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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 |
11/06/2024 |
| Risk Violations Count |
3 |
Inspection Time |
01.8 |
| Arrival Time |
12:28 |
Recommended for License |
NO |
| 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
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 |
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 |
N/O |
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 |
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 |
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 |
X |
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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 |
11/06/2024 |
| Arrival Time |
12:28 |
| Recommended for License |
NO |
| 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
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 |
| Cream cheese/Prep unit 1-top |
47 ° F |
Chicken/Walk-In Cooler |
46 ° F |
Ambient/Walk-In Cooler |
45 ° F |
| Shrimp/Cold hold (ice well) |
52 ° F |
Chicken/Cold hold (ice well) |
50 ° 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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*6
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*1. A food worker donned new gloves without first washing hands thoroughly.
2. A food worker adjusted his hat then returned to work without removing gloves and washing hands.
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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Soiled food equipment was placed in a handwashing sink.
A handwashing facility shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing.
It is recommended to obtain a table or cart for purposes of storing soiled equipment before washing. Rinse wares, place on cart. Clean sinks, then wash, rinse, sanitize and air-dry wares. New Violation. To be Corrected By: 11/08/2024
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*8
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*Handwashing sinks are not supplied with paper towels. Rolls of paper towels that must be repeatedly touched in order to remove a piece is not acceptable. Perforated paper towels were obtained.
Replace batteries in dispensers or find another sanitary option.
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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*Food in the cold hold unit is placed on ice and is not maintaining temperature of 41F or lower. These containers must be submerged in ice and maintained at 41F or lower (temperature control) or food safety must be maintained by using time control. If time control is used, mark the exact time that the food was removed from temperature control (such as front the walk-in) and use or discard within four hours. Batters and dredges must also either be maintained cold or replaced with new product in clean containers at a least every four hours. Corrected On-Site. New Violation.
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45
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1. The walk-in is holding food at 45-46F. The ambient temperature is at 47F according to digital display at time of inspection. Adjust or repair.
2. The ice machine is accumulating water in the bottom, indicating a clog. This ice is used for cooling only, not as a food product. Empty, clean, sanitize and have the machine serviced so it is operating properly.
All equipment must be in good repair and proper adjustment. New Violation. To be Corrected By: 11/07/2024
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47
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There is an obvious odor of sewer gases present in the kitchen. Have grease trap cleaned and/or plumbing serviced. Submit evidence (invoice, photos, etc) of correction via email. New Violation. To be Corrected By: 11/13/2024
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52
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Numerous buckets with small amounts of grease were stored outdoors just outside of back door.
Maintain dumpster areas in sanitary condition and remove potential pest/vector harborage conditions. Request more frequent trash pickups if frequency is unadequate. Corrected On-Site. New Violation.
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General Remarks
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Submit application and fee for license renewal before expiration on Dec 17, 2024.
Compliance inspection will occur and may be subject to regulatory fee.
It is recommended to obtain more approved, commercial quality containers for food storage. Wares must be cleaned, sanitized, and air-dried before reuse. Keep an adequate supply.
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