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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 |
05/12/2025 |
| Risk Violations Count |
3 |
Inspection Time |
00.8 |
| Arrival Time |
14:41 |
Recommended for License |
NO |
| Travel Time |
00.0 |
Facility Closure |
NO |
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Food Facility
PAPA JOHN'S |
Address
390 YORK RD STE A
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City/State
WARMINSTER, PA |
Zip Code
18974 |
Telephone
(215) 956-2300 |
Facility ID #
49F311 |
Owner
WARMINSTER YR LLC |
Purpose of Inspection
Initial |
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 |
OUT |
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 |
IN |
Food separated & protected |
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| 14 |
OUT |
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/A |
Proper cooling time & temperature |
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| 19 |
N/A |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
X |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
N/A |
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 |
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 |
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 |
OUT |
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 |
05/12/2025 |
| Arrival Time |
14:41 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
Papa John's |
Address
390 YORK RD STE A
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City/State
WARMINSTER, PA |
Zip Code
18974 |
Telephone
(215) 956-2300 |
Facility ID #
49F311 |
Owner
Warminster YR LLC |
Purpose of Inspection
Initial |
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 |
| Ambient/Walk-In Cooler |
38 ° F |
Ambient/Pizza prep cooler |
43 ° F |
Cheese/Pizza prep cooler |
41 ° F |
| Sausage/Pizza prep cooler |
35 ° F |
Chicken/Pizza prep cooler |
35 ° F |
Chicken/Walk-In Cooler |
43 ° F |
| Pepperoni/Walk-In Cooler |
44 ° F |
Ambient/1 door 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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*1
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*There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department within 10 business days. New Violation. To be Corrected By: 05/26/2025
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*14
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*Debris observed on the can opener blade and table mount. Clean and sanitize the cc an opener every 4 hours while in use, and as often as necessary to maintain all components. New Violation. To be Corrected By: 05/12/2025
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*14
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*QAT sanitizer solution in the 3 basin sink tested at ~100 ppm. The sanitizer solution must be used in a range of 200-400 ppm. Drain solution and refill the basin prior to any ware washing. New Violation. To be Corrected By: 05/12/2025
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*20
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*Boneless wings (delivered frozen) were observed at 64 degrees F, stored on the counter at room temperature. The person in charge voluntarily discarded this item. All TCS foods must be temperature controlled or time controlled for safety, Corrected On-Site. New Violation.
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36
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*-Rodent-like droppings observed on the floor under the dry storage shelves. Clean and sanitize all affected areas. Submit the next routine professional pest control report to the Department within 10 business days.
-The back door of the facility was left open, with no screen in place. Doors must be closed and tight fitting. Outer openings must be protected. A screen door may be installed, if necessary. Discuss proper installation with Warminster Township, in order to comply with fire/building codes. Repeat Violation. To be Corrected By: 05/26/2025
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38
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Hair restraint lacking for food handler. All food handlers must wear a hair restraint.
152. Hair restraints.
(a) General requirement. Employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints and clothing that covers body hair, 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.
(b) Exception. This subsection does not apply to food employees who present a minimal risk of contaminating exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles. These food employees may include employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses and wait staff. New Violation. To be Corrected By: 05/13/2025
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General Remarks
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-At the beginning of the inspection, the ambient temperature inside the walk-in cooler was observed at 46 degrees F. By the end of the inspection, the temperature was observed at 38 degrees F. The unit may have been on a defrost cycle. The ambient temperature inside the pizza prep cooler was observed at 43 degrees F. Monitor the temperature to ensure that all TCS food is held at 41 degrees F or below.
*Submit the license renewal fee and application prior to expiration on 06/01/25.
BCDH will conduct a compliance inspection on or before 05/26/25 due to critical violations. The facility may be charged a regulatory fee for each compliance inspection.
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