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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 |
12/12/2023 |
| Risk Violations Count |
5 |
Inspection Time |
01.6 |
| Arrival Time |
11:24 |
Recommended for License |
NO |
| Travel Time |
00.4 |
Facility Closure |
NO |
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Food Facility
MARCO'S PIZZA |
Address
2102 S EAGLE RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 497-4992 |
Facility ID #
29F017 |
Owner
BOCOLI, INC. |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
2 |
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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 |
OUT |
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 |
OUT |
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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| 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 |
OUT |
Proper cold holding temperature |
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| 21 |
OUT |
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 |
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 |
IN |
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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| 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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| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
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| 49 |
OUT |
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 |
12/12/2023 |
| Arrival Time |
11:24 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
Marco's Pizza |
Address
2102 S EAGLE RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 497-4992 |
Facility ID #
29F017 |
Owner
BOCOLI, INC. |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
2 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Ambient/Public Drink Display |
60 ° F |
Ambient/Kitchen Drink Display #1 |
28 ° F |
Ambient/Kitchen Drink Display #2 |
31 ° F |
| Bacon/Corner Kitchen Prep |
41 ° F |
Ham/Corner Kitchen Prep |
43 ° F |
Tomatoes/Kitchen Prep #2 |
41 ° F |
| Garlic and Oil/Kitchen Prep #2 |
43 ° F |
Ambient/Walk-In Cooler |
42 ° F |
Ambient/Pizza Prep Unit |
39 ° F |
| Tomoatoe Sauce/Pizza Prep Unit |
40 ° 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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1) Upon arrival, the hand sink at the entrance to the kitchen was not supplied with paper towels.
2) The hand sink in the back next to the 3-compartment sink is not funtional.
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, and must be maintained so they are always accessible for employee use.
Call plumber, fix and maintain. New Violation.
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*11
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*The tall parmesan cheese shaker stored in the self grab-n-go refigeration unit for consumer use contained mold. Food shall be packaged in good condition and in a way that protects the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. This food product was discarded. New Violation.
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*13
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*1)Several food items were found mixed in with other food products around the kitchen:
A) Within the kitchen prep unit:
a) Parmesan Cheese, and old pasta mixed in with the pickled pepers
b) Raw mushrooms resting in olive juice
c) Celantro in every food compartment
d) Cut Avacado resting in the Celantro
B) In the dry storage area:
a) Sugar container contained dry herbs
Facility must take safe guards to protect all food products while being stored.
2) Single use containers being used for scoops in several locations in their dry good products. Must use a proper scoop with handle to prevent contamination. New Violation.
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*20
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*The drink display case in the dining area is holding TCS foods for consumer use and is measuring an ambient temperature of 60ºF.
Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. New Violation.
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*21
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*Deli meats and other ready to eat time/temperature control for safety (TCS) foods are not being date marked as required.
Refrigerated, ready-to-eat, TCS food prepared and held in a food facility for more than 24 hours shall be clearly marked to be sold or discarded within 7 days or the manufacturers use by date whichever comes first. New Violation.
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37
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1) Black trash bags are being used for food storage in serveral locations around the facility:
a) Chicken wings - Prep Unit
b) Pizza/Bread Dough - Walk-in Cooler
c) Un-known food product - Walk-in Freezer
2) Several food items in the walk-in cooler are being stored on the floor. All items in the walk-in must be atleast 6 inches off of the floor to prevent contaimination. New Violation.
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47
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The shelves of the stand up freezer contain old food debris and spillage. Remove old food and conduct detailed cleaning. New Violation.
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49
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*The drain break at the hand sink to the right of the kitchen entrance is backing up and not draining properly. Call plumber and fix/maintain more frequently. New Violation.
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General Remarks
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Notes:
*Compliance inspection will be conducted and compliance fees may apply.
* Facility is using bleach as their sanitizer but only have quat test strips.
*New door sweep, and new screen are needed for the back exit doors.
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