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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 |
7 |
Date of Inspection |
01/26/2024 |
| Risk Violations Count |
5 |
Inspection Time |
01.0 |
| Arrival Time |
15:30 |
Recommended for License |
N/A |
| Travel Time |
00.1 |
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
Compliance # (1) |
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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X |
| 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 |
OUT |
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 |
X |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
X |
X |
| 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 |
N/O |
Proper cooking time & temperature |
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| 17 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
IN |
Proper cooling time & temperature |
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| 19 |
N/O |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
X |
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| 21 |
IN |
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 |
IN |
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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X |
| 37 |
IN |
Contamination prevented during food preparation, storage & display |
X |
X |
| 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 |
01/26/2024 |
| Arrival Time |
15:30 |
| Recommended for License |
N/A |
| 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
Compliance # (1) |
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 |
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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 Bucks County 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 ANAB accredited Food Safety Manager certification (expires 12-19-28).
A completed application (SA-71) for CFSM must be submitted to the Department. Repeat Violation.
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*4
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*Employees observed eating at food preparation sink/cook-line.
An employee may not eat, drink or use any form of tobacco unless the use occurs in designated areas where the contamination of exposed food; clean equipment, utensils and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
Food safety manager addressed employees during inspection. New Violation. To be Corrected By: 01/26/2024
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*12
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*Shellstock in the walk-in cooler is not accompanied by required identification tag.
Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty.
The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90-calendar days from the date the container is emptied.
Affected shellstock items (clams, mussels) were discarded 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 walk-in cooler.
Raw, animal-derived TCS products must always be stored below ready-to-eat foods.
Affected products were properly relocated within walk-in cooler during inspection. Corrected On-Site. Repeat Violation.
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*20
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*Items checked in the cook-line prep unit were measured above range for cold-holding temperature:
* Shrimp 45°F. Uncooked chicken 46 °F.
Service was called for unit and refrigeration technician arrived on-site during inspection for repair of unit. Freon was added during inspection. Corrected On-Site. New Violation.
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36
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1. 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.
2. Fly tape found hanging above warewashing and mop sink areas.
Insect control devices may not be installed above a food preparation/handling area.
Fly tape was removed and discarded during inspection. Corrected on-site. Repeat Violation.
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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.
Affected products were elevated as required. Corrected On-Site. Repeat Violation.
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General Remarks
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A complete inspection was not conducted at this time. Today’s inspection was to check corrective actions taken in response to violations listed in the 12-12-23 inspection report.
A follow-up inspection may be conducted to verify additional corrective actions taken in response to today’s inspection report.
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