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Bacco Restaurant in Richboro fumbles inspection, “Observed calamari thawing in stagnant water at the prep sink. This is not an approved method for thawing food,” 8 violations

Bacco Restaurant in Richboro fumbles inspection, “Observed calamari thawing in stagnant water at the prep sink. This is not an approved method for thawing food,” 8 violations

Richboro, PA

Bacco Restaurant

892 SECOND STREET PIKE BLDG 5
Richboro, PA 18954

The Bucks County Department of Health conducted an unannounced retail food inspection on 3/9/2020. As a result of that inspection, and due to the severity of the specific violations Bacco Restaurant was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 8 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • Several hand sinks are missing paper towels. Supply all hand sinks with paper towels and soap. The hand sink in the back is being blocked. Ensure the hand sink is easily accessible at all times. Also, this sink is leaking. Repair leak. The hand sink near the front cook line is only reaching 85°F. Hand sinks must reach at least 100°F for hot water.  New Violation. To be Corrected By: 03/09/2020.
  • Sauce in the hot holding unit was not at a safe temperature. Hot food must be held at 135°F or above. The sauce was reheated.  Corrected On-Site.  New Violation
  • Cheese in the sandwich prep top refrigerator is 47°F on the top and 41°F on the bottom. Do not stack the cheese above the cooling vents it will not stay cold. Employee removed the cheese that was over the cooling vent. Cooked chicken on the top was 46°F in the cold hold top unit and it was 43°F on the bottom. The unit is holding at 38°F. Ensure the cold hold is completely covered so that air does not flow out and ensure the pans fit in the unit and are not above the cooling vent. The top of the chicken was removed.  Corrected On-Site.  New Violation. *
  • 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.  New Violation. To be Corrected By: 03/09/2020 
  • Pizzas on display do not have a time on them when they are to be sold by 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. Employee corrected immediately.  Corrected On-Site.  New Violation.  
  • Observed calamari thawing in stagnant water at the prep sink. This is not an approved method for thawing foods. Employee placed the calamari in the walk in cooler to thaw.

    These are the proper methods for thawing foods:
    1) Immediately cooked from a frozen state
    2) Placed in a refrigerator that can hold the foods at 41°F or below
    3)Completely submerged under running water at a water temperature of 70°F or below; with sufficient water velocity to agitate and float off loose particles in an overflow, the food product must stay at 41°F or below.  Corrected On-Site.  New Violation. 

  • In use knives are being stored between equipment. Do not store in use utensils between equipment. Store knives on a knife rack or clean food contact surfaces. Employee removed knives to be cleaned.  Corrected On-Site.  New Violation.  
  • The 3 compartment sink was set up wash, sanitize, rinse. This is an improper set up. The 3 compartment sink must be set up wash, rinse, sanitize.  New Violation. To be Corrected By: 03/09/2020  

*The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food.