Yordana’s Pizza II inspection in Fairless Hills; Dead roaches on the floor behind the chest freezer and in utility closet, repeat violation

Yordana’s Pizza II inspection in Fairless Hills; Dead roaches on the floor behind the chest freezer and in utility closet, repeat violation

Fairless Hills, PA

Yordana’s Pizza II

636 LINCOLN HWY UNIT 19
FAIRLESS HILLS, PA 19030

The Bucks County Department of Health conducted an unannounced retail food inspection on 7/7/2020. As a result of that inspection, and due to the severity of the specific violations Yordana’s Pizza II was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 7 violations were found.

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

Ham (52°F) and salami (51°F) in the prep unit were measured above range for cold-holding. (see note below)
Time/temperature control for safety (TCS) food must be cold held at or below 41ºF.
These items were discarded during inspection.
All other products in prep unit measured, were within for cold-holding range.  Corrected On-Site.  New Violation.
Dead roaches were observed on the floor behind the chest freezer and in the utility closet.
Remove dead roaches, clean and sanitize affected areas and contact facility’s exterminator for additional monitoring and/or treatment.  Repeat Violation. To be Corrected By: 07/07/2020
Door gaskets on the Continental 2-door freezer, as well as kitchen prep unit, are torn.
Replace.
CFSM has ordered/received one set for prep unit gasket replacement.  New Violation. To be Corrected By: 08/31/2020
Floor between grease trap and walk-in cooler contains a black, mold-like accumulation.
Clean and sanitize area.  New Violation. To be Corrected By: 07/08/2020

 

*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. These violations are considered, "Food Borne Illness Risk Factor" violations.