| OBSERVATIONS AND CORRECTIVE ACTIONS |
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Violations cited in this report must be corrected within the time frames below.
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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 Bucks County CFSM must be on duty at all times the facility is open and/or food is being prepared. New Violation. To be Corrected By: 12/04/2024
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*6
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*Food employee was observed rinsing gloved hands in handwashing sink.
Food employees are not washing their hands as required before putting on gloves, after handling soiled tableware, after handling raw meat, before handling clean tableware, equipment, utensils.
CFSM must review hand washing requirements with staff. New Violation. To be Corrected By: 12/04/2024
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*8
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Strainer with pasta found in cook-line handwashing sink at time of inspector arrival.
* A handwashing facility shall be maintained so that it is accessible at all times for employee use.
* A handwashing facility may not be used for purposes other than handwashing.
Container and food was removed from the warewashing sink during inspection. Corrected On-Site. New Violation.
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*14
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*Encrusted food debris/residue is present on the deli-style slicer.
All wares and food contact surfaces of equipment and utensils must be cleaned and sanitized after each use or at required time intervals. New Violation. To be Corrected By: 12/04/2024
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*14
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*Chlorine sanitizer concentration at the mechanical dishwashing machine was measured between 0 ppm and 10 ppm. Unit was cycled and sanitizing solution line purged several time.
All wares must be cleaned at the 3-compartment sink until mechanical dishwasher is providing Chlorine sanitizing solution concentration between 50 ppm and 100 ppm. New Violation. To be Corrected By: 12/04/2024
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*18
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*Diced grilled chicken, in a drop-in pan, within the pizza prep unit was measured at 111°F.
Cooked time/temperature control for safety (TCS) food shall be cooled as follows:
(1) Within 2 hours, from 135°F to 70°F.
(2) Within 6 hours, from 135°F to 41°F or less
Time/temperature control for safety (TCS) food shall be cooled within 4 hours to 41°F, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
No cooling logs or cooked/chilled charts available.
Affected product relocated to the walk-in cooler during inspection. Corrected On-Site. New Violation.
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*19
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*Marinara sauce in a large stainless steel container located on the cook-top was measured at 66°F.
Hot food must be held at 135°F and above. New Violation. To be Corrected By: 12/04/2024
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*22
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*Pizza slices on display are not labeled to indicate a time by which they are to be sold, or discarded.
If time, rather than temperature, is used as the public health control the food must be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. New Violation. To be Corrected By: 12/04/2024
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36
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*Fruit flies observed in facility:
* Around soda/beverage dispensing spouts.
* Near the sump pit and adjacent warewashing area.
Keep drains clean and clear of debris to reduce conditions conducive to pest activity. New Violation. To be Corrected By: 12/04/2024
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37
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Boxes of food products were found being stored directly on the floor within the walk-in cooler.
All food must be stored at least 6 inches above the floor. New Violation. To be Corrected By: 12/04/2024
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49
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*Right side faucet at the 3-compartment sink does not have an attached spout. When supply line is opened, water is discharged upwards from the opening intended for the spout connection.
Repair or replace affected plumbing fixture(s) to ensure proper operation. Repeat Violation.
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General Remarks
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Food license renewal application and fee have not yet been received by this Department. Current food license will expire 01-07-25.
A follow-up inspection will be conducted to verify corrective actions taken in response to violations listed in this inspection report. Regulatory fee(s) may be assessed for non-compliance.
Racks used to house wares for cycling in the mechanical dishwashing unit, are unclean. Clean and maintain to prevent contamination of wares being cleaned and sanitized.
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