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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 |
6 |
Date of Inspection |
05/18/2024 |
| Risk Violations Count |
4 |
Inspection Time |
00.6 |
| Arrival Time |
12:36 |
Recommended for License |
N/A |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
BROOKLYN'S FAMOUS PIZZA |
Address
245 ELTON ADELPHIA RD |
City/State
FREEHOLD, NJ |
Zip Code
07728 |
Telephone
(732) 796-5966 |
Facility ID #
22F354 |
Owner
BROOKLYN'S FAMOUS PIZZA 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 |
OUT |
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 |
OUT |
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 |
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| 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 |
OUT |
Proper cold holding temperature |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
OUT |
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 |
OUT |
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 |
OUT |
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 |
05/18/2024 |
| Arrival Time |
12:36 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Brooklyn's Famous Pizza |
Address
245 ELTON ADELPHIA RD |
City/State
FREEHOLD, NJ |
Zip Code
07728 |
Telephone
(732) 796-5966 |
Facility ID #
22F354 |
Owner
Brooklyn's Famous Pizza 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 |
| Sauce /Counter |
48 ° F |
Ranch Dressing /Counter |
51 ° F |
Cheese/Bain Marie |
37 ° F |
| Sauce /Bain Marie |
38 ° F |
Pork/Bain Marie |
38 ° F |
Ricotta /Refrigerator |
38 ° F |
| Ambient/Freezer |
3 ° F |
Cheese/Refrigerator |
40 ° F |
Pizzas /Display |
71 ° F |
| BBQ sauce /Counter |
47 ° 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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*1
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*There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department. One employee has a current Servsafe certificate. Instructed facility they must submit a copy of the Servsafe certificate, Bucks County CFSM application and fee to this Department to obtain the required Bucks County CFSM. New Violation. To be Corrected By: 05/18/2024
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*6
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*Food employees are not washing their hands as required such as between tasks and glove changes. Also observed employee washing gloved hands. CFSM must review hand washing requirements with staff. New Violation. To be Corrected By: 05/18/2024
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*20
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*Observed sauce, dressing and other condiments that require refrigeration on the counter above 41F.
Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Affected items discarded. Facility must provide means to keep TCS food 41F or below. New Violation. To be Corrected By: 05/18/2024
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*22
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*Pizzas on display do not have a time on them when they are to be sold by or discarded. If time--rather than temperature--is used as the public health control the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Instructed facility to utilize a written time log for any TCS food on display. After a maximum of four hours the items must be discarded. New Violation. To be Corrected By: 05/25/2024
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38
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Food workers are not wearing hair restraints as required. Employees shall wear hair restraints such as hats, hair coverings or nets, that are effectively designed and worn to keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. New Violation. To be Corrected By: 05/18/2024
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44
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Observed employees failing to change gloves when changing tasks such as between handling raw and ready-to-eat food, register duties, and touching face/hair. Gloves shall be changed between tasks, and hands washed prior to placing on new gloves. New Violation. To be Corrected By: 05/18/2024
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General Remarks
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Follow-up inspections may occur and are subject to regulatory fees.
Discussion Notes:
*Facility was previously instructed to obtain at least one Bucks County CFSM by 11/20/23. Facility must submit the application, fee and supporting documents to this department immediately. Failure to comply may result in regulatory fees.
*Raw wood proofing boards should be replaced once they become stained or damaged and unable to be properly cleaned and sanitized.
*Discontinue use of cardboard lining under oil collection area. Use only smooth, nonporous, easily cleanable material.
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