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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 |
09/25/2024 |
| Risk Violations Count |
1 |
Inspection Time |
01.8 |
| Arrival Time |
13:41 |
Recommended for License |
NO |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
ARBY'S |
Address
505 S OXFORD VALLEY RD |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(201) 970-9117 |
Facility ID #
05F350 |
Owner
TRIDENT QSR FAIRLESS HILL LLC |
Purpose of Inspection
Complaint |
License Type
Permanent |
Risk Category
2 |
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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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| 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 |
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 |
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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 |
OUT |
Garbage & refuse properly disposed; facilities maintained |
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| 53 |
OUT |
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 |
09/25/2024 |
| Arrival Time |
13:41 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
Arby's |
Address
505 S OXFORD VALLEY RD |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(201) 970-9117 |
Facility ID #
05F350 |
Owner
Trident QSR Fairless Hill LLC |
Purpose of Inspection
Complaint |
License Type
Permanent |
Risk Category
2 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Ambient/Walk-In Cooler |
42 ° F |
Ambient/Walk in freezer |
27 ° F |
Cheese/Cold-Hold Unit |
41 ° F |
| Beef/Cold-Hold Unit |
52 ° F |
Beef/Prep Area |
167 ° F |
Ambient/Hot-Hold Unit |
145 ° 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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*Beef separated by single use containers for portioning measure 52 degrees. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Product was discarded, single used containers were removed during inspection. New Violation. To be Corrected By: 09/25/2024
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45
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1. The walk in freezer box is reading an ambient temperature of 27 degrees, but the outside thermometer is reading 35 degrees. The food is observed to be frozen to touch. Employee stated repair man was scheduled to come out today. Repair to be in good working order.
2. There is a condensation leak inside the sandwich prep unit that is pooling water onto the floor. Repair to be in good working order. New Violation. To be Corrected By: 09/18/2024
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52
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The motor for the grease trap under fryers to purge old fryer oil into receptacle is broken. Fryer grease cannot be changed or properly disposed of by facility. Repair to be in good working order. New Violation. To be Corrected By: 09/25/2024
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53
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1. Mold like substance observed on gaskets on the front beverage fridge. Clean and sanitize to be free of visible debris.
2. There is a large amount of food and grease build up under the fryers. Clean and sanitize to be free of visible debris. New Violation. To be Corrected By: 09/25/2024
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General Remarks
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This inspection was conducted regarding a complaint of old fryer grease causing poor food quality and a rodent issue. A complete inspection was conducted at this time due to licensing requirements. Upon arrival, grease was observed to be dark in color and smoking. Employee stated that the grease trap motor to pump old grease out of fryers is broken. Owner was contacted and a new part is ordered for installation. Refrigeration repair company is also scheduled for this afternoon for the walk in freezer. Pest control visits monthly, no droppings or rodents were observed inside the facility.
A compliance inspection will be conducted and a regulatory fee may apply.
*Signature not captured due to poor cellular service.
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