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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 |
07/05/2023 |
| Risk Violations Count |
3 |
Inspection Time |
01.5 |
| Arrival Time |
12:04 |
Recommended for License |
NO |
| Travel Time |
00.3 |
Facility Closure |
NO |
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Food Facility
7-ELEVEN STORE 25855C |
Address
100 S SYCAMORE ST |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 860-9743 |
Facility ID #
29F139 |
Owner
CHINTAN SONI |
Purpose of Inspection
Initial |
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 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
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X |
| 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 |
N/O |
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 |
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 |
OUT |
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 |
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 |
07/05/2023 |
| Arrival Time |
12:04 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
7-Eleven Store 25855C |
Address
100 S SYCAMORE ST |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 860-9743 |
Facility ID #
29F139 |
Owner
Chintan Soni |
Purpose of Inspection
Initial |
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/Undermount refrigerator |
36 ° F |
Ambient/Cold Condement Station |
28 ° F |
Taquito - chicken queso/Hot-Hold Unit |
158 ° F |
| Hot Dog/Hot-Hold Unit |
150 ° F |
Chicken Nugget/Hot-Hold Unit |
146 ° F |
Ambient/Hot-Hold Unit |
139 ° F |
| Ambient/Upstairs Frfeezer |
11 ° F |
Ambient/Undermount Refrigerator 3 |
1 ° F |
BBQ Wing/Undermount Refrigerator 3 |
30 ° F |
| Ambient/Basement standup freezer |
-6 ° F |
Ambient/Open Display Case |
32 ° F |
Ambient/Convertable milk/creamer holder |
19 ° 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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*1
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*There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department. Repeat Violation.
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*8
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1) Hand sinks are being used for food and beverage dumping.
2) Upon arrival, the hand sink was holding a pizza cutter.
Handwashing stations must be maintained so they are always accessible for employee use, and may not be used for anything other than handwashing. New Violation.
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*14
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*1)The following food contact surfaces of equipment and utensils are not being properly cleaned and sanitized:
a) Slurpee machine spouts, and surrounding area underneath
b) Big Gulp machine spounts, and surrounding area underneath
c) The ice spout contains pink/beige slime
d) The Franke Coffee machine spouts and surrounding area underneath
e) The 3rd compartment of the hot dog roller had food build up from previous foods
All wares and food contact surfaces of equipment and utensils must be cleaned and sanitized after each use or at required time intervals.
2) Tongs for the hot dog machine on the employee side are not being held on a cleanable/sanitizable surface. These tongs were taken out of use and moved to the warewashing station. New Violation.
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39
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Wiping cloth was being stored under the hand sink in the paper towel dispenser that is not being used.
Cloths used for wiping food spills shall be stored the following ways:
1) Dry and in a safe, unexposed/uncontaminated area
2) Wet and stored in a chemical sanitizer at a concentration of: 50-100ppm chlorine or 200-300ppm quaternary ammonia - and used for wiping spills from food-contact and nonfood-contact surfaces of equipment. New Violation.
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45
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*Newspaper is being used to line underneath the hot rollers of the hotdog machine. All areas must contain surfaces that are cleanable and non-porous.
Surfaces of equipment that are nonfood-contact surfaces, but are exposed to splash, spillage or other food soiling or that require frequent cleaning, shall be constructed of a corrosion-resistant, nonabsorbent and smooth material.
Remove all newspaper. New Violation.
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General Remarks
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Notes:
*Send fee and application to the Department by August 15, 2023.
*Pick up all cardboard inside and outside of facility.
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