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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 |
01/17/2025 |
| Risk Violations Count |
2 |
Inspection Time |
01.3 |
| Arrival Time |
11:28 |
Recommended for License |
YES |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
AMATO PIZZA |
Address
116 TRENTON RD |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 945-6045 |
Facility ID #
13F243 |
Owner
AMATO PIZZA MANAGEMENT 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 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
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X |
| 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 |
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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 |
X |
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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 |
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 |
N/A |
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 |
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 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
OUT |
Contamination prevented during food preparation, storage & display |
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X |
| 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 |
OUT |
Utensils, equipment & linens: properly stored, dried & handled |
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X |
| 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 |
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 |
01/17/2025 |
| Arrival Time |
11:28 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
AMATO PIZZA |
Address
116 TRENTON RD |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 945-6045 |
Facility ID #
13F243 |
Owner
AMATO PIZZA MANAGEMENT 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 |
| Chicken/Worktop Refrigerator |
94 ° F |
Cooked Broccoli/Worktop Refrigerator |
37 ° F |
Pasta/Worktop Refrigerator |
36 ° F |
| Meatballs/Hot-Hold Unit |
203 ° F |
Sliced Tomatoes/Worktop Refrigerator |
34 ° F |
Sausage/Worktop Refrigerator |
41 ° F |
| Deli Meat/Worktop Refrigerator |
37 ° F |
Chicken/Walk-In Cooler |
35 ° F |
Deli Meat/Walk-In Cooler |
36 ° F |
| Ambient/Walk-in Freezer |
-13 ° F |
Marinara Sauce (Cooling)/Prep Area |
124 ° F |
Chicken (Cooked)/Grill |
173 ° 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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*1
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*There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department. PIC, William Villa Peratta, completed application during inspection and provided the Department with check in the field. Recommend additional employees apply to cover all hours of operation and/or food preparation. Repeat Violation.
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*18
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*Time/temperature control for food safety (TCS) products observed maintaining poor product temperatures while cooling in the food preparation area. A container of chicken breasts and marinara sauce observed holding 94F and 124F, respectively. The container of chicken was stored above the frost line in the worktop refrigerator. Product discarded. TCS food products must be placed under refrigeration by a temperature of 135F to properly cool in time/temperature requirements. TCS food products must cool from 135F to 70F within 2 hours and to 41F in another 4 hours. Marinara placed in smaller batches and placed in walk-in cooler. Corrected On-Site. New Violation.
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37
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Containers and boxes of food product observed on the floor in the walk-in cooler. All food products must be stored a minimum of 6 inches off the floor on approved shelving. Shelving/tables are lined with foil. Do not line equipment for ease of cleaning. Repeat Violation.
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42
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Containers are being stacked wet after cleaning and sanitizing. Allow wares to fully air dry prior to stacking to prevent microbial growth. Repeat Violation.
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47
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The interior surface of the continental double door freezer is unclean with accumulated food debris. Clean and maintain. New Violation. To be Corrected By: 01/18/2025
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General Remarks
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*Basement storage area
*CFSM uses time as a public health control on pizza display. Spreadsheet on pizza oven.
*Walk-in floor is popping up in a few locations. Properly adhere to floor substrate.
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