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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 |
8 |
Date of Inspection |
02/28/2024 |
| Risk Violations Count |
3 |
Inspection Time |
02.1 |
| Arrival Time |
11:17 |
Recommended for License |
N/A |
| Travel Time |
00.3 |
Facility Closure |
NO |
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Food Facility
UNO CHICAGO GRILL |
Address
915 ROCKHILL DR |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(215) 322-6003 |
Facility ID #
028013 |
Owner
JOE OF NESHAMINY, LLC |
Purpose of Inspection
Reinspection |
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 |
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 |
X |
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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 |
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 |
OUT |
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 |
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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 |
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 |
OUT |
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 |
OUT |
Non-food contact surfaces clean |
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X |
| 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 |
OUT |
Physical facilities installed, maintained, & clean |
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X |
| 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 |
02/28/2024 |
| Arrival Time |
11:17 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
UNO CHICAGO GRILL |
Address
915 ROCKHILL DR |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(215) 322-6003 |
Facility ID #
028013 |
Owner
JOE OF NESHAMINY, LLC |
Purpose of Inspection
Reinspection |
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 |
| Sliced Tomatoes/Cold-Hold Unit |
49 ° F |
Sour Cream/Cold-Hold Unit |
47 ° F |
Soup/Hot-Hold Unit |
173 ° F |
| Coleslaw/Cold-Hold Unit |
46 ° F |
Half & Half/Cold-Hold Unit |
50 ° F |
Anchovies/Refrigerator |
38 ° F |
| Creamer/Beer Walk-in Cooler |
46 ° F |
Sliced Tomatoes/Worktop Refrigerator |
36 ° F |
Fried Ravioli/Worktop Refrigerator |
33 ° F |
| Sautéed Onions/Worktop Refrigerator |
27 ° F |
Shrimp/Refrigerated Drawer |
35 ° F |
Hamburgers/Refrigerated Drawer |
35 ° 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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*11
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*Salmon filets observed fully thawed in ROP packaging. This anaerobic environment may allow botulism growth. Staff must remove salmon from packaging upon thawing or open slightly to allow oxygen into product. In addition, other salmon filets that were fully thawed and open on a sheet pan had day dots applied directly to them without a covering. Wrap salmon in approved material (Saran wrap, foil, etc) before applying day dots. Corrected On-Site. New Violation.
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*14
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*The soda gun nozzles in the bar are unclean with slime-like mold. Take apart, clean, sanitize and maintain. New Violation. To be Corrected By: 02/28/2024
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*20
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*Time/temperature control for safety (TCS) food products located in both refrigerated, cold-holding units in the wait station observed maintaining poor product temperatures. TCS food products including sliced tomatoes, sour cream, coleslaw and pre-packaged half & halfs observed maintaining a temperature range of 46F to 50F. CFSM indicated the food products were loaded into units at approximately 10:30 directly from the walk-in cooler. These units were turned on once facility opened. Ensure these units are maintaining an ambient temperature of 41F prior to loading TCS food products. CFSM instructed to place all TCS food products back into the walk-in cooler until these units are holding at 41F or below (requirement for TCS food products 41F or below). New Violation. To be Corrected By: 02/29/2024
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37
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The following violations were observed regarding food protection:
1) Raw shrimp located in container of standing water from ice thawing. Place shrimp in perforated food container to allow ice to thaw off of shrimp.
2) Packages of ice observed stored directly on the floor in the walk-in freezer. Food products must be stored a minimum of 6 inches off the floor on approved shelving. New Violation. To be Corrected By: 02/28/2024
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42
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Clean/sanitized wares are being wet-stacked. Instruct staff to allow wares to fully air dry before stacking to prevent microbial growth. New Violation. To be Corrected By: 02/28/2024
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47
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The following equipment requires a detailed cleaning due to accumulated food debris, grease accumulation, and/or standing water
1) Microwaves
2) Fryers
3) Kegerator bottom surfaces
Clean and maintain. Repeat Violation.
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49
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*The is a water line leaking behind the 3-compartment sink. Repair leak. New Violation. To be Corrected By: 02/29/2024
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53
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The following floor locations require cleaning:
1) Below soda fountains in wait station
2) Below fryers
3) Dry storage room
Clean and maintain. Repeat Violation.
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General Remarks
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*Manager, James Ojeda’s, BCDH CFSM expired on 6/5/23. Jessica Luna’s BCDH CFSM expires 5/16/24. Both managers are enrollled to take the course and exam in 3/2024. Apply for BCDH CFSM certification after obtaining ServSafe or equiavalent. A BCDH CFSM is required during all hours of operation and/or food preparation.
*Have Ecolab check rinse gauge on high temperature dishmachine next visit as it appears it is not accurate.
*Bar Low Temperature Dishmachine 140F/100 ppm CL2
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