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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 |
05/07/2024 |
| Risk Violations Count |
1 |
Inspection Time |
01.8 |
| Arrival Time |
11:45 |
Recommended for License |
N/A |
| Travel Time |
00.4 |
Facility Closure |
NO |
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Food Facility
CAFE CON LECHE |
Address
16 S STATE ST |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 497-1020 |
Facility ID #
280806 |
Owner
CAFE CON LECHE, INC. |
Purpose of Inspection
Initial |
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 |
IN |
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 |
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 |
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 |
N/A |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
N/A |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
N/A |
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 |
OUT |
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 |
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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 |
05/07/2024 |
| Arrival Time |
11:45 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Cafe Con Leche |
Address
16 S STATE ST |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 497-1020 |
Facility ID #
280806 |
Owner
CAFE CON LECHE, INC. |
Purpose of Inspection
Initial |
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 |
| Ambient/Double Stand up #1 |
41 ° F |
Bean Soup/Double Stand up #1 |
37 ° F |
Ambient/Double Stand up #2 |
41 ° F |
| Tomato Soup/Double Stand up #2 |
38 ° F |
Ambient/Produce Stand Up |
43 ° F |
Ambient/Single Display Stand up |
31 ° F |
| Ambient/Salad Prep Unit |
35 ° F |
Salsa/Salad Prep Unit |
38 ° F |
Ambient/Main Prep Unit |
37 ° F |
| Meatloaf/Main Prep Unit |
37 ° F |
Raw Chicken/Main Prep Unit |
37 ° 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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*Facility is stacking foods in mixing bowls in the upper portion of the main prep unit, on top of other food compartments. Never stack, and always store the items that do not have a compartment below the frost line, in the lower refrigeration unit below. Mixing bowl was relocated to the lower portion of the prep unit to prevent contamination. Corrected On-Site. Repeat Violation.
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*13
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*Single use container was being used as a scoop for the rice in the Main Prep Unit, with the lip of the container nestled within the food product. Must use a proper scoop with handle resting outside of the food product to prevent contamination. Single use container was discarded. Corrected On-Site. Repeat Violation.
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33
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1) Observed several vacuumed sealed packages of tuna completely thawed and being held in refrigeration. All vacuum sealed fish needs to be removed from packing before thawing to prevent growth of hazardous micro-organisms. Items were discarded.
2) Green Sauce with sesame seeds was observed thawing in a water bath in the prep 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, for a period of time that does not allow thawed portions of TCS food to rise above 41°F.
Container was moved under running water. Corrected On-Site. New Violation.
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35
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Facilty is re-using pickle buckets to store cooked soup in refrigeration. Once a food product is used from its original container, said container may not be reused for other food storage.
Relocate all food to food-safe containers that are meant for proper sanitizing. New Violation.
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46
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Observed the temperatures of the warewasher as 101°F for the wash cycle and 98°F for the rinse cycle, after several washing cycles. The temperature of this particular model uses chemicals to sanitize, and may not be less than 120°F.
Call for service, and submit service report to the Department by May 14, 2024.
Facility must use their 2-bay sink to wash/rinse their wares and may utilize a clean/sanitized busing container for their sanitizing process until the warewasher has been serviced. New Violation.
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General Remarks
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Notes:
*Clean the old food crust from around the panini press.
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