| |
Food Facility Inspection Report |
|
|
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
|
Total Violations |
5 |
Date of Inspection |
02/25/2025 |
| Risk Violations Count |
4 |
Inspection Time |
01.5 |
| Arrival Time |
12:03 |
Recommended for License |
N/A |
| Travel Time |
00.3 |
Facility Closure |
NO |
|
Food Facility
UNITED |
Address
2511 LINCOLN HWY |
City/State
TREVOSE, PA |
Zip Code
19053 |
Telephone
(215) 639-9250 |
Facility ID #
02F578 |
Owner
ASR STORE INC. |
Purpose of Inspection
Reinspection |
License Type
Permanent |
Risk Category
3 |
|
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
|
|
IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
|
|
COS=corrected on-site during inspection
R=repeat violation
|
|
|
| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
|
|
| Employee Health |
| 2 |
IN |
Management awareness; policy present |
|
|
| 3 |
IN |
Proper use of reporting; restriction & exclusion |
|
|
| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
|
|
| 5 |
IN |
No discharge from eyes, nose, and mouth |
|
|
| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
|
|
| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
|
|
| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
|
|
| Approved Source |
| 9 |
IN |
Food obtained from approved source |
|
|
| 10 |
IN |
Food received at proper temperature |
|
|
| 11 |
IN |
Food in good condition, safe, & unadulterated |
|
|
| 12 |
IN |
Required records available: shellstock tags, parasite destruction |
|
|
| Protection from Contamination |
| 13 |
OUT |
Food separated & protected |
|
|
| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
|
|
| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
|
|
|
|
| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
IN |
Proper cooking time & temperature |
|
|
| 17 |
IN |
Proper reheating procedures for hot holding |
|
|
| 18 |
IN |
Proper cooling time & temperature |
|
|
| 19 |
IN |
Proper hot holding temperature |
X |
|
| 20 |
IN |
Proper cold holding temperature |
|
|
| 21 |
IN |
Proper date marking & disposition |
|
|
| 22 |
IN |
Time as a public health control; procedures & record |
|
|
| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
|
|
| Highly Susceptible Populations |
| 24 |
IN |
Pasteurized foods used; prohibited foods not offered |
|
|
| Chemical |
| 25 |
IN |
Food additives: approved & properly used |
|
|
| 26 |
IN |
Toxic substances properly identified, stored & used |
|
|
| Conformance with Approved Procedure |
| 27 |
IN |
Compliance with variance, specialized process, & HACCP plan |
|
|
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
|
|
| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
|
|
| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
IN |
Pasteurized eggs used where required |
|
|
| 29 |
IN |
Water & ice from approved source |
|
|
| 30 |
IN |
Variance obtained for specialized processing methods |
|
|
| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
|
|
| 32 |
IN |
Plant food properly cooked for hot holding |
|
|
| 33 |
IN |
Approved thawing methods used |
|
|
| 34 |
IN |
Thermometer provided & accurate |
|
|
| 35 |
IN |
Food properly labeled; original container |
|
|
| Prevention of Food Contamination |
| 36 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
|
|
| 37 |
IN |
Contamination prevented during food preparation, storage & display |
|
|
| 38 |
IN |
Personal cleanliness |
|
|
| 39 |
IN |
Wiping cloths: properly used & stored |
|
|
| 40 |
IN |
Washing fruit & vegetables |
|
|
|
|
| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
|
|
| 42 |
IN |
Utensils, equipment & linens: properly stored, dried & handled |
|
|
| 43 |
IN |
Single-use & single-service articles: properly stored & used |
|
|
| 44 |
IN |
Gloves used properly |
|
|
| Utensils, Equipment and Vending |
| 45 |
IN |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
|
| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
|
|
| 47 |
IN |
Non-food contact surfaces clean |
|
|
| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
|
|
| 49 |
OUT |
Plumbing installed; proper backflow devices |
|
|
| 50 |
IN |
Sewage & waste water properly disposed |
|
|
| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
|
|
| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
|
|
| 53 |
IN |
Physical facilities installed, maintained, & clean |
|
|
| 54 |
IN |
Adequate ventilation & lighting; designated areas used |
|
|
|
|
|
|
|
|
| |
Food Facility Inspection Report |
|
|
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
|
Date of Inspection |
02/25/2025 |
| Arrival Time |
12:03 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
|
Facility
United |
Address
2511 LINCOLN HWY |
City/State
TREVOSE, PA |
Zip Code
19053 |
Telephone
(215) 639-9250 |
Facility ID #
02F578 |
Owner
ASR Store Inc. |
Purpose of Inspection
Reinspection |
License Type
Permanent |
Risk Category
3 |
|
|
TEMPERATURE OBSERVATIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Cheese taquito/Hot rollers |
99 ° F |
Southwest taquito/Hot rollers |
101 ° F |
Buffalo taquito/Hot rollers |
112 ° F |
| Monterey Jack taquito/Hot rollers |
108 ° F |
Ambient/Large Hot Hold Case |
170 ° F |
Chicken Nuggets/Large Hot Hold Case |
118 ° F |
| Potatoe Wedges/Large Hot Hold Case |
98 ° F |
Potatoe Wedges #2/Large Hot Hold Case |
140 ° F |
Ambient/Small Hot Hold Case |
108 ° F |
| Cheeseburger/Small Hot Hold Case |
103 ° F |
Spicey Chicken Sandwich/Small Hot Hold Case |
104 ° F |
Ambient/Hot dog Roller |
114 ° F |
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
|
*1
|
*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. New Violation.
|
|
*13
|
*In the small Undermount refrigerator, under the taquito roller, facility is using a shopping bag to line their food safe container, and the food is resting in direct contact with said bag. Food shall only come into contact with the sanitized portion of a food safe container to prevent contamination. New Violation.
|
|
*14
|
*The Pepsi Nozzle of the self-serve soda machine contains thick, black, build up in the lumen of the nozzle. Remove, soak, clean, and sanitize all nozzles to prevent growth of harmful substances. New Violation.
|
|
*19
|
*Facility’s hot rollers are set to an unsafe temperature, and measuring 114F, thus failing to properly heat foods such as hot dogs and taquitos.
Potentially hazardous food that is cooked, cooled and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds, after the food maybe safely held at 135F or above. New Violation.
|
|
*19
|
*The following foods are being held at unsafe temperatures:
1) All Taquitos
2) All sandwiches and hamburgers
3) All hot dogs
Hot food must be held at 135°F or above. All of these foods were discarded. Corrected On-Site. New Violation.
|
|
49
|
*The 3-compartment sink is fitted with diverters and hoses meant for gardening.
Plumbing systems shall be designed, constructed and installed according to Chapter 3 of the Pennsylvania Construction Code Act.
Remove and replace with equipment that is meant for a food facility and easily cleanable. New Violation.
|
|
|
|
|
|
|
|
General Remarks
|
Notes:
*Compliance inspection will be conducted and fees could be assessed.
*Facility has timers next to it’s hold holding units but were not turned on.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|