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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 |
3 |
Date of Inspection |
12/14/2022 |
| Risk Violations Count |
2 |
Inspection Time |
01.3 |
| Arrival Time |
12:45 |
Recommended for License |
N/A |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
IRON HILL BREWERY & RESTAURANT |
Address
2920 S EAGLE RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(267) 291-7411 |
Facility ID #
29F128 |
Owner
IRON HILL BREWERY OF NEWTOWN LLC |
Purpose of Inspection
Reinspection |
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 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
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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 |
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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 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
N/O |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
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 |
OUT |
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 |
N/A |
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 |
IN |
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 |
N/A |
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 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
OUT |
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 |
12/14/2022 |
| Arrival Time |
12:45 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Iron Hill Brewery & Restaurant |
Address
2920 S EAGLE RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(267) 291-7411 |
Facility ID #
29F128 |
Owner
Iron Hill Brewery of Newtown LLC |
Purpose of Inspection
Reinspection |
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 |
| Soup/Hot-Hold Unit |
173 ° F |
Milk/Refrigerator |
35 ° F |
Tarter Sauce/Cold-Hold Unit |
33 ° F |
| Sliced Tomatoes/Worktop Refrigerator |
41 ° F |
Mashed Potatoes/Range (Hot-Holding) |
136 ° F |
Shrimp/Worktop Refrigerator |
36 ° F |
| Rice/Steam Table |
153 ° F |
Fish/Worktop Refrigerator |
37 ° F |
Sliced Tomatoes/Worktop Refrigerator |
48 ° F |
| Pepperoni/Worktop Refrigerator |
36 ° F |
Quiche/Worktop Refrigerator |
35 ° F |
Sour Cream/Worktop Refrigerator |
30 ° 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. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department. Chef, Nicholas Phillips, obtained his ServSafe Certificate. Immediately apply for BCDH CFSM certification. New Violation. To be Corrected By: 12/21/2022
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*18
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*Sliced tomatoes observed maintaining poor product temperature of 48F in worktop refrigerator. All other food products temped in this unit were 40F or below. Chef indicated that tomatoes were sliced today. Time/temperature control for safety food (TCS) products from ambient temperature must be cooled from 70F to 41F within 4 hours. Cool all TCS food products in walk-in cooler/freezer to achieve time/temperature requirements. Instruct employees to stock worktop refrigerators only when TCS food product is 41F or below. Add to cooldown log. New Violation. To be Corrected By: 12/14/2022
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37
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A towel is lining the bottom surface of a refrigerated drawer with cheese in direct contact. Do not line equipment with towels. New Violation. To be Corrected By: 12/14/2022
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General Remarks
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*Glassware Dishmachine - 137F/100ppm CL2
*Shellstock seasonal - not offered since summer.
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