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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 |
4 |
Date of Inspection |
03/08/2023 |
| Risk Violations Count |
3 |
Inspection Time |
02.2 |
| Arrival Time |
12:36 |
Recommended for License |
NO |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
TRIUMPH BREWING COMPANY OF NEW HOPE |
Address
400 UNION SQUARE DR |
City/State
NEW HOPE, PA |
Zip Code
18938 |
Telephone
(215) 862-8300 |
Facility ID #
277614 |
Owner
TRIUMPH BREWING COMPANY OF NEW HOPE INC. |
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 |
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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 |
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 |
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 |
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 |
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 |
03/08/2023 |
| Arrival Time |
12:36 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
TRIUMPH BREWING COMPANY OF NEW HOPE |
Address
400 UNION SQUARE DR |
City/State
NEW HOPE, PA |
Zip Code
18938 |
Telephone
(215) 862-8300 |
Facility ID #
277614 |
Owner
Triumph Brewing Company of New Hope Inc. |
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 |
| Aioli/Cold-Hold Unit |
56 ° F |
Cheese/Cold-Hold Unit |
46 ° F |
Tacos/Cold-Hold Unit |
60 ° F |
| Soup/Hot-Hold Unit |
150 ° F |
Cheese/Cold-Hold Unit |
53 ° F |
Beef/Cold-Hold Unit |
41 ° F |
| Chicken/Cold-Hold Unit |
41 ° F |
Ambient/Cold-Hold Unit |
40 ° F |
Ambient/Walk-In Cooler |
39 ° F |
| Fish/Cold-Hold Unit |
36 ° F |
Potatoes/Hot-Hold Unit |
150 ° F |
Mayo/Cold-Hold Unit |
43 ° 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 was 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. CFSM arrived during inspection. Corrected On-Site. New Violation. To be Corrected By: 03/08/2023
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*14
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*-Ice machine needs to be throughly cleaned and sanitized.
-Can opener in basement prep area needs to be detail cleaned and sanitized.
-To go containers must be stored in such a way that the food contact surface is not facing up.
Food contact surfaces must be clean to sight and touch, and stored in such a way to prevent any possible contamination. New Violation. To be Corrected By: 03/08/2023
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*20
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*Two cold hold units are not holding temperature properly. Affected TCS food was voluntarily disposed of and alternative measures will be used until units are repaired or replaced. Repairperson arrived during inspection. Email copy of service invoice to department upon repair.
Ice bath on cook line is not done properly. Replace ice in ice bath at a frequency that maintains proper temperature.
Prepped items observed doublestacked with clean pan on cold hold unit. Add ice to better maintain temperature. Repeat Violation. To be Corrected By: 03/08/2023
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49
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*Server station on second floor lacks hot water. Repair or replace as needed. All handwashing stations must have hot water that reaches 85°F. New Violation. To be Corrected By: 03/15/2023
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General Remarks
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Notes:
Add covered trashcan to ladies restroom.
Discontinue using trashcan to support prepped items.
Move fly catcher in second floor server station to prevent any possible contamination.
Discontinue stacking vegetables on prepped lettuce.
Fee and application have been received by this department. A follow-up inspection will be conducted and is subject to a regulatory fee.
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