| |
Food Facility Inspection Report |
|
|
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
|
Total Violations |
8 |
Date of Inspection |
02/16/2023 |
| Risk Violations Count |
4 |
Inspection Time |
02.0 |
| Arrival Time |
13:13 |
Recommended for License |
NO |
| Travel Time |
00.3 |
Facility Closure |
NO |
|
Food Facility
WALSH'S TAVERN |
Address
63 YORK RD |
City/State
WARMINSTER, PA |
Zip Code
18974 |
Telephone
(215) 675-0149 |
Facility ID #
498822 |
Owner
WALSH ENTERPRISES, INC |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
3 |
|
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
|
|
IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
|
|
COS=corrected on-site during inspection
R=repeat violation
|
|
|
| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
|
X |
| Employee Health |
| 2 |
IN |
Management awareness; policy present |
|
|
| 3 |
IN |
Proper use of reporting; restriction & exclusion |
|
|
| Good Hygienic Practices |
| 4 |
OUT |
Proper eating, tasting, drinking, or tobacco use |
|
|
| 5 |
IN |
No discharge from eyes, nose, and mouth |
|
|
| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
|
|
| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
|
|
| 8 |
OUT |
Adequate handwashing facilities supplied & accessible |
|
X |
| Approved Source |
| 9 |
IN |
Food obtained from approved source |
|
|
| 10 |
N/O |
Food received at proper temperature |
|
|
| 11 |
IN |
Food in good condition, safe, & unadulterated |
|
|
| 12 |
N/A |
Required records available: shellstock tags, parasite destruction |
|
|
| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
|
|
| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
|
|
| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
|
|
|
|
| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
N/O |
Proper cooking time & temperature |
|
|
| 17 |
N/O |
Proper reheating procedures for hot holding |
|
|
| 18 |
N/O |
Proper cooling time & temperature |
|
|
| 19 |
N/O |
Proper hot holding temperature |
|
|
| 20 |
IN |
Proper cold holding temperature |
|
|
| 21 |
IN |
Proper date marking & disposition |
|
|
| 22 |
N/A |
Time as a public health control; procedures & record |
|
|
| Consumer Advisory |
| 23 |
N/A |
Consumer advisory provided for raw or undercooked foods |
|
|
| Highly Susceptible Populations |
| 24 |
IN |
Pasteurized foods used; prohibited foods not offered |
|
|
| Chemical |
| 25 |
N/A |
Food additives: approved & properly used |
|
|
| 26 |
IN |
Toxic substances properly identified, stored & used |
|
|
| Conformance with Approved Procedure |
| 27 |
N/A |
Compliance with variance, specialized process, & HACCP plan |
|
|
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
|
|
| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
|
|
| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
IN |
Pasteurized eggs used where required |
|
|
| 29 |
IN |
Water & ice from approved source |
|
|
| 30 |
IN |
Variance obtained for specialized processing methods |
|
|
| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
|
|
| 32 |
IN |
Plant food properly cooked for hot holding |
|
|
| 33 |
IN |
Approved thawing methods used |
|
|
| 34 |
IN |
Thermometer provided & accurate |
|
|
| 35 |
IN |
Food properly labeled; original container |
|
|
| Prevention of Food Contamination |
| 36 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
|
|
| 37 |
OUT |
Contamination prevented during food preparation, storage & display |
|
|
| 38 |
IN |
Personal cleanliness |
|
|
| 39 |
IN |
Wiping cloths: properly used & stored |
|
|
| 40 |
IN |
Washing fruit & vegetables |
|
|
|
|
| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
|
|
| 42 |
OUT |
Utensils, equipment & linens: properly stored, dried & handled |
|
|
| 43 |
IN |
Single-use & single-service articles: properly stored & used |
|
|
| 44 |
IN |
Gloves used properly |
|
|
| Utensils, Equipment and Vending |
| 45 |
OUT |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
X |
| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
|
|
| 47 |
OUT |
Non-food contact surfaces clean |
|
X |
| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
|
|
| 49 |
IN |
Plumbing installed; proper backflow devices |
|
|
| 50 |
IN |
Sewage & waste water properly disposed |
|
|
| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
|
|
| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
|
|
| 53 |
IN |
Physical facilities installed, maintained, & clean |
|
|
| 54 |
IN |
Adequate ventilation & lighting; designated areas used |
|
|
|
|
|
|
|
|
| |
Food Facility Inspection Report |
|
|
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
|
Date of Inspection |
02/16/2023 |
| Arrival Time |
13:13 |
| Recommended for License |
NO |
| Facility Closure |
NO |
|
Facility
WALSH'S TAVERN |
Address
63 YORK RD |
City/State
WARMINSTER, PA |
Zip Code
18974 |
Telephone
(215) 675-0149 |
Facility ID #
498822 |
Owner
WALSH ENTERPRISES, INC |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
3 |
|
|
TEMPERATURE OBSERVATIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Ambient/Walk-In Cooler |
36 ° F |
Chicken base/Walk-In Cooler |
34 ° F |
Ambient/bar reach-down cooler |
34 ° F |
| Ambient/bar reach-down cooler |
35 ° F |
Ambient/mini fridge |
38 ° F |
Ambient/chest freezer |
0 ° F |
| Ambient/1 door reach-in freezer |
0 ° F |
Ambient/beer walk-in cooler |
36 ° F |
Ambient/Retail beer walk-in cooler |
44 ° F |
|
|
|
|
|
|
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
|
*1
|
*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 within 5 business days. Repeat Violation. To be Corrected By: 02/23/2023
|
|
*4
|
*An employee beverage was stored on a prep table. This table also contained a lighter, various office supplies, etc. All of these items must be separated from food preparation/storage areas.
An employee may not eat, drink or use any form of tobacco unless the use occurs in designated areas where the contamination of exposed food; clean equipment, utensils and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. The sole exception to this prohibition is in paragraph (2).
(2) Exception for closed beverage containers. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the following:
(i) The employee's hands.
(ii) The container.
(iii) Exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. New Violation. To be Corrected By: 02/16/2023
|
|
*8
|
Utensils were observed in the basin of the hand sink. Utensils must be removed.
(a) Using a handwashing facility.
(1) A handwashing facility shall be maintained so that it is accessible at all times for employee use.
(2) A handwashing facility may not be used for purposes other than handwashing. Repeat Violation. To be Corrected By: 02/16/2023
|
|
*14
|
*-Debris on splash guard inside the ice machine
-Debris inside the soda gun and holster at the bar
Clean and sanitize as often as necessary to maintain. New Violation. To be Corrected By: 02/20/2023
|
|
37
|
Ice for consumption is not separated from the cold plate and soda lines at the bar.
286. Preventing contamination from ice used as a coolant.
(a) Ice used as exterior coolant is prohibited as ingredient. Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages or cooling coils and tubes of equipment. New Violation. To be Corrected By: 02/17/2023
|
|
42
|
Clean bowls were stored wet inside a cabinet. All utensils must be properly air-dried prior to storage.
771. Drying clean equipment and utensils.
(a) Air-drying or adequate draining required. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining as specified in 21 CFR 178.1010(a) (relating to sanitizing solutions) before contact with food.
(b) Cloth drying. After cleaning and sanitizing, equipment and utensils may not be cloth-dried, except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. New Violation. To be Corrected By: 02/16/2023
|
|
45
|
Several household appliances were observed in the kitchen (crock pots, blender, microwave). All equipment must be commercial grade. Household appliances are not approved and must be removed. Repeat Violation. To be Corrected By: 02/23/2023
|
|
47
|
-Debris observed on the floor below the dish machine
-Debris observed on fan guards in both walk-in coolers
-Rust-like Debris observed on shelves inside the food walk-in cooler
-Clean and sanitize all affected areas. Repeat Violation. To be Corrected By: 02/20/2023
|
|
|
|
|
|
|
|
General Remarks
|
-Do not hang tongs on the oven handle between uses
-Dispose mop wastewater immediately and hang/invert mops to dry
-Remove foil and towels from shelves above cooking equipment
-Seal raw wood in the 1 door reach-in freezer, shelf above prep table, shelf in the retail beer walk-in, and beams inside the beer walk-in cooler
-QAT test strips are expired and must be replaced
-Provide a lidded trash can in each women's restroom
-Provide a splash guard between the hand sink and the utensil storage shelf, due to the lack of a minimum 6" separation
*BCDH will conduct a compliance inspection on or before 03-02-23. A regulatory fee may be charged for each compliance inspection.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|