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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 |
09/12/2024 |
| Risk Violations Count |
4 |
Inspection Time |
02.5 |
| Arrival Time |
14:50 |
Recommended for License |
N/A |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
NANU’S HOT CHICKEN |
Address
1947 STREET RD |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(215) 882-3007 |
Facility ID #
02F311 |
Owner
ABHIJEET INC. |
Purpose of Inspection
Complaint |
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 |
X |
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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 |
X |
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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 |
IN |
Proper cooking time & temperature |
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| 17 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
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 |
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| 21 |
N/O |
Proper date marking & disposition |
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| 22 |
N/O |
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 |
OUT |
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 |
X |
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| 47 |
OUT |
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 |
09/12/2024 |
| Arrival Time |
14:50 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Nanu’s Hot Chicken |
Address
1947 STREET RD |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(215) 882-3007 |
Facility ID #
02F311 |
Owner
ABHIJEET INC. |
Purpose of Inspection
Complaint |
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 |
| Chicken/Refrigerated table |
37 ° F |
Chicken/Prep Area |
67 ° F |
Ambient/Prep unit 1- bottom |
38 ° F |
| Chicken/Hot-Hold Unit |
98 ° F |
Chicken/Hot-Hold Unit |
103 ° F |
Cole slaw/Prep Area |
77 ° F |
| Chicken/Prep Area |
189 ° F |
Cole slaw/Walk-In Cooler |
45 ° 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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*1
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*Person(s) in Charge are not properly training food workers. Facility operators were unaware of proper warewashing method to wash, rinse, sanitize and air-dry wares. No wares were being washed during inspection. Sanitizer was located during inspection. Manager arrived during inspection. Corrected On-Site. New Violation.
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*1
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There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. Corrected On-Site. New Violation.
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*6
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*Employee was working in front of house and went back to work in the kitchen without washing hands, then proceeded to put on new gloves.
Hands must be washed after any task that may contaminate hands, when switching tasks, and before putting on new gloves. Corrected On-Site. New Violation.
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*8
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*Handwashing sinks (two of three) are not supplied with soap and/ or paper towels.
Handwashing sinks must be supplied at all times with soap and means of drying hands in sanitary manner. Corrected On-Site. New Violation.
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*20
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*Cole slaw is held in prep area, not under refrigeration. This food was voluntarily discarded.
Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Corrected On-Site. New Violation.
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34
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A food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature of thin foods, such as meat patties or fish fillets. New Violation. To be Corrected By: 09/13/2024
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46
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Water at the 3-compartment sink measured 94F. Water heater was turned up. Water was later measured at 114F.
The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
Water heater must consistently deliver hot water so that sinks can be filled (110°F or greater) and handwashing sinks still deliver water at 85°F or higher. Corrected On-Site. New Violation. To be Corrected By: 09/13/2024
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47
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Floor drains must be cleaned. There is an odor in this area, which is also where the grease trap is located.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. New Violation. To be Corrected By: 09/13/2024
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General Remarks
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Inspection pursuant to complaint. Full inspection performed as part of change in operations.
Food worker obtained chlorine bleach for sanitizing wares. Sink was filled and concentration was tested .Chlorine test strips must be obstianed before using bleach in sinks again.
A compliance inspection will occur and may be subject to regulatory fee.
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