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Inspection Report
UVA Ristorante Italiano
1040 2ND STREET PIKE
RICHBORO, PA 18954
Inspection Date: 04/29/2025
(View Inspection Report)
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#
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Violation
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13
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Food separated & protected
Inspector Comments
Several items in Walk in cooler are being stored without covers. All items in storage must be provided with tight fitting lid or cover with food grade material. Provide.
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35
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Food properly labeled; original container
Inspector Comments
Squeeze bottles used for sauces and oils are not provided with a label of what the product is. Must provide labels to identify contents of the bottles.
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UVA Ristorante Italiano
1040 2ND STREET PIKE
RICHBORO, PA 18954
Inspection Date: 10/24/2024
(View Inspection Report)
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#
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Violation
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18
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Proper cooling time & temperature
Inspector Comments
A large batch of sauce that was prepared on 10/23/24 was observed at 55 degrees F and 50 degrees F, in 2 different containers, inside the walk-in cooler. The facility was instructed to discard the sauce due to improper cooling.
384 (a) (b) - 384 (a) (b) - Potentially Hazardous Foods: Cooling
384. Potentially hazardous food: cooling.
(a) Cooling cooked potentially hazardous food. Cooked potentially hazardous food shall be cooled as follows:
(1) Within 2 hours, from 58°C (135°F) to 21°C (70°F).
(2) Within 6 hours, from 58°C (135°F) to 5°C (41°F) or less, or to 7°C (45°F) as specified in § 385(a)(3) (relating to potentially hazardous food: hot and cold holding).
(b) Cooling potentially hazardous food prepared from ingredients at ambient temperature. Potentially hazardous food shall be cooled within 4 hours to 5°C (41°F) or less, or to 7°C (45°F) as specified in § 385(a)(3) if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
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33
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Approved thawing methods used
Corrected On-Site.
Inspector Comments
Frozen shrimp was thawing in standing water. All TCS foods must be thawed with an appropriate method.
383. Potentially hazardous food: thawing.
Except as specified in paragraph (4), potentially hazardous food shall be thawed by one of the procedures that follow:
(1) Under refrigeration that maintains the food temperature at 5°C (41°F) or less, or at 7°C (45°F) or less as specified in § 385(a)(3) (relating to potentially hazardous food: hot and cold holding).
(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, for one of the following:
(i) A period of time that does not allow thawed portions of ready-to-eat food to rise above 5°C (41°F), or 7°C (45°F) as specified in § 385(a)(3).
(ii) A period of time that does not allow thawed portions of a raw animal-derived food requiring cooking as specified in § 361(a) or (b) (relating to cooking raw animal-derived foods) to be above 5°C (41°F), or 7°C (45°F) as specified in § 385(a)(3) for more than 4 hours including both of the following:
(A) The time the food is exposed to the running water and the time needed for preparation for cooking.
(B) The time it takes under refrigeration to lower the food temperature to 5°C (41°F), or 7°C (45°F) as specified in § 385(a)(3).
(3) As part of a cooking process if the food that is frozen is one of the following:
(i) Cooked as specified in § 361(a) or (b) or § 362 (relating to microwave cooking).
(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process.
(4) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
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41
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In-use utensils: properly stored
Corrected On-Site.
Inspector Comments
-Tongs were hanging from the oven handle between uses. The tongs were relocated.
-Several utensils were stored in standing water. The utensil were removed from the water.
302. In-use utensils and between-use storage.
(a) General. 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 specified in § 712(d)(7).
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UVA Ristorante Italiano
1040 2ND STREET PIKE
RICHBORO, PA 18954
Inspection Date: 04/24/2024
(View Inspection Report)
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#
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Violation
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13
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Food separated & protected
Inspector Comments
-Large bags of dry foods were opened in storage
-Food containers were stored on the floor in the walk-in cooler
All food must be stored 6" off the floor and covered/protected during storage.
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27
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Compliance with variance, specialized process, & HACCP plan
Inspector Comments
Facility was unable to provide records that correspond to the approved HACCP plan. The facility must maintain records as part of the HACCP plan and provide those records to the Department upon request.
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45
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Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments
-Some food containers were observed with large cracks. Replace damaged containers.
542. Cleanabilty of multiuse food-contact surfaces and CIP equipment.
(a) Multiuse food-contact surfaces. Multiuse food-contact surfaces shall be all of the following:
(1) Smooth.
(2) Free of breaks, open seams, cracks, chips, inclusions, pits and similar imperfections.
(3) Free of sharp internal angles, corners and crevices.
(4) Finished to have smooth welds and joints.
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53
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Physical facilities installed, maintained, & clean
Inspector Comments
Debris observed on the floor below the cook's line. Clean as often as necessary to maintain.
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UVA Ristorante Italiano
1040 2ND STREET PIKE
RICHBORO, PA 18954
Inspection Date: 10/25/2023
(View Inspection Report)
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#
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Violation
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8
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Adequate handwashing facilities supplied & accessible
Inspector Comments
Hot water was not available at the hand sink in be beverage prep area. Hot water must be available at 85 degrees F for proper hand washing.
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13
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Food separated & protected
Inspector Comments
-Large bags of dry foods were opened in storage
-Food containers were stored on the floor in the walk-in cooler
-Some foods were uncovered in the walk-in cooler
All food must be stored 6" off the floor and covered/protected during storage.
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42
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Utensils, equipment & linens: properly stored, dried & handled
Inspector Comments
Clean linens and uniforms are stored inside employee restrooms (toilet rooms). These items must be relocated to prevent contamination.
Prohibited storage locations. Except as specified in subsection (f), cleaned and sanitized equipment, utensils, laundered linens and single-service and single-use articles may not be stored in any of the following locations:
(1) A locker room.
(2) A toilet room.
(3) A garbage room.
(4) A mechanical room.
(5) Under a sewer line.
(6) Under a leaking water line--including a leaking automatic fire sprinkler head--or under a line on which water has condensed.
(7) Under an open stairwell.
(8) Under another source of contamination.
(f) Limited exception for a locker room. Laundered linens and single-service and single-use articles that are packaged or in a facility such as a cabinet may be stored in a locker room.
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45
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Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments
-Deep grooves and staining observed on 2 large cutting boards and 1 portable cutting board. Resurface or replace.
-Single use containers were reused to store food. Use cleanable food-grade containers.
-Some food containers were observed with large cracks. Replace damaged containers.
542. Cleanabilty of multiuse food-contact surfaces and CIP equipment.
(a) Multiuse food-contact surfaces. Multiuse food-contact surfaces shall be all of the following:
(1) Smooth.
(2) Free of breaks, open seams, cracks, chips, inclusions, pits and similar imperfections.
(3) Free of sharp internal angles, corners and crevices.
(4) Finished to have smooth welds and joints.
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47
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Non-food contact surfaces clean
Inspector Comments
-Grease-like debris observed on hood filters above the cook's line
-Debris in air gapped floor drains under the 3 basin sink and the pasta cooker
-Debris on underside of handles of some reach-in coolers
Clean and sanitize all affected areas. Maintain clean.
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UVA Ristorante Italiano
1040 2ND STREET PIKE
RICHBORO, PA 18954
Inspection Date: 04/18/2023
(View Inspection Report)
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#
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Violation
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13
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Food separated & protected
Inspector Comments
-Large bags of dry foods were opened in storage
-Food containers were stored on the floor in the walk-in cooler
All food must be stored 6" off the floor and covered/protected during storage.
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42
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Utensils, equipment & linens: properly stored, dried & handled
Inspector Comments
Clean linens and uniforms are stored inside employee restrooms (toilet rooms). These items must be relocated to prevent contamination.
Prohibited storage locations. Except as specified in subsection (f), cleaned and sanitized equipment, utensils, laundered linens and single-service and single-use articles may not be stored in any of the following locations:
(1) A locker room.
(2) A toilet room.
(3) A garbage room.
(4) A mechanical room.
(5) Under a sewer line.
(6) Under a leaking water line--including a leaking automatic fire sprinkler head--or under a line on which water has condensed.
(7) Under an open stairwell.
(8) Under another source of contamination.
(f) Limited exception for a locker room. Laundered linens and single-service and single-use articles that are packaged or in a facility such as a cabinet may be stored in a locker room.
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UVA Ristorante Italiano
1040 2ND STREET PIKE
RICHBORO, PA 18954
Inspection Date: 10/20/2022
(View Inspection Report)
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#
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Violation
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12
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Required records available: shellstock tags, parasite destruction
Inspector Comments
The facility is retaining shellstock tags for at least 90 days as required, however, the facility is not recording the date of last sale on each tag.
The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90-calendar days from the date the container is emptied by the following methods:
(1) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served.
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13
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Food separated & protected
Corrected On-Site.
Inspector Comments
-Raw chicken was stored above ready to eat food inside the walk-in cooler
-Several containers of food were stored uncovered
-Large bags of dry foods were opened in storage
-Food containers were stored on the floor in the walk-in cooler
All food must be stored 6" off the floor, covered/protected during storage, and stacked appropriately from least to most hazardous, to prevent cross contamination.
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14
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Food-contact surfaces: cleaned & sanitized
Corrected On-Site.
Inspector Comments
The sanitizer concentration was observed at less than 25 ppm, after the final rinse cycle of the dish machine. The sanitizer was changed and the line was primed. The sanitizer was then observed at ~75 ppm. Facility must monitor the concentration with the provided test strips; 50-100 ppm is required.
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42
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Utensils, equipment & linens: properly stored, dried & handled
Inspector Comments
Clean linens and uniforms are stored inside an employee restroom (toilet room). These items must be relocated to prevent contamination.
Prohibited storage locations. Except as specified in subsection (f), cleaned and sanitized equipment, utensils, laundered linens and single-service and single-use articles may not be stored in any of the following locations:
(1) A locker room.
(2) A toilet room.
(3) A garbage room.
(4) A mechanical room.
(5) Under a sewer line.
(6) Under a leaking water line--including a leaking automatic fire sprinkler head--or under a line on which water has condensed.
(7) Under an open stairwell.
(8) Under another source of contamination.
(f) Limited exception for a locker room. Laundered linens and single-service and single-use articles that are packaged or in a facility such as a cabinet may be stored in a locker room.
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