Bucks County Department of Health

Nat's Pizza
138 W STATE ST DOYLESTOWN, PA 18901
Inspection Date: 02/07/2025
(View Inspection Report)

#	Violation
20	Proper cold holding temperature Inspector Comments Observed container of cheese and sauce on pizza prep counter above 41F. TCS food must be maintained at 41F or below at all times. Move food to cold-holding or utilize a written time control. Tuna and deli meat in cook’s line prep unit above 41F. Facility instructed to ensure that maximum load limit is not exceeded in open prep units to facilitate proper cold-holding. Affected items rearranged below load limit.
22	Time as a public health control; procedures & record Inspector Comments Observed various pizzas on display rack at ambient temperatures of 70F. Facility CFSM stated that time logs are only kept during the afternoons. Facility must keep a written time log for any TCS item that is not being maintained at 41F or below or at 135F and above, so long as it is intended for immediate consumption/use. Facility must record the date, time TCS item was removed from temperature control, and time not to exceed four maximum hours when food must be discarded. Failure to comply may result in continued disposal of food and regulatory fees.
38	Personal cleanliness Inspector Comments Observed food handlers lacking proper hair restraint such as hair nets or hats. All food handlers must have a hair restraint in place while conducting food handling or handling clean wares at the ware washing area.

Nat's Pizza
138 W STATE ST DOYLESTOWN, PA 18901
Inspection Date: 08/06/2024
(View Inspection Report)

#	Violation
20	Proper cold holding temperature Inspector Comments Pizza unit is not holding food at a safe temperature. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Unit appears to have hot and cold pockets, owner states that when the humidity is high the unit is inconsistent. Repair unit to ensure foods are held at 41°F or below at all times. Submit evidence of repair.
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.

Nat's Pizza
138 W STATE ST DOYLESTOWN, PA 18901
Inspection Date: 02/23/2024
(View Inspection Report)

#	Violation
13	Food separated & protected Inspector Comments Food products are being stored in grocery store or can liner bags. Store all foods in a food grade container with a lid or food grade wrapping/bag.
19	Proper hot holding temperature Inspector Comments Soups and sauces in the hot holding unit is/are not at safe temperature. Hot food must be held at 135°F or above. These were discarded. Ensure unit is turned on. Cheese sauce in the prep area was not properly heated then hot held. Products must be heated to cooking temperature then held at a minimum of 135°F. Products heated during this inspection.
20	Proper cold holding temperature Inspector Comments Cheese and sauce in the pizza prep area are not at a safe temperature. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. TCS foods must be under refrigeration or on an ice bath holding foods at a maximum of 41°F. Products returned to refrigeration.
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.

Nat's Pizza
138 W STATE ST DOYLESTOWN, PA 18901
Inspection Date: 02/16/2023
(View Inspection Report)

#	Violation
7	No bare hand contact with RTE foods or approved alternate method properly followed Inspector Comments Food workers observed using bare hands for preparing ready to eat food. Disposable gloves, deli tissue, tongs or similar utensils must be used to prevent bare hand contact with ready to eat food.