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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 |
3 |
Date of Inspection |
07/10/2023 |
| Risk Violations Count |
2 |
Inspection Time |
02.1 |
| Arrival Time |
13:48 |
Recommended for License |
NO |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
86 WEST/STATE STREET STEAK & SEAFOOD |
Address
96 W STATE ST |
City/State
DOYLESTOWN, PA |
Zip Code
18901 |
Telephone
(215) 489-9900 |
Facility ID #
084007 |
Owner
FRANKS KNIGHT HOUSE, L.L.C. |
Purpose of Inspection
Epidemiology |
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 |
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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 |
OUT |
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 |
IN |
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 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
OUT |
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 |
07/10/2023 |
| Arrival Time |
13:48 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
86 West/State Street Steak & Seafood |
Address
96 W STATE ST |
City/State
DOYLESTOWN, PA |
Zip Code
18901 |
Telephone
(215) 489-9900 |
Facility ID #
084007 |
Owner
Franks Knight House, L.L.C. |
Purpose of Inspection
Epidemiology |
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/Refrigerator |
38 ° F |
Pork/Hot-Hold Unit |
183 ° F |
Chicken/Hot-Hold Unit |
191 ° F |
| Beef/Refrigerator |
36 ° F |
Fish/Refrigerator |
38 ° F |
Tuna/Refrigerator |
38 ° F |
| Spicy crab/Refrigerator |
42 ° F |
Batter/Refrigerator |
43 ° F |
Rice/Hot-Hold Unit |
167 ° F |
| Soup/Hot-Hold Unit |
167 ° 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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There are no soap or paper towels at several hand wash sinks throughout. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder or bar soap, individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device. New Violation. To be Corrected By: 07/10/2023
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*14
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*The mechanical dishwashers in the SS are not sanitizing properly. Sanitizer replaced and primed. Monitor regularly.
Can openers, soda nozzle and ice machine have buildup. Detail clean and sanitize, maintain. New Violation. To be Corrected By: 07/10/2023
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47
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Shelves and ceilings in walk-in coolers, outside of beer lines, ceilings in main kitchen and at cookline of SS kitchen have buildup. Detail clean and maintain. New Violation. To be Corrected By: 07/10/2023
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General Remarks
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The purpose of this inspection is to investigate a report received stating that two people from separate households became ill. Reportedly the meal consumed on July 1st consisted of a salad with steak. No other reports received by facility or this Department. No violations observed regarding complaint. This inspection also serves as an initial inspection.
Fee and application received for license renewal.
Notes:
-CFSM application received during inspection, ch# 4903
-Monitor internal temperatures of refrigeration, monitor air flow
-Provide evidence of pH meter replacement
-Monitor wet stacking of clean wares
-Provide lidded cans in women's restrooms
-Submit IPM for fruit flies.
-Review glove usage with staff.
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