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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 |
6 |
Date of Inspection |
05/28/2025 |
| Risk Violations Count |
2 |
Inspection Time |
01.0 |
| Arrival Time |
13:08 |
Recommended for License |
N/A |
| Travel Time |
00.4 |
Facility Closure |
YES |
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Food Facility
UNITED |
Address
2511 LINCOLN HWY |
City/State
TREVOSE, PA |
Zip Code
19053 |
Telephone
(215) 639-9250 |
Facility ID #
02F578 |
Owner
ASR STORE INC. |
Purpose of Inspection
Reinspection |
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 |
OUT |
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 |
OUT |
Food-contact surfaces: cleaned & sanitized |
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X |
| 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 |
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 |
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 |
OUT |
Plumbing installed; proper backflow devices |
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X |
| 50 |
IN |
Sewage & waste water properly disposed |
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| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
OUT |
Garbage & refuse properly disposed; facilities maintained |
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| 53 |
OUT |
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 |
05/28/2025 |
| Arrival Time |
13:08 |
| Recommended for License |
N/A |
| Facility Closure |
YES |
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Facility
United |
Address
2511 LINCOLN HWY |
City/State
TREVOSE, PA |
Zip Code
19053 |
Telephone
(215) 639-9250 |
Facility ID #
02F578 |
Owner
ASR Store Inc. |
Purpose of Inspection
Reinspection |
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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*8
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Facility is using the had sink to wash food contact wares. Hand sinks are for handwashing only and may not be used for any other purpose. New Violation.
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*14
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*The food contact surfaces of equipment and utensils are not being cleaned and sanitized. All wares and food contact surfaces of equipment and utensils must be cleaned and sanitized after each use or at required time intervals. Repeat Violation.
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*14
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*Upon arrival, facility’s 3-Compartment sink was inaccessible due to a shelf containing papers, and other large objects. 3-compartment sinks must be accessible at all times for proper warewashing.
Remove all objects. Repeat Violation.
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46
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The 3-compartment sink is not being setup for warewashing. The 3-compartment sink of a food facility must always be set up to wash (soap & hot>110F water), rinse, and sanitize (50-100ppm chlorine or 200-300ppm quaternary ammonia), especially if this is the only means of warewashing. New Violation.
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49
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*The 3-compartment sink is fitted with diverters and hoses meant for gardening.
Plumbing systems shall be designed, constructed and installed according to Chapter 3 of the Pennsylvania Construction Code Act.
Remove and replace with equipment that is meant for a food facility and easily cleanable. Repeat Violation.
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52
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Upon arrival, the dumpster area contains several bags of trash and large debris behind the trash receptacle and is creating harborage for pests.
Clean area by placing bags and large debris into dumpster, and ensure lids are always closed. New Violation.
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53
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*There is a major leak at the 3-compartment sink, thus making this required piece of equipment unusable for warewashing. Call plumber and fix. New Violation.
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General Remarks
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Notes:
*Upon arrival, it was noted that the 3-compartment sink was blocked by shelving and other large pieces of equipment and it was evident that it had not been used for quite some time. Department observed that none of the issues with said sink were addressed since last inspection because the unsanitary fixtures that were noted on Feb 25, 2025 were still present. Department then preceded to turn on the faucet, thus revealing a major leak. Department inquired about how long the leak had been present and where their wears were being washed. Department observed wares being washed at the front hand sink and not being sanitized.
*Due to the 3-compartment being this facility’s only source for proper warewashing, the food service portion will be closed for 24-hours or until all issues can be resolved.
*A compliance inspection will be completed in 24-hours, no food service shall take place until a re-opening inspection occurs.
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