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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 |
01/11/2023 |
| Risk Violations Count |
2 |
Inspection Time |
01.4 |
| Arrival Time |
13:00 |
Recommended for License |
N/A |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
86 WEST/STATE STREET STEAK & SEAFOOD |
Address
96 W STATE ST |
City/State
DOYLESTOWN, PA |
Zip Code
18901 |
Telephone
(215) 489-9900 |
Facility ID #
084007 |
Owner
FRANKS KNIGHT HOUSE, L.L.C. |
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 |
IN |
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 |
IN |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
IN |
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 |
IN |
Proper cooling time & temperature |
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| 19 |
OUT |
Proper hot holding temperature |
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| 20 |
OUT |
Proper cold holding temperature |
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X |
| 21 |
IN |
Proper date marking & disposition |
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| 22 |
IN |
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 |
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 |
OUT |
Approved thawing methods used |
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X |
| 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 |
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 |
01/11/2023 |
| Arrival Time |
13:00 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
86 West/State Street Steak & Seafood |
Address
96 W STATE ST |
City/State
DOYLESTOWN, PA |
Zip Code
18901 |
Telephone
(215) 489-9900 |
Facility ID #
084007 |
Owner
Franks Knight House, L.L.C. |
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 |
| Cheese sauce/Hot-Hold Unit |
118 ° F |
Au jus/Hot-Hold Unit |
115 ° F |
Cheese/Prep Area |
60 ° F |
| Chicken/Refrigerator |
39 ° F |
Fish/Refrigerator |
40 ° F |
Ambient/Walk-In Cooler |
40 ° F |
| Soup/Hot-Hold Unit |
154 ° 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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*19
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*Hot hold unit at cookline is not holding food at a safe temperature. Hot food must be held at 135°F or above. These were reheated and unit adjusted. New Violation. To be Corrected By: 01/11/2023
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*20
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*Items are not being stored within the limits of refrigeration at the prep unit. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Store all items inside of refrigeration units. Repeat Violation. To be Corrected By: 01/11/2023
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33
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Fish purchased in reduced oxygen packaging (ROP) is being thawed within refrigeration but still under reduced oxygen. All fish must be fully frozen while within reduced oxygen packaging to prevent the growth of Clostridium botulinum. Fish must be removed from ROP prior to being thawed. Repeat Violation. To be Corrected By: 01/11/2023
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General Remarks
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Notes:
-Register additional employees' food safety certificates with the county
-Detail clean or remove old beer lines
-Detail clean unused equipment in the unused SS kitchen
-Replace pH testing solutions 4.01 & 7.01, provide distilled water
-Relocate or rearrange hand washing area next to prep sink
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