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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 |
10 |
Date of Inspection |
12/12/2023 |
| Risk Violations Count |
5 |
Inspection Time |
01.8 |
| Arrival Time |
14:17 |
Recommended for License |
NO |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
AROSSO |
Address
504 LINCOLN HWY |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 295-1311 |
Facility ID #
13F042 |
Owner
CAFE MONTEROSSO, INC. |
Purpose of Inspection
Initial |
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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| 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 |
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 |
OUT |
Food separated & protected |
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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 |
X |
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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 |
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 |
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 |
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 |
OUT |
Thermometer provided & accurate |
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X |
| 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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| 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 |
OUT |
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 |
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 |
12/12/2023 |
| Arrival Time |
14:17 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
Arosso |
Address
504 LINCOLN HWY |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 295-1311 |
Facility ID #
13F042 |
Owner
Cafe Monterosso, Inc. |
Purpose of Inspection
Initial |
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 |
| Bruschetta/Prep unit |
43 ° F |
Chicken (uncooked)/Prep unit |
42 ° F |
Shrimp/Prep unit |
40 ° F |
| Ambient/Walk-In Cooler |
39 ° F |
Chicken wings/Walk-In Cooler |
39 ° F |
Marinara sauce/Walk-In Cooler |
49 ° F |
| Cheese/Walk-In Cooler |
40 ° F |
Ambient/Walk-in freezer |
12 ° F |
Cut lettuce/Salad prep unit |
38 ° F |
| Chicken (uncooked)/Prep Area |
40 ° F |
Rice/Steam table |
146 ° F |
Ground sausage/Pizza prep unit |
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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*1
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*There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. A completed application (SA-71) for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department.
Documentation of registration in ANSI-certified Food Safety Manager Certification class and exam must be provided to this Department for food license renewal approval to be issued. New Violation. To be Corrected By: 12/12/2023
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*13
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*Raw, animal-derived time/temperature control for safety (TCS) products were found being stored above ready-to-eat foods in the following refrigeration units:
1. Uncooked chicken stored above ready-to-eat products in the cook-line prep unit.
2. Eggs stored above produce and ready-to-eat foods in the walk-in cooler.
Raw, animal-derivevd TCS pproducts must always be stored below ready-to-eat foods. New Violation. To be Corrected By: 12/12/2023
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*14
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*No measureable sanitizing solution (Chlorine) concentration was detected after cycling of the mechanical dishwasher. Large bucket of sanitizing solution was found to be empty during inspection.
All wares must be washed and sanitized in the 3-compartment sink until sanitizing solution is replaced and unit is providing between 50 ppm and 100 ppm Chlorine concentration. New Violation. To be Corrected By: 12/12/2023
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*18
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*A large container of marinara sauce in the walk-in cooler was measured at 49°F. Product was cooked 12-11-23.
Cooked time/temperature control for safety (TCS) food shall be cooled as follows:
(1) Within 2 hours, from 135°F to 70°F.
(2) Within 6 hours, from 135°F to 41°F or less
Time/temperature control for safety (TCS) food shall be cooled within 4 hours to 41°F, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
Sauce was discarded during inspection. Corrected On-Site. 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 in the walk-in cooler 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. To be Corrected By: 12/12/2023
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34
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The temperature gauge on the chemical-sanitizing mechanical dish washer is not functional.
Repair to monitor wash and final rinse water of unit to ensure that proper temperature is achieved during unit cycling. Repeat Violation. To be Corrected By: 12/26/2023
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36
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*Fruit flies were observed around the mop sink and floor drain below the mechanical dishwasher.
Contact facility's exterminator with findings.
Keep floor drains clear and clear of debris. New Violation. To be Corrected By: 12/19/2023
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37
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Boxes of food are being stacked/stored directly on the floor in the walk-in freezer.
All food must be stored at least six (6) inches above the floor.
Elevate affected products as required. New Violation. To be Corrected By: 12/12/2023
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46
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Large trash can dolly found in the rinse bay of the 3-compartment sink.
Remove affected item and clean and sanitize sink compartment prior to warewashing. New Violation. To be Corrected By: 12/12/2023
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47
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1. Dish/utensil racks for use in the mechanical dishwasher are unclean with grime.
2. Interior of microwave contains splattered food residue.
3. Fan covers in the walk-in cooler contain a black, mold-like accumulation.
Clean and maintain affected items. New Violation. To be Corrected By: 12/19/2023
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General Remarks
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Food license renewal application and fee have not yet been received by this Department. Current license will expire 01-07-24.
A follow-up inspection may be conducted to verify corrective actions taken in response to violations referenced in this report. Regulatory fee(s) may be assessed for non-compliance.
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