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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 |
03/12/2025 |
| Risk Violations Count |
3 |
Inspection Time |
01.3 |
| Arrival Time |
14:11 |
Recommended for License |
N/A |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
RED ROOSTER HOT CHICKEN LLC |
Address
610 STREET RD |
City/State
WARMINSTER, PA |
Zip Code
18974 |
Telephone
(201) 786-8515 |
Facility ID #
49F320 |
Owner
RAHIM KAKAR |
Purpose of Inspection
Epidemiology |
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 |
X |
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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 |
X |
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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 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
Proper cooling time & temperature |
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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 |
X |
X |
| 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 |
N/A |
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 |
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 |
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 |
OUT |
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 |
03/12/2025 |
| Arrival Time |
14:11 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Red Rooster Hot Chicken LLC |
Address
610 STREET RD |
City/State
WARMINSTER, PA |
Zip Code
18974 |
Telephone
(201) 786-8515 |
Facility ID #
49F320 |
Owner
Rahim Kakar |
Purpose of Inspection
Epidemiology |
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 |
| Ambient/Walk-in cooler - defrost |
41 ° F |
Chicken/Walk-in cooler - defrost |
41 ° F |
Rooster sauce/Walk-In Cooler |
42 ° F |
| Ambient/Work top freezer |
-1 ° F |
Chicken/Cooked for order |
173 ° F |
Macaroni and cheese/Food warmer |
184 ° F |
| Milk/Room temperature storage |
50 ° 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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*6
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*A ware washing employee went outside with gloves on, came back inside, and resumed ware washing duties without removing gloves or washing hands. The owner discussed proper gloves changing and hand washing with the employee. Corrected On-Site. New Violation.
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*14
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*The ware washing employee was observed washing and rinsing utensils, but not sanitizing utensils. All utensils and food contact equipment must be washed, rinsed, and then sanitized. EPS demonstrated how to fill the sanitize basin and test the concentration. EPS provided some test strips and the owner took a picture of the color indicator.
-The facility does not have Cl test strips on site. Obtain test strips.
In chemical manual or mechanical operations: including the application of sanitizing chemicals by immersion, manual swabbing, brushing or pressure spraying methods, using a solution as specified in § 674(d) (relating to warewashing equipment: mechanical or manual) for the following exposure time, as applicable:
(i) Except as specified in subparagraph (ii), an exposure time of at least 10 seconds for a chlorine solution specified in § 674(d)(1).
(ii) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L (ppm) that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F).
(iii) An exposure time of at least 30 seconds for other chemical sanitizing solutions.
(iv) An exposure time used in relationship with a combination of temperature, concentration and pH that, when evaluated for efficacy, yields sanitization.
In chemical manual or mechanical operations: including the application of sanitizing chemicals by immersion, manual swabbing, brushing or pressure spraying methods, using a solution as specified in § 674(d) (relating to warewashing equipment: mechanical or manual) for the following exposure time, as applicable:
(i) Except as specified in subparagraph (ii), an exposure time of at least 10 seconds for a chlorine solution specified in § 674(d)(1).
(ii) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L (ppm) that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F).
(iii) An exposure time of at least 30 seconds for other chemical sanitizing solutions.
(iv) An exposure time used in relationship with a combination of temperature, concentration and pH that, when evaluated for efficacy, yields sanitization. Corrected On-Site. New Violation. Corrected On-Site. New Violation. To be Corrected By: 03/12/2025
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*22
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*Milk sitting out at room temperature was observed at 50 degrees F, without a date/time marking/log. A few containers of Rooster sauce (mayonnaise based) were also sitting out at room temperature. The milk was voluntarily discarded. EPS discussed with the owner time (in place of temperature) as a public health control. Any and all TCS foods stored at room temperature must be marked/logged. The unsold portion must be discarded after 4 hours of storage at room temperature. Corrected On-Site. Repeat Violation.
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47
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Frost build-up and food debris observed inside the ice cream freezer. Clean as often as necessary to maintain. New Violation. To be Corrected By: 03/19/2025
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52
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Grease-like debris was observed on the ground near the grease barrels and dumpster storage area. The area must be cleaned and maintained, so that it is not a source for rodent harborage. Submit proof of cleaning to the Department by 03-14-25. New Violation.
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General Remarks
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This inspection was conducted in response to a complaint of possible illness. At the time of inspection, EPS discussed with the owner the importance of proper hand washing, proper glove use and glove changing, and procedures for sick employees. The owner stated that no employees have displayed symptoms of food bourne illness. Any employee with symptoms of food bourne illness must be restricted from work, and may not return to work until asymptomatic for 24 hours.
*BCDH will conduct a compliance inspection on or before 03-26-25. The facility may be charged a regulatory fee for each compliance inspection.
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