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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 |
6 |
Date of Inspection |
08/15/2023 |
| Risk Violations Count |
3 |
Inspection Time |
01.4 |
| Arrival Time |
13:43 |
Recommended for License |
YES |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
UNCLE JOE'S PIZZA |
Address
638 YORK RD |
City/State
WARMINSTER, PA |
Zip Code
18974 |
Telephone
(215) 444-3820 |
Facility ID #
49F292 |
Owner
OLIMJON SOLIYEV |
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 |
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 |
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/O |
Proper cooking time & temperature |
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| 17 |
IN |
Proper reheating procedures for hot holding |
X |
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| 18 |
IN |
Proper cooling time & temperature |
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| 19 |
N/O |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
X |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
IN |
Time as a public health control; procedures & record |
X |
X |
| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
IN |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
IN |
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 |
IN |
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 |
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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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X |
| 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 |
08/15/2023 |
| Arrival Time |
13:43 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
Uncle Joe's Pizza |
Address
638 YORK RD |
City/State
WARMINSTER, PA |
Zip Code
18974 |
Telephone
(215) 444-3820 |
Facility ID #
49F292 |
Owner
OLIMJON SOLIYEV |
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/Walk-In Cooler |
36 ° F |
Chicken/Walk-In Cooler |
40 ° F |
Chicken/2 door prep cooler |
50 ° F |
| Ambient/2 door prep cooler |
55 ° F |
sauce/food warmer |
112 ° F |
cheese sauce/food warmer |
127 ° F |
| cheese/2 door pizza prep cooler |
44 ° F |
Ambient/2 door pizza prep cooler |
39 ° F |
Ambient/3 door reach-in cooler |
46 ° F |
| pepperoni/3 door reach-in cooler |
37 ° F |
Ambient/2 door reach-in cooler |
26 ° F |
Turkey/2 door reach-in cooler |
29 ° 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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*17
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*Sauces and cheese sauce were observed at 112 and 127 degrees F in the food warmer. These TCS foods were voluntarily discarded due to an indeterminate reheating time. EPS discussed proper reheating and hot holding procedures with the manager. Corrected On-Site. New Violation.
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*20
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*TCS foods inside the 2 door prep cooler temped between 46 and 60 degrees F. All TCS foods above 46 degrees F were voluntarily discarded. The ambient temperature was observed at 55 degrees F. The facility may not use the unit to store TCS foods until it is repaired, maintaining 41 degrees F or below, and permission for use is granted by BCDH. Corrected On-Site. New Violation.
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*22
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*Cooked chicken was observed at 93 degrees F in room temperature storage. The chicken was voluntarily discarded. EPS discussed time and temperature as health controls. A date/time log must be used for any and all TCS foods stored at room temperature. TCS foods from cold holding must be discarded within 4 hours, at room temperature, or once observed at an internal temperature of 70 degrees F. Corrected On-Site. Repeat Violation.
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45
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Torn door gasket observed on 2 door prep coolers. Replace torn gasket.
Equipment components such as doors, seals, hinges, fasteners and kick plates shall be kept intact, tight and adjusted in accordance with manufacturer's specifications. Repeat Violation. To be Corrected By: 08/29/2023
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46
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Facility lacks QAT test strips for steramine tablets and Cl test strips for bleach.
A test kit or other device that accurately measures the concentration in mg/L or ppm of sanitizing solutions shall be provided. Repeat Violation. To be Corrected By: 08/18/2023
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53
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The ceiling tiles in the back room (walk-in cooler, mop sink, utensil storage) are porous and not approved. Smooth, non-absorbent, easily cleanable tiles must be installed in this area. Repeat Violation. To be Corrected By: 08/29/2023
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General Remarks
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-Provide a lid for the trash can in the women's restroom.
-Install a splash guard between the hand sink and the prep sink.
-Store employee beverages in a designated area, not in refrigeration amongst food for consumers.
-Do not use towels under cutting boards for non-slip. Use a cleanable, non-absorbent material.
-Repair the faucet in the men's restroom.
BCDH will conduct a compliance inspection on or before 08/29/23 due to the number of critical violations. The facility may be charged a regulatory fee for each compliance inspection.
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