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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 |
5 |
Date of Inspection |
12/19/2024 |
| Risk Violations Count |
4 |
Inspection Time |
02.3 |
| Arrival Time |
14:48 |
Recommended for License |
YES |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
KASDON'S RESTAURANT & TAVERN |
Address
8734 - 8736 NEW FALLS RD |
City/State
LEVITTOWN, PA |
Zip Code
19054 |
Telephone
(215) 547-0610 |
Facility ID #
13F271 |
Owner
SPARTA ENTERPRISES, LLC |
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 |
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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 |
X |
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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 |
X |
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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 |
N/O |
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 |
OUT |
Toxic substances properly identified, stored & used |
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X |
| 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 |
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X |
| 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 |
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 |
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 |
12/19/2024 |
| Arrival Time |
14:48 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
Kasdon's Restaurant & Tavern |
Address
8734 - 8736 NEW FALLS RD |
City/State
LEVITTOWN, PA |
Zip Code
19054 |
Telephone
(215) 547-0610 |
Facility ID #
13F271 |
Owner
Sparta Enterprises, LLC |
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 |
| Soup/Steam table |
175 ° F |
Corn/Steam table |
177 ° F |
Chili/Steam table water bath |
114 ° F |
| Roast beef/Cook-line prep unit |
58 ° F |
Fried onions/Cook-line prep unit |
60 ° F |
Sliced tomatoes/Cook-line prep unit |
57 ° F |
| Heavy cream/Cook-line prep unit - bottom |
58 ° F |
Pizza sauce/Pizza prep unit |
34 ° F |
Shredded mozzarella cheese/Pizza prep unit |
41 ° F |
| Baked potatoes/McCray 2-door refrigerator (#3/4) |
48 ° F |
Milk/McCray 2-door refrigerator (#3/4) |
48 ° F |
Baked beans/McCray 2-door refrigerator (#3/4) |
48 ° 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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*13
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*Raw , animal-derived Time/Temperature Control for Safety (TCS) products (uncooked chicken)was found being stored directly over ready-to-eat foods (Parmesan cheese) in the Continental upright refrigerator.
Raw, animal-derived TCS products must always be stored below ready-to-eat foods.
Raw chicken was relocated within refrigeration unit as required. Corrected On-Site. New Violation.
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*19
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*Chili, in a stainless steel pan, in a water bath was measured at 114°F. Water level was insufficient for height of pans within.
Hot foods must be held at 135°F and above.
Affected product was reheated to to >165°F and returned to hot hold.
Additional water placed in steam table water bath. Corrected On-Site. New Violation.
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*20
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*Baked potatoes (48°F), milk (48°F) and baked beans (48°F) in the McCray 2-door refrigerator (#3/4) were measured above range for cold-holding temperature.
Time/temperature control for safety (TCS) food must be cold held at or below 41ºF.
All TCS products within this unit were relocated to alternate refrigeration during inspection.
No TCS products are permitted to be stored in this refrigerator until unit is maintaining temperature at 41°F and below.
Forward repair/service report to this Department. Corrected On-Site. New Violation.
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*20
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*Fried onions (60°F), turkey (58°F), sliced tomatoes (57°F) and heavy cream (58°) in the cook-line prep unit were measured above range for cold-holding temperature.
Time/temperature control for safety (TCS) food must be cold held at or below 41ºF.
All TCS products within this unit were discarded during inspection. Per owner, unit will be replaced tomorrow, 12-20-24. Corrected On-Site. New Violation.
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*26
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*Loose, unprotected blocks of rodent bait was found on floor below refrigeration (main floor) and in various areas of the basement.
Rodent bait shall be contained in a covered, tamper-resistant bait station. Repeat Violation. To be Corrected By: 12/19/2024
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36
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*1. Numerous mouse droppings were observed in the server area handwashing sink cabinet, below refrigeration, prep sink and dough mixer on the main floor. Droppings also present in basement bar area.
2. Dead oriental cockroach found at handwashing sink at basement bar.
Remove and discard droppings and dead roach. Clean affected areas.
Contact facility’s exterminator with findings and for additional monitoring and treatment. Repeat Violation. To be Corrected By: 12/19/2024
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General Remarks
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Facility approved for food license renewal. Food license renewal application and fee (check #1253 for $540) received at time of inspection.
A follow-up inspection will be conducted to verify corrective actions taken in response to violations listed in this report. Regulatory fee(s) may be assessed for non-compliance.
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