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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 |
04/21/2023 |
| Risk Violations Count |
3 |
Inspection Time |
02.0 |
| Arrival Time |
10:32 |
Recommended for License |
N/A |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
DACEY'S PUB |
Address
215 W PHILADELPHIA AVE |
City/State
MORRISVILLE, PA |
Zip Code
19067 |
Telephone
(215) 295-4838 |
Facility ID #
24F011 |
Owner
DACEY'S PUB, INC. |
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 |
N/O |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
N/O |
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 |
N/A |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
OUT |
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 |
IN |
Proper hot holding temperature |
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| 20 |
OUT |
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 |
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 |
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 |
OUT |
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 |
OUT |
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 |
04/21/2023 |
| Arrival Time |
10:32 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Dacey's Pub |
Address
215 W PHILADELPHIA AVE |
City/State
MORRISVILLE, PA |
Zip Code
19067 |
Telephone
(215) 295-4838 |
Facility ID #
24F011 |
Owner
Dacey's Pub, Inc. |
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 |
| Carmalized Onions/prep unit #1 |
38 ° F |
Sliced Tomatoes/prep unit #1 |
44 ° F |
Minced Garlic/prep unit #1 |
37 ° F |
| Coleslaw/prep unit #1 |
50 ° F |
Au jus/Hot-Hold Unit |
152 ° F |
Ambient/prep unit #1 |
37 ° F |
| Ambient/prep unit #2 |
37 ° F |
Ambient/prep unit #3 |
36 ° F |
Ambient/Double Standup Refrigerator |
35 ° F |
| Raw Chicken Wings/Double Standup Refrigerator |
46 ° F |
Ambient/Walk-In Cooler |
36 ° F |
Tomatoe Sauce/Walk-In Cooler |
38 ° 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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*8
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Upon arrival, the hand sink contained soiled rags,was inaccessible for hand washing, and contained evidence of food debris. Handwashing stations must be maintained so they are always accessible for employee use, and not used for anything but handwashing.
Clean food debris/grease, and maintian. New Violation.
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*13
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Covered mashed potatoes were being stored under meat products in the prep unit by the stove. Always store Time/Temperature Control for Safety (TCS) foods under ready to eat foods. New Violation.
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*20
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Raw chicken wings being heled in the double stand up refrigerator off of the kitchen measured a temperature of 46-47 degrees after being held in the walk-in over night. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Change container wings are heald into half the size for better temperature control. New Violation.
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36
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*Traps in the dry goods, and bar area have dead cockroaches. Pest Control Operator has been called and coming out weekly, but there is an
accumulation offood and debris in the areas that are providing conditions favorable to insect infestations and must be eliminated.
Deep clean floor in dry goods area. New Violation.
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41
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Knives are being stored with the handles up between the hot-hold units between uses. During pauses in food preparation or dispensing, utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized frequently.
Install Magnetic strip above prep area for knife storage. New Violation.
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45
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Upper interior surface within the ice machine contains black mold-like/bacteria-like substance. Empty ice and discard. Clean and sanitize interior surfaces prior to next use. New Violation.
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General Remarks
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Notes:
*Back screen door does not close properly. Fix and maintain
*Keep an eye on fruit flies, if problem gets worse, call CPO.
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