Bucks County Department of Health

Inspection Report

Arosso
504 LINCOLN HWY FAIRLESS HILLS, PA 19030
Inspection Date: 12/04/2024
(View Inspection Report)

#	Violation
1	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 Bucks County CFSM must be on duty at all times the facility is open and/or food is being prepared.
6	Hands clean & properly washed Inspector Comments Food employee was observed rinsing gloved hands in handwashing sink. Food employees are not washing their 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.
8	Adequate handwashing facilities supplied & accessible Corrected On-Site. Inspector Comments Strainer with pasta found in cook-line handwashing sink at time of inspector arrival. * A handwashing facility shall be maintained so that it is accessible at all times for employee use. * A handwashing facility may not be used for purposes other than handwashing. Container and food was removed from the warewashing sink during inspection.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments Encrusted food debris/residue is present on the deli-style slicer. All wares and food contact surfaces of equipment and utensils must be cleaned and sanitized after each use or at required time intervals.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments Chlorine sanitizer concentration at the mechanical dishwashing machine was measured between 0 ppm and 10 ppm. Unit was cycled and sanitizing solution line purged several time. All wares must be cleaned at the 3-compartment sink until mechanical dishwasher is providing Chlorine sanitizing solution concentration between 50 ppm and 100 ppm.
18	Proper cooling time & temperature Corrected On-Site. Inspector Comments Diced grilled chicken, in a drop-in pan, within the pizza prep unit was measured at 111°F. 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. No cooling logs or cooked/chilled charts available. Affected product relocated to the walk-in cooler during inspection.
19	Proper hot holding temperature Inspector Comments Marinara sauce in a large stainless steel container located on the cook-top was measured at 66°F. Hot food must be held at 135°F and above.
22	Time as a public health control; procedures & record Inspector Comments Pizza slices on display are not labeled to indicate a time by which they are to be sold, or discarded. If time, rather than temperature, is used as the public health control the food must 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.
36	Insects, rodents & animals not present; no unauthorized persons Inspector Comments Fruit flies observed in facility: * Around soda/beverage dispensing spouts. * Near the sump pit and adjacent warewashing area. Keep drains clean and clear of debris to reduce conditions conducive to pest activity.
37	Contamination prevented during food preparation, storage & display Inspector Comments Boxes of food products were found being stored directly on the floor within the walk-in cooler. All food must be stored at least 6 inches above the floor.
49	Plumbing installed; proper backflow devices Inspector Comments Right side faucet at the 3-compartment sink does not have an attached spout. When supply line is opened, water is discharged upwards from the opening intended for the spout connection. Repair or replace affected plumbing fixture(s) to ensure proper operation.

Arosso
504 LINCOLN HWY FAIRLESS HILLS, PA 19030
Inspection Date: 06/20/2024
(View Inspection Report)

#	Violation
4	Proper eating, tasting, drinking, or tobacco use Inspector Comments 1. Employee observed drinking from open-top cup at prep table. 2. Open-top drinks observed above prep table at cook-line and at prep table near the warewashing sink.
7	No bare hand contact with RTE foods or approved alternate method properly followed Corrected On-Site. Inspector Comments Food worker was observed using bare hands for preparing ready to eat food (salad items) at the cook-line. Disposable gloves, deli tissue, tongs or similar utensils must be used to prevent bare hand contact with ready to eat food. Employee was addressed and affected food discarded during inspection.
14	Food-contact surfaces: cleaned & sanitized Corrected On-Site. Inspector Comments Concentration of sanitizing solution (Chlorine-based) in the low-heat, chemical-sanitizing mechanical dishwashing machine was measured at approximately 10 ppm. Concentration of Chlorine-based sanitizing solution must be maintained between 50 ppm and 100 ppm. The 3-compartment sink must be utilized for manually washing, rinsing and sanitizing wares until the mechanical dishwashing unit is providing sanitizing solution at proper concentration. Sanitizing solution was replaced with smaller volume container and line purged during inspection, producing 50 ppm chlorine residual.
14	Food-contact surfaces: cleaned & sanitized Corrected On-Site. Inspector Comments Lexan wares, designated as clean, were found to be unclean with food debris and residue on the clean wares storage rack. Affected containers must be re-washed, rinsed and sanitized. Containers in question moved to wash bay of the 3-compartment sink during inspection.
20	Proper cold holding temperature Corrected On-Site. Inspector Comments Shrimp (small = 58°F, large 55°F) in the top, and scallops in the bottom of the cook-line prep unit were measured above range for cold-holding temperature. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Affected products were discarded during inspection.
37	Contamination prevented during food preparation, storage & display Corrected On-Site. Inspector Comments Cases of food products were found to be stored directly on the floor in the walk-in freezer. All food must be stored at least 6-inches above the floor. Affected food products were elevated during inspection.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments 1. Absorbent cotton clothes were found lining the bottom of the salad prep unit. Condensation/liquid is accumulating in the bottom of the equipment. Assess unit to determine cause of moisture. All surfaces must be maintained as smooth, easily cleanable and non-absorbent. Towels were removed during inspection. All food products in the affected area were relocated to the walk-in cooler during inspection. Service repair call was placed during inspection. Corrected on-site. 2. Door gaskets on the cook-line prep unit are torn and in poor condition. Replace.
49	Plumbing installed; proper backflow devices Inspector Comments Right-side faucet at the 3-compartment sink is missing. When supply line is opened, water is discharged from the opening intended for faucet connection. Replace affected plumbing fixture(s) to ensure proper operation.

Arosso
504 LINCOLN HWY FAIRLESS HILLS, PA 19030
Inspection Date: 01/26/2024
(View Inspection Report)

#	Violation
1	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 Bucks County CFSM must be on duty at all times the facility is open and/or food is being prepared. Personnel on-site during inspection maintains current ANAB accredited Food Safety Manager certification (expires 12-19-28). A completed application (SA-71) for CFSM must be submitted to the Department.
4	Proper eating, tasting, drinking, or tobacco use Inspector Comments Employees observed eating at food preparation sink/cook-line. 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. Food safety manager addressed employees during inspection.
12	Required records available: shellstock tags, parasite destruction Corrected On-Site. Inspector Comments Shellstock in the walk-in cooler is not accompanied by required identification tag. Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty. 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. Affected shellstock items (clams, mussels) were discarded during inspection.
13	Food separated & protected Corrected On-Site. Inspector Comments Raw, animal-derived time/temperature control for safety (TCS) products (eggs) were found being stored above ready-to-eat foods (produce) in the walk-in cooler. Raw, animal-derived TCS products must always be stored below ready-to-eat foods. Affected products were properly relocated within walk-in cooler during inspection.
20	Proper cold holding temperature Corrected On-Site. Inspector Comments Items checked in the cook-line prep unit were measured above range for cold-holding temperature: * Shrimp 45°F. Uncooked chicken 46 °F. Service was called for unit and refrigeration technician arrived on-site during inspection for repair of unit. Freon was added during inspection.
36	Insects, rodents & animals not present; no unauthorized persons Inspector Comments 1. Fruit flies were observed around the mop sink and floor drain below the mechanical dishwasher. Contact facility's exterminator with findings. Keep floor drains clear and clear of debris. 2. Fly tape found hanging above warewashing and mop sink areas. Insect control devices may not be installed above a food preparation/handling area. Fly tape was removed and discarded during inspection. Corrected on-site.
37	Contamination prevented during food preparation, storage & display Corrected On-Site. Inspector Comments Boxes of food are being stacked/stored directly on the floor in the walk-in freezer. All food must be stored at least six (6) inches above the floor. Affected products were elevated as required.

Arosso
504 LINCOLN HWY FAIRLESS HILLS, PA 19030
Inspection Date: 12/12/2023
(View Inspection Report)

#	Violation
1	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. Documentation of registration in ANSI-certified Food Safety Manager Certification class and exam must be provided to this Department for food license renewal approval to be issued.
13	Food separated & protected Inspector Comments Raw, animal-derived time/temperature control for safety (TCS) products were found being stored above ready-to-eat foods in the following refrigeration units: 1. Uncooked chicken stored above ready-to-eat products in the cook-line prep unit. 2. Eggs stored above produce and ready-to-eat foods in the walk-in cooler. Raw, animal-derivevd TCS pproducts must always be stored below ready-to-eat foods.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments No measureable sanitizing solution (Chlorine) concentration was detected after cycling of the mechanical dishwasher. Large bucket of sanitizing solution was found to be empty during inspection. All wares must be washed and sanitized in the 3-compartment sink until sanitizing solution is replaced and unit is providing between 50 ppm and 100 ppm Chlorine concentration.
18	Proper cooling time & temperature Corrected On-Site. Inspector Comments A large container of marinara sauce in the walk-in cooler was measured at 49°F. Product was cooked 12-11-23. 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. Sauce was discarded during inspection.
21	Proper date marking & disposition Inspector Comments Deli meats and other ready to eat time/temperature control for safety (TCS) foods in the walk-in cooler 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.
34	Thermometer provided & accurate Inspector Comments The temperature gauge on the chemical-sanitizing mechanical dish washer is not functional. Repair to monitor wash and final rinse water of unit to ensure that proper temperature is achieved during unit cycling.
36	Insects, rodents & animals not present; no unauthorized persons Inspector Comments Fruit flies were observed around the mop sink and floor drain below the mechanical dishwasher. Contact facility's exterminator with findings. Keep floor drains clear and clear of debris.
37	Contamination prevented during food preparation, storage & display Inspector Comments Boxes of food are being stacked/stored directly on the floor in the walk-in freezer. All food must be stored at least six (6) inches above the floor. Elevate affected products as required.
46	Warewashing facilities: installed, maintained, & used; test strips Inspector Comments Large trash can dolly found in the rinse bay of the 3-compartment sink. Remove affected item and clean and sanitize sink compartment prior to warewashing.
47	Non-food contact surfaces clean Inspector Comments 1. Dish/utensil racks for use in the mechanical dishwasher are unclean with grime. 2. Interior of microwave contains splattered food residue. 3. Fan covers in the walk-in cooler contain a black, mold-like accumulation. Clean and maintain affected items.

Arosso
504 LINCOLN HWY FAIRLESS HILLS, PA 19030
Inspection Date: 06/22/2023
(View Inspection Report)

#	Violation
8	Adequate handwashing facilities supplied & accessible Corrected On-Site. Inspector Comments No soap or paper towels are available at the hand wash sink in the food preparation and warewashing areas. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder or bar soap, individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device. Soap and paper towels were provided during inspection.
19	Proper hot holding temperature Corrected On-Site. Inspector Comments Facility utilizes heat lamps for hot-holding of individual pizza slices awaiting sale. Temperature of pizza slice directly under a lamp was measured at 98°F. Pizza slice on shelf below was measured at 77°F. Pizzas were made at 12 pm. Slices were placed on 4-hour time control during inspection and must be sold, or discarded, by 4 pm.
34	Thermometer provided & accurate Inspector Comments Several refrigeration units (Randell 4-door prep unit, BeverageAir 2-door salad prep unit and refrigerated front counter display case) do not have an analog thermometer within. In a mechanically refrigerated storage unit, the thermometer shall be located in the warmest part of a refrigerated unit.
38	Personal cleanliness Inspector Comments Food worker observed not wearing a hair restraint 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.

Arosso
504 LINCOLN HWY FAIRLESS HILLS, PA 19030
Inspection Date: 12/06/2022
(View Inspection Report)

#	Violation
1	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.
8	Adequate handwashing facilities supplied & accessible Corrected On-Site. Inspector Comments No soap is present at the front-of-kitchen hand wash sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder or bar soap, individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device. Soap was provided during inspection.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments 1. Counter-mounted can opener blade contains food residue. 2. Deli-style slicer blade and food-contact surfaces contain dried food residue. Affected food-contact surfaces must be cleaned and sanitized proir to next use.
22	Time as a public health control; procedures & record Corrected On-Site. Inspector Comments 1. Pizza slices on display are not accompanied by a time, indicating a time by which they are to be sold, or discarded. 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. Pizza was made at 11 am. Slices were labeled to be discared at the 4-hour point past product being removed from temperature control. 2. Container of room temperature breading used for breading of chicken (not sifted) does not show a time when it is to be discarded. 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. Breading was discarded during inspection.
37	Contamination prevented during food preparation, storage & display Inspector Comments 1. Boxes of food products were found being stored on the floor in the walk-in freezer. All food must be stored at least 6 inches above the floor. Elevate affected products as required. 2. Employee cell phone was observed on edge of cutting board in food preparation area. Phone was relocated during inspection. Corrected on-site.
46	Warewashing facilities: installed, maintained, & used; test strips Inspector Comments Facility does not maintain testing strips to measure sanitizing solution concentration (Chlorine) in the mechanical dishwasher. Obtain for use.