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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 |
09/05/2023 |
| Risk Violations Count |
2 |
Inspection Time |
01.8 |
| Arrival Time |
13:06 |
Recommended for License |
NO |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
UNO CHICAGO GRILL |
Address
915 ROCKHILL DR |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(215) 322-6003 |
Facility ID #
028013 |
Owner
JOE OF NESHAMINY, LLC |
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 |
X |
X |
| 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 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
Proper cooling time & temperature |
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| 19 |
IN |
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 |
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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 |
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 |
X |
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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 |
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 |
OUT |
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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| 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 |
09/05/2023 |
| Arrival Time |
13:06 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
UNO CHICAGO GRILL |
Address
915 ROCKHILL DR |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(215) 322-6003 |
Facility ID #
028013 |
Owner
JOE OF NESHAMINY, LLC |
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 |
| Beef/Refrigerated drawer |
63 ° F |
Beef/Refrigerated drawer |
59 ° F |
Artichokes/Refrigerated drawer |
68 ° F |
| Chicken/lowboy |
46 ° F |
Rice/lowboy |
48 ° F |
Sardines/Refrigerator |
45 ° F |
| Ambient/Beer walk-in |
46 ° F |
Cheese/Prep unit 1- Stacked |
62 ° F |
Tomatoes/Prep unit 1- top |
40 ° F |
| chopped lettuce/Prep unit 1- bottom |
43 ° F |
Marinara/Hot hold 1 |
147 ° F |
Beef/Hot hold 2 |
140 ° 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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*14
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*Warewashing machine was not delivering chlorine sanitizer at 50 ppm as required. Technician arrived while on site.
Machine will be switched back to hot water sanitzier when part is delivered. Corrected On-Site. Repeat Violation.
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*20
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*Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Several TCS foods were out of temperature.
-Refrigerated drawers beneath grill are not operating properly. Affected food was discarded. Repair or replace. With a secondary thermometer or bottle of water, ensure that ambient temperature inside the unit is at 41F or lower in the morning before food is placed inside for the day.
- Lowboy refrigerator beside grill is not holding food at 41F or lower. Remove food and defrost unit. Repair or replace unit if necessary.
-Food in one expo prep unit is out of temperature. Use time control if necessary to keep food at 41F or lower. Food was discarded and 4-hour time control was implemented. Corrected On-Site. New Violation.
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36
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*Rodent droppings are present in dry storage room. One bag of food was observed to be compromised and was discarded. Affected single-serve items were discarded.
Thorough cleaning was started while on site. Food workers must not clean droppings then work with food.
Clean and sanitize affected areas. Clear perimeter for visibility. Contact pest control technician and report observations. A sightings log may be helpful for communication. New Violation. To be Corrected By: 09/05/2023
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38
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Food workers are not wearing hair restraints as required.
Employees shall wear hair restraints such as hats, hair coverings or nets, that are effectively designed and worn to keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Corrected On-Site. New Violation.
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47
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Clean interior and exterior of pass-through refrigerator.
Clean all underside surfaces of soda machines. New Violation. To be Corrected By: 09/05/2023
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53
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Repair floor tiles in front of grill. Water intrusion is evident and odor is present from this area.
It was stated that job is in bidding phase. New Violation. To be Corrected By: 09/15/2023
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General Remarks
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