| |
Food Facility Inspection Report |
|
|
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
|
Total Violations |
7 |
Date of Inspection |
08/11/2023 |
| Risk Violations Count |
5 |
Inspection Time |
01.1 |
| Arrival Time |
13:00 |
Recommended for License |
NO |
| Travel Time |
00.3 |
Facility Closure |
NO |
|
Food Facility
NORTH PENN GUN CLUB |
Address
2555 TOLLGATE RD PO BOX 514
|
City/State
TRUMBAUERSVILLE, PA |
Zip Code
18970 |
Telephone
(215) 536-4218 |
Facility ID #
235200 |
Owner
NORTH PENN GUN CLUB, INC.-NP CATERING |
Purpose of Inspection
Initial |
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 |
X |
|
| 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 |
X |
|
| 14 |
IN |
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 |
X |
|
| 20 |
IN |
Proper cold holding temperature |
|
|
| 21 |
OUT |
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 |
OUT |
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 |
X |
|
| 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 |
08/11/2023 |
| Arrival Time |
13:00 |
| Recommended for License |
NO |
| Facility Closure |
NO |
|
Facility
NORTH PENN GUN CLUB |
Address
2555 TOLLGATE RD PO BOX 514
|
City/State
TRUMBAUERSVILLE, PA |
Zip Code
18970 |
Telephone
(215) 536-4218 |
Facility ID #
235200 |
Owner
NORTH PENN GUN CLUB, INC.-NP CATERING |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
3 |
|
|
TEMPERATURE OBSERVATIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Soup/Hot-Hold Unit |
124 ° F |
Sauce/Hot-Hold Unit |
119 ° F |
Cheese/Refrigerator |
39 ° F |
| Deli Meat/Refrigerator |
40 ° F |
Dressings /Walk-In Cooler |
39 ° F |
Beef/Freezer |
9 ° F |
| Sausage/Freezer |
13 ° F |
|
|
|
|
|
|
|
|
|
|
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
|
*6
|
*Food employees are not washing their hands as required before putting on gloves, after handling soiled tableware,after using cell phone, before handling clean tableware, equipment, utensils. CFSM must review hand washing requirements with staff. Employees properly washed hands after instruction. Corrected On-Site. New Violation. To be Corrected By: 08/11/2023
|
|
*13
|
*Raw Time/Temperature Control for Safety (TCS) products including meats and egg are being stored directly over ready to eat foods. Always store raw TCS products under ready to eat foods. Raw foods were properly stored. Corrected On-Site. New Violation. To be Corrected By: 08/11/2023
|
|
*19
|
*Sauces, gravy, soup and cheese are not at safe temperature. Hot food must be held at 135°F or above. Since these were just made,these were rapidly reheated to 165°F and then placed in the hot hold unit.. Corrected On-Site. New Violation. To be Corrected By: 08/11/2023
|
|
*21
|
*Deli meats and other ready to eat time/temperature control for safety (TCS) foods are not being date marked as required.
Refrigerated, ready-to-eat, TCS food prepared and held in a food facility for more than 24 hours shall be clearly marked to be sold or discarded within 7 days or the manufacturers use by date whichever comes first. New Violation. To be Corrected By: 08/11/2023
|
|
*26
|
*Spray bottles, containers of cleaning compounds are not labeled.
Containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Toxics were properly labeled. Corrected On-Site. New Violation. To be Corrected By: 08/11/2023
|
|
34
|
Several cold storage units do not have a thermometer in them.
In a mechanically refrigerated or hot food storage unit, the thermometer shall be located in the warmest part of a refrigerated unit and in the coolest part of a hot food storage unit. New Violation. To be Corrected By: 08/11/2023
|
|
34
|
A probing thermometer is not provided to check food temperatures. Provide. Check food temperatures regularly. New Violation. To be Corrected By: 08/11/2023
|
|
46
|
The 3 compartment sink is not being setup correctly. Always set up the 3 compartment sink to wash (soap & hot>110F water), rinse, and sanitize (50-100ppm chlorine or 200-300ppm quaternary ammonia). Three compartment sink was properly set up during inspection. Corrected On-Site. New Violation. To be Corrected By: 08/11/2023
|
|
|
|
|
|
|
|
General Remarks
|
|
Fee and application have been received. A compliance inspection will be conducted and is subject to regulatory fees.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|