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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 |
08/13/2024 |
| Risk Violations Count |
3 |
Inspection Time |
01.7 |
| Arrival Time |
11:30 |
Recommended for License |
NO |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
UNO CHICAGO GRILL |
Address
915 ROCKHILL DR |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(215) 322-6003 |
Facility ID #
028013 |
Owner
JOE OF NESHAMINY, LLC |
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 |
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 |
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 |
IN |
Proper reheating procedures for hot holding |
X |
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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 |
X |
| 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 |
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 |
OUT |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
X |
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| 47 |
OUT |
Non-food contact surfaces clean |
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X |
| 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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X |
| 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 |
08/13/2024 |
| Arrival Time |
11:30 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
UNO CHICAGO GRILL |
Address
915 ROCKHILL DR |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(215) 322-6003 |
Facility ID #
028013 |
Owner
JOE OF NESHAMINY, LLC |
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 |
| Dressing/Expo area cold hold |
42 ° F |
Tomatoes/Expo area cold hold |
43 ° F |
Soup/Hot-Hold Unit |
156 ° F |
| Beef/Hot-Hold Unit |
127 ° F |
Sauce/Hot-Hold Unit |
140 ° F |
Sauce/Hot hold unit 2 |
140 ° F |
| Sauce/Hot hold unit 2 |
149 ° F |
Cole slaw /Expo area cold hold |
45 ° F |
Cake/Pass-through refrig. |
44 ° F |
| Pasta/Refrig. Drawer |
38 ° F |
Tomatoes/Prep unit 1 -top |
43 ° F |
Pasta/Prep unit 1 -top |
40 ° 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 employee restroom was not working. Batteries were replaced. Corrected On-Site. New Violation.
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*17
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*Meatballs in hot hold unit were measured between 127-146F. These were fully reheated.
Reheating for hot holding shall be done rapidly and reach 165°F hot holding. Corrected On-Site. New Violation.
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*20
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*Chicken in the pizza prep unit was measured at 60-62F. This was voluntarily discarded.
Unit ices over and food items are placed on ice. This unit should be repaired so that it reliably holds food at 41F or lower.
Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Corrected On-Site. Repeat Violation.
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45
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1. The drain beneath the 3-compartment sink is clogged. Service ticket placed.
2. The faucet at the 3-compartment sink is turned on/off at valve beneath. Repair/ replace the faucet assembly. Warewashing machine is commonly used.
Maintain equipment in good repair/ proper adjustment. Send evidence of repair via email. New Violation. To be Corrected By: 08/20/2024
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46
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The interiors of the 3-compartment sink are unclean.
Sinks and wash solutions shall be maintained clean Corrected On-Site. New Violation.
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47
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The following items/ areas must be thoroughly cleaned and sanitized:
-High-touch area and surfaces of equipment on cook line, including inside of Alto-Sham
-Cup and drainage tube under soda gun at bar (clogged and not draining) Repeat Violation. To be Corrected By: 08/13/2024
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49
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*The sink in the men’s restroom was measured at 85F after running for approximately two minutes. The sinks are low-flow.
Repair so that water reaches at least 85F in a reasonable time as required. Send evidence of repair via email. Repeat Violation. To be Corrected By: 08/16/2024
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General Remarks
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Register updated CFSM certificate using SA-71, sent via email.
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