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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 |
05/30/2024 |
| Risk Violations Count |
5 |
Inspection Time |
01.4 |
| Arrival Time |
13:12 |
Recommended for License |
N/A |
| Travel Time |
00.0 |
Facility Closure |
NO |
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Food Facility
DIANA'S PIZZA & RESTAURANT |
Address
2367 PASQUALONE BLVD |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(215) 752-5508 |
Facility ID #
02F315 |
Owner
LA ERMITA, INC |
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 |
X |
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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 |
X |
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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 |
N/O |
Proper cooking time & temperature |
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| 17 |
IN |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
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 |
X |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
IN |
Time as a public health control; procedures & record |
X |
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| Consumer Advisory |
| 23 |
IN |
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 |
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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 |
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 |
X |
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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 |
05/30/2024 |
| Arrival Time |
13:12 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Diana's Pizza & Restaurant |
Address
2367 PASQUALONE BLVD |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(215) 752-5508 |
Facility ID #
02F315 |
Owner
La Ermita, Inc |
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/Prep unit 1- top |
53 ° F |
Sauteed peppers/Prep unit 1- top |
48 ° F |
Fried onions/Prep unit 1- top |
50 ° F |
| Mushrooms/Prep unit 1- top |
39 ° F |
Chicken/Prep unit 1-bottom |
42 ° F |
Chicken/Hot hold (grill top) |
104 ° F |
| Beef/Hot hold (grill top) |
142 ° F |
Marinara/Hot-Hold Unit |
148 ° F |
Fried onions/Walk-In Cooler |
40 ° F |
| Chicken/Walk-In Cooler |
42 ° F |
Chopped tomatoes/Pizza prep unit- top |
37 ° F |
Ambient/Pizza prep unit- bottom |
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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*7
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*Food workers observed using bare hands for preparing ready-to-eat food. This food was voluntarily discarded.
Disposable gloves, deli tissue, tongs or similar utensils must be used to prevent bare hand contact with ready to eat food. Corrected On-Site. New Violation.
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*13
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*A plastic water bottle was stored in the ice bin. Ice was removed.
Food (ice) shall only contact surfaces of equipment and utensils that are cleaned and sanitized properly. Corrected On-Site. New Violation.
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*19
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*Food being hot-held on the grill top (double panned) is not at safe temperature. These were discarded.
Hot food must be held at 135°F or above. Otherwise, use time control for food safety (see #22). Corrected On-Site. New Violation.
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*20
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*Time/temperature control for safety (TCS) food in top of prep unit was measured between 48F-53F. This food was voluntarily discarded.
TCS food must be cold held at or below 41ºF.
Ensure that all food is at 41F or lower before placing in prep units. Keep lids closed whenever possible. Corrected On-Site. New Violation.
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*22
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*Pizza on display does not have a time marked by which they are to be sold or discarded. Affected food was discarded and/or marked appropriately
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. Corrected On-Site. New Violation.
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45
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Prep unit is leaking. Service to maintain in good repair. New Violation. To be Corrected By: 05/31/2024
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45
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Water heater was delivering water at 92F, which is warm enough for handwashing (85F min) but not for warewashing (110F min.) Wares were not actively being washed. The water heater was reset and water was measured at 110F during inspection.
Ensure proper function of all equipment and ensure that hot water is adequate for all required tasks. Corrected On-Site. New Violation.
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General Remarks
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