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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 |
06/17/2022 |
| Risk Violations Count |
2 |
Inspection Time |
00.8 |
| Arrival Time |
10:25 |
Recommended for License |
NO |
| Travel Time |
00.3 |
Facility Closure |
NO |
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Food Facility
DUNKIN DONUTS |
Address
801 BRISTOL PIKE |
City/State
CROYDON, PA |
Zip Code
19021 |
Telephone
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Facility ID #
05F295 |
Owner
KRISTINA TREATS 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 |
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 |
OUT |
Adequate handwashing facilities supplied & accessible |
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X |
| 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 |
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 |
N/A |
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 |
OUT |
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 |
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 |
OUT |
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 |
OUT |
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 |
OUT |
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 |
06/17/2022 |
| Arrival Time |
10:25 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
Dunkin Donuts |
Address
801 BRISTOL PIKE |
City/State
CROYDON, PA |
Zip Code
19021 |
Telephone
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Facility ID #
05F295 |
Owner
Kristina Treats 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 |
| cream cheese/top section of service refrigerator |
30 ° F |
cheese slices/top section of service refrigerator |
35 ° F |
sausage/top section of service refrigerator |
34 ° F |
| sausage/Hot-Hold Unit |
189 ° F |
Eggs/Hot-Hold Unit |
156 ° F |
sausage/refrigerated drawer |
34 ° F |
| cheese slices/refrigerated drawer |
36 ° F |
Eggs/refrigerated drawer |
36 ° F |
Ambient/Walk-In Cooler |
39 ° F |
| Ambient/Walk-in freezer |
-17 ° 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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*8
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Upon arrival, the hand sink located behind the front counter was blocked with carts etc being stored in front of it. Keep this hand sink accessible at all times for hand washing. New Violation. To be Corrected By: 06/17/2022
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*8
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Hot water is not provided at the hand sink in the back room. Provide hot water at this sink so employees can properly wash their hands.
E-mail the completed work order documents to this Department when the hand sink has been repaired. Repeat Violation. To be Corrected By: 06/20/2022
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*26
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*Utensils, spoons for stirring beverages, are stored improperly between use. They are being stored in cups with quat sanitizer. Employees take the spoons out and stir beverages with spoons that are wet with sanitizer. This practice is not approved by this Department. Store the clean spoon in a clean, dry cup between use and rewash the spoon and the cup at least every 4 hours. New Violation. To be Corrected By: 06/17/2022
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31
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Cardboard is being used to line shelves in an undercounter refrigerator. The cardboard must be removed today. It is not approved as a shelf liner in the refrigerator. It prevents proper air flow/circulation throughout this unit. New Violation.
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37
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A take out container is stored in a bulk sugar bin. Remove and discard the take out container. Use the scoop provided for dispensing the sugar and store the handle out direct contact with the sugar. New Violation. To be Corrected By: 06/17/2022
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46
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The 3-compartment sink is leaking under the 3rd compartment. Repair this sink compartment drain line. New Violation. To be Corrected By: 06/18/2022
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General Remarks
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Regulatory service fees may be imposed for compliance inspections.
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