Repeat violation- no soap at hand sink, Doylestown’s California Tortilla slapped with 9 violations during food safety inspection

Repeat violation- no soap at hand sink, Doylestown’s California Tortilla slapped with 9 violations during food safety inspection

Doylestown, PA

California Tortilla

274 S MAIN ST
DOYLESTOWN, PA 18901

The Bucks County Department of Health conducted an unannounced retail food inspection on November 22, 2019. As a result of that inspection, and due to the severity of the specific violations California Tortilla in Doylestown was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 9 violations were found.

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

  • Back Prep area hand sink is not supplied with soap. All hand sinks must be supplied with soap and paper towels at all times. Must provide. Repeat violation
  • Altosham hot holding unit has several items such as chicken being stored inside for hot holding. Facility first cooks the chicken on the grills and places them in containers and then into the hot holding. Internal temperature of chicken inside the Altosham was 129F. Must reheat this chicken to a minimum of 165F and set altosham temperature higher to ensure products are being kept at 135F or above.*
  • Cold item prep unit is holding an ambient temperature of 47F*. Internal temperatures of products in this unit were between 46-48F. All Time/ Temperature Control for Safety (TCS) must be cold held at 41F or below. All TCS must be moved to refrigeration that can properly hold 41F or below. Discontinue use of this unit until it had been repaired, proof of repair is shown to this Department and written approval is given to start reuse of this unit. This unit has been a consistent issue in regards to temperature. Must consider replacing with a newer unit.
  • Facility does not have a probe type thermometer to check internal temperatures of food products. A probe type thermometer must be on site to check cooked temperatures and holding temperatures of products. Must provide. Thermometers that are in Prep units are not able to be calibrated and show a significant difference in temperature from inspections calibrated thermometer. Must obtain new thermometers for all equipment.
  • Walk in cooler has a large accumulation of standing water on the floor under the condenser, which appears to be leaking. Must repair this leak immediately, remove standing water and maintain.
  • Front hand sink is consistently leaking. Must repair this sink to stop leaking.
  • Counter behind hot holding prep line is in poor repair with linoleum falling off exposing wood. Must repair this area to be cleanable.
  • The following areas are unclean: 1. Floors in walk in cooler with a concentration under shelving and dunnage racks 2. Floors and walls behind fryer and grills 3. Floors in dry storage and dish washing area Must provide a deep and detailed cleaning and maintain.
  • Cardboard is being used to line dunnage racks. Must remove all cardboard from food storage surfaces as it is not a cleanable surface. Mops must be stored upside down to properly dry.

*Foods that need time and temperature control for safety—known as TCS foods—include milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic.