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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 |
05/01/2025 |
| Risk Violations Count |
2 |
Inspection Time |
01.5 |
| Arrival Time |
10:42 |
Recommended for License |
NO |
| Travel Time |
00.3 |
Facility Closure |
NO |
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Food Facility
UPTOWNE DELI & PIZZERIA |
Address
1007 N EASTON RD |
City/State
DOYLESTOWN, PA |
Zip Code
18901 |
Telephone
(215) 348-2665 |
Facility ID #
34F068 |
Owner
HAVASON GROUP LLC |
Purpose of Inspection
Initial |
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 |
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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 |
OUT |
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 |
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 |
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| 21 |
OUT |
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 |
OUT |
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 |
OUT |
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 |
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 |
05/01/2025 |
| Arrival Time |
10:42 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
Uptowne Deli & Pizzeria |
Address
1007 N EASTON RD |
City/State
DOYLESTOWN, PA |
Zip Code
18901 |
Telephone
(215) 348-2665 |
Facility ID #
34F068 |
Owner
Havason Group LLC |
Purpose of Inspection
Initial |
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 |
41 ° F |
Deli Meat/Front BM |
38 ° F |
Tuna Salad/Front BM |
40 ° F |
| Salad dressing /Front BM |
50 ° F |
Beef/LB 2 |
42 ° F |
Eggs/Deli Case |
39 ° F |
| Sauerkraut /Walk-In Cooler |
40 ° 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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*13
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*Raw Time/Temperature Control for Safety (TCS) products of eggs in the walk-in are being stored directly over ready to eat foods. Always store raw TCS products under ready to eat foods. New Violation. To be Corrected By: 05/01/2025
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*21
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*Deli meats and other ready to eat time/temperature control for safety (TCS) foods are not being date marked throughout facility as required.
Refrigerated, ready-to-eat, TCS food prepared and held in a food facility for more than 24 hours shall be clearly marked to be sold or discarded within 7 days or the manufacturers use by date whichever comes first. New Violation. To be Corrected By: 05/02/2025
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29
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*Water supply from tap was tested for chlorine residuals upon arrival at levels too low for equipment to detect. After adding one chlorine tablet to tank and waiting at least 20 minutes, water tested again with a reading of 0.09ppm of free chlorine. Certified Food Safety Manager reported their contracted lab testing company was out this week and reported a chlorine residual level of 0.08ppm. Free chlorine residuals must be within 0.2ppm to 4.0ppm. Correct chlorine residuals and monitor water supply. Submit the most recent water testing to this Department within 72 hours. New Violation.
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41
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- Single serving cups were observed in bulk dry food storage containers of flour and sugar. Replace with scoops with handles to avoid cross-contamination.
- In-use utensils observed in 70F water on French fry cook top. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes, or in a container with water reaching at least 135F, or in a dry container. Corrected on site. New Violation. To be Corrected By: 05/01/2025
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47
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- Soiled cardboard is being used as shelf lining in multiple areas, and as a floor mat on the cook’s line. Remove all cardboard used as shelving and flooring. All surfaces must be smooth, non-porous and easily cleanable.
- Heavy accumulation of grease and food debris on hood gutter and on emergency hood sprinkler above fryers. Clean and maintain.
- Heavy food debris on can opener holder and commercial baker’s mixer. Clean and maintain.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. New Violation. To be Corrected By: 05/02/2025
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General Remarks
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Completed application and fee received by EPS for license renewal.
Further inspections for compliance may occur and are subject to regulatory fees.
General Remarks:
- Ensure exterior doors are completely closed during operating hours.
- All baked goods (cake slices) for customers to retrieve themselves must be labeled.
- Refrain from stacking wet wares until completely dry.
- Obtain adequate drain plugs for the three-compartment sink.
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