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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 |
03/24/2025 |
| Risk Violations Count |
3 |
Inspection Time |
02.6 |
| Arrival Time |
10:24 |
Recommended for License |
N/A |
| Travel Time |
00.5 |
Facility Closure |
NO |
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Food Facility
COUNCIL ROCK HIGH SCHOOL SOUTH KITCHEN |
Address
2002 ROCK WAY |
City/State
HOLLAND, PA |
Zip Code
18966 |
Telephone
(215) 944-1171 |
Facility ID #
31F163 |
Owner
ARAMARK CORPORATION |
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 |
OUT |
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 |
OUT |
Food-contact surfaces: cleaned & sanitized |
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X |
| 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 |
IN |
Proper cold holding temperature |
X |
X |
| 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 |
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 |
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 |
OUT |
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 |
03/24/2025 |
| Arrival Time |
10:24 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Council Rock High School South Kitchen |
Address
2002 ROCK WAY |
City/State
HOLLAND, PA |
Zip Code
18966 |
Telephone
(215) 944-1171 |
Facility ID #
31F163 |
Owner
ARAMARK CORPORATION |
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 |
| Chicken/Reach-in 1 |
40 ° F |
Deli Meat/Reach-in 2 |
44 ° F |
Chicken/Prep Area |
90 ° F |
| Ambient/Walk-in freezer |
25 ° F |
Ambient/Walk-in refrigerator |
39 ° F |
Potatoes/Hot-Hold Unit |
138 ° F |
| Chicken Tenders/Hot-Hold Unit |
117 ° F |
Cut lettuce/Servers case 1 |
62 ° F |
Salad Dressing/Servers case 1 |
51 ° F |
| Salad Dressing 2/Servers case 2 |
52 ° 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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*- Observed no handwashing of at least five food employees who were preparing to serve food on buffet line.
- Observed food employees touching face with gloved hands, and wiping soiled gloves on clothing prior to using gloved hand to portion out ready-to-eat (RTE) food product.
- There is no hand sink conveniently accessible to food workers on buffet line - the nearest hand sink is in the kitchen through a doorway.
CFSM must review hand washing requirements with staff. Food employees shall clean their hands and exposed portions of their arms as follows:
(1) Immediately before engaging in food preparation activities such as working with exposed food, working with clean equipment and utensils, and working with unwrapped single-service and single-use articles.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling service animals or aquatic animals.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat food.
(9) Before donning gloves for working with food.
(10) After engaging in other activities that contaminate the hands. New Violation. To be Corrected By: 03/24/2025
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*14
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*The final rinse gauge read 198F during the final rinse cycle. A test strip was used and did indicate proper sanitizing. The machine must be serviced/repaired and proof of service must be provided to BCDH.
675. Mechanical warewashing equipment.
(d) Sanitizing rinse temperature where hot water is used to sanitize.
(1) Except as specified in paragraph (2), in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90°C (194°F). Repeat Violation. To be Corrected By: 03/24/2025
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*20
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*- Cut lettuce in the serving display case for salads was temped at 62F. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Remaining lettuce was discarded and new lettuce was placed in an appropriate cold-holding vessel and unit.
- Salad Dressings in both salad and wrap serving display case were temped from 46-52F. Items were transferred to ice bath and Certified Food Safety Manager was advised on appropriate bottle sizes for unit. Corrected On-Site. Repeat Violation. To be Corrected By: 03/24/2025
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36
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*- Rodent-like droppings found in multiple areas: (1) underneath two buffet line stations on shelving (pizza stations), (2) on disused conveyor belt mechanisms for mechanical dishwasher, (3) in between cooking equipment (ovens/fryers), in back corner of dishwashing room on floor, shelving, and on clean wares. Clean and sanitize all impacted areas, and impacted food-contact surfaces. Accumulation of water, food and debris are providing conditions favorable to rodent infestations and must be eliminated. Submit the most recent pest control reports to this Department within 72 hours. Repeat Violation.
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42
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- Observed evidence of wet-stacking for clean, stacked wares in multiple locations throughout kitchen. Clean equipment and utensils shall be stored covered or inverted, and in a self-draining position that allows air drying. New Violation. To be Corrected By: 03/24/2025
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General Remarks
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General Remarks:
- Remove any unused or abandoned equipment on loading dock.
- Ensure all four hoods have all of their removable filter panels at all times.
- Maintain walk-in freezer floor to limit food debris.
- Ensure hand sink in dishwashing room is unobstructed at all times.
- Register Certified Food Safety Managers with this Department. Facility currently has two Certified Food Safety Managers that are not registered with this Department.
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