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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 |
6 |
Date of Inspection |
04/25/2025 |
| Risk Violations Count |
1 |
Inspection Time |
01.1 |
| Arrival Time |
13:10 |
Recommended for License |
YES |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
BASILICO'S PIZZA CO. |
Address
2301 N 5TH ST |
City/State
PERKASIE, PA |
Zip Code
18944 |
Telephone
(215) 453-1000 |
Facility ID #
12F023 |
Owner
BASILICO’S PIZZA & CO., LLC |
Purpose of Inspection
Compliance # (1) |
License Type
Permanent |
Risk Category
2 |
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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 |
N/O |
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 |
OUT |
Adequate handwashing facilities supplied & accessible |
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X |
| 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 |
N/O |
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 |
N/O |
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 |
N/A |
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 |
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 |
X |
X |
| 44 |
IN |
Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
OUT |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
OUT |
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 |
OUT |
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 |
04/25/2025 |
| Arrival Time |
13:10 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
Basilico's Pizza Co. |
Address
2301 N 5TH ST |
City/State
PERKASIE, PA |
Zip Code
18944 |
Telephone
(215) 453-1000 |
Facility ID #
12F023 |
Owner
Basilico’s Pizza & Co., LLC |
Purpose of Inspection
Compliance # (1) |
License Type
Permanent |
Risk Category
2 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
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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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*8
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The hand sink was filled with dishware. Hand sinks must be clear & accessible at all times with soap & paper towels always provided. Repeat Violation.
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38
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Food workers are not wearing hair restraints as required.
Employees shall wear hair restraints such as hats, hair coverings or nets, that are effectively designed and worn to keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Repeat Violation.
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43
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Single use containers are being reused to store other products & utensils in. Once the original product is done the container must be discarded. Corrected On-Site. Repeat Violation.
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45
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*Prep top refrigeration units had the approved cutting board or stainless surfaces replaced with granite, marble, & quartz surfaces. These are porous surfaces & not permitted for food contact surfaces. These will need to be replaced with approved material- please forward replacement items for approval if not the original cutting boards. The owner will provide data on the existing material for review, however, approvals for retaining are subject to that review otherwise new approved materials will be required. New Violation. To be Corrected By: 05/31/2025
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46
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Sanitizer test strips are not provided. Obtain test strips for the respective sanitizer solution to be able to determine the proper concentration. New Violation. To be Corrected By: 04/29/2025
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54
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Many lights throughout the kitchen are not protected. All light bulbs must be properly shielded or replaced with shatter proof bulbs. New Violation. To be Corrected By: 05/10/2025
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General Remarks
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The facility has more than the approved 20 seats. Due to the on-lot septic system, this facility is only permitted to have a total combined inside & outside seating of 20. All extra table & chairs must be removed. Owner stated he will be removing the seats tonight- a follow up will be conducted.
The back storage room is completely unfinished & not what is required for food storage. This back room, which is an old garage bay space must be refinished to be smooth easily cleanable , non absorbent material along the floors, walls, & ceiling. All cardboard & wood on shelving must be removed with shelves lifted 6” off the floor. The lights are extension chords with lights. These must be replaced with lighting that provides the required lumens for a storage area. This room has multiple freezers, refrigerators, foods, & related items. This must be complete by Sept. 1, 2025.
Facility must obtain chlorine test kit to regularly test concentration in well water. CFSM was unaware of testing.
Compliance inspections are billed regulatory service fees. Repeat violations are subject to further legal action. The sewage issue was resolved yesterday & facility was granted permission to resume operation.
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