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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 |
3 |
Date of Inspection |
07/06/2023 |
| Risk Violations Count |
2 |
Inspection Time |
01.6 |
| Arrival Time |
10:15 |
Recommended for License |
YES |
| Travel Time |
00.4 |
Facility Closure |
NO |
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Food Facility
PAT'S COLONIAL KITCHEN |
Address
127 S. STATE ST. |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 431-8480 |
Facility ID #
28F037 |
Owner
PAT'S COLONIAL KITCHEN LLC |
Purpose of Inspection
Change of Owner |
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 |
OUT |
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 |
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 |
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 |
IN |
In-use utensils: properly stored |
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| 42 |
IN |
Utensils, equipment & linens: properly stored, dried & handled |
X |
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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 |
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 |
07/06/2023 |
| Arrival Time |
10:15 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
Pat's Colonial Kitchen |
Address
127 S. STATE ST. |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 431-8480 |
Facility ID #
28F037 |
Owner
Pat's Colonial Kitchen LLC |
Purpose of Inspection
Change of Owner |
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 #1 |
52 ° F |
Potatoe Salad/Undermount Refrigerator #1 |
53 ° F |
Tuna Salad/Undermount Refrigerator #1 |
54 ° F |
| Chicken Salad/Undermount Refrigerator #1 |
52 ° F |
Mellon/Undermount Refirgerator #1 |
55 ° F |
Ambient/Undermount Refirgerator #2 |
37 ° F |
| Blueberries/Undermount Refirgerator #2 |
38 ° F |
Ambient/Standup Refrigerator #1 |
34 ° F |
Ambient/Standup Refrigerator #2 |
27 ° F |
| Ambient/Drink Display Case |
32 ° 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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*13
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*1) 3 bowls of lettuce were stacked in the refrigerator with the bottoms of the bowls touching each layer, without a protective barrier. Always cover food to protect from contamination.
2) The top slice of cheese was not covered or protected once it was opened from it's original packaging. This slice had food debris resting on it. It was discarded. New Violation.
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*20
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*The undermount refrigerator closest to he doorway to the kitchen was measuring an ambient temperature of 52 degrees F, along with all of the food product measuring between 52-55 degrees F.
Time/temperature control for safety (TCS) food must be cold held at or below 41ºF.
The potatoe, and tuna salads were discarded. The chicken salad was moved to a shallow container and placed in the freezer for faster cooling since it was just made this morning. It was re-temped at 42 Degrees F before the conclusion of this inspection.
Call for service, submit proof of service to the Department, and maintain more frequently. New Violation.
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42
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There were a few clean/sanitized utencils handing directly next to the hand sink and were exposed to splashing. These were items were relocatd to a different area for better protection. Corrected On-Site. New Violation.
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General Remarks
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Notes:
*New door sweeps will be needed for the door in the dry storage area and the kitchen door.
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