| |
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 |
05/04/2023 |
| Risk Violations Count |
4 |
Inspection Time |
01.2 |
| Arrival Time |
17:48 |
Recommended for License |
NO |
| Travel Time |
00.1 |
Facility Closure |
NO |
|
Food Facility
WASHINGTON HOUSE RESTAURANT |
Address
136 N MAIN ST PO BOX 423
|
City/State
SELLERSVILLE, PA |
Zip Code
18960-2351 |
Telephone
(215) 257-3000 |
Facility ID #
397205 |
Owner
SELLERSVILLE INN, 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 |
IN |
Certification by accredited program, compliance with Code, or correct responses |
|
|
| Employee Health |
| 2 |
IN |
Management awareness; policy present |
|
|
| 3 |
IN |
Proper use of reporting; restriction & exclusion |
|
|
| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
X |
|
| 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 |
X |
|
| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
|
|
| Approved Source |
| 9 |
IN |
Food obtained from approved source |
|
|
| 10 |
IN |
Food received at proper temperature |
|
|
| 11 |
IN |
Food in good condition, safe, & unadulterated |
|
|
| 12 |
IN |
Required records available: shellstock tags, parasite destruction |
|
|
| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
X |
|
| 14 |
IN |
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 |
IN |
Proper cooking time & temperature |
|
|
| 17 |
IN |
Proper reheating procedures for hot holding |
|
|
| 18 |
IN |
Proper cooling time & temperature |
|
|
| 19 |
IN |
Proper hot holding temperature |
|
|
| 20 |
IN |
Proper cold holding temperature |
X |
|
| 21 |
IN |
Proper date marking & disposition |
|
|
| 22 |
IN |
Time as a public health control; procedures & record |
|
|
| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
|
|
| Highly Susceptible Populations |
| 24 |
IN |
Pasteurized foods used; prohibited foods not offered |
|
|
| Chemical |
| 25 |
IN |
Food additives: approved & properly used |
|
|
| 26 |
IN |
Toxic substances properly identified, stored & used |
|
|
| Conformance with Approved Procedure |
| 27 |
IN |
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 |
IN |
Contamination prevented during food preparation, storage & display |
X |
|
| 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 |
X |
|
| 42 |
IN |
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 |
IN |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
|
| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
|
|
| 47 |
OUT |
Non-food contact surfaces clean |
|
|
| 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 |
OUT |
Physical facilities installed, maintained, & clean |
|
X |
| 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 |
05/04/2023 |
| Arrival Time |
17:48 |
| Recommended for License |
NO |
| Facility Closure |
NO |
|
Facility
WASHINGTON HOUSE RESTAURANT |
Address
136 N MAIN ST PO BOX 423
|
City/State
SELLERSVILLE, PA |
Zip Code
18960-2351 |
Telephone
(215) 257-3000 |
Facility ID #
397205 |
Owner
SELLERSVILLE INN, INC. |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
3 |
|
|
TEMPERATURE OBSERVATIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Potatoes/Bain Marie |
52 ° F |
Couscous/Bain Marie |
45 ° F |
Artichokes /Bain Marie |
38 ° F |
| Chicken/Bain Marie Bottom |
38 ° F |
Beef/Refrigerator Drawer |
37 ° F |
Pork/Bain Marie |
41 ° F |
| Salmon/Refrigerator Drawer |
42 ° F |
Beets/Bain Marie |
45 ° F |
Ambient/Walk-In Cooler |
37 ° F |
| Ambient/Hotel Fridge |
37 ° F |
Soup/Hot-Hold Unit |
150 ° F |
Ambient/Dining Room Fridge |
40 ° F |
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
|
*4
|
*Observed employee drink on the food prep area. 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. Corrected On-Site. New Violation.
|
|
*7
|
*Food workers observed using bare hands for preparing ready to eat food. Disposable gloves, deli tissue, tongs or similar utensils must be used to prevent bare hand contact with ready to eat food. This was discarded. Corrected On-Site. New Violation.
|
|
*13
|
*Observed raw beef stored over raw fish. Raw meat must be stored in a hierarchy of cooking temperature with the highest temperature on the bottom. Items were relocated during the inspection. Corrected On-Site. New Violation.
|
|
*20
|
*Potatoes(52°F) in a bain marie well were not at a safe temperature.
Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. These were discarded. Corrected On-Site. New Violation.
|
|
37
|
Observed takeout containers being used as scoopers and stored in food products. Scoopers must have handles and the handle cannot touch the food product between uses. Remove and replace with approved scooper. Corrected On-Site. New Violation.
|
|
41
|
Observed utensils in a sanitizer bucket during pauses in use.
Observed food worker dip a knife in the sanitizer bucket, wipe off, and return to food preparation.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, unless the food is non-potentially hazardous and within containers or equipment that can be closed, such as bins of sugar, flour or cinnamon--in which case the food preparation and dispensing utensils shall be stored with their handles above the top of the food within the containers.
(b) Storage on cleaned and sanitized tables or equipment. During pauses in food preparation or dispensing, food preparation and 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 at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods).
(c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
(d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous.
(e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency. Corrected On-Site. New Violation.
|
|
47
|
Floors, walls, exteriors, cables above the food the food prep area are accumulating dirt, grease, food debris, and dust. Conduct a detailed cleaning of all areas and clean at a frequency that prevents accumulation. New Violation. To be Corrected By: 05/11/2023
|
|
53
|
The food prep area floor is not a smooth and cleanable surface. Remove and replace cracked or damaged tiles and regrout to provide a flush surface. Repeat Violation. To be Corrected By: 05/11/2023
|
|
|
|
|
|
|
|
General Remarks
|
|
Compliance inspection may be conducted, fee may apply.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|