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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 |
5 |
Date of Inspection |
07/02/2024 |
| Risk Violations Count |
3 |
Inspection Time |
01.1 |
| Arrival Time |
09:42 |
Recommended for License |
NO |
| Travel Time |
00.3 |
Facility Closure |
NO |
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Food Facility
7-ELEVEN STORE #1408-11366B |
Address
904 TRENTON RD |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 295-4841 |
Facility ID #
13F230 |
Owner
IDRISH VOHRA COPORATION |
Purpose of Inspection
Initial |
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 |
OUT |
Adequate handwashing facilities supplied & accessible |
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X |
| 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 |
IN |
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 |
OUT |
Proper hot holding temperature |
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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 |
OUT |
Time as a public health control; procedures & record |
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X |
| Consumer Advisory |
| 23 |
N/A |
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 |
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 |
OUT |
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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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 |
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 |
07/02/2024 |
| Arrival Time |
09:42 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
7-Eleven Store #1408-11366B |
Address
904 TRENTON RD |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 295-4841 |
Facility ID #
13F230 |
Owner
Idrish Vohra Coporation |
Purpose of Inspection
Initial |
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 |
| Hamburger Big Bite/Hot holding rollers (right) |
135 ° F |
Taco & Cheese taquito/Hot holding rollers (left) |
156 ° F |
Ambient/TurboAir lowboy freezer |
-1 ° F |
| Ambient/TurboAir lowboy refrigerator |
28 ° F |
Half & Half/Refrigerated well @ coffee station |
41 ° F |
Sauerkraut/Refrigerated condiments station |
40 ° F |
| Chili/Chili/Cheese dispenser |
136 ° F |
Ambient/Hot holding cabinet (bottom shelf) |
96 ° F |
Ambient/Hot holding cabinet (top shelf) |
142 ° F |
| Ambient/Walk-In Cooler |
33 ° F |
Ambient/TurboAir 2-door freezer |
-2 ° F |
Ambient/2-door ice cream/frozen foods freezer |
-7 ° 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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*8
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The handwashing sink in the warewashing area is not able to be used due to various items stored in sink basin.
* A handwashing facility shall be maintained so that it is accessible at all times for employee use.
* A handwashing facility may not be used for purposes other than handwashing.
Clear sink of all items and maintain for handwashing use only. Repeat Violation. To be Corrected By: 07/02/2024
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*19
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*Ambient temperature in bottom of the front counter hot-holding case was measured at 96°F. No products are currently stored in this area of the cabinet. Top shelf ambient temperature was measured at 142°F.
Hot foods must be held at 135°F and above.
No time/temperature control for safety (TCS) foods may be stored in the bottom area of this unit until case is repaired and holding temperature throughout at 135°F and above. New Violation. To be Corrected By: 07/02/2024
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*22
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*Individually wrapped bagels with cream cheese filling were found available for self-service purchase in a basket at the front counter. Product is held at ambient temperature.
If time, rather than temperature, is used as the public health control the food must 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.
Affected products were removed for disposal during inspection. Repeat Violation. To be Corrected By: 07/02/2024
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36
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*A dead mouse was found in a glue trap on the floor below the beverage dispenser cabinetry.
Remove and discard dead mouse. Replace glue trap with new and date accordingly.
Contact facility’s exterminator with findings and for additional monitoring and/or treatment. New Violation. To be Corrected By: 07/02/2024
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38
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Food worker observed 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. Repeat Violation. To be Corrected By: 07/02/2024
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General Remarks
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Food license renewal application and fee have not yet been received by this Department. Current license will expire 08-09-24.
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