| |
Food Facility Inspection Report |
|
|
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
|
Total Violations |
4 |
Date of Inspection |
07/26/2023 |
| Risk Violations Count |
2 |
Inspection Time |
01.9 |
| Arrival Time |
14:37 |
Recommended for License |
YES |
| Travel Time |
00.2 |
Facility Closure |
NO |
|
Food Facility
GIUSEPPE'S PIZZA & FAMILY RESTAURANT |
Address
1380 W STREET RD |
City/State
WARMINSTER, PA |
Zip Code
18974-3100 |
Telephone
(215) 674-5550 |
Facility ID #
49F082 |
Owner
SALVATORE GIAIMO |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
3 |
|
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 |
|
|
| Approved Source |
| 9 |
IN |
Food obtained from approved source |
|
|
| 10 |
N/O |
Food received at proper temperature |
|
|
| 11 |
IN |
Food in good condition, safe, & unadulterated |
X |
|
| 12 |
IN |
Required records available: shellstock tags, parasite destruction |
|
|
| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
|
|
| 14 |
OUT |
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 |
N/O |
Proper cooking time & temperature |
|
|
| 17 |
N/O |
Proper reheating procedures for hot holding |
|
|
| 18 |
N/O |
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 |
N/A |
Food additives: approved & properly used |
|
|
| 26 |
IN |
Toxic substances properly identified, stored & used |
|
|
| Conformance with Approved Procedure |
| 27 |
N/A |
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 |
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 |
|
X |
| 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 |
07/26/2023 |
| Arrival Time |
14:37 |
| Recommended for License |
YES |
| Facility Closure |
NO |
|
Facility
Giuseppe's Pizza & Family Restaurant |
Address
1380 W STREET RD |
City/State
WARMINSTER, PA |
Zip Code
18974-3100 |
Telephone
(215) 674-5550 |
Facility ID #
49F082 |
Owner
SALVATORE GIAIMO |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
3 |
|
|
TEMPERATURE OBSERVATIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Ambient/Walk-In Cooler |
30 ° F |
cooked pasta/Walk-In Cooler |
42 ° F |
Ambient/walk-in freezer |
10 ° F |
| Ambient/walk-in freezer |
-4 ° F |
sliced tomatoes/salad prep cooler |
42 ° F |
Ambient/pizza prep cooler |
38 ° F |
| Cheese/pizza prep cooler |
35 ° F |
meat sauce/steam table |
182 ° F |
Chicken/drawer cooler |
35 ° F |
| cooked vegetables/1 door prep cooler |
37 ° F |
Ambient/walk-in cooler |
36 ° F |
Ambient/bar cooler |
38 ° F |
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
|
*11
|
*Bacon that was not fully cooked was stored at room temperature with a prep date of 07/24/23. Bacon must be fully cooked in order to be non-TCS. The bacon was voluntarily discarded. Corrected On-Site. New Violation.
|
|
*14
|
*-No sanitizer was detected at the bar glass washer. Glassware must be sanitized manually until the sanitizer is determined to be satisfactory (50-100ppm).
-The high temp. dish machine in the kitchen did not reach 180 degrees F during the final rinse, after several cycles. Temperature test strips did not change, to indicate a surface temperature of 160 degrees F. The facility must manually sanitize all wares until the dish machine is repaired.
Facility placed and emergency service call to Termac at time of inspection. Facility must provide work orders for repair to the Department and may not use the dish machines until permission for use is granted by BCDH. Repeat Violation.
|
|
41
|
-Tongs were hanging from the oven handle between uses
-The ice scoop was stored on top of the ice machine
-The ice scoop handle was in contact with the ice at the bar
Utensils were relocated for proper storage. Corrected On-Site. Repeat Violation.
|
|
47
|
-Debris observed on door gaskets of the beer walk-in cooler and drawer prep coolers.
-Debris on the floor below the cook's line.
-Debris in crevices between equipment at cook's line.
-Debris on the splash guard inside the ice machine.
Clean and sanitize all affected areas. Maintain clean. Repeat Violation. To be Corrected By: 07/28/2023
|
|
|
|
|
|
|
|
General Remarks
|
-Store unwrapped single use utensils food contact side down.
-Do not use towels under cutting boards for non-slip. Use a cleanable, non-absorbent material.
-Store all food 6" off the floor, throughout the facility, including inside walk-in coolers and freezers.
-Do not use cardboard to line shelves inside the prep cooler.
-Do not re-use cardboard boxes to store portioned condiment containers. Cardboard is approved for storage of original products only.
Bar glass washer 140 degrees F wash, 144 degrees final rinse, 0 ppm Cl.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|