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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 |
0 |
Inspection Time |
01.5 |
| Arrival Time |
14:48 |
Recommended for License |
N/A |
| 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
Compliance # (1) |
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 |
IN |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
IN |
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 |
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 |
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 |
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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X |
| 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 |
OUT |
Non-food contact surfaces clean |
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X |
| 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 |
14:48 |
| Recommended for License |
N/A |
| 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
Compliance # (1) |
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 |
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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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29
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*Water supply is from a non-community disinfecting well on-site. Water from tap at front hand sink was tested for chlorine residuals upon arrival at levels too low for equipment to detect. EPS tested an additional two times after running tap for approximately five minutes and chlorine residual levels still were too low to detect for equipment immediately after applying reagents. After waiting approximately 10 minutes, samples indicated chlorine residuals via a pink shade and through BCDH equipment of 0.12ppm and 0.11ppm. Certified Food Safety Manager reported the PA Department of Environmental Protection recently inspected well for previous violations. Certified Food Safety Manager provided documentation for EPS to view. Facility has a contract with a lab testing company. Free chlorine residuals must be detectable at the closest distribution point. Continue to monitor water supply and report results to Department. Repeat Violation.
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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. Repeat Violation.
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General Remarks
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This inspection serves as a check for compliance of violations from an inspection from 5/1/2025. Further inspections for compliance may occur if the above violations continue to not be addressed. Regulatory fees may be assessed concerning this inspection and further inspections for compliance.
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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