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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 |
08/02/2023 |
| Risk Violations Count |
1 |
Inspection Time |
01.0 |
| Arrival Time |
09:58 |
Recommended for License |
YES |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
DUNKIN DONUTS #348541 |
Address
3401 STREET RD |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(215) 245-1602 |
Facility ID #
02F069 |
Owner
SUNSHINE DONUTS, L.L.C. |
Purpose of Inspection
Initial |
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 |
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 |
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 |
N/A |
Proper cooking time & temperature |
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| 17 |
N/A |
Proper reheating procedures for hot holding |
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| 18 |
N/A |
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 |
N/O |
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 |
OUT |
Thermometer provided & accurate |
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X |
| 35 |
IN |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
OUT |
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 |
X |
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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 |
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 |
08/02/2023 |
| Arrival Time |
09:58 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
Dunkin Donuts #348541 |
Address
3401 STREET RD |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(215) 245-1602 |
Facility ID #
02F069 |
Owner
Sunshine Donuts, L.L.C. |
Purpose of Inspection
Initial |
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/milk dispenser |
38 ° F |
Ambient/milk dispenser |
38 ° F |
cold brew/Cold-Hold Unit |
52 ° F |
| Ambient/cold brew unit |
40 ° F |
sausage/Prep Area |
147 ° F |
Eggs/Prep Area |
209 ° F |
| Eggs/refrigerated drawer |
37 ° F |
sausage/prep unit 1- top |
47 ° F |
Ambient/walk-in freezer |
0 ° F |
| sausage/Walk-In Cooler |
40 ° 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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*8
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*Handwashing sinks not supplied with soap and/ or paper towels.
Handwashing sinks must be supplied at all times with soap and means of drying hands in sanitary manner.
Intsall paper towel dispenser. Dispenser is on site. New Violation. To be Corrected By: 08/02/2023
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34
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Several refrigerated units do not contain appropriately placed thermometers.
The sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of the unit.
Replace thermometers in cold brew unit and lowboy refrigerator. Repeat Violation. To be Corrected By: 08/02/2023
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36
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*Some fruit flies present. Pest control records indicate treatment every 2-3 weeks. Recent log indicates treatment for fruit flies.
Continue to communicate observations with pest control company and respond accordingly.
Keep trays of doughnuts covered as much as possible. Keep all sources of moisture and food residue/ debris to a minimum. New Violation.
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41
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1. Spoons stored in tepid water containing food (milk) residue.
2. Ice scoops stored in ice bin rather than a clean surface.
Items removed for warewashing.
In-use utensils used to dispense time/ temperature controlled for safety (TCS) foods can be stored:
-in/ on a clean, dry container or surface
-in hot water at 135°F or greater
- in running water of sufficient velocity to flush particulates to the drain if used with moist food such as ice cream
*Wash, rinse, sanitize and air-dry utensils used with TCS foods at room temperature every four hours or less. Corrected On-Site. New Violation.
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General Remarks
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Unless treated for stability,cold brew is a time/temperature control for safety (TCS) product. Ensure that product is stable or that water used to dilute is at 41F or lower and maintained thereafter.
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