Bucks County Department of Health

Inspection Report

Diana's Pizza & Restaurant
2367 PASQUALONE BLVD BENSALEM, PA 19020
Inspection Date: 11/18/2024
(View Inspection Report)

#	Violation
14	Food-contact surfaces: cleaned & sanitized Inspector Comments Water in third compartment contained only 25 ppm chlorine. Sink was emptied. Always test chlorine concentration.
21	Proper date marking & disposition Corrected On-Site. Inspector Comments Deli meats are date marked but several packages had not been discarded within 7 days of opening/packaging.
36	Insects, rodents & animals not present; no unauthorized persons Inspector Comments A door sweep is required on front door to prevent entry of pests/ vectors. Protect exterior openings.
47	Non-food contact surfaces clean Inspector Comments The following must be thoroughly cleaned and maintained clean to sight and touch: -Floor drain under front counter -Door knobs and other high-touch areas

Diana's Pizza & Restaurant
2367 PASQUALONE BLVD BENSALEM, PA 19020
Inspection Date: 05/30/2024
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#	Violation
7	No bare hand contact with RTE foods or approved alternate method properly followed Corrected On-Site. Inspector Comments Food workers observed using bare hands for preparing ready-to-eat food. This food was voluntarily discarded. Disposable gloves, deli tissue, tongs or similar utensils must be used to prevent bare hand contact with ready to eat food.
13	Food separated & protected Corrected On-Site. Inspector Comments A plastic water bottle was stored in the ice bin. Ice was removed. Food (ice) shall only contact surfaces of equipment and utensils that are cleaned and sanitized properly.
19	Proper hot holding temperature Corrected On-Site. Inspector Comments Food being hot-held on the grill top (double panned) is not at safe temperature. These were discarded. Hot food must be held at 135°F or above. Otherwise, use time control for food safety (see #22).
20	Proper cold holding temperature Corrected On-Site. Inspector Comments Time/temperature control for safety (TCS) food in top of prep unit was measured between 48F-53F. This food was voluntarily discarded. TCS food must be cold held at or below 41ºF. Ensure that all food is at 41F or lower before placing in prep units. Keep lids closed whenever possible.
22	Time as a public health control; procedures & record Corrected On-Site. Inspector Comments Pizza on display does not have a time marked by which they are to be sold or discarded. Affected food was discarded and/or marked appropriately If time, rather than temperature, is used as the public health control the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Corrected On-Site. Inspector Comments Water heater was delivering water at 92F, which is warm enough for handwashing (85F min) but not for warewashing (110F min.) Wares were not actively being washed. The water heater was reset and water was measured at 110F during inspection. Ensure proper function of all equipment and ensure that hot water is adequate for all required tasks.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments Prep unit is leaking. Service to maintain in good repair.

Diana's Pizza & Restaurant
2367 PASQUALONE BLVD BENSALEM, PA 19020
Inspection Date: 11/15/2023
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No violations were marked out on this inspection. Back.

Diana's Pizza & Restaurant
2367 PASQUALONE BLVD BENSALEM, PA 19020
Inspection Date: 11/06/2023
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Corrected On-Site. Inspector Comments Food worker in charge of warewshing was not aware of how to properly set up sinks to wash, rinse and sanitize. Instruction provided. CFSM must properly train employees in sanitation.
6	Hands clean & properly washed Corrected On-Site. Inspector Comments Food worker touched raw beef then a squeeze bottle and utensils at the grill. This can result in cross-contamination. Food workers were reminded to use a paper towel to turn off faucets after washing. Hands were washed before gloves were donned. Food employees shall clean their hands and exposed portions of their arms as follows: (1) Immediately before engaging in food preparation activities such as working with exposed food, working with clean equipment and utensils, and working with unwrapped single-service and single-use articles. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before donning gloves for working with food. (10) After engaging in other activities that contaminate the hands.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments -Nozzles of soda machine are discolored with residue. Clean and sanitize. Maintain at frequency necessary to prevent accumulation of residue. -A knife is stored between lids of prep unit, in area that is not regularly cleaned. Store on clean, dry surface.
17	Proper reheating procedures for hot holding Corrected On-Site. Inspector Comments Meatballs on grill top were not thoroughly reheated to 165F as required. Removed and reheated on stove top.
22	Time as a public health control; procedures & record Corrected On-Site. Inspector Comments Chicken on grill top does not show a time when they are to be sold by or discarded. Some chicken was placed in walk-in for cooling. Other portion marked. If time--rather than temperature--is used as the public health control the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments Remove cardboard from all surfaces where splash or spillage is likely. Surfaces of equipment that are nonfood-contact surfaces, but are exposed to splash, spillage or other food soiling or that require frequent cleaning, shall be constructed of a corrosion-resistant, nonabsorbent and smooth material.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments Walk-in and prep unit are not holding food at 41F as required. Have units serviced.
46	Warewashing facilities: installed, maintained, & used; test strips Corrected On-Site. Inspector Comments 3-compartment sink stacked with dirty wares. This indicates that wares are not properly washed using wash, rinse and sanitize procedure or wares are placed on floor before filling sinks. Wares that were said to be clean are on the end containing dirty wares. Drainboards, utensil racks or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing. Sinks were cleaned and filled appropriately.
47	Non-food contact surfaces clean Inspector Comments Deep-clean and maintain the following areas clean to sight and touch: -Fryers (grease) -Behind line equipment (debris and residue) -Inside drawer under hot hold (Grease); remove granite, clean thoroughly. -All high-touch areas such as faucets and handles of equipment (buildup of residue) -Clean fan guards of walk-in (dust/ mold-like residue)
52	Garbage & refuse properly disposed; facilities maintained Inspector Comments Soiled aprons and rags are store in an open container outdoors. Soiled receptacles and waste handling units for refuse, recyclables and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.

Diana's Pizza & Restaurant
2367 PASQUALONE BLVD BENSALEM, PA 19020
Inspection Date: 11/16/2022
(View Inspection Report)

#	Violation
14	Food-contact surfaces: cleaned & sanitized Inspector Comments Ice machine (upper interior and baffle) shows accumulation of mold-like substance. Do not use ice. Machine was emptied while on site. Clean and sanitize. Maintain clean to sight and touch.
18	Proper cooling time & temperature Corrected On-Site. Inspector Comments Chicken wings were stacked in deep containers in walk-in; cooked previous day. This food was voluntarily discarded. Cooked time/temperature control for safety (TCS) food shall be cooled as follows: (1) Within 2 hours, from 135°F to 70°F. (2) Within 6 hours, from 135°F to 41°F or less Time/temperature control for safety (TCS) food shall be cooled within 4 hours to 41°F, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
19	Proper hot holding temperature Corrected On-Site. Inspector Comments Chicken (placed in double-layered container) on grill is not at safe hot holding temperature. This food was voluntarily discarded. Hot food must be held at 135°F or above. If time control is used, mark with time that food was removed from temperature control.
46	Warewashing facilities: installed, maintained, & used; test strips Inspector Comments 3-compartment sink stacked with dirty wares. This indicates that wares are not properly washed using wash, rinse and sanitize procedure or wares are placed on floor before filling sinks. Drainboards, utensil racks or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing.
53	Physical facilities installed, maintained, & clean Inspector Comments Deep-clean inside, below and behind drawers next to stove. Clean sides of stove. Cleaning must be frequent enough to prevent accumulation of grease/residue/ debris.