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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 |
11/29/2023 |
| Risk Violations Count |
2 |
Inspection Time |
01.5 |
| Arrival Time |
11:45 |
Recommended for License |
N/A |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
CAFE CON LECHE |
Address
16 S STATE ST |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 497-1020 |
Facility ID #
280806 |
Owner
CAFE CON LECHE, INC. |
Purpose of Inspection
Reinspection |
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 |
OUT |
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 |
N/A |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
OUT |
Food separated & protected |
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X |
| 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 |
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 |
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 |
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 |
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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 |
OUT |
Contamination prevented during food preparation, storage & display |
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X |
| 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 |
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 |
11/29/2023 |
| Arrival Time |
11:45 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Cafe Con Leche |
Address
16 S STATE ST |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 497-1020 |
Facility ID #
280806 |
Owner
CAFE CON LECHE, INC. |
Purpose of Inspection
Reinspection |
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/Dessert Display |
29 ° F |
Ambient/Double Stand Up #1 |
34 ° F |
Soup/Double Stand Up #1 |
54 ° F |
| Salsa/Double Stand Up #1 |
38 ° F |
Ambient/Double Stand Up #2 |
38 ° F |
Soup/Double Stand Up #2 |
56 ° F |
| Ambient/Undermount |
26 ° F |
Salmon/Undermount |
28 ° F |
Ambient/Prep Unit #1 |
36 ° F |
| Tomoatoes /Prep Unit #1 |
38 ° F |
Salsa/Prep Unit #1 |
38 ° F |
Ambient/Prep Unit #2 |
37 ° 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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*6
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*A food handler helped the department with the warewashing machine, and immediately handled food and food surfaces. Food employees shall clean their hands and exposed portions of their arms as follows to prevent the spread of harmful micro-organisms from this raw product of animal origin to this ready-to-eat food:
(1) Immediately before engaging in food preparation activities such as working with exposed food, working with clean equipment and utensils, and working with unwrapped single-service and single-use articles.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling service animals or aquatic animals
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat food.
(9) Before donning gloves for working with food.
(10) After engaging in other activities that contaminate the hands. New Violation.
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*13
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*1) Quiche in the prep unt is not covered or protected
2) Soup in the refrigerators in the storage area are not covered.
Cover all products in refrigerators to prevent contamination. Repeat Violation.
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36
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*The following areas have rodent droppings:
1) Underneath the back service counter - onn and in some of the products being stored
2) Behind the soda machine
3) On the stainless shelving and it's contents above the undermount refrigerator against the wall
4) All around the panini press and on the in-use serving utensil resting right next to it
5) In the single-use to-go dressing cup container
6) In open dry ingredient containers that held salt, peper, sesame seeds, and dried hot pepers.
Remove all droppings, clean/sanitize all areas. Call exterminator, and submit report to the department by December 8, 2023. New Violation.
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37
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All Single-use to-go containers are not being inverted and are exposed to splash and other contaminents. Invert to prevent cross contaimination. Repeat Violation.
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47
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The following areas are unclean:
1) Underneath the stove has harborage of old food debris
2) Along the floor and parameter of the kitchen, and service area
3) Facility would benefit from decluttering all shelving and storage in the kitchen.
Clean and maintain more frequently. Repeat Violation.
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General Remarks
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Note:
A Compliance Inspection will be conducted and fees could be assessed at that time.
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