Food Facility Inspection Report  
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901 (215) 345-3318
Total Violations  4 Date of Inspection  07/26/2023
Risk Violations Count  2 Inspection Time  00.8
Arrival Time 14:10 Recommended for License  N/A
Travel Time 00.1 Facility Closure  NO
Food Facility
A1 JAPANESE STEAK HOUSE		 Address
110 LINCOLN HWY STE 16
 City/State
FAIRLESS HILLS, PA		 Zip Code
19030		 Telephone
(215) 269-1178
Facility ID #
13F179		 Owner
A1 JAPANESE STEAK HOUSE LLC		 Purpose of Inspection
Complaint		 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    
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    
8 IN Adequate handwashing facilities supplied & accessible    
Approved Source
9 IN Food obtained from approved source    
10 N/O 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    
14 OUT 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 N/O Proper cooking time & temperature    
17 N/O Proper reheating procedures for hot holding    
18 IN Proper cooling time & temperature X  
19 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 N/O Proper date marking & disposition    
22 N/O 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 N/A 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 OUT Insects, rodents & animals not present; no unauthorized persons   X
37 IN Contamination prevented during food preparation, storage & display    
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    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used X  
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 IN 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 IN Physical facilities installed, maintained, & clean    
54 IN Adequate ventilation & lighting; designated areas used    
Person in Charge (Signature)         Title    Michael Liu, CFSM Date: 07/26/2023
Inspector (Signature) Stephen Bobbs (144) Date: 07/26/2023
 
  Food Facility Inspection Report  
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901 (215) 345-3318
Date of Inspection  07/26/2023
Arrival Time  14:10
Recommended for License  N/A
Facility Closure  NO
Facility
A1 Japanese Steak House		 Address
110 LINCOLN HWY STE 16
 City/State
FAIRLESS HILLS, PA		 Zip Code
19030		 Telephone
(215) 269-1178
Facility ID #
13F179		 Owner
A1 Japanese Steak House LLC		 Purpose of Inspection
Complaint		 License Type
Permanent		 Risk Category
 3
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Shrimp tempura/Prep Area 85 ° F    
     
     
     
OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number		 Violations cited in this report must be corrected within the time frames below.
*14 *Facility is using a mixture of hot water and fresh lemon wedges in which to dip cleaned and sanitized utensils, prior to wiping with a polishing cloth.
This procedure must be discontinued.

[4-901.11]
After cleaning and sanitizing, equipment and utensils:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and
(B) May not be cloth dried except that utensils that have been
air-dried may be polished with cloths that are maintained clean and dry.  New Violation. To be Corrected By: 07/26/2023
*18 *Recently cooked shrimp tempura was found on the cook-line at 85°F. Product was fried within the hour. Shrimp was relocated to the walk-in for proper cooling.
Cooked time/temperature control for safety (TCS) food must be cooled as follows:
(1) Within 2 hours, from 135°F to 70°F.
(2) Within 6 hours, from 135°F to 41°F or less

Facility must maintain proper cooling logs to provide documentation of time and temperature.  Corrected On-Site.  New Violation.
36 *1. Dead roaches found on glue board at kitchen cook-line.
Affected glue board was discarded during inspection.
Replace with new.

2. Rodent droppings observed on floor near office/employee restroom.
Remove and discard droppings.

Contact facility's exterminator with findings and for additional monitoring and treatment.  Repeat Violation.
43 Single-use plastic soup take-out containers found being stored unbagged in the employee restroom.
[4-903.12]
Single-service and single-use articles may not be stored in a toilet room.
Affected containers must be discarded.
Employee removed containers during inspection.  Corrected On-Site.  New Violation.
   
General Remarks
A complete inspection was not conducted at this time. Today's facility visit was in response to a complaint alleging silverware, not first being properly cleaned and sanitized, provided for customer use.
Person in Charge (Signature)         Title    Michael Liu, CFSM Date: 07/26/2023
Inspector (Signature) Stephen Bobbs (144) Date: 07/26/2023