| |
Food Facility Inspection Report |
|
|
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
|
Total Violations |
4 |
Date of Inspection |
12/06/2023 |
| Risk Violations Count |
3 |
Inspection Time |
01.1 |
| Arrival Time |
10:54 |
Recommended for License |
NO |
| Travel Time |
00.1 |
Facility Closure |
NO |
|
Food Facility
DUNKIN DONUTS - MORRISVILLE GETTY |
Address
2 W BRIDGE ST |
City/State
MORRISVILLE, PA |
Zip Code
19067 |
Telephone
(215) 337-8181 |
Facility ID #
24F014 |
Owner
M. DONUTS, L.L.C. |
Purpose of Inspection
Complaint |
License Type
Permanent |
Risk Category
2 |
|
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 |
IN |
Certification by accredited program, compliance with Code, or correct responses |
|
|
| 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 |
IN |
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 |
IN |
Food separated & protected |
|
|
| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
X |
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 |
X |
|
| 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 |
IN |
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 |
IN |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
|
| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
|
|
| 47 |
IN |
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 |
OUT |
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 |
12/06/2023 |
| Arrival Time |
10:54 |
| Recommended for License |
NO |
| Facility Closure |
NO |
|
Facility
Dunkin Donuts - Morrisville Getty |
Address
2 W BRIDGE ST |
City/State
MORRISVILLE, PA |
Zip Code
19067 |
Telephone
(215) 337-8181 |
Facility ID #
24F014 |
Owner
M. Donuts, L.L.C. |
Purpose of Inspection
Complaint |
License Type
Permanent |
Risk Category
2 |
|
|
TEMPERATURE OBSERVATIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Ambient/Refrigerator |
58 ° F |
whole milk/Refrigerator |
56 ° F |
oat milk/Refrigerator |
57 ° F |
| Coolata Mango Concentrate /Refrigerator |
56 ° F |
Cold Brew Coffee/Refrigerator |
56 ° F |
Egg/Prep Area |
38 ° F |
| Bacon/Prep Area |
41 ° F |
hash brown/Prep Area |
26 ° F |
Ambient/Walk-in freezer |
5 ° F |
|
|
|
|
|
|
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
|
*8
|
Facility has evidence of food dumping in the front hand sink.
Hand sinks are for hand washing only and may not be used for any other purpose. New Violation.
|
|
*14
|
*1) The underside of the hot chocolate machine has sugar/chocolate powder build up. Clean/sanitize more often.
2) Upper interior surface within the ice machine contains black mold-like substance. Empty ice and discard. Clean and sanitize interior surfaces prior to next use. Machine was turned off before inspection and is in the process of being cleaned. Corrected On-Site. Repeat Violation.
|
|
*20
|
*Whole milk, oatmilk, coolata concentrate, and cold brew coffee were all measuring temperatures between 56-57°F. Plus the ambient temperature of the refrigerator was measuring 60°F. All Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Service for the refrigeration unit was called for, and all food items were discarded. Corrected On-Site. New Violation.
|
|
52
|
Upon arrival, the lid to the dumster was open, and croissant rolls were torn and scattered all around the refuse area. Storage areas, enclosures and receptacles for refuse, recyclables and returnables shall be maintained in good repair, and so that they are inaccessible to insects and rodents at all times. New Violation.
|
|
|
|
|
|
|
|
General Remarks
|
Notes:
*Application and fee must be sumbitted to the Department by Jan 6, 2024.
*This full inspection took place in conjuction to many complaints received regarding employees publically urinating on the outside of the buidling. No evidance of public urination was found during this inspection, but CFSM was reminded to talk to their employees about proper bathroom etiquette, and washing their hands.
*This inspection also served as the facilities inital inspection.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|