| |
Food Facility Inspection Report |
|
|
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
|
Total Violations |
7 |
Date of Inspection |
11/01/2023 |
| Risk Violations Count |
4 |
Inspection Time |
01.9 |
| Arrival Time |
12:35 |
Recommended for License |
NO |
| Travel Time |
00.2 |
Facility Closure |
NO |
|
Food Facility
DES PARDES |
Address
1947 STREET RD |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(215) 882-3007 |
Facility ID #
02F311 |
Owner
ABHIJEET INC. |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
3 |
|
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
|
|
IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
|
|
COS=corrected on-site during inspection
R=repeat violation
|
|
|
| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
|
X |
| Employee Health |
| 2 |
IN |
Management awareness; policy present |
|
|
| 3 |
IN |
Proper use of reporting; restriction & exclusion |
|
|
| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
|
|
| 5 |
IN |
No discharge from eyes, nose, and mouth |
|
|
| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
|
|
| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
|
|
| 8 |
OUT |
Adequate handwashing facilities supplied & accessible |
|
|
| Approved Source |
| 9 |
IN |
Food obtained from approved source |
|
|
| 10 |
N/O |
Food received at proper temperature |
|
|
| 11 |
IN |
Food in good condition, safe, & unadulterated |
|
|
| 12 |
N/A |
Required records available: shellstock tags, parasite destruction |
|
|
| Protection from Contamination |
| 13 |
OUT |
Food separated & protected |
|
|
| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
X |
|
| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
|
|
|
|
| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
IN |
Proper cooking time & temperature |
|
|
| 17 |
IN |
Proper reheating procedures for hot holding |
|
|
| 18 |
IN |
Proper cooling time & temperature |
|
|
| 19 |
IN |
Proper hot holding temperature |
|
|
| 20 |
IN |
Proper cold holding temperature |
|
|
| 21 |
IN |
Proper date marking & disposition |
|
|
| 22 |
IN |
Time as a public health control; procedures & record |
|
|
| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
|
|
| Highly Susceptible Populations |
| 24 |
IN |
Pasteurized foods used; prohibited foods not offered |
|
|
| Chemical |
| 25 |
IN |
Food additives: approved & properly used |
|
|
| 26 |
IN |
Toxic substances properly identified, stored & used |
|
|
| Conformance with Approved Procedure |
| 27 |
IN |
Compliance with variance, specialized process, & HACCP plan |
|
|
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
|
|
| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
|
|
| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
IN |
Pasteurized eggs used where required |
|
|
| 29 |
IN |
Water & ice from approved source |
|
|
| 30 |
IN |
Variance obtained for specialized processing methods |
|
|
| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
|
|
| 32 |
IN |
Plant food properly cooked for hot holding |
|
|
| 33 |
IN |
Approved thawing methods used |
|
|
| 34 |
IN |
Thermometer provided & accurate |
|
|
| 35 |
IN |
Food properly labeled; original container |
|
|
| Prevention of Food Contamination |
| 36 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
|
|
| 37 |
IN |
Contamination prevented during food preparation, storage & display |
|
|
| 38 |
IN |
Personal cleanliness |
|
|
| 39 |
IN |
Wiping cloths: properly used & stored |
|
|
| 40 |
IN |
Washing fruit & vegetables |
|
|
|
|
| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
|
|
| 42 |
IN |
Utensils, equipment & linens: properly stored, dried & handled |
|
|
| 43 |
IN |
Single-use & single-service articles: properly stored & used |
|
|
| 44 |
IN |
Gloves used properly |
|
|
| Utensils, Equipment and Vending |
| 45 |
OUT |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
|
| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
|
|
| 47 |
OUT |
Non-food contact surfaces clean |
|
|
| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
|
|
| 49 |
IN |
Plumbing installed; proper backflow devices |
|
|
| 50 |
IN |
Sewage & waste water properly disposed |
|
|
| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
|
|
| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
|
|
| 53 |
IN |
Physical facilities installed, maintained, & clean |
|
|
| 54 |
IN |
Adequate ventilation & lighting; designated areas used |
|
|
|
|
|
|
|
|
| |
Food Facility Inspection Report |
|
|
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
|
Date of Inspection |
11/01/2023 |
| Arrival Time |
12:35 |
| Recommended for License |
NO |
| Facility Closure |
NO |
|
Facility
Des Pardes |
Address
1947 STREET RD |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(215) 882-3007 |
Facility ID #
02F311 |
Owner
ABHIJEET INC. |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
3 |
|
|
TEMPERATURE OBSERVATIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Chicken/Prep unit 1 -top |
38 ° F |
Tomatoes/Prep unit 1 -top |
40 ° F |
Chicken/Walk-in cooler (cooked) |
32 ° F |
| Chick peas/Walk-in cooler (cooked) |
32 ° F |
Chicken/Walk-in cooler (raw) |
36 ° F |
Ambient/display case |
38 ° F |
| Ambient/Beverage cooler |
34 ° F |
|
|
|
|
|
|
|
|
|
|
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
|
*1
|
There is no Certified Food Safety Manager (CFSM) registered to this facility. Perosn in Charge (PIC) not training and/or monitoring food employees. Risk factor and critical violations observed during the inspection.
PIC must review food safety procedures with staff. Register at least one employee for a Food Manager course by 11/9/23. Food Manager must then be registered with BCDH as CFSM using application SA-71.
Course List and SA-71 have been provided to PIC previously. Repeat Violation.
|
|
*8
|
*None of the handsinks in the facility have paper towels. Handsink in meat cutting area has no soap.
Paper towels were obtained for three of five sinks.
All sinks must be supplied with soap and paper towels at all times. New Violation. To be Corrected By: 11/01/2023
|
|
*13
|
*Protection of food from contamination is required.
-Food is stored under dripping condensate tube. Corrected on site.
-Baking soda in open container stored under handsoap dispenser. Discarded.
-Plastic wrap is not adequately covering food. Lids are recommended.
-Food is stored in plastic grocery bags not intended for food storage. Discontinue this practice.
-Box of potatoes on floor near back door and open bag of rice in same area. Keep all food at least six inches off the floor. Seal all food after opened. New Violation. To be Corrected By: 11/03/2023
|
|
*14
|
*Food workers are not cleaning food equipment properly.
-All wares must be washed (with soap at 110°F), rinsed, sanitized and air-dried.
-Meat grinder and meat saw must be fully disassembled, cleaned and sanitized at least every four hours (room temperature).
It is recommended to obtain a cleanable, durable table to store dirty wares so that 3-compartment stays clean and ready to use.
Workers were again instructed on proper technique using chlorine bleach at 50 ppm. Corrected On-Site. New Violation.
|
|
36
|
Fly strips are present in food prep areas.
Remove strips and discontinue practice. Keep doors closed to prevent entry of pests/vectors. New Violation. To be Corrected By: 11/01/2023
|
|
45
|
The fan for the exhaust hood is making noise sporadically. Repair. New Violation. To be Corrected By: 11/03/2023
|
|
47
|
-Floor drains are unclean.
-Odor indicates that grease trap may need service.
-The wall behind the meat saw needs to be thorughly cleaned. Installation of cleanable panels such as FRP is recommended. Seal thoroughly to prevent moisture intrusion. New Violation. To be Corrected By: 11/03/2023
|
|
|
|
|
|
|
|
General Remarks
|
Repair hole in corner in area near back door.
Submit application and fee for license renewal before expiration on Dec 17, 2023.
If violations are not corrected, compliance inspection may occur and may be subject to regulatory fee.
Report translated to Spanish and Urdu and reviewed with employees.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|