Required records available: shellstock tags, parasite destruction
Protection from Contamination
13
IN
Food separated & protected
14
IN
Food-contact surfaces: cleaned & sanitized
15
IN
Proper disposition of returned, previously served, reconditioned, & unsafe food
Compliance Status
COS
R
Potentially Hazardous Food Time/Temperature
16
IN
Proper cooking time & temperature
17
IN
Proper reheating procedures for hot holding
18
IN
Proper cooling time & temperature
19
IN
Proper hot holding temperature
20
IN
Proper cold holding temperature
21
IN
Proper date marking & disposition
22
IN
Time as a public health control; procedures & record
Consumer Advisory
23
IN
Consumer advisory provided for raw or undercooked foods
Highly Susceptible Populations
24
IN
Pasteurized foods used; prohibited foods not offered
Chemical
25
IN
Food additives: approved & properly used
26
IN
Toxic substances properly identified, stored & used
Conformance with Approved Procedure
27
IN
Compliance with variance, specialized process, & HACCP plan
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
GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
Compliance Status
COS
R
Safe Food and Water
28
IN
Pasteurized eggs used where required
29
IN
Water & ice from approved source
30
IN
Variance obtained for specialized processing methods
Food Temperature Control
31
IN
Proper cooling methods used; adequate equipment for temperature control
32
IN
Plant food properly cooked for hot holding
33
IN
Approved thawing methods used
34
IN
Thermometer provided & accurate
35
IN
Food properly labeled; original container
Prevention of Food Contamination
36
IN
Insects, rodents & animals not present; no unauthorized persons
37
IN
Contamination prevented during food preparation, storage & display
Adequate ventilation & lighting; designated areas used
Person in Charge (Signature)Title Patricia Dickel
Date: 01/23/2024
Inspector (Signature) Wendy Bee (127)
Date: 01/23/2024
Food Facility Inspection Report
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
Date of Inspection
01/23/2024
Arrival Time
10:18
Recommended for License
NO
Facility Closure
NO
Facility McDonald’s Restaurant Store 1674
Address
334 E STREET RD
City/State FEASTERVILLE-TREVOSE, PA
Zip Code 19053
Telephone (215) 357-4844
Facility ID # 21F222
Owner DG Torresdale LLC
Purpose of Inspection Change of Owner
License Type Permanent
Risk Category 3
TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item Number
Violations cited in this report must be corrected within the time frames below.
53
Floors in walk in cooler must be deep cleaned and maintain. New Violation. To be Corrected By: 01/24/2024
General Remarks
Facility has changed ownership. Facility showed copies of check that was mailed and this check has not been submitted to this Department as of today. If check is not received within 24 hours, facility must hand deliver check and application to the office. Cold water faucet controls are not functioning on hand washing sinks in the back and ware washing area. Hot water is tempered to 110F at these sinks. If water cannot be mixed with cold water, recommend tempering the hot water lower for comfort of temperature for hand washing.
Title Patricia Dickel
Title Patricia Dickel
