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Food Facility Inspection Report |
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Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
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Total Violations |
6 |
Date of Inspection |
04/25/2022 |
| Risk Violations Count |
5 |
Inspection Time |
01.9 |
| Arrival Time |
12:30 |
Recommended for License |
YES |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
A1 JAPANESE STEAK HOUSE |
Address
110 LINCOLN HWY STE 16
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City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 269-1178 |
Facility ID #
13F179 |
Owner
A1 JAPANESE STEAK HOUSE LLC |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
3 |
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
IN |
Certification by accredited program, compliance with Code, or correct responses |
X |
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| Employee Health |
| 2 |
IN |
Management awareness; policy present |
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| 3 |
IN |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
IN |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
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| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
X |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
N/O |
Food received at proper temperature |
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| 11 |
OUT |
Food in good condition, safe, & unadulterated |
X |
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| 12 |
IN |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
OUT |
Food separated & protected |
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| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
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| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
IN |
Proper cooking time & temperature |
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| 17 |
IN |
Proper reheating procedures for hot holding |
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| 18 |
IN |
Proper cooling time & temperature |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
OUT |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
N/A |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
IN |
Food additives: approved & properly used |
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| 26 |
IN |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
IN |
Compliance with variance, specialized process, & HACCP plan |
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Risk factors are improper practices or procedures identified as the most
prevalent contributing factors of foodborne illness or injury. Public Health
Interventions are control measures to prevent foodborne illness or injury. * - Critical Item Requiring Immediate Action
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
IN |
Pasteurized eggs used where required |
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| 29 |
IN |
Water & ice from approved source |
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| 30 |
IN |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
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| 32 |
IN |
Plant food properly cooked for hot holding |
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| 33 |
IN |
Approved thawing methods used |
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| 34 |
IN |
Thermometer provided & accurate |
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| 35 |
IN |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
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X |
| 37 |
IN |
Contamination prevented during food preparation, storage & display |
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| 38 |
IN |
Personal cleanliness |
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| 39 |
IN |
Wiping cloths: properly used & stored |
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| 40 |
IN |
Washing fruit & vegetables |
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| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
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| 42 |
IN |
Utensils, equipment & linens: properly stored, dried & handled |
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| 43 |
IN |
Single-use & single-service articles: properly stored & used |
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| 44 |
IN |
Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
IN |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
IN |
Non-food contact surfaces clean |
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| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
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| 49 |
IN |
Plumbing installed; proper backflow devices |
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| 50 |
IN |
Sewage & waste water properly disposed |
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| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
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| 53 |
IN |
Physical facilities installed, maintained, & clean |
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| 54 |
IN |
Adequate ventilation & lighting; designated areas used |
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Food Facility Inspection Report |
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Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
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Date of Inspection |
04/25/2022 |
| Arrival Time |
12:30 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
A1 Japanese Steak House |
Address
110 LINCOLN HWY STE 16
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City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 269-1178 |
Facility ID #
13F179 |
Owner
A1 Japanese Steak House LLC |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
3 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Tuna/Sushi display case |
41 ° F |
Shrimp/Sushi display case (right) |
39 ° F |
Chicken (uncooked)/Atosa 2-door lowboy refrigerator |
39 ° F |
| Soup/Steam table |
169 ° F |
Broccoli/Prep unit (1-door) |
39 ° F |
Rice/Cook-line rice pot |
200 ° F |
| Fish/Walk-In Cooler |
41 ° F |
Ambient/Walk-In Cooler |
39 ° F |
Ambient/Walk-in freezer |
-5 ° F |
| Beef (uncooked)/TurboAir 2-door refrigerator |
43 ° F |
Chicken (uncooked)/TurboAir 2-door refrigerator |
41 ° F |
Rice/Rice cooker |
163 ° F |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
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*1
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*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.
CFSM arrived at facility during inspection. Corrected On-Site. New Violation.
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*8
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The hand wash sinks at the Sushi station and next to the kitchen 3-compartment sink, contain bowls, utensils, etc.
A handwashing facility shall be maintained so that it is accessible at all times for employee use. Corrected On-Site. New Violation.
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*11
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*Fruit flies found in alcohol bottles (Baccardi Gold, Jim Beam Black).
Affected product was discarded during inspection. Corrected On-Site. New Violation.
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*11
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*"White Tuna" offered at the sushi station, was found to be Escolar (confirmed by product label in sushi freezer).
"Escolar" must be referenced on menu and to customers for accurate representation of product offered. New Violation. To be Corrected By: 04/25/2022
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*13
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*Pre-plated salad servings in bowls on large stainless steel baking trays are stacked several-high in the BeverageAir 2-door refrigerator. No food contact protection is provided between the salad inside each bowl and the bottom of the above-stacked tray.
Provide plastic wrap or equivalent protection against food contact with equipment surfaces. New Violation. To be Corrected By: 04/25/2022
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*13
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*Raw animal-derived Time/Temperature Control for Safety (TCS) product (fish) are being stored directly over ready to eat foods (cut fruit) in the walk-in cooler.
Raw, animal-derived TCS products must be stored below ready to eat foods. New Violation.
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*22
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*Containers of room temperature bread crumbs/flour/etc used for breading of chicken and seafood (not sifted) do not show a time when they are 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.
Products in question must be disarded at 3:00 pm and labeled with 4-hour time control thereafter. New Violation.
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36
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1. Dead cockroaches of various life stages found in the following areas:
* Bottom of sliding-top bar cooler
* Within liquor storage cabinet (behind sushi)
* Floor of hot water heater closet
2. Rodent droppings observed in the following locations:
* Utility closet
* Kitchen floor, outside of office
* Employee restroom floor
Remove and discard all dead roaches and rodent droppings. Clean affected areas. Replace glue traps in areas of roach activity. Check rodent traps for activity.
Contact facility's exterminator with findings and for additional monitoring and treatment.
3. An air gap is present between the door sweep and the door opening (when closed). Adjust sweep or provide equivalent protection against pest/vector entry. Repeat Violation.
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General Remarks
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A follow-up inspection will be conducted to check corrective actions of violations referenced within this inspection report. Regulatory fees may be assessed for non-compliance.
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