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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 |
8 |
Date of Inspection |
11/16/2023 |
| Risk Violations Count |
4 |
Inspection Time |
01.1 |
| Arrival Time |
13:22 |
Recommended for License |
NO |
| Travel Time |
00.2 |
Facility Closure |
NO |
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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
Compliance # (1) |
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 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
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X |
| 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 |
IN |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
X |
X |
| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
X |
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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 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
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 |
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| 21 |
N/O |
Proper date marking & disposition |
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| 22 |
N/O |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
N/A |
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 |
X |
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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 |
X |
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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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X |
| 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 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
OUT |
Non-food contact surfaces clean |
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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 |
11/16/2023 |
| Arrival Time |
13:22 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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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
Compliance # (1) |
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 |
| Chickpeas/Prep Area |
90 ° F |
Goat/Prep Area |
157 ° 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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*1
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There is no Certified Food Safety Manager (CFSM) registered to this facility. Person 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 license expiration on Food Manager must then be registered with BCDH as CFSM using application SA-71. A CFSM must be on site at all times of operation.
Course List and SA-71 have been provided to PIC previously and hard copies left on site at this inspection. Repeat Violation. To be Corrected By: 12/15/2023
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*13
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*Open bag of rice stored in rear of facility. Keep all food at least six inches off the floor. Seal all food after opened. Corrected On-Site. Repeat Violation.
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*14
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*Food workers are not cleaning food equipment properly. Large accumulations of dried meat residue are present on meat saw and inside housing. The machine was disassembled for cleaning during inspection.
-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). Corrected On-Site. New Violation.
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*27
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*Yogurt is being produced by "back-slopping" with a previous batch of yogurt. Fermentation of homemade yogurt is a Special Process that requires development and approval of a HACCP Plan. Back-slopping would not be approved. A commercial culture would need to be used to consider approval of HACCP Plan for this process.
This food was voluntarily discarded.
Request info if development of HACCP Plan or variance is considered. Corrected On-Site. New Violation.
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31
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Food cooling on prep table was measured at 90F. Food should be rapidly chilled after it reaches 135F to ensure it reaches 70F in two hours or less, thenfrom 70F to 41F in another four hours. Food was placed in shallow containers in freezer to chill.
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled:
(1) Placing the food in shallow pans
(2) Separating the food into smaller or thinner portions
(3) Using rapid cooling equipment
(4) Stirring the food in a container placed in an ice water bath
(5) Using containers that facilitate heat transfer
(6) Adding ice as an ingredient
(7) Other effective methods Corrected On-Site. New Violation.
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36
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Fly strips are present in food prep areas.
Remove strips and discontinue practice. Repeat Violation. To be Corrected By: 11/16/2023
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45
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-The fan for the exhaust hood is making noise sporadically. Repair.
-The handsink is not draining properly.
Maintain all equipment in good repair. Repeat Violation. To be Corrected By: 11/23/2023
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47
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-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. Repeat Violation.
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General Remarks
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Compliance inspection; full inspection not performed.
Regulatory fee will be applied for this inspection.
Second compliance inspection will occur and may be subject to regulatory fee.
It is recommended to obtain a cleanable, durable table to store dirty wares so that 3-compartment stays clean and ready to use.
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