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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 |
06/07/2023 |
| Risk Violations Count |
3 |
Inspection Time |
01.3 |
| Arrival Time |
13:24 |
Recommended for License |
NO |
| Travel Time |
00.0 |
Facility Closure |
NO |
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Food Facility
NEWTOWN ATHLETIC CLUB POOLSIDE CAFE |
Address
120 PHEASANT RUN |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 968-060 |
Facility ID #
29F067 |
Owner
NEWTOWN RACQUETBALL, 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 |
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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 |
X |
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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 |
N/A |
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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X |
| 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 |
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 |
OUT |
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 |
06/07/2023 |
| Arrival Time |
13:24 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
Newtown Athletic Club Poolside Cafe |
Address
120 PHEASANT RUN |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 968-060 |
Facility ID #
29F067 |
Owner
Newtown Racquetball, 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 |
| Ambient/Prep Unit #1 |
36 ° F |
Slaw Salad/Prep Unit #1 |
36 ° F |
Ambient/Prep Unit #2 |
47 ° F |
| Raw Chicken/Prep Unit #2 |
47 ° F |
Ambient/Stand up freezer |
13 ° F |
Ambient/Prep Unit #3 |
38 ° F |
| Cooked Veggies/Prep Unit #3 |
38 ° F |
Ambient/Prep Unit #4 |
67 ° F |
Tomatoe Sauce/Prep Unit #4 |
65 ° 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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*Employee drinks being stored on dry stock shelves.
An employee may not eat, drink, or use any form of tobacco in areas where the contamination of exposed food, clean equipment, utensils, linens, etc, can result. Keep all food and drink in designated areas only.
These items were moved to proper location. Corrected On-Site. New Violation.
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*14
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*1) Can opener had heavy accumulation of food debris. It was removed and placed in the warewashing area for sanitizing.
2) Upper interior surface within the ice machine contains pink and black mold-like/bacteria-like substance. Empty ice and discard. Clean and sanitize interior surfaces prior to next use. Repeat Violation.
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*20
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*2 Prep units were out of temperature:
1) The new prep unit that was just installed (47 degrees F). All food were pulled and were ranging in temp of 45-47 degrees. These items were movd to the walk-in cooler.
2)The Prep Unit that houses all the pizza ingredients (67 degrees F). Pizza Sauce was measuring 67 degrees F and was discarded. All other foods (cheese and flat bread) were moved to the walk-in cooler. New Violation.
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46
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No chlorine residual present in warewashing machine. Replace chlorine and test machine regularly to ensure proper sanitization at 50 ppm chlorine. New Violation.
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General Remarks
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Notes:
*Food License and fees must be submitted to the Department by July 26, 2023.
*Compliance inspection will be completed, and regulatory fees could be assessed.
*The PureGreen cooler in the bar area needs to be cleaned.
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