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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 |
12/08/2023 |
| Risk Violations Count |
4 |
Inspection Time |
01.7 |
| Arrival Time |
09:59 |
Recommended for License |
YES |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
KASDON'S RESTAURANT & TAVERN |
Address
8734 - 8736 NEW FALLS RD |
City/State
LEVITTOWN, PA |
Zip Code
19054 |
Telephone
(215) 547-0610 |
Facility ID #
13F271 |
Owner
SPARTA ENTERPRISES, LLC |
Purpose of Inspection
Change of Owner |
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 |
X |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
N/O |
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 |
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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 |
IN |
Proper cold holding temperature |
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| 21 |
IN |
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 |
IN |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
IN |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
IN |
Food additives: approved & properly used |
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| 26 |
OUT |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
N/A |
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 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
IN |
Non-food contact surfaces clean |
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| 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 |
12/08/2023 |
| Arrival Time |
09:59 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
Kasdon's Restaurant & Tavern |
Address
8734 - 8736 NEW FALLS RD |
City/State
LEVITTOWN, PA |
Zip Code
19054 |
Telephone
(215) 547-0610 |
Facility ID #
13F271 |
Owner
Sparta Enterprises, LLC |
Purpose of Inspection
Change of Owner |
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 |
| Potato salad/Salad prep unit |
38 ° F |
Beef/Prep unit - top |
40 ° F |
Cheese/Prep unit - top |
43 ° F |
| Heavy cream/Prep unit - bottom |
42 ° F |
Ambient/Everest reach-in freezer |
3 ° F |
Cole slaw/Grista prep unit |
41 ° F |
| Ground sausage/Pizza prep unit |
35 ° F |
Mozzarella cheese/Pizza prep unit |
40 ° F |
Beef burgers (uncooked)/McCray 3-door refrigerator |
38 ° F |
| Ambient/Walk-in cooler # 1 - basement |
35 ° F |
Chili/Walk-in cooler # 1 - basement |
35 ° F |
Ambient/Walk-in freezer - basement |
-2 ° 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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*8
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*No paper towels are available at the hand wash sink in the basement prep area area.
Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder or bar soap, individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device.
Towels were provided during inspection. Corrected On-Site. New Violation.
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*13
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Raw, animal-derived time/temperature control for safety (TCS) products (eggs) were found being stored above ready-to-eat foods (produce) in the basement walk-in cooler #2.
Raw, animal-derivevd TCS pproducts must always be stored below ready-to-eat foods.
Eggs were relocated to the bottom shelf during inspection. Corrected On-Site. New Violation.
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*14
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*A grey mold-like slime is present on the baffle within the ice machine.
Ice must be emptied and discarded.
Clean and sanitize interior surfaces prior to next use. New Violation. To be Corrected By: 12/15/2023
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*26
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*Loose rodent bait pesticide found on floor in kitchen and throughout the basement food storage areas.
Rodent bait shall be contained in a covered, tamper-resistant bait station. New Violation. To be Corrected By: 12/15/2023
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36
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1. Rodent droppings observed on floor in the following areas:
* kitchen behind mixer
* in stairwell to basement
* basement bar and storage areas
2. Dead cockroach found on counter at basement bar.
Remove and discard droppings and dead roach to effectively monitor pest activity. Clean affected areas.
Contact facility's exterminator with findings and for additional monitoring and/or treatment. New Violation. To be Corrected By: 12/08/2023
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General Remarks
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Facility approved for food license.
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