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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 |
3 |
Date of Inspection |
06/11/2024 |
| Risk Violations Count |
1 |
Inspection Time |
01.0 |
| Arrival Time |
14:23 |
Recommended for License |
N/A |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
JOE & TINA'S PIZZERIA |
Address
77 DOWNEY DR STE 2
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City/State
WARMINSTER, PA |
Zip Code
18974 |
Telephone
(215) 328-9113 |
Facility ID #
49F200 |
Owner
JOE & TINA'S PIZZERIA |
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 |
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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 |
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 |
N/O |
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 |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
N/A |
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 |
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 |
X |
X |
| 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 |
OUT |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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X |
| 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 |
06/11/2024 |
| Arrival Time |
14:23 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Joe & Tina's Pizzeria |
Address
77 DOWNEY DR STE 2
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City/State
WARMINSTER, PA |
Zip Code
18974 |
Telephone
(215) 328-9113 |
Facility ID #
49F200 |
Owner
Joe & Tina's Pizzeria |
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 |
| Ambient/Walk-In Cooler |
39 ° F |
Bacon/Walk-In Cooler |
42 ° F |
Cut lettuce/Walk-In Cooler |
40 ° F |
| Cheese/Pizza prep cooler |
39 ° F |
Ambient/Pizza prep cooler |
38 ° F |
Ambient/3 door reach-in freezer |
-2 ° F |
| Sauce/Stove top |
82 ° 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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*19
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*Sauce on the stove was observed at 82 degrees F. The sauce was voluntarily reheated for proper hot holding.
Except during preparation, cooking or cooling, or when time is used as the public health control as specified in subsection (c), potentially hazardous food shall be maintained at one of the following temperatures, as applicable:
(1) At 58°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in § 361(b) (relating to cooking raw animal-derived foods) or reheated as specified in § 365(b)(5) (relating to reheating food) may be held at a temperature of 54°C (130°F) or above. Corrected On-Site. New Violation.
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38
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A food worker was not wearing a hair restraint 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. Corrected On-Site. Repeat Violation.
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45
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*-Some portable cutting boards were observed with deep grooves
-Cardboard boxes were re-used for storage of food containers
-The pizza paddle has chipped edges
-A household grade scoop was in use in the walk-in cooler
Damaged equipment must be replaced.
542. Cleanabilty of multiuse food-contact surfaces and CIP equipment.
(a) Multiuse food-contact surfaces. Multiuse food-contact surfaces shall be all of the following:
(1) Smooth.
(2) Free of breaks, open seams, cracks, chips, inclusions, pits and similar imperfections.
(3) Free of sharp internal angles, corners and crevices.
(4) Finished to have smooth welds and joints. Repeat Violation. To be Corrected By: 06/15/2024
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General Remarks
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-Replace expired Cl test strips.
-Do not use towels under cutting boards for non-slip. Use a cleanable non-absorbent material.
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