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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 |
10/04/2024 |
| Risk Violations Count |
1 |
Inspection Time |
01.5 |
| Arrival Time |
11:21 |
Recommended for License |
NO |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
DIVERSE & O'NEILL'S CATERING |
Address
2049 BRISTOL PIKE |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(215) 675-9700 |
Facility ID #
02F407 |
Owner
O'NEILL'S CATERING, L.L.C. |
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 |
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 |
N/O |
Proper cooking time & temperature |
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| 17 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
IN |
Proper cooling time & temperature |
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| 19 |
N/O |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
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| 21 |
IN |
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 |
N/A |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
N/A |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
N/A |
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 |
N/A |
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 |
X |
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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 |
OUT |
Warewashing facilities: installed, maintained, & used; test strips |
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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 |
10/04/2024 |
| Arrival Time |
11:21 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
Diverse & O'Neill's Catering |
Address
2049 BRISTOL PIKE |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(215) 675-9700 |
Facility ID #
02F407 |
Owner
O'Neill's Catering, L.L.C. |
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 |
| Chicken/Prep Area |
50 ° F |
Beef/Prep Area |
60 ° F |
Chicken/Walk-In Cooler |
40 ° F |
| Beef/Walk-In Cooler |
46 ° F |
Chicken/Walk-In Cooler |
38 ° 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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*8
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Pasta pieces were observed in the handwashing sink.
A handwashing facility may not be used for purposes other than handwashing. Corrected On-Site. New Violation.
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36
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Insect control device is sitting on a prep table.
Insect control devices shall be installed so that the devices are not located over a food preparation area and so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Corrected On-Site. New Violation.
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36
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*There are rodent droppings in the closet in the storage room, on shelving in the room in front of the walk-in.
There are what appears to be rat droppings in the front storage room.
Ceiling tiles need to be replaced in both he back and front storage rooms. Seal holes in ceiling in closet.
Clean and sanitize affected surfaces. Declutter all areas, especially perimeters where pest control operator needs access. Request full inspection and report. Send report via email by Oct 8, 2024. New Violation.
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36
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The back screen door is in poor condition and there is no door sweep. The main door must remain closed until repaired so that pests/ vectors cannot enter/ New Violation. To be Corrected By: 10/08/2024
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46
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The warewashing machine has a heavy layer of residue on interior components.
Components of warewashing machine including basins, strainers, and drain boards shall be cleaned as follows:
(1) Before use.
(2) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function.
(3) If used, at least every 24 hours. New Violation. To be Corrected By: 10/05/2024
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47
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The fryers and the surrounding areas are coated with grease.
Clean thoroughly .
Maintain by cleaning at a frequency necessary to prevent accumulation of soils. New Violation. To be Corrected By: 10/07/2024
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General Remarks
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Fee for license renewal received during inspection (check #1159)
A compliance inspection will occur and may be subject to regulatory fee.
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