| |
Food Facility Inspection Report |
|
|
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
|
Total Violations |
6 |
Date of Inspection |
07/31/2023 |
| Risk Violations Count |
4 |
Inspection Time |
01.2 |
| Arrival Time |
13:25 |
Recommended for License |
N/A |
| Travel Time |
00.2 |
Facility Closure |
NO |
|
Food Facility
NOCK'S CAFE |
Address
1613 BETHLEHEM PIKE |
City/State
SELLERSVILLE, PA |
Zip Code
18960 |
Telephone
(267) 404-2717 |
Facility ID #
52F021 |
Owner
309 FAMILY RESTAURANT LLC |
Purpose of Inspection
Reinspection |
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 |
OUT |
Food separated & protected |
|
X |
| 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 |
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 |
X |
|
| 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 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
|
|
| 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 |
OUT |
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 |
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 |
|
|
|
|
|
|
|
|
| |
Food Facility Inspection Report |
|
|
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
|
Date of Inspection |
07/31/2023 |
| Arrival Time |
13:25 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
|
Facility
Nock's Cafe |
Address
1613 BETHLEHEM PIKE |
City/State
SELLERSVILLE, PA |
Zip Code
18960 |
Telephone
(267) 404-2717 |
Facility ID #
52F021 |
Owner
309 Family Restaurant LLC |
Purpose of Inspection
Reinspection |
License Type
Permanent |
Risk Category
3 |
|
|
TEMPERATURE OBSERVATIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Bacon/Prep Area |
66 ° F |
Beef/Refrigerator |
38 ° F |
Cheese/Refrigerator |
40 ° F |
| Fish/Freezer |
17 ° F |
Ice cream/Freezer |
16 ° F |
Soup/Refrigerator |
39 ° F |
| Milk /Refrigerator |
39 ° F |
|
|
|
|
|
|
|
|
|
|
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
|
*13
|
*Several products held in refrigeration are not being covered. Cover all products in refrigerators to prevent contamination. Keep food covered and maintain.Soups were covered during the inspection. Repeat Violation. To be Corrected By: 07/31/2023
|
|
*14
|
*The three compartment sink is not being setup properly and food contact surfaces are not being washed , rinsed and sanitzed at required intervals. Only one stopper is provided. All equipment and utensils must be washed, rinsed and sanitized at required intervals . New Violation. To be Corrected By: 07/31/2023
|
|
*20
|
*Raw bacon in the preparation area is not at safe temperature. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. This was discarded. Corrected On-Site. New Violation. To be Corrected By: 07/31/2023
|
|
*26
|
*Chemicals are stored on a shelf with food, utensils, clean wares.
Poisonous or toxic materials must be stored and/or displayed for retail sale so they cannot contaminate food, equipment, utensils, linens and single-service and single-use articles by one or both of the following:
(1) Separating the poisonous or toxic materials by spacing or partitioning.
(2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens and single-service or single-use articles. Toxics were properly stored. Corrected On-Site. New Violation. To be Corrected By: 07/31/2023
|
|
36
|
Several flies were observed in the facility. Contact pest management to discuss fly control.The screen provided for the back door is not tight fitting. Replace or repair the screen or keep the back door closed at all times. New Violation. To be Corrected By: 07/31/2023
|
|
42
|
Utensils at tables and serving utensils are not properly stored. Clean equipment and utensils shall be stored covered or inverted, and in a self-draining position that allows air drying. New Violation. To be Corrected By: 07/31/2023
|
|
|
|
|
|
|
|
General Remarks
|
|
This inspection is also being conducted in response to food handling, preparation and storage complaints as well as pest control and warewashing problems at the facility. A compliance inspection will be conducted and is subject to regulatory fees.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|