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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 |
08/27/2024 |
| Risk Violations Count |
3 |
Inspection Time |
01.8 |
| Arrival Time |
14:42 |
Recommended for License |
N/A |
| Travel Time |
00.5 |
Facility Closure |
NO |
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Food Facility
ALTOMONTE'S MARKET |
Address
85 YORK RD |
City/State
WARMINSTER, PA |
Zip Code
18974-4501 |
Telephone
(215) 343-3205 |
Facility ID #
490016 |
Owner
ALTOMONTE ENTERPRISES LTD |
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 |
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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X |
| 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 |
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 |
OUT |
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 |
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 |
08/27/2024 |
| Arrival Time |
14:42 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Altomonte's Market |
Address
85 YORK RD |
City/State
WARMINSTER, PA |
Zip Code
18974-4501 |
Telephone
(215) 343-3205 |
Facility ID #
490016 |
Owner
Altomonte Enterprises LTD |
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 |
| Pickles /Barrels |
67 ° F |
Sauce /Hot-Hold Unit |
136 ° F |
Sausage/Hot-Hold Unit |
142 ° F |
| Deli Meat/Cold-Hold Unit |
40 ° F |
Cheese/Cold-Hold Unit |
39 ° F |
Tuna salad /Bain Marie |
47 ° F |
| Dressings /Bain Marie |
46 ° F |
Ambient/Walk-In Cooler |
39 ° F |
Ambient/Meat cooler |
39 ° F |
| Pasta/Cold-Hold Unit |
38 ° F |
Pork/Walk-In Cooler |
39 ° F |
Beef/Cold-Hold Unit |
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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*20
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*Observed some TCS items within top portion of Bain Marie’s, exceeding the maximum load limit of the unit. Temperatures ranged from 42-48F. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Ensure maximum load limits of cold-holding units are observed.
Pickles in wooden barrels at the deli lack mechanical cold-holding. These pickles are labeled by the manufacturer as “Keep Refrigerated”. Facility must ensure that TCS food is maintained at 41F or below. Facility may move self-service containers to a cold-holding display but must ensure that appropriate lids/sneeze-guards and utensil are provided to protect exposed product from consumer contamination. Repeat Violation. To be Corrected By: 08/27/2024
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*21
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*Observed deli meats, cheeses 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.
Facility obtained ready-to-eat deli salads from the commissary. These containers lack clear a made-on or use-by date. Some items are dated beyond 7 days ago. Ensure these products are properly labeled with a made-on date, and used or disposed of within 7 days. New Violation. To be Corrected By: 08/27/2024
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*27
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*Facility must submit updated HACCP plans for the reduced oxygen packaged (ROP) cheeses and cured meats produced at this location. Submit documentation to this Department for review and approval.
*Ensure any cook-chill reduced oxygen packaged food, such as the deli meats obtained from the commissary, are properly labeled and a HACCP plan is submitted for the storage of these products on-site. Observed various ROP cook-chill deli meats which lack proper labeling, electronic temperature monitoring, and have expired use by dates. New Violation. To be Corrected By: 08/27/2024
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General Remarks
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Discussion Notes:
*Ensure doors to exterior storage trailers remained closed when not in use. Clean and remove any leaves/debris from these trailers.
*Dressings bottled on-site for individual consumer sales lack “Keep Refrigerated” on the labeling.
*Ensure any ceiling tiles that become stained/damaged in food prep, storage, ware washing or restroom areas be replaced with smooth, non-porous and easily cleanable tiles.
*Hand sinks must remain unobstructed for use as hand washing only.
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