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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 |
7 |
Date of Inspection |
10/11/2023 |
| Risk Violations Count |
4 |
Inspection Time |
02.0 |
| Arrival Time |
13:44 |
Recommended for License |
N/A |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
PICCOLO TRATTORIA |
Address
32 WEST RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 860-4247 |
Facility ID #
292808 |
Owner
F. F. ELABED, INC. |
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 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
OUT |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
OUT |
Food separated & protected |
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| 14 |
OUT |
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 |
IN |
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 |
OUT |
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 |
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 |
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 |
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 |
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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 |
OUT |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
IN |
Non-food contact surfaces clean |
X |
X |
| 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 |
10/11/2023 |
| Arrival Time |
13:44 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Piccolo Trattoria |
Address
32 WEST RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 860-4247 |
Facility ID #
292808 |
Owner
F. F. ELABED, INC. |
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 |
| Tomatoes/Prep Unit #1 |
43 ° F |
Ambient/Prep Unit #1 |
39 ° F |
Lobster Bisque/Hot-Hold Unit |
160 ° F |
| Ambient/Walk-In Cooler |
39 ° F |
Ambient/Prep Unit #2 |
38 ° F |
Diced tomatoes/Prep Unit #2 |
54 ° F |
| Ambient/Prep Unit #3 |
50 ° F |
Garlic and oil/Prep Unit #3 |
54 ° F |
Bacon/Prep Unit #3 |
56 ° F |
| Ambient/Prep Unit #4 |
39 ° F |
Bacon/Prep Unit #4 |
43 ° F |
Tomatoe Sauce/Hot-Hold Unit |
138 ° 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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*12
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Facility is not keeping Shell stock records for 90-days. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90-calendar days from the date the container is emptied. New Violation.
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*13
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*1) Several products held in refrigeration are not being covered. Cover all products in refrigerators to prevent contamination.
2) There were several items in the prep unit that were intermingled. Each food item must have it's own space below the frost line within the prep unit to prevent cross contaimination. Thes items were discarded.
3) Raw Egg sitting on top of shredded cheese in the last prep unit of the cook line. Raw foods must never come into contact with RTE food items. Both the egg and the cheese were discarded. New Violation.
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*14
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*Bulk food storage container spounts are unclean. Clean andd sanitize. New Violation.
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*20
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*1) Prep Unit #3 and all it's contents were not cold-holding at the required temperature of 41ºF, instead they were measuring temperatures ranging bewteen 50-56ºF.Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. All items were either dicarded or mmoved to the walk-in for proper temperature holding. New Violation.
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36
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*Several Flies all throughout the facility due to the door being propped open. Always keep extieror doors shut to prevent the entry of pests. New Violation.
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46
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No Quat residual present in the 3-compartment sink, so wares are not being santized correctly. Call for service. In the meantime, manually add sanitizer to the correct dilution of 200ppm, and test regularly to ensure proper sanitization. New Violation.
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47
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There was a large amount of food debis that had collected under the cook line and around the fryer.
Clean/sanitize/maintain more frequently. Area was cleaned and sanitized before the end of the inspection. Corrected On-Site. Repeat Violation.
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General Remarks
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Notes:
Submit application and fee to the department by November 5, 2023.
*Cut open all packages of frozen fish before thawing.
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