Unit #2 |
66 ° F |
Ambient/Grill Prep Drawers |
43 ° F |
Raw Shrimp/Grill Prep Drawers |
45 ° F |
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
|
*8
|
There is evidance of food dumping in the hand sink by the warewashing area. Hand washing facilities are for handwashing only.
This station was cleaned and all food debris was removed. Corrected On-Site. New Violation.
|
|
*13
|
*1) Several products held in the walk-in cooler are not being covered. Cover all products in refrigerators to prevent contamination.
2) Most dry good scoops are being stored in their containers with handles touching product. Make sure all handles are not touching product inside container. New Violation.
|
|
*14
|
*1) Upper interior surface within the ice machine contains pink and black mold-like/bacteria-like substance. Empty ice and discard. Clean and sanitize interior surfaces prior to next use.
2) The food contact surfaces of some wares were not being properly cleaned and sanitized. All wares and food contact surfaces of equipment and utensils must be cleaned thoroughly and sanitized. New Violation.
|
|
*14
|
*Oberseved a food handler cleaning up a spill on the floor and put the wiping cloth used on the prep table. Once a spill is cleaned up, keep soiled rags away from all food and fos surfaces. It was removed, and the area was sanitized. All wares that were effected were moved to the warewashing area, hands were washed and new gloves were worn before handling food again. Corrected On-Site. New Violation.
|
|
41
|
Observed a few bar wares in stagnant water. During pauses in dispensing, utensils may be stored in running water of sufficient velocity to flush particulates to the drain, or on a clean sanitized holding surface for 4 hours.
The water for the utensil holder was turned on. Corrected On-Site. New Violation.
|
|
47
|
The following area are in need of a detailed cleaning:
1) Back splash of the main cook line, down to the floor, and around the outlet
2) All baseboards and perimeters of the kitchen and dry storage area. New Violation.
|
|
|
|
|
|
|
|
General Remarks
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|