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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 |
0 |
Date of Inspection |
04/28/2025 |
| Risk Violations Count |
0 |
Inspection Time |
02.1 |
| Arrival Time |
12:35 |
Recommended for License |
YES |
| Travel Time |
00.4 |
Facility Closure |
NO |
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Food Facility
KAZI'S ASIAN GROCERIES & HALAL MEAT |
Address
1925 STREET RD. |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(267) 210-1095 |
Facility ID #
02F583 |
Owner
KAZI'S ASIAN GROCERY AND HALAL MEAT, INC. |
Purpose of Inspection
New Facility |
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 |
N/O |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
N/O |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
N/O |
Hands clean & properly washed |
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| 7 |
N/O |
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 |
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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 |
N/O |
Proper date marking & disposition |
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| 22 |
N/O |
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 |
N/A |
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 |
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 |
04/28/2025 |
| Arrival Time |
12:35 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
Kazi's Asian Groceries & Halal Meat |
Address
1925 STREET RD. |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(267) 210-1095 |
Facility ID #
02F583 |
Owner
Kazi's Asian Grocery and Halal Meat, Inc. |
Purpose of Inspection
New Facility |
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/Meat display cooler |
38 ° F |
Ambient/Walk-In Cooler |
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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General Remarks
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This food facility is approved for operations. This approval is unrelated to and does not supersede any other requirements for other regulatory authorities such as the municipality.
Within 30 days of this approval, facility must submit an Integrated Pest Management (IPM) Plan.
Operator must comply with Employee Illness reporting and/or exclusion for specified symptoms and diseases.
A vomit/ fecal matter cleanup plan was provided.
Certified Food Safety Managers (CFSM) are registered with Bucks County Department of Health and one must be on site at all times of operation.
Reference materials were provided for these requirements.
Consumer advisory (Cooking Instructions) is present on labels for raw animal product. Invoice was obtained for all seafood products. Photos taken.
Post label for the one fish product that is not individually labeled.
It is recommended to obtain quaternary ammonium tablets or ready-to-use food contact surface sanitizer for sanitizing food contact surfaces. Purchase green and red buckets for cleaning and sanitizing food contact surfaces. Test strips for quat and chlorine are present. Chlorine bleach will be used to sanitize wares in 3-compartment sink. Sinks were set up during inspection.
Meat saws [and other surfaces in contact with time/ temperature control for safety (TCS) foods] must be disassembled, cleaned, and sanitized at least every four hours.
Caulk any and all small gaps in which moisture or residue can accumulate.
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