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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 |
3 |
Date of Inspection |
02/07/2025 |
| Risk Violations Count |
2 |
Inspection Time |
00.8 |
| Arrival Time |
18:00 |
Recommended for License |
YES |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
NAT'S PIZZA |
Address
138 W STATE ST |
City/State
DOYLESTOWN, PA |
Zip Code
18901 |
Telephone
(215) 345-8822 |
Facility ID #
085200 |
Owner
NAT'S PIZZA, 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 |
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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 |
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 |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
OUT |
Proper cold holding temperature |
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X |
| 21 |
IN |
Proper date marking & disposition |
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| 22 |
OUT |
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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X |
| 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 |
02/07/2025 |
| Arrival Time |
18:00 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
Nat's Pizza |
Address
138 W STATE ST |
City/State
DOYLESTOWN, PA |
Zip Code
18901 |
Telephone
(215) 345-8822 |
Facility ID #
085200 |
Owner
Nat's Pizza, 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 |
| Sautéed onions /Counter at Cook’s Line |
94 ° F |
Pizza/Display Shelf |
70 ° F |
Cheese/Pizza Prep Counter |
54 ° F |
| Sauce /Pizza Prep Counter |
45 ° F |
Tuna/Cook’s Line Prep Unit |
45 ° F |
Deli Meat/Cook’s Line Prep Unit |
44 ° F |
| Meatballs /Hot-Hold Unit |
145 ° F |
Pasta/Cook’s Line Prep Unit |
40 ° F |
Deli Meat/Walk-In Cooler |
38 ° F |
| Ambient/Walk-In Cooler |
38 ° F |
Sausage /Pizza Prep Unit |
39 ° F |
Olives /Pizza Prep Unit |
38 ° 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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*20
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*Observed container of cheese and sauce on pizza prep counter above 41F. TCS food must be maintained at 41F or below at all times. Move food to cold-holding or utilize a written time control.
Tuna and deli meat in cook’s line prep unit above 41F. Facility instructed to ensure that maximum load limit is not exceeded in open prep units to facilitate proper cold-holding. Affected items rearranged below load limit. Repeat Violation. To be Corrected By: 02/07/2025
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*22
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*Observed various pizzas on display rack at ambient temperatures of 70F. Facility CFSM stated that time logs are only kept during the afternoons. Facility must keep a written time log for any TCS item that is not being maintained at 41F or below or at 135F and above, so long as it is intended for immediate consumption/use. Facility must record the date, time TCS item was removed from temperature control, and time not to exceed four maximum hours when food must be discarded. Failure to comply may result in continued disposal of food and regulatory fees. New Violation. To be Corrected By: 02/07/2025
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38
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Observed food handlers lacking proper hair restraint such as hair nets or hats. All food handlers must have a hair restraint in place while conducting food handling or handling clean wares at the ware washing area. Repeat Violation. To be Corrected By: 02/07/2025
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General Remarks
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License renewal application and fee have been received.
Discussion Notes:
*Ensure that counter staff boxing and cutting pizzas are washing hands after handling the register, touching face or changing tasks. This task is considered food handling and staff boxing/cutting pizzas must also wear proper hair restraints as discussed.
*Ice machine was recently professionally detail cleaned. Advised CFSM that interior baffle appears stained/discolored.
*Ware washing employee lacked knowledge checking sanitizer concentration. Demonstrated use of test kit to ensure sanitizer levels were within acceptable range.
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