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
OUT
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 Jason, CFSM
Date: 03/27/2024
Inspector (Signature) Katherine Broadhead (106)
Date: 03/27/2024
Food Facility Inspection Report
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
Date of Inspection
03/27/2024
Arrival Time
11:18
Recommended for License
N/A
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 Reinspection
License Type Permanent
Risk Category 3
TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Apple slices /Prep Area
48 ° F
Eggs/Cold-Hold Unit
40 ° F
Tomatoes /Cold-Hold Unit
38 ° F
Milk /Cold-Hold Unit
40 ° F
Ambient/Freezer
-2 ° F
Frozen dessert mix /Frozen dessert machine
26 ° F
Beef/Hot-Hold Unit
171 ° F
Chicken/Hot-Hold Unit
143 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
Item Number
Violations cited in this report must be corrected within the time frames below.
*6
*Food employees are not washing their hands as required before putting on gloves, after handling soiled tableware, after handling raw meat, before handling clean tableware, equipment, utensils. CFSM must review hand washing requirements with staff. Observed employees handling raw beef with gloves and then switching gloves without hand washing step in-between . New Violation. To be Corrected By: 03/27/2024
*20
*Sliced apples in cooler container at front counter at 47F. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Moved to cooler. New Violation. To be Corrected By: 03/27/2024
38
Food workers are not wearing hair restraints as required, which includes management that assists in packaging and preparing food. Employees shall wear hair restraints such as hats, hair coverings or nets, 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. New Violation. To be Corrected By: 03/27/2024
53
*Observed interior of walk-in freezer with heavy ice and frost build-up. Repair and maintain. Repeat Violation. To be Corrected By: 03/27/2024
General Remarks
Discussion Notes: *Ensure time in lieu of temperature logs are followed and food placed out of cold-holding is discarded after a maximum of 4 hours. *Ensure all cleansing brushes for frozen dessert machine and appropriate sanitizer of on-site and at minimum, the nozzles of this unit must be removed and cleaned/sanitized and allowed to air dry.
Title Jason, CFSM
Title Jason, CFSM
