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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 |
5 |
Date of Inspection |
09/29/2023 |
| Risk Violations Count |
2 |
Inspection Time |
01.0 |
| Arrival Time |
15:30 |
Recommended for License |
NO |
| Travel Time |
00.5 |
Facility Closure |
NO |
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Food Facility
VILLA VITO RESTAURANT |
Address
26 W BRIDGE ST |
City/State
NEW HOPE, PA |
Zip Code
18938 |
Telephone
(215) 862-9936 |
Facility ID #
278401 |
Owner
VILLA VITO CORP. |
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 |
IN |
Food received at proper temperature |
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| 11 |
OUT |
Food in good condition, safe, & unadulterated |
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| 12 |
IN |
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 |
IN |
Proper cooking time & temperature |
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| 17 |
OUT |
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 |
IN |
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 |
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 |
OUT |
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 |
OUT |
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 |
09/29/2023 |
| Arrival Time |
15:30 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
VILLA VITO RESTAURANT |
Address
26 W BRIDGE ST |
City/State
NEW HOPE, PA |
Zip Code
18938 |
Telephone
(215) 862-9936 |
Facility ID #
278401 |
Owner
Villa Vito Corp. |
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/Prep Unit |
41 ° F |
Ambient/Pizza Prep Unit |
40 ° F |
Ambient/Prep Unit |
41 ° F |
| Ambient/Walk-In Cooler |
39 ° F |
Ambient/Server Reach In |
41 ° F |
Ambient/Bar Reach In |
39 ° 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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*11
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*Several refrigeration units have food products that have grown a substantial amount of mold like growth. All food products must be in good condition, and not held longer than 7 days.
Facility is closed Monday through Thursday, and only open Friday, Saturday and Sunday.
Owner stated he cleans all food out on Fridays.
Must discard all food that will spoil before leaving the facility for the week. Rotten food will cause pests.
All moldy food products must be discarded. New Violation. To be Corrected By: 09/29/2023
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*17
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*A pan of sauce was found in the steam table and was at 90F.
All reheating of products must be heated up to 165F before placing in a hot holding Unit.
Must heat all products to proper temperature before placing in a steam table to hot hold at 135F minimum. New Violation. To be Corrected By: 09/29/2023
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43
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Facility is using plastic grocery style take out bags to store food items in refrigeration and freezers. All food must be stored in food grade containers or material. Take out bags are not food grade and may not be used for food storage.
Must remove all take out bags from food storage. New Violation. To be Corrected By: 09/29/2023
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48
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*Bar downstairs is not supplied with hot water at the hand sink. Must restore hot water to this hand sink for proper hand washing. New Violation. To be Corrected By: 09/29/2023
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53
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Several storage areas are cluttered and unclean. Must declutter all areas and provide a deep and detailed cleaning and maintain New Violation. To be Corrected By: 09/29/2023
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General Remarks
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A regulatory service fee will be charged for 1st compliance inspection.
License expires October 5. Must show a major improvement in cleaning and sanitizing.
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