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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 |
02/07/2024 |
| Risk Violations Count |
2 |
Inspection Time |
01.8 |
| Arrival Time |
11:34 |
Recommended for License |
N/A |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
ARDANA FOOD & DRINK |
Address
2948 S EAGLE RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 828-6348 |
Facility ID #
29F160 |
Owner
ARDANA NEWTOWN LLC |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
4 |
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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 |
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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 |
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 |
X |
| 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 |
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 |
X |
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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 |
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 |
X |
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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 |
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 |
02/07/2024 |
| Arrival Time |
11:34 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
ARDANA FOOD & DRINK |
Address
2948 S EAGLE RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 828-6348 |
Facility ID #
29F160 |
Owner
ARDANA NEWTOWN LLC |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
4 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Ambient/Walk-In Cooler |
36 ° F |
Chicken/Walk-In Cooler |
38 ° F |
Ambient/Pizza Prep Unit |
40 ° F |
| Caramelized onions/Pizza Prep Unit |
38 ° F |
Ambient/Coffee Station Drawers |
36 ° F |
Ambient/main Prep Unit #1 |
43 ° F |
| Tomatoes/main Prep Unit #1 |
36 ° F |
Ambient/main Prep Unit #2 |
39 ° F |
Cooked Squash/main Prep Unit #2 |
38 ° F |
| Raw Shrimp/Container Thawing |
38 ° F |
Ambient/End of Drink station Refrigerator |
39 ° 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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*13
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*Single use containers being used for scoop in the flour container by the espresso area. Must use a proper scoop with handle to prevent contamination. This container was removed and discarded. Corrected On-Site. Repeat Violation.
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*14
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*There was no sanitizer present in the 3-bay sink of the kitchen, it was reading 0. Sink was emptied and refilled but still read 0 after fresh sanitizer was added. Utensils and food-contact surfaces of equipment shall be sanitized after cleaning, and before use. For chemical operations, the application of sanitizing chemicals by immersion, manual swabbing, brushing or pressure spraying methods, using a solution of either 50-100ppm chlorine or 200-300ppm quaternary ammonia, must be completed before next use. Call for service and maintain by testing before each use. New Violation.
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*14
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*1) Upon Arrival, the sanitizer compartment of the 3-bay sink was filled with water that contained grease, old food debris, and dirty water. Sink was emptied, cleaned/sanitized and refilled with Sanitizer.
2) Upper interior surface within the ice machine contains black mold-like/bacteria-like substance. Empty ice and discard. Clean and sanitize interior surfaces prior to next use.
3) The soda guns and wells of the bar contain build up and must be cleaned and sanitized before next use. New Violation.
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33
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Upon arrival, Facilty was thawing shrimp in stagnant water in the wash compartment of the 3-bay sink. Potentially hazardous food shall be thawed by one of the following procedures:
(1) Under refrigeration that maintains the food temperature at 41°F or less
(2) Completely submerged under running water at a water temperature of 70°F or below; with sufficient water velocity to agitate and float off loose particles in an overflow
Water was discarded, shrimp were temped at 38°F, and relocated to the walk-in cooler. Corrected On-Site. New Violation.
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41
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Observed stirring utensils and other spoons being stored in stagnant water in the water well of the bar area. During pauses in preparation or dispensing, utensils may be stored in running water of sufficient velocity to flush particulates to the drain. Water was turned on. Corrected On-Site. New Violation.
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46
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Facilty does not have test strips for their warewashing machine, or the 3-compartment sink. A test kit or other device that accurately measures the concentration in mg/L or ppm of sanitizing solutions shall be provided for both areas. New Violation.
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General Remarks
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Notes:
*Submit application and fee to the Department by March 13, 2024.
*Bar Warewasher: 151/188
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