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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 |
2 |
Date of Inspection |
05/19/2025 |
| Risk Violations Count |
1 |
Inspection Time |
01.9 |
| Arrival Time |
13:12 |
Recommended for License |
YES |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
PRIMAVERA PIZZA |
Address
638 YORK RD |
City/State
WARMINSTER, PA |
Zip Code
18974 |
Telephone
(215) 444-9820 |
Facility ID #
49F331 |
Owner
ORIGINAL PRIMAVERA PIZZA LLC |
Purpose of Inspection
Change of Owner |
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 |
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 |
X |
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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 |
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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| 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 |
05/19/2025 |
| Arrival Time |
13:12 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
PRIMAVERA PIZZA |
Address
638 YORK RD |
City/State
WARMINSTER, PA |
Zip Code
18974 |
Telephone
(215) 444-9820 |
Facility ID #
49F331 |
Owner
ORIGINAL PRIMAVERA PIZZA LLC |
Purpose of Inspection
Change of Owner |
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 |
36 ° F |
Ambient/Pizza prep cooler |
36 ° F |
Sauce/Pizza prep cooler |
38 ° F |
| Ambient/2 door prep cooler |
34 ° F |
Sliced tomatoes/2 door prep cooler |
36 ° F |
Ambient/2 door reach-in cooler |
32 ° F |
| Ambient/2 door reach-in freezer |
-1 ° F |
Ambient/4 door reach-in freezer |
0 ° F |
Ambient/Chest freezer |
0 ° 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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*22
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*A date/time log was lacking for 1 slice pie stored at room temperature. The person in charge stated that the pizza was prepared approximately 1 hour prior to inspection. The pizza must be sold or discarded by 4:15 today. Maintain a date/time log for slice pies stored at room temperature. Discard after 4 hours. Corrected On-Site. New Violation.
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38
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Hair restraint lacking for food handler. All food handlers must wear hair restraints.
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: 05/20/2025
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General Remarks
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-Obtain QAT test strips for Steramine sanitizer tablets
-Store unwrapped single use utensils food contact side down
-Do not re-use cardboard boxes for food/utensil storage
-Do not use single use condiment containers to scoop food from dry storage containers
-Provide a lid for the trash can in the women's restroom
The facility was inspected for a change of ownership. At the time of inspection, the following was observed:
-Hot water was available under pressure at all sinks.
-All food and non-food contact surfaces appeared to be clean and sanitary.
-Soap, single use paper towels, and hand washing signs were available at all hand sinks.
-All refrigeration units were holding at 41 degrees F or below.
Facility must:
-Provide a copy of the PA sales and use tax license to the Department.
-Provide a copy of the Integrated Pest Management plan to the Department.
*Within 90 days the facility must replace the porous ceiling tiles in the back food storage hallway, with tiles that are smooth, non-absorbent, and easily cleanable.
*The facility has BCDH permission to operate, contingent upon all other necessary regulatory approvals.
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