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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 |
8 |
Date of Inspection |
06/26/2023 |
| Risk Violations Count |
4 |
Inspection Time |
02.1 |
| Arrival Time |
13:06 |
Recommended for License |
N/A |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
MARCO'S PIZZA |
Address
2102 S EAGLE RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 497-4992 |
Facility ID #
29F017 |
Owner
BOCOLI, INC. |
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 |
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 |
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 |
OUT |
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 |
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 |
OUT |
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 |
OUT |
Warewashing facilities: installed, maintained, & used; test strips |
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X |
| 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 |
06/26/2023 |
| Arrival Time |
13:06 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Marco's Pizza |
Address
2102 S EAGLE RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 497-4992 |
Facility ID #
29F017 |
Owner
BOCOLI, INC. |
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/Dispaly Drink Case |
51 ° F |
Ambient/Dispaly Drink Case #2 |
32 ° F |
Ambient/Prep Unit #1 |
36 ° F |
| Diced Tomatoes/Prep Unit #1 |
48 ° F |
Ambient/Walk-In Cooler |
40 ° F |
Cooked Chicken/Walk-In Cooler |
99 ° F |
| Ambient/Walk in Freezer |
5 ° F |
Ambient/Prep Unit #2 |
52 ° F |
Diced Tomatoes/Prep Unit #2 |
52 ° 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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*4
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*Upon entery into facility and while waiting for manager, oberserved food handler eating behind the cook line.
An employee may not eat, drink, or use any form of tobacco in areas where the contamination of exposed food, clean equipment, utensils, linens, etc, can result. Keep all food and drink in designated areas only. New Violation.
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*13
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*Several Violations regarding food protection:
1) Several products held in the prep units and dry storage are not being covered. Cover all products to prevent contamination.
2) Flour in dry storage does not have a proper scoop - using a single serve container. Alway use proper scoop with handle and store with handle out of the food product.
3) Head of lettuce in the Salad prep unit still had its plastic covering, and was sitting in and on the other cut lettuce in the container.
4) Personal food plates were sitting on top of other food products within the same prep unit.
5) Several trash bags are being used for food storage in both the walk-in freezer and cooler.
6) Upon arrival, there was a can of anchovies sitting in an out of temp display cooler, in it's original can. Once a can is open, the food products inside must be moved to a food-safe container for storage. New Violation.
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*14
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*1) There is observed old debris and some paper/cardboard strips in the corner of the prep unit closest to the wall.
2) 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.
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.
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*20
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*1) The beverage cooler used for food storage is measuring at 51 degrees F.
2) The Prep Unit by the wall is measuring at 52 Degrees F.
3) all foods within these two units were measuring a range of 50-52 degrees F. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF.
All foods in these areas were either discarded or moved to the walk-in cooler.
Once serviced, send proof to: jklawson@buckscounty.org New Violation.
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31
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Cooked chicken in the walk-in cooler was being stored in a deep container and was covered. It was measuring at 99 degrees F.
Always place cooling food in shallow containers, uncovered until they reach 41 degrees F, then move too a different container with lid or other cover for protection. New Violation.
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45
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There is cardbaord being used as a protective surface by the 3-compartment sink. Removed and replace with non-absorptive material that is cleanable and able to be sanitized. New Violation.
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46
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Test strips are not provided to check the chlorine sanitizer concentration. Provide chlorine test strips. Repeat Violation.
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53
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Replace door sweep on rear exit door - ripped with air gap. Repeat Violation.
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General Remarks
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Notes:
*Boxes are being stored on the floor of the wlk-in freezer and there is a thick accumulation of ice on the floor. Relocate boxes so they are 6inches off the floor, and de-ice the floor.
*Compliance inspection will be completed, and regulatory fees could be assessed.
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