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Violation
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1
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Certification by accredited program, compliance with Code, or correct responses
Inspector Comments
There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department. Facility has only one registered CFSM who is not on-site. Facility must register additional employees as Bucks County CFSM and ensure at least one is present at all times during preparation and service at this location.
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6
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Hands clean & properly washed
Inspector Comments
Observed all employees failing to wash hands as required before putting on gloves, after handling soiled tableware, after handling raw meat, before handling clean tableware, equipment, utensils. CFSM must review hand washing requirements with staff.
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7
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No bare hand contact with RTE foods or approved alternate method properly followed
Inspector Comments
Observed food workers repeatedly 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.
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10
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Food received at proper temperature
Inspector Comments
Observed TCS food that was received on-site at this location from the off-site commissary lacking proper temperature control. Large deep buckets of soup were observed on the counter at 99F. Chef stated this product arrived hot at 1pm and was left on the counter until 5pm. TCS items are not being transported in coolers or refrigerated truck. These items had no record of temperature when they left the commissary and when they arrived. Several items within walk-in cooler were still above 41F over four hours after arriving on-site. Facility must ensure food is transported 41F or below or 135F or above and temperatures checked upon arrival.
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20
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Proper cold holding temperature
Inspector Comments
Observed food throughout kitchen in various stages of storing and prep above 41F. Staff was unable to provide information on how long food was without temperature control. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF.
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36
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Insects, rodents & animals not present; no unauthorized persons
Inspector Comments
Observed black flies throughout kitchen including inside bread bins from commissary. Exterior kitchen doors propped open. Facility must submit current pest control to this Department for review. Close exterior kitchen doors and ensure a tight seal.
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38
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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.
Food workers observed wearing watches and bracelets. Food employees may not wear jewelry (including medical information jewelry) on their arms and hands while preparing food.
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46
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Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments
Observed 3-compartment ware washing sink lacks three functioning drain plugs. Provide immediately.
Lacking sanitizer test kit for chlorine used in wiping cloth buckets and ware washing sink. Provide
Staff unaware of how to adjust sanitizer and when to utilize sanitizer. CFSM must review with staff.
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49
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Plumbing installed; proper backflow devices
Inspector Comments
Observed faucets at 3-compartment ware washing sink heavily leaking. Repair
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