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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 |
08/26/2024 |
| Risk Violations Count |
2 |
Inspection Time |
01.4 |
| Arrival Time |
16:36 |
Recommended for License |
N/A |
| Travel Time |
00.0 |
Facility Closure |
NO |
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Food Facility
ABRAS GRILL |
Address
143 FORGE LN |
City/State
LANGHORNE, PA |
Zip Code
19053 |
Telephone
(267) 401-4010 |
Facility ID #
48F109 |
Owner
VALERI ABRAMIAH |
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 |
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 |
OUT |
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 |
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 |
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 |
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 |
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 |
08/26/2024 |
| Arrival Time |
16:36 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Abras Grill |
Address
143 FORGE LN |
City/State
LANGHORNE, PA |
Zip Code
19053 |
Telephone
(267) 401-4010 |
Facility ID #
48F109 |
Owner
Valeri Abramiah |
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 |
| Cut tomatoes /1-Door Bain Marie |
73 ° F |
Cut onions /1-Door Bain Marie |
75 ° F |
Cut peppers/1-Door Bain Marie |
75 ° F |
| Ambient/1-Door Bain Marie |
74 ° F |
Ambient/Refrigerator |
41 ° F |
Dressing /Refrigerator |
41 ° F |
| Chicken/Hot-Hold Unit |
152 ° 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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*14
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*Owner stated that utensils and equipment are brought to a personal residence to conduct ware washing. Facility must immediately discontinue bringing equipment to an unlicensed location to conduct ware washing. Facility must wash, rinse and sanitize all food contact equipment on the mobile unit or their licensed approved commissary. New Violation. To be Corrected By: 08/26/2024
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*20
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*Observed all TCS food within 1-door Bain Marie between 73-75F. Ambient temperature of unit is 74F. Facility must immediately discontinue use of this cold-holding unit until it is repaired and capable of consistently holding 41F or below at all times. Submit service report to this Department for any repairs to the unit. All affected items discarded. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. New Violation. To be Corrected By: 08/26/2024
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36
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Facility must utilize tight-fitting screens or an air curtain on open windows and doors to protect against pests. Observed door propped open without protection from pests. Close door or provide screen/air curtain. New Violation. To be Corrected By: 08/26/2024
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General Remarks
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This report concerns an operational reinspection of a new food truck that operates from the Hampton Square shopping center. A follow-up inspection may occur and is subject to regulatory fees.
Discussion Notes:
*Facility must register a CFSM by 10/16/24. At least one registered CFSM must be on-site during operations.
*Facility must return each night to their licensed commissary, which is a requirement of this mobile food unit’s license. Owner stated they are only returning to the commissary twice a week when they need water. Owner stated all food is obtained and stored at a licensed grocery store within this shopping center. Facility provided a commissary verification form in order to change their commissary from the Philadelphia location to the licensed grocery store within this shopping center. Facility must still return the trailer for cleaning, wastewater disposal, obtaining fresh water, ware washing and food storage to a licensed commissary at the close of business each day. Failure to comply may result in additional regulatory fees and possible legal action.
*Facility may utilize a time in lieu of temperature log for the cut peppers, onions, tomatoes and herbs currently in the malfunctioning 1-door Bain Marie. Facility instructed that time in lieu of temperature must be recorded in writing daily and available for review by this Department. After four hours, all remaining food must be discarded.
*Facility utilizes an electric vertical rotating broiler. Owner stated that any meat on the spit at the end of business is discarded. Discussed with owner the option to cut off remaining meat, refrigerate at 41F or below, and then reheat the next day to 165F for 15 seconds.
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