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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 |
6 |
Date of Inspection |
10/30/2024 |
| Risk Violations Count |
4 |
Inspection Time |
01.2 |
| Arrival Time |
13:30 |
Recommended for License |
N/A |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
KARLA'S RESTAURANT |
Address
5 W MECHANIC ST |
City/State
NEW HOPE, PA |
Zip Code
18938 |
Telephone
(215) 862-2612 |
Facility ID #
274001 |
Owner
FRANKLIN PROFESSIONAL BLDG, INC. |
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 |
X |
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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 |
OUT |
Food separated & protected |
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| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
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X |
| 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 |
IN |
Proper cold holding temperature |
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| 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 |
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 |
OUT |
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 |
OUT |
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 |
10/30/2024 |
| Arrival Time |
13:30 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
KARLA'S RESTAURANT |
Address
5 W MECHANIC ST |
City/State
NEW HOPE, PA |
Zip Code
18938 |
Telephone
(215) 862-2612 |
Facility ID #
274001 |
Owner
Franklin Professional Bldg, Inc. |
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 |
| Ambient/Reach In |
38 ° F |
Ambient/Prep Unit |
40 ° F |
Ambient/Prep Unit |
38 ° F |
| Ambient/Walk-In Cooler |
41 ° F |
Ambient/Prep Unit |
38 ° F |
Ambient/Reach In |
38 ° F |
| Ambient/Reach In |
37 ° 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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Hand sink in dish washing/prep room is being blocked with a rack of unclean glasses.
All hand washing sinks must remain clear and accessible at all times.
Keep hand sink clear Corrected On-Site. New Violation. To be Corrected By: 10/30/2024
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*13
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*Several items in walk in cooler are being stored without covers.
All items in storage must be covered with a tight fitting lid, or cleanable non-porous covers.
Employees are dispensing food items out of containers in the walk in, and spilling food items onto other containers that are open. Containers must be covered to prevent this contamination. New Violation. To be Corrected By: 10/31/2024
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*14
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*Raw potato slicer for french fries attached to the wall had a large accumulation of food debris, dust and dirt.
Must remove this slicer from wall after each use and provide a deep and detailed cleaning, including sanitizing of all food contact surfaces on this piece of equipment.
Discontinue allowing equipment to sit with food debris for extended periods of time. Repeat Violation. To be Corrected By: 10/31/2024
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*14
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*Ice machines in basement have a large accumulation of black mold-like build up.
Must provide a deep and detailed cleaning, sanitize and maintain.
Ice machines should be cleaned frequently and sanitized to prevent this mold-like build up. Repeat Violation. To be Corrected By: 10/31/2024
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*21
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*Deli meats 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. New Violation. To be Corrected By: 10/30/2024
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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. New Violation. To be Corrected By: 10/31/2024
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49
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*Hand sink on the cook line is leaking from the drain pipe into the area beneath the sink. This area is also full with trash and debris.
Must repair leak and keep this area clear of debris and accumulation of trash. New Violation. To be Corrected By: 10/30/2024
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General Remarks
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-Pantry cups must be flipped so drinking surface is protected from customers walking by the shelving
-Repaint or seal wood of island in Zoubi kitchen.
-Area under the sink in the main kitchen must be fully cleaned, leak repaired and area fully accessible for regular cleaning. Cove base that is being used to seal cracks is accumulating food debris. Clean and maintain this area to not collect food debris to attrack vectors and pests.
-Educate and ensure all staff is aware of proper food handling procedures, including hand washing, hat wearing and cleaning.
-Items may not be left out of refrigeration or temperature control to thaw or cool.
A compliance inspection may occur and is subject to regulatory service fees.
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