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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 |
4 |
Date of Inspection |
02/14/2024 |
| Risk Violations Count |
2 |
Inspection Time |
01.4 |
| Arrival Time |
14:59 |
Recommended for License |
N/A |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
7-ELEVEN STORE #32639C |
Address
527 W LINCOLN HWY |
City/State
LANGHORNE, PA |
Zip Code
19047 |
Telephone
(215) 757-0118 |
Facility ID #
32F059 |
Owner
KRISHIL PATEL LLC |
Purpose of Inspection
Change of Owner |
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 |
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 |
N/A |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
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| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
X |
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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 |
X |
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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 |
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 |
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 |
OUT |
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 |
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 |
02/14/2024 |
| Arrival Time |
14:59 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
7-Eleven Store #32639C |
Address
527 W LINCOLN HWY |
City/State
LANGHORNE, PA |
Zip Code
19047 |
Telephone
(215) 757-0118 |
Facility ID #
32F059 |
Owner
KRISHIL PATEL LLC |
Purpose of Inspection
Change of Owner |
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 |
| Steak & Cheese taquito/Hot-holding rollers (left) |
118 ° F |
Buffalo chicken roller/Hot-holding rollers (left) |
131 ° F |
Cheeseburger Big Bite/Hot-holding rollers (right) |
113 ° F |
| Chicken wings/Hot-holding case |
118 ° F |
Pizza/Hot-holding case |
121 ° F |
Sauerkraut/Condiments unit |
35 ° F |
| Cheese sauce/Chili/Cheese dispenser |
143 ° F |
Half & Half/Refrigerated well at coffee station |
38 ° F |
Ambient/TurboAir lowboy freezer |
-19 ° F |
| Ambient/Walk-In Cooler |
33 ° F |
Ambient/TurboAir 2-door freezer (left) |
-2 ° F |
Ambient/TurboAir 2-door freezer (right) |
-6 ° 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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*14
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*A black, mold-like slimy substance is present in the ice chute of the self-service beverage dispenser.
Affected equipment was detail cleaned and sanitized during inspection. Corrected On-Site. New Violation.
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*19
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*1. Steak & Cheese Taquito (118°F), Buffalo chicken roller (131 °F), cheeseburger Big Bite (113 °F) at the hot-holding rollers, were measured below range for hot-holding.
2. Pizza (121 °F) and chicken wings (118 °F) in the hot-holding case were measured below range for hot holding.
Hot food must be held at 135 °F and above.
Affected products were reheated during inspection and placed back into hot-holding units.
Temperature settings on hot-holding rollers were also adjusted during inspection. Corrected On-Site. New Violation.
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41
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Self-service dispensing tongs at the hot-holding rollers are untethered, in plastic cups.
Affix tethers to tongs to prevent contamination. New Violation. To be Corrected By: 02/14/2024
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49
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*No hot water faucet handle is present at the mop sink.
Replace affected plumbing fixture(s) to ensure proper operation. New Violation. To be Corrected By: 02/28/2024
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General Remarks
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This inspection was conducted due to a change of ownership.
*A BCDH Certified Food Safety Manager (CFSM) is required during all hours of operation within 3 months of license issuance. Personnel on-site during inspection maintains current ServSafe Food Safety Manager certification (expires 12-24-28).
*An integrated pest management (IPM) plan is recommended to be developed
and in place. The plan must include documentation from a PA licensed pest control company outlining their service agreement w/ the facility including routine facility inspections. These inspections must note any cleaning, maintenance, or structural deficiencies that may contribute to pest problems.
*An ‘employee illness reporting agreement’ template must be provided to this Department.
*A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food and surfaces to vomitus or fecal matter.
*A copy of facility’s Pennsylvania Sales & Use Tax license must be forwarded to this Department.
*A sign must be posted informing consumers that health department inspections are available at the facility upon request.
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