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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 |
7 |
Date of Inspection |
08/01/2023 |
| Risk Violations Count |
4 |
Inspection Time |
01.3 |
| Arrival Time |
11:30 |
Recommended for License |
YES |
| Travel Time |
00.5 |
Facility Closure |
NO |
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Food Facility
MARTINE'S RIVERHOUSE |
Address
14 E FERRY ST PO BOX 12
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City/State
NEW HOPE, PA |
Zip Code
18938 |
Telephone
(215) 862-2966 |
Facility ID #
274823 |
Owner
MARTINE'S, 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 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
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X |
| 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 |
IN |
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 |
OUT |
Food separated & protected |
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| 14 |
IN |
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 |
OUT |
Proper cold holding temperature |
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| 21 |
OUT |
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 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
OUT |
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 |
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 |
OUT |
Physical facilities installed, maintained, & clean |
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X |
| 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 |
08/01/2023 |
| Arrival Time |
11:30 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
MARTINE'S RIVERHOUSE |
Address
14 E FERRY ST PO BOX 12
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City/State
NEW HOPE, PA |
Zip Code
18938 |
Telephone
(215) 862-2966 |
Facility ID #
274823 |
Owner
MARTINE'S, 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/Reach In |
7 ° F |
Ambient/Reach In |
38 ° F |
Ambient/Reach In |
39 ° F |
| Ambient/Prep Unit |
39 ° F |
Ambient/Prep Unit |
39 ° F |
Ambient/Prep Unit |
38 ° F |
| Ambient/Low Boy Reach In |
47 ° F |
Ambient/Walk-In Cooler |
36 ° 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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*1
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*There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department. Repeat Violation. To be Corrected By: 08/15/2023
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*13
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*Items in outside storage area are being stored on the ground surface. Flours, potatoes, etc in crates placed directly on the ground. All food storage must be 6 inches or higher off of ground surface. Place all items on shelving.
Items in this storage area are also being stored open. Bags of flour and any food items opened are not permitted to be stored in an outside area. Provide containers with lids to store items. New Violation. To be Corrected By: 08/08/2023
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*20
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*Gaskets on low boy reach In at the outside storage area are not installed properly, allowing cold air to escape. Repair gaskets, monitor temperature and repair unit if needed, to hold 41F or below New Violation. To be Corrected By: 08/08/2023
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*21
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*Items in cold holding storage are not being date marked as to when they were made or when they are to be discarded.
Must ensure products are not held longer than 7 days, and a date marking system must be implemented to ensure shelf life are being monitored. New Violation. To be Corrected By: 08/08/2023
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36
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Rodent droppings were observed. Owner stated that the pest control company had been actively baiting and treating for these rodents. Droppings observed must be cleaned and area must be monitored for more activity.
Back screen door is ripped and allowing gaps when door is shut. Screen door was open during inspection. All doors must be fully sealed with door sweeps and tight screens. Repair.
Fly trap is being hung above the expo line on the server side of cook line. Must relocate fly traps to areas not around food or storage. New Violation. To be Corrected By: 08/08/2023
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37
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Plastic take out containers are being used to scoop bulk items such as flour. Must only use handled scoops to dispense products. Remove all containers from service that do not have handles. New Violation. To be Corrected By: 08/02/2023
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53
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Walk In Cooler shelves are being lined with tin foil and cardboard.
Cardboard in some places is growing mold like build up.
All shelving and surfaces must be smooth, easily cleanable and non-porous. Must remove foil and cardboard. Replace with plastic liners if needed. Keep shelving clean if no liner is used. Repeat Violation. To be Corrected By: 08/02/2023
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General Remarks
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- towels may not be used to cover food products
- keep level of product below cooling line in the prep unit
- Ensure cooling is done properly, in shallow containers, to evenly cool products
- keep utensils stored in proper location
- organize Walk in freezer
A follow up inspection may occur
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