| |
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 |
08/07/2023 |
| Risk Violations Count |
2 |
Inspection Time |
01.2 |
| Arrival Time |
14:10 |
Recommended for License |
N/A |
| Travel Time |
00.4 |
Facility Closure |
NO |
|
Food Facility
WALSH'S TAVERN |
Address
63 YORK RD |
City/State
WARMINSTER, PA |
Zip Code
18974 |
Telephone
(215) 675-0149 |
Facility ID #
498822 |
Owner
WALSH ENTERPRISES, INC |
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 |
X |
|
| 12 |
N/A |
Required records available: shellstock tags, parasite destruction |
|
|
| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
|
|
| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
|
X |
| 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 |
N/O |
Proper cooling time & temperature |
|
|
| 19 |
N/O |
Proper hot holding temperature |
|
|
| 20 |
IN |
Proper cold holding temperature |
|
|
| 21 |
IN |
Proper date marking & disposition |
|
|
| 22 |
N/A |
Time as a public health control; procedures & record |
|
|
| Consumer Advisory |
| 23 |
N/A |
Consumer advisory provided for raw or undercooked foods |
|
|
| Highly Susceptible Populations |
| 24 |
IN |
Pasteurized foods used; prohibited foods not offered |
|
|
| Chemical |
| 25 |
N/A |
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 |
OUT |
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 |
IN |
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 |
IN |
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 |
OUT |
Non-food contact surfaces clean |
|
X |
| 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 |
08/07/2023 |
| Arrival Time |
14:10 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
|
Facility
WALSH'S TAVERN |
Address
63 YORK RD |
City/State
WARMINSTER, PA |
Zip Code
18974 |
Telephone
(215) 675-0149 |
Facility ID #
498822 |
Owner
WALSH ENTERPRISES, INC |
Purpose of Inspection
Reinspection |
License Type
Permanent |
Risk Category
3 |
|
|
TEMPERATURE OBSERVATIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Ambient/1 door reach-in freezer |
0 ° F |
Ambient/chest freezer |
0 ° F |
Ambient/Walk-In Cooler |
53 ° F |
| sour cream/Walk-In Cooler |
46 ° F |
Ambient/bar reach down cooler |
42 ° F |
Ambient/retail cooler |
39 ° F |
| Ambient/beer walk-in cooler - retail/non-TCS |
54 ° F |
|
|
|
|
|
|
|
|
|
|
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
|
*11
|
*-Mold-like growth observed on prepared potato salad in the walk-in cooler.
-Half and half was past date, 07/26/23.
Both items were voluntarily discarded.
Food shall be safe, unadulterated and--in accordance with ยง 421(b) (relating to accurate representation)--honestly presented. Corrected On-Site. New Violation.
|
|
*14
|
*-Debris on splash guard inside the ice machine. Clean and sanitize as often as necessary to maintain. Repeat Violation.
|
|
31
|
The ambient temperature inside the walk-in cooler was observed at 53 degrees F. Sour cream and other TCS foods temped at 46 degrees F. These items were relocated to another unit. A refrigeration technician was contacted for immediate service. The facility must provide an invoice/receipt for repair to the Department. The unit may not be used to store TCS foods until it is repaired and permission for use is granted by BCDH. New Violation.
|
|
47
|
-Rust-like debris (corrosion) observed on shelves inside the food walk-in cooler. Replace shelves.
-Debris and condensation observed on the floor of the food walk-in cooler. Clean as often as necessary to maintain. Repeat Violation. To be Corrected By: 08/14/2023
|
|
|
|
|
|
|
|
General Remarks
|
-Do not use single use condiment containers to scoop spices in bulk containers.
-Hang or invert the mops to dry when not in use.
-Do not hang tongs from oven handles between uses.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|