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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 |
7 |
Date of Inspection |
06/20/2024 |
| Risk Violations Count |
4 |
Inspection Time |
01.7 |
| Arrival Time |
11:45 |
Recommended for License |
N/A |
| Travel Time |
00.4 |
Facility Closure |
NO |
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Food Facility
AROSSO |
Address
504 LINCOLN HWY |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 295-1311 |
Facility ID #
13F042 |
Owner
CAFE MONTEROSSO, 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 |
OUT |
Proper eating, tasting, drinking, or tobacco use |
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X |
| 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 |
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 |
X |
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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 |
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 |
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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 |
X |
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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 |
OUT |
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 |
OUT |
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 |
06/20/2024 |
| Arrival Time |
11:45 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Arosso |
Address
504 LINCOLN HWY |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 295-1311 |
Facility ID #
13F042 |
Owner
Cafe Monterosso, 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 |
| Chicken (uncooked)/Walk-In Cooler |
41 ° F |
Ambient/Walk-In Cooler |
40 ° F |
Lasagna/Walk-In Cooler |
41 ° F |
| Shrimp (small)/Prep unit - top |
58 ° F |
Shrimp (large)/Prep unit - top |
55 ° F |
Pasta/Prep unit - top |
39 ° F |
| Sliced tomatoes/Prep unit - top |
43 ° F |
Scallops /Prep unit - bottom |
52 ° F |
Meatballs/Prep unit - bottom |
42 ° F |
| Rice/Steam table |
152 ° F |
Potatoes/Steam table |
157 ° F |
Pizza sauce/Pizza prep unit |
42 ° 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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*4
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*1. Employee observed drinking from open-top cup at prep table.
2. Open-top drinks observed above prep table at cook-line and at prep table near the warewashing sink. Repeat Violation. To be Corrected By: 06/20/2024
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*7
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*Food worker was observed using bare hands for preparing ready to eat food (salad items) at the cook-line. Disposable gloves, deli tissue, tongs or similar utensils must be used to prevent bare hand contact with ready to eat food.
Employee was addressed and affected food discarded during inspection. Corrected On-Site. New Violation.
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*14
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*Concentration of sanitizing solution (Chlorine-based) in the low-heat, chemical-sanitizing mechanical dishwashing machine was measured at approximately 10 ppm.
Concentration of Chlorine-based sanitizing solution must be maintained between 50 ppm and 100 ppm.
The 3-compartment sink must be utilized for manually washing, rinsing and sanitizing wares until the mechanical dishwashing unit is providing sanitizing solution at proper concentration.
Sanitizing solution was replaced with smaller volume container and line purged during inspection, producing 50 ppm chlorine residual. Corrected On-Site. New Violation.
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*14
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*Lexan wares, designated as clean, were found to be unclean with food debris and residue on the clean wares storage rack.
Affected containers must be re-washed, rinsed and sanitized.
Containers in question moved to wash bay of the 3-compartment sink during inspection. Corrected On-Site. New Violation.
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*20
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*Shrimp (small = 58°F, large 55°F) in the top, and scallops in the bottom of the cook-line prep unit were measured above range for cold-holding temperature.
Time/temperature control for safety (TCS) food must be cold held at or below 41ºF.
Affected products were discarded during inspection. Corrected On-Site. New Violation.
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37
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Cases of food products were found to be stored directly on the floor in the walk-in freezer.
All food must be stored at least 6-inches above the floor.
Affected food products were elevated during inspection. Corrected On-Site. New Violation.
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45
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1. Absorbent cotton clothes were found lining the bottom of the salad prep unit. Condensation/liquid is accumulating in the bottom of the equipment.
Assess unit to determine cause of moisture. All surfaces must be maintained as smooth, easily cleanable and non-absorbent.
Towels were removed during inspection. All food products in the affected area were relocated to the walk-in cooler during inspection. Service repair call was placed during inspection. Corrected on-site.
2. Door gaskets on the cook-line prep unit are torn and in poor condition.
Replace. New Violation. To be Corrected By: 07/18/2024
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49
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*Right-side faucet at the 3-compartment sink is missing. When supply line is opened, water is discharged from the opening intended for faucet connection.
Replace affected plumbing fixture(s) to ensure proper operation. New Violation. To be Corrected By: 06/28/2024
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General Remarks
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A follow-up inspection may be conducted to verify corrective actions taken in response to violations listed in this report.
Regulatory fee(s) may be assessed for non-compliance.
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