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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 |
06/26/2023 |
| Risk Violations Count |
2 |
Inspection Time |
01.9 |
| Arrival Time |
11:06 |
Recommended for License |
N/A |
| Travel Time |
00.5 |
Facility Closure |
NO |
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Food Facility
NEWTOWN BAGEL |
Address
31 SWAMP RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(267) 524-6695 |
Facility ID #
29F140 |
Owner
MNF 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 |
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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 |
IN |
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 |
X |
X |
| 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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X |
| 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 |
06/26/2023 |
| Arrival Time |
11:06 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Newtown Bagel |
Address
31 SWAMP RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(267) 524-6695 |
Facility ID #
29F140 |
Owner
MNF 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/Double Door stand up fridge |
31 ° F |
Ambient/Walk-in Cooler |
38 ° F |
Ambient/Walk-in freezer |
25 ° F |
| Ambient/Prep Unit (Grill) |
39 ° F |
Sliced Tomatoes/Prep Unit (Grill) |
39 ° F |
Ambient/Prep Drawers |
37 ° F |
| Steak Meat/Prep Drawers |
40 ° F |
Ambient/Front Prep Unit |
50 ° F |
Tuna Salad/Front Prep Unit |
52 ° F |
| Cream Cheese/Front Prep Unit |
52 ° F |
Ambient/Milk Display Case |
35 ° F |
Ambient/Open Display Case |
36 ° 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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*14
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*The grill cleaning utensils are not being properly cleaned/sanitized, or stored properly - being held in a dirty cardboard box next to the grill. Removed from box and clean/sanitized after each use or at required time intervals. New Violation.
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*20
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*Front Prep Unit was measureing at 50 Degrees F, and all foods held inside and on top were measured with temperature ranges from 50 to 52 Degrees F. All Time/temperature control for safety (TCS) food must be cold held at or below 41ºF.
All food held in storage was moved to the walk-in cooler, and all TCS items up top were discarded.
Service Prep Unit and Submit proof of service or proof of proper temps to: jklawson@buckscounty.org New Violation.
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35
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Granola being held in a plastic strawberry container with a lid, on the dry good shelf. Food items in single-serve containers can not be used more then once, and not for other food storage. Food product must be stored in a food grade containers.
This container was discarded. Corrected On-Site. Repeat Violation.
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47
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The following areas are unclean:
1) The rack in the dry good stroage area has heavy accumulation of grease and dust
2) Under the Prep Table across from the grill
3) Baseboards in the back
4) The gasket seal of the walk-in has black mold-like growth.
Detail clean all areas. Repeat Violation.
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General Remarks
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Notes:
*Rec'vd phone call that the out of temp prep unit was unable to be serviced and is being replaced.
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