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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 |
07/10/2024 |
| Risk Violations Count |
3 |
Inspection Time |
01.5 |
| Arrival Time |
14:18 |
Recommended for License |
NO |
| Travel Time |
00.3 |
Facility Closure |
NO |
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Food Facility
UNCLE BILLS HOMESTYLE DELI |
Address
55 HIGHLAND PARK PL |
City/State
LEVITTOWN, PA |
Zip Code
19056 |
Telephone
(267) 255-6296 |
Facility ID #
22F367 |
Owner
HIGHLAND SMOKE SHOP, INC. |
Purpose of Inspection
Change of Owner |
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 |
X |
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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 |
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 |
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 |
OUT |
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 |
N/A |
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 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
OUT |
Contamination prevented during food preparation, storage & display |
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| 38 |
IN |
Personal cleanliness |
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| 39 |
OUT |
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 |
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 |
07/10/2024 |
| Arrival Time |
14:18 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
Uncle Bills Homestyle Deli |
Address
55 HIGHLAND PARK PL |
City/State
LEVITTOWN, PA |
Zip Code
19056 |
Telephone
(267) 255-6296 |
Facility ID #
22F367 |
Owner
Highland Smoke Shop, Inc. |
Purpose of Inspection
Change of Owner |
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/Deli case |
48 ° F |
Potato salad/Deli case |
54 ° F |
Deli Meat/Deli case |
46 ° F |
| Tuna/Deli case |
48 ° F |
Cheese/Deli case |
49 ° F |
Pasta/Deli case |
52 ° F |
| Ambient/Walk-In Cooler |
40 ° F |
Potato salad/Deli case |
52 ° F |
Sausage/Cold-Hold Unit |
41 ° F |
| Ambient/Freezer |
0 ° F |
Deli Meat/Cold-Hold Unit |
41 ° 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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*Upon arrival, the hand sink in the back kitchen lacked soap. Soap was immediately provided. Corrected On-Site. New Violation.
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*20
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*Both deli cases are not properly operating. Product temperatures range from 44-54F. New thermostats were installed. The shelving is lined. Remove lining to allow for proper air circulation. When taking deli meat out to sliced, quickly return to refrigeration to prevent foods from warming. All foods above 50F were discarded. Do not store foods in the first unit until it maintains 41F or below. Send proof of repair to this Department. New Violation. To be Corrected By: 07/11/2024
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*21
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*Deli meats and other ready to eat time/temperature control for safety (TCS) foods are not being date marked as required.
Refrigerated, ready-to-eat, TCS food prepared and held in a food facility for more than 24 hours shall be clearly marked to be sold or discarded within 7 days or the manufacturers use by date whichever comes first. New Violation. To be Corrected By: 07/10/2024
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36
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*Rodent droppings observed in the utility closet and in the shed located outside. The walk-in cooler has or gaps at each corner of the delivery door. Tightly seal off these gaps to prevent insect, rodent and other pest access. This shed is not approved for food storage, equipment, wares or catering wares. New Violation. To be Corrected By: 07/10/2024
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37
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Observed a bag of potatoes stored directly on the floor. Foods in the walk-in were stored on a rolling cart right above the ground. All food must be stored at least 6 inches above the ground. New Violation. To be Corrected By: 07/10/2024
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39
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Sanitizer buckets measured 0 ppm for sanitizer residual. Chlorine sanitizer solution must be 50-100 PPM. New Violation. To be Corrected By: 07/10/2024
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45
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The gaskets on the turbo air prep top unit are in poor repair. The ambient temperature of the lower level is 43F. Install new gaskets. New Violation. To be Corrected By: 07/17/2024
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General Remarks
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Prior to off site catering, this facility must notify this Department.
A compliance inspection will be conducted. All compliance inspections may have a regulatory service fee.
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