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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 |
6 |
Date of Inspection |
04/05/2023 |
| Risk Violations Count |
3 |
Inspection Time |
01.7 |
| Arrival Time |
13:18 |
Recommended for License |
N/A |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
A1 JAPANESE STEAK HOUSE |
Address
110 LINCOLN HWY STE 16
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City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 269-1178 |
Facility ID #
13F179 |
Owner
A1 JAPANESE STEAK HOUSE LLC |
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 |
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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 |
OUT |
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 |
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 |
X |
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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 |
X |
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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 |
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 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
X |
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| 37 |
IN |
Contamination prevented during food preparation, storage & display |
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| 38 |
IN |
Personal cleanliness |
X |
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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 |
OUT |
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 |
04/05/2023 |
| Arrival Time |
13:18 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
A1 Japanese Steak House |
Address
110 LINCOLN HWY STE 16
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City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 269-1178 |
Facility ID #
13F179 |
Owner
A1 Japanese Steak House LLC |
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 |
| Chicken (uncooked)/3-compartment sink |
68 ° F |
Rice/Rice cooker |
168 ° F |
Garlic/oil mixture/BeverageAir lowboy refrigerator |
42 ° F |
| Tofu/Atosa 2-door lowboy refrigerator |
41 ° F |
Soup/Steam table |
158 ° F |
Sliced tomatoes/BeverageAir 2-door salad refrigerator |
39 ° F |
| Ambient/Walk-In Cooler |
34 ° F |
Chicken (uncooked)/Walk-In Cooler |
41 ° F |
Shrimp/Walk-In Cooler |
67 ° F |
| Beef/TurboAir 2-door refrigerator |
41 ° F |
Shrimp/TurboAir 2-door refrigerator |
41 ° F |
Salmon/Sushi display case |
36 ° 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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*4
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*Warewashing employee observed drinking from disposable, capped water bottle.
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. New Violation. To be Corrected By: 04/05/2023
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*14
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*Aluminum ice scoop found in cook-line handwashing sink. Item was relocated to the 3-compartment sink by BCDH inspector.
During inspection food employee took scoop out of 3-compartment sink, rinsed under running water and placed back into the handwashing sink. New Violation.
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*14
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*No sanitizing solution was detected at the low-heat, chemical-sanitizing mechanical dishwasher.
Container of chlorine-based sanitizing solution was replaced during inspection. 50 ppm Chlorine residual measured thereafter. Corrected On-Site. New Violation.
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*20
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*1. Uncooked chicken, measured at 68°F, was found in a bus tray of standing water at the 3-compartment sink.
Affected product was discarded during inspection.
2. A large bowl of shimp in the walk-in cooler was measured at 67°F.
Ambient temperature of unit and all other items measured in unit, were found to be within cold-holding temperature requirements.
Time/temperature control for safety (TCS) food must be cold held at or below 41ºF.
Affected product was discarded during inspection. Corrected On-Site. New Violation.
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36
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Rear exterior door found propped open.
Door was closed dring inspection to protect against pest/vector entry. Corrected On-Site. New Violation.
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36
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*1. Numerous dead and alive cockroaches (in various life stages) were found on glue boards throughout kitchen areas.
2. Rodent droppings observed on the floor in multiple areas of facility's kitchen.
Discard filled glue boards and rodent droppings.
Clean affected areas and maintain to reduce conditions conducive to pest activity.
Facility must contact their exterminator immediately with findings and for additional treatment and monitoring.
Contact this Department to coordinate compliance inspection when pest control technician will be present. New Violation. To be Corrected By: 04/05/2023
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38
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Food workers were observed not wearing hair restraints as required.
Employees shall wear hair restraints such as hats, hair coverings or nets, that are effectively designed and worn to keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
Affected employees donned hair restraints during inspection. Corrected On-Site. New Violation.
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53
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Grout has detiorated between floor tiles in various areas of the kitchen (particularly at the mechanical dishwasher and 3-compartment sink). Voids left by deteriorated grout have filled with debris, liquid and residue.
Replace grout to ensure a floor surface which is smooth, easily cleaned and non-absorbent. New Violation. To be Corrected By: 08/31/2023
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General Remarks
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A follow-up inspection will be conducted to check corrective actions taken in response to violations listed in today's inspection report.
Regulatory fee(s) may be assessed for non-compliance.
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