| |
Food Facility Inspection Report |
|
|
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
|
Total Violations |
8 |
Date of Inspection |
01/10/2024 |
| Risk Violations Count |
3 |
Inspection Time |
02.0 |
| Arrival Time |
13:03 |
Recommended for License |
YES |
| Travel Time |
00.1 |
Facility Closure |
NO |
|
Food Facility
AMATO PIZZA |
Address
116 TRENTON RD |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 945-6045 |
Facility ID #
13F243 |
Owner
AMATO PIZZA MANAGEMENT LLC |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
3 |
|
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 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
|
X |
| 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 |
IN |
Adequate handwashing facilities supplied & accessible |
|
|
| Approved Source |
| 9 |
IN |
Food obtained from approved source |
|
|
| 10 |
N/O |
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 |
|
|
| 21 |
IN |
Proper date marking & disposition |
|
|
| 22 |
OUT |
Time as a public health control; procedures & record |
|
X |
| 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 |
N/A |
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 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
|
|
| 37 |
OUT |
Contamination prevented during food preparation, storage & display |
|
X |
| 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 |
OUT |
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 |
X |
|
| 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 |
IN |
Garbage & refuse properly disposed; facilities maintained |
|
|
| 53 |
OUT |
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 |
01/10/2024 |
| Arrival Time |
13:03 |
| Recommended for License |
YES |
| Facility Closure |
NO |
|
Facility
AMATO PIZZA |
Address
116 TRENTON RD |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 945-6045 |
Facility ID #
13F243 |
Owner
AMATO PIZZA MANAGEMENT LLC |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
3 |
|
|
TEMPERATURE OBSERVATIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Chicken/Prep unit - top |
41 ° F |
Pasta/Prep unit - bottom |
39 ° F |
Turkey/Cook-line prep unit - top |
42 ° F |
| Hard boiled eggs/Cook-line prep unit - top |
42 ° F |
Chicken (uncooked)/Cook-line prep unit - bottom |
38 ° F |
Beef hamburgers (uncooked)/Refrigerated drawers |
37 ° F |
| Fried onions/Refrigerated drawers |
34 ° F |
Meatballs/Flat-top grill |
142 ° F |
Ambient/Walk-In Cooler |
41 ° F |
| Lasagna/Walk-In Cooler |
40 ° F |
Pizza sauce/Walk-In Cooler |
40 ° F |
Garlic/Oil mixture/Pizza prep - top |
40 ° F |
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
|
*1
|
*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.
Personnel on-site during inspection maintains current ServSafe Food Safety Manager certification (expires 12-15-28).
A completed application (SA-71) for CFSM must be submitted to the Department. Repeat Violation. To be Corrected By: 01/10/2024
|
|
*14
|
*1. No measureable sanitizing solution concentration was detected in the chemical-sanitizing mechanical dishwasher.
Container of sanitizing solution (Chlorine-based) was replaced with new during inspection.
Concentration subsequently measured at 50ppm Chlorine.
2. A pink, bacteria-like substance is present in the ice chute of the self-service beverage dispenser.
Ice chute was removed, disassembled and cleaned and sanitized during inspection. Corrected On-Site. Repeat Violation.
|
|
*22
|
*Pizza slices on display are not accompanied by an identifier indicating a time by which they are to be sold or discarded.
If time, rather than temperature, is used as the public health control the food must be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
Existing slices on display not sold by 3pm must be discarded. New pies must be labeled as required. Repeat Violation. To be Corrected By: 01/10/2024
|
|
36
|
*Mouse droppings observed on floor in basement:
* below bagged/boxed soda syrup
* below gas line connections
Remove and discard droppings. Clean affected areas to allow for effective monitoring of pest activity.
Contact facility’s exterminator with findings and for additional monitoring and/or treatment. New Violation. To be Corrected By: 01/10/2024
|
|
37
|
1. Boxes of food found stacked/stored directly on the floor in the walk-in freezer.
All food must be stored at least 6 inches above the floor.
2. Food products and single-use containers are being stored below a sewer drain line in the basement.
To protect from contamination, food products are not permitted to be stored below a sewer line.
Relocate affected products.
3. Uncooked chicken and cooked crumbled sausage were found being stored on the floor below the stainless steel prep table.
Affected products were relocated to the walk-in cooler during inspection. Repeat Violation. To be Corrected By: 01/10/2024
|
|
42
|
Lexan storage containers, designated as clean, were found to be stacked/nested while still wet.
Clean equipment and utensils shall be stored covered or inverted, and in a self-draining position that allows air drying. New Violation. To be Corrected By: 01/10/2024
|
|
45
|
1. Large plastic scoop used for dispensing flour is broken with no handle and jagged edges.
2. Dough tray found with deteriorated corners. Discard.
Scoop was discarded and replaced with new during inspection.
Affected dough tray removed from service. Corrected On-Site. New Violation.
|
|
53
|
Wet mop found stored in hanging landing/stairway to basement and dripping wastewater onto the floor below.
After use, mops must be placed in a position that allows them to air-dry without soiling walls, equipment or supplies. New Violation. To be Corrected By: 01/10/2024
|
|
|
|
|
|
|
|
General Remarks
|
|
Facility approved for food license renewal.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|