Inspection: Levittown California Tortilla; Employees are not washing their hands when required, Several hand sinks in this facility are not provided with hand soap and/or paper towels

Inspection: Levittown California Tortilla; Employees are not washing their hands when required, Several hand sinks in this facility are not provided with hand soap and/or paper towels

Levittown PA

California Tortilla

1295 LINCOLN HWY
Levittown, PA 19056

The Bucks County Department of Health conducted an unannounced retail food inspection on 4/3/2020. As a result of that inspection, and due to the severity of the specific violations California Tortilla was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 10 violations were found.

The current owner hasn’t passed an inspection at this restaurant”

  • Nov 2, 2018- Change of Ownership inspection- 6 violations with 3 food borne illness risk factors identified.
  • Apr 8, 2019- 4 violations with 3 food borne illness risk factors identified.
  • Apr 23, 2019- Follow-up to April 8 inspection- 2 violation both food borne illness risk factors cited.
  • Oct 1, 2019- 5 violations with 4 food borne illness risk factors violations.
  •  

The inspector noted in her general remarks:

The self-service beverage dispensing machine was operational and offered as self-service to the consumer. This unit must not be offered as self-service to the consumer during the Covid 19 pandemic. Either have employees get the beverages for the consumer or provide bottled or canned beverages only.

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

  • There is not a Bucks County Department of Health Certified Food Safety Manager (BCDH CFSM) on duty in this facility. You are required to have at least 1 BCDH CFSM on duty during all hours of operation. There are 2 BCDH CFSMs who are employed at this facility. Make sure there is at least 1 of them on duty during all hours of operation. New Violation. To be Corrected By: 04/03/2020
  • Employee was observed drinking in an unapproved area. Eating and/or drinking are not permitted in any food handling or ware washing areas. Always wash hands before returning to work. New Violation. To be Corrected By: 04/03/2020
  • Employees are not washing their hands when required. Employee are performing multiple tasks, drinking, touching cell phones, etc., and not removing, discarding their gloves or washing their hands. Employees are required to remove and discard their gloves between operations, and wash their hands prior to applying clean, disposable gloves again. New Violation. To be Corrected By: 04/10/2020
  • Several hand sinks in this facility are not provided with hand soap and/or paper towels. Provide hand soap and paper towels at all hand sinks. Check each hand sink at the beginning of each day to ensure that they are provided with hot and cold running water, hand soap and paper towels. New Violation. To be Corrected By: 04/03/2020
  • Prep surfaces and equipment in the vegetable prep room are not clean. Clean and sanitize all surfaces prior to doing any prep in this room. If this room is no longer being used for food prep, clean and sanitize it anyway.Inside of fryer base cabinets are not clean. Congealed oil, dirt and debris are accumulating. Clean them thoroughly. New Violation. To be Corrected By: 04/03/2020
  • Temperatures of the time/temperature controlled for safety foods in hot holding units were less than the minimum temperature permitted for hot holding of TCS foods. Foods that had internal temperatures in unsafe temperature range were reheated to more than 165°F, but employees are not aware of the temperatures required for reheating of time/temperature controlled for safety foods that are to be placed into a hot holding unit. All TCS foods in hot holding units must be hot held at or above 135°f at all times.  New Violation. To be Corrected By: 04/03/2020
  • Ready-to-eat time/temperature controlled for safety (RTE TCS) foods are not being properly date marked.
    Except as specified in paragraph (4) or (5), refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food facility for more than 48 hours shall be clearly marked to indicate either of the following:
    (i) The date by which the food shall be consumed on the premises, sold or discarded.
    (ii) The date on which the food was prepared.
    (2) Refrigerated ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked with the date the original container is opened in a food facility. Except as specified in paragraphs (4) and (5), all food repackaged from the original container by the food facility shall be clearly marked to indicate the date by which the food shall be consumed on the premises, sold or discarded, and in no case may this date be beyond the manufacturer’s use-by date.
    (3) A refrigerated, ready-to-eat, potentially hazardous food that is frequently rewrapped (such as lunchmeat or a roast), or for which date marking is impractical (such as soft serve mix or milk in a dispensing machine), shall be marked as in paragraph (1) or (2), or by an alternative method acceptable to the Department.
    (4) Paragraphs (1) and (2) do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request.
    (5) Paragraph (2) does not apply to the following:
    (i) Fermented sausages produced in a Federally inspected food processing plant that are not labeled ‘keep refrigerated’ and which retain the original casing on the product.
    (ii) Shelf stable, dry fermented sausages.
    (iii) Shelf stable salt-cured products such as prosciutto and parma (ham) produced in a Federally inspected food processing plant that are not labeled ‘keep refrigerated’–provided that when the face is cut, the remaining portion is whole and intact.
    (6) A refrigerated, ready-to-eat, potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat, potentially hazardous food is subsequently combined with additional ingredients or portions of food, shall retain the date marking of the earliest-prepared or first-prepared ingredient.
    Mark each RTE TCS food accordingly.  Repeat Violation. To be Corrected By: 04/03/2020
  • There was an aerosol spray container with RAID in it. It is not permitted to be used in this facility. Any extermination must be conducted by your Certified Pest Control Applicator. Discard the RAID.  Repeat Violation.
  • There was a tiny dispensing utensil that was in a large container with peppers in the walk-in refrigerator. Remove the utensil and provide and use a clean dispensing utensil that is stored outside of the container, in a clean, dry location.  New Violation. To be Corrected By: 04/03/2020
  • Test strips are not provided for monitoring the concentration of sanitizer used in the 3-compartment sink or in the sani-buckets. Provide and use test strips for quaternary ammonia compound sanitizer solutions.  New Violation. To be Corrected By: 04/11/2020