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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 |
5 |
Date of Inspection |
01/13/2023 |
| Risk Violations Count |
3 |
Inspection Time |
01.5 |
| Arrival Time |
13:28 |
Recommended for License |
YES |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
B.J.'S WHOLESALE CLUB #52 |
Address
350 COMMERCE BLVD |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 945-4400 |
Facility ID #
130430 |
Owner
B.J.'S WHOLESALE CLUB, INC. |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
2 |
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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 |
OUT |
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 |
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 |
OUT |
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 |
IN |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
N/A |
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 |
N/A |
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 |
OUT |
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 |
OUT |
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 |
01/13/2023 |
| Arrival Time |
13:28 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
B.J.'s Wholesale Club #52 |
Address
350 COMMERCE BLVD |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 945-4400 |
Facility ID #
130430 |
Owner
B.J.'S WHOLESALE CLUB, INC. |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
2 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Ambient/Freezer case |
-3 ° F |
Ambient/Walk-in freezer |
1 ° F |
Ambient/Walk-In Cooler |
34 ° F |
| Ham/Deli case (front) |
37 ° F |
Turkey/Deli case (open-air) |
35 ° F |
Ambient/Meat cutting room |
41 ° F |
| Steak/Meat cutting room |
38 ° F |
Ambient/Walk-in meat cooler |
36 ° F |
Ambient/Bakery walk-in freezer |
3 ° F |
| Ambient/Produce walk-in cooler |
36 ° F |
Ambient/Open-air refrigerated merchandiser |
38 ° F |
Ambient/Fresh Pet case |
35 ° 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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*Facility procedure calls for cleaning of deli slicers, to be performed every 4 hours. Logs must be maintained to document cleaning/times. New Violation. To be Corrected By: 01/13/2023
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*8
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*Facility utilizes portable kiosks where worker performs cutting, and offering of, samples of ready-to-eat product.
A handwashing sink must be available for food employee use. New Violation. To be Corrected By: 01/13/2023
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*14
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*High-heat mechanical dishwasher in the Bakery prep room is not functioning properly. Unit shuts off during wash cycle (approximately one minute into cycle). Issue persisted during 6 and 2 minute cycle selections.
All wares must be washed in the 3-compartment sink until unit is serviced and operating properly.
Service ticket was initiated during inspection.
Forward copy of service report to this Department. New Violation. To be Corrected By: 01/13/2023
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36
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*Rodent droppings found along walls in back storage area of store.
Remove and discard all droppings. Clean affected area. Reset several traps that are not properly set.
Contact facility's exterminator with findings and for additional monitoring and/or treatment. New Violation. To be Corrected By: 01/13/2023
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49
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*A leak is present in the drain line below the sanitize (far right) bay of the meat cutting room 3-compartment sink.
Repair or replace affected plumbing fixture(s) to ensure proper opertaion and reduce conditions conducive to pest activity. New Violation. To be Corrected By: 01/27/2023
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General Remarks
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Facility approved for food license renewal.
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