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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 |
05/20/2024 |
| Risk Violations Count |
4 |
Inspection Time |
01.0 |
| Arrival Time |
13:36 |
Recommended for License |
N/A |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
DUNKIN DONUTS |
Address
1723 S EASTON RD |
City/State
DOYLESTOWN, PA |
Zip Code
18901 |
Telephone
(267) 621-4822 |
Facility ID #
09F059 |
Owner
DUNKIN DONUTS |
Purpose of Inspection
Reinspection |
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 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
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X |
| 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 |
OUT |
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 |
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 |
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 |
05/20/2024 |
| Arrival Time |
13:36 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Dunkin Donuts |
Address
1723 S EASTON RD |
City/State
DOYLESTOWN, PA |
Zip Code
18901 |
Telephone
(267) 621-4822 |
Facility ID #
09F059 |
Owner
Dunkin Donuts |
Purpose of Inspection
Reinspection |
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 |
| Eggs/Cold-Hold Unit |
37 ° F |
Potatoes/Cold-Hold Unit |
38 ° F |
Ambient/Walk-In Cooler |
37 ° F |
| Cream/Drive thru reach in |
44 ° F |
Ambient/Drive thru reach in |
44 ° F |
Cream/Refrigerator |
36 ° F |
| Cold brew /Refrigerator |
36 ° F |
Guacamole/Cold-Hold Unit |
38 ° 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. Facility has two CFSMs on file and a history of these individuals not being on-site during inspection. Facility must register additional employees as Bucks County CFSM to ensure at least one Bucks CFSM is on-site during all hours of operation. Failure to comply will result in regulatory fees and possible legal action. Repeat Violation. To be Corrected By: 05/22/2024
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*4
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*Employee observed eating in warewashing/storage area. An employee may not eat where the contamination of food preparation areas, clean equipment or single service articles may occur. New Violation. To be Corrected By: 05/20/2024
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*6
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*Food employees are not washing their hands as required before putting on gloves, after handling soiled utensils, after handling the cash register, before handling equipment, utensils. CFSM must review hand washing requirements with staff.
Food employees are not washing their hands as required before putting on gloves, after handling soiled tableware, after handling raw meat, before handling clean tableware, equipment, utensils. CFSM must review hand washing requirements with staff. New Violation. To be Corrected By: 05/20/2024
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*20
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*Observed milk and creamer in drive-thru reach-in refrigerator at 43-44F. Ambient temperature of unit was. 46F. Discontinue use of this unit for TCS food such and milk and creamers until it is repaired and holding 41F or below.
Observed all TCS product in top portion of Bain Marie between 43-49F. Affected items discarded. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Discontinue use of this unit until is is repaired and capable of maintaining the internal temperature of food at 41F or below.
Submit repair documentation to this Department by 5/21/24. New Violation. To be Corrected By: 05/21/2024
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41
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Ice scoop handle observed laying in ice. Clean and sanitize scoop and store in product with handle fully exposed.
Coffee stirring utensils being stored soiled in empty cups. Facility must store these utensils under running water, in water 135F or above it in properly adjusted sanitizer solution. New Violation. To be Corrected By: 05/20/2024
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46
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Observed 3 compartment sink is not being setup correctly. Always set up the 3 compartment sink to wash (soap & hot>110F water), rinse, and sanitize (50-100ppm chlorine or 200-300ppm quaternary ammonia). New Violation. To be Corrected By: 05/20/2024
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General Remarks
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Follow-up inspection may occur and is subject to regulatory fees. Facility must immediately submit Bucks County CFSM applications and fees for additional employees at this location or show proof of current enrollment in an approved course no later than May 22, 2024. Failure to comply will result in regulatory fees being assessed as well as possible legal action. History of this repeated violation since 2022.
Discussion Notes:
*Manager stated that the brand standard requires them to store utensils in hot water, however, the facility has no means to maintain a hot water utensil holder at the required 135F or above. Facility must adhere to the regulations for in-use utensil storage indicated in this report.
*CFSM arrived at end of inspection after being contacted by staff. A Bucks County CFSM must be on-site during all hours of operation, not only when contacted by staff to come to the facility.
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