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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 |
4 |
Date of Inspection |
09/04/2024 |
| Risk Violations Count |
2 |
Inspection Time |
01.6 |
| Arrival Time |
10:48 |
Recommended for License |
YES |
| Travel Time |
00.5 |
Facility Closure |
NO |
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Food Facility
COLONIAL FARMS |
Address
1108 TAYLORSVILLE RD |
City/State
WASHINGTON CROSSING, PA |
Zip Code
18977-1140 |
Telephone
(215) 493-1548 |
Facility ID #
470001 |
Owner
ADELPHIA GOURMET FOOD MARKET, INC. |
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 |
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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 |
X |
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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 |
X |
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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 |
IN |
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 |
X |
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 |
09/04/2024 |
| Arrival Time |
10:48 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
Colonial Farms |
Address
1108 TAYLORSVILLE RD |
City/State
WASHINGTON CROSSING, PA |
Zip Code
18977-1140 |
Telephone
(215) 493-1548 |
Facility ID #
470001 |
Owner
Adelphia Gourmet Food Market, Inc. |
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 |
| Ambient/Prepared Foods Display |
40 ° F |
Ambient/Reach In |
37 ° F |
Ambient/Reach In |
38 ° F |
| Ambient/Deli Reach In |
37 ° F |
Ambient/Deli Prep Unit |
34 ° F |
Ambient/Deli Prep Unit |
41 ° F |
| Ambient/Deli Display |
37 ° F |
Ambient/Produce Walk In |
39 ° F |
Ambient/Walk-In Cooler |
37 ° F |
| Ambient/Fruit Display |
32 ° 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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*13
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*Produce walk in cooler had several boxes of vegetables and other food containers being stored on the floor.
All items in storage must be 6 inches or higher off of the ground surface.
Items in regular walk in are being stored without covers. All items must be covered with a tight fitting lid, or cleanable non porous cover.
Raw eggs are being stored over Ready to Eat (rte) foods in storage.
All TIme/Temperature Control for Safety (TCS) foods must be stored under or away from Ready to Eat foods.
Move raw eggs to bottom shelves to protect other items. Corrected On-Site. New Violation. To be Corrected By: 09/05/2024
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*20
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*Cooking kitchen is utilizing a shelf in the hallway leading up to the kitchen to store food products.
Some products were cooling after cooking, other products were meant to be refrigerated and were sitting on the shelf out of temperature control.
All items must be stored in refrigeration, or kept hot for hot holding. Items cooling must be monitored for temperature and time.
All products were moved to proper location, and employees advised on monitoring products not in temperature control.
Discontinue use of these shelves for food storage. Corrected On-Site. New Violation. To be Corrected By: 09/11/2024
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*20
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*Produce display unit on the sales floor is not holding proper temperature to keep refrigerated items at 41F or below as required.
All labels that state “Keep refrigerated” must be stored in refrigeration that is holding 41F or below at all times.
Discontinue use of this unit for refrigerated product, and use units that are properly holding 41F or below. New Violation. To be Corrected By: 09/05/2024
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37
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Facility is using containers or cups to scoop bulk items in storage. All dispensing must be done with means to eliminate contamination from food employees hands.
Remove cups and containers and replace with handled scoops. Store scoops in cleanable locations or inside container with handle up away from food items. New Violation. To be Corrected By: 09/05/2024
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38
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Food workers are not wearing hair restraints 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. Corrected On-Site. Repeat Violation. To be Corrected By: 09/11/2024
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General Remarks
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-Monitor load limits on open air display units.
-Check labels of sauces that they do not state “refrigerate after opening”, and keep sauces that do, in refrigeration.
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