Bucks County Department of Health

Inspection Report

KARLA'S RESTAURANT
5 W MECHANIC ST NEW HOPE, PA 18938
Inspection Date: 04/28/2025
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#	Violation
35	Food properly labeled; original container Inspector Comments Dispensers used for oil, seasoning and hand soap must be labeled with common name so cross contamination doesn't occur. Ensure all containers are labeled with common name.
43	Single-use & single-service articles: properly stored & used Inspector Comments Take out grocery style bags are being used for food storage. All food storage must be in food grade containers or in food grade materials. Discontinue using take out bags for food storage add these bags are not food grade. Remove take out bags and replace with food grade material.
53	Physical facilities installed, maintained, & clean Inspector Comments In Walk in cooler, the shelving containing wine and beer is unclean and dusty. Must provide a deep and detailed cleaning and maintain.

KARLA'S RESTAURANT
5 W MECHANIC ST NEW HOPE, PA 18938
Inspection Date: 11/12/2024
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#	Violation
38	Personal cleanliness Inspector Comments Food workers are not wearing hair restraints as required. 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.

KARLA'S RESTAURANT
5 W MECHANIC ST NEW HOPE, PA 18938
Inspection Date: 10/30/2024
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#	Violation
8	Adequate handwashing facilities supplied & accessible Corrected On-Site. Inspector Comments Hand sink in dish washing/prep room is being blocked with a rack of unclean glasses. All hand washing sinks must remain clear and accessible at all times. Keep hand sink clear
13	Food separated & protected Inspector Comments Several items in walk in cooler are being stored without covers. All items in storage must be covered with a tight fitting lid, or cleanable non-porous covers. Employees are dispensing food items out of containers in the walk in, and spilling food items onto other containers that are open. Containers must be covered to prevent this contamination.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments Raw potato slicer for french fries attached to the wall had a large accumulation of food debris, dust and dirt. Must remove this slicer from wall after each use and provide a deep and detailed cleaning, including sanitizing of all food contact surfaces on this piece of equipment. Discontinue allowing equipment to sit with food debris for extended periods of time.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments Ice machines in basement have a large accumulation of black mold-like build up. Must provide a deep and detailed cleaning, sanitize and maintain. Ice machines should be cleaned frequently and sanitized to prevent this mold-like build up.
21	Proper date marking & disposition Inspector Comments Deli meats and other ready to eat time/temperature control for safety (TCS) foods are not being date marked as required. Refrigerated, ready-to-eat, TCS food prepared and held in a food facility for more than 24 hours shall be clearly marked to be sold or discarded within 7 days or the manufacturers use by date whichever comes first.
38	Personal cleanliness Inspector Comments Food workers are not wearing hair restraints as required. 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.
49	Plumbing installed; proper backflow devices Inspector Comments Hand sink on the cook line is leaking from the drain pipe into the area beneath the sink. This area is also full with trash and debris. Must repair leak and keep this area clear of debris and accumulation of trash.

KARLA'S RESTAURANT
5 W MECHANIC ST NEW HOPE, PA 18938
Inspection Date: 04/15/2024
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#	Violation
14	Food-contact surfaces: cleaned & sanitized Inspector Comments Ice machines in the basement are unclean on the inside baffle. Must provide a deep and detailed cleaning, sanitize and maintain.
27	Compliance with variance, specialized process, & HACCP plan Inspector Comments Zoubi side- Facility is vacuum sealing meats and fish for freezing in storage. All Vacuum sealing can only be done with an approved HACCP plan submitted to this Department. There is no HACCP on file. Must discontinue using the household vacuum sealer and discontinue sealing fish in the vacuum seal packaging. Fish is not permitted to be in a reduced oxygen packaging done by employees. Chef stated he does sous vide cooking as well. This operation must also cease as an approved HACCP plan must be submitted for this process as well.
37	Contamination prevented during food preparation, storage & display Inspector Comments Containers are being used to scoop bulk food items in storage, (basement location). All dispensing must be done with means to prevent contaimination from employees hands. Remove plastic containers and replace with handled scoops.
43	Single-use & single-service articles: properly stored & used Inspector Comments Thank you take out grocery style bags were being used for food storage in kitchen, as well as in basement storage freezers. All food must be stored in food grade containers or materials. Grocery style bags are not permitted to be used as they are not food grade material. Remove all take out bags from food storage areas.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments Gaskets on prep units in the main kitchen are in poor repair and ripped. Must replace gaskets to ensure a cleanable surface and a proper seal.

KARLA'S RESTAURANT
5 W MECHANIC ST NEW HOPE, PA 18938
Inspection Date: 04/20/2023
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#	Violation
37	Contamination prevented during food preparation, storage & display Inspector Comments Container being used for scooping of bulk products. Must remove container and replace with handled scoops.

KARLA'S RESTAURANT
5 W MECHANIC ST NEW HOPE, PA 18938
Inspection Date: 11/09/2022
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#	Violation
14	Food-contact surfaces: cleaned & sanitized Inspector Comments Ice machines located in the basement of Karlas have a large accumulation of mold-like build up. Must discard all ice and provide a deep and detailed cleaning and sanitize. The ice machines must be put on a schedule for deep cleaning on a regular basis

KARLA'S RESTAURANT
5 W MECHANIC ST NEW HOPE, PA 18938
Inspection Date: 10/25/2022
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#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments CFSM is not training and/or monitoring food employees. Risk factor and critical violations observed during the inspection. CFSM, PIC must review food safety procedures with staff.
4	Proper eating, tasting, drinking, or tobacco use Inspector Comments Employee was observed eating while standing in front of the prep unit, above the cutting board. . An employee may not eat, drink or use any form of tobacco unless the use occurs in designated areas where the contamination of exposed food; clean equipment, utensils and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
8	Adequate handwashing facilities supplied & accessible Inspector Comments Hand washing sink on the cookline and in Zoubi kitchen are not supplied with soap and paper towels. All hand sinks must be supplied with soap and paper towels at all times. Sink used for hand washing in the dishwashing area is being used to improperly thaw frozen food items. Hand sinks must remain accessible and clear at all times. Discotheques using this sink for thawing.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments Ice machines located in the basement of Karlas have a large accumulation of mold-like build up. Must discard all ice and provide a deep and detailed cleaning and sanitize. The ice machines must be put on a schedule for deep cleaning on a regular basis.
20	Proper cold holding temperature Inspector Comments Raw chicken was placed above the cool line of the seafood Prep Unit. All Time/Temperature Control for Safety (TCS) foods must be cold held at 41F or below. Placing items above the cool line will not hold Temperature at 41F or below. This chicken was at 55F. Discard this chicken and discontinue allowing products to sit out of Temperature Control.
21	Proper date marking & disposition Inspector Comments Several items in Walk In cooler are not date marked for when they were prepared or when they should be discard These foods must be sold, used by or discarded within 7 days of opening or preparation. Must label all Ready To Eat (RTE) foods with either use by date or preparation dates.
33	Approved thawing methods used Inspector Comments Upon arrival, several items were being thawed in the sink used for hand washing. These products, although not in proper prep sinks, we're not being thawed properly. To thaw properly one of the following methods must be conducted: 1.Under refrigeration that maintains the food temperature at 5°C (41°F) or less, or at 7°C (45°F) or less 2. Completely submerged under running water at a water temperature of 21°C (70°F) or below; with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of a cooking process Must educate staff on proper thawing procedures.
38	Personal cleanliness Inspector Comments Food workers are not wearing hair restraints as required. 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.
41	In-use utensils: properly stored Inspector Comments Utensils are being stored in a container of standing water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, unless the food is non-potentially hazardous and within containers or equipment that can be closed, such as bins of sugar, flour or cinnamon--in which case the food preparation and dispensing utensils shall be stored with their handles above the top of the food within the containers. (b) Storage on cleaned and sanitized tables or equipment. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods). (c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. (d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous. (e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency. Discontinue storing utensils in standing water
43	Single-use & single-service articles: properly stored & used Inspector Comments Containers used to deliver seafood are being reused for various other food items. All containers must be food grade containers that are made to be washed and sanitized. These containers used for seafood are not made to be reused. Must remove used fish containers and replace with food grade containers.
48	Hot & cold water available; adequate pressure Inspector Comments There is no hot water provided for the hand sink in Zoubis cookline. Must provide a minimum of 100F hot water, accessed from the faucet controls.
53	Physical facilities installed, maintained, & clean Inspector Comments Observed the following areas to be unclean: - Floors below Karla's cookline; - Lower half of walls behind Karla's cookline; - Shelving in the walk-in cooler. - Ground around grease drums - Wall above loading and unloading rack of mechanical ware washing machine
53	Physical facilities installed, maintained, & clean Inspector Comments Ceiling tiles above the cool line in Zoubis are missing, exposing wiring and insulation. Must repair and replace these ceiling tiles with a cleanable ceiling tile.