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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 |
6 |
Date of Inspection |
09/28/2023 |
| Risk Violations Count |
3 |
Inspection Time |
01.9 |
| Arrival Time |
11:32 |
Recommended for License |
NO |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
JOHNNY APPLES |
Address
184 BUCK RD |
City/State
HOLLAND, PA |
Zip Code
18966 |
Telephone
(215) 953-9900 |
Facility ID #
31F042 |
Owner
JPM REAL ESTATE LLC |
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 |
IN |
Certification by accredited program, compliance with Code, or correct responses |
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| 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 |
X |
X |
| 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 |
N/O |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
N/A |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
X |
X |
| 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 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
Proper cooling time & temperature |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
N/A |
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 |
N/A |
Food additives: approved & properly used |
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| 26 |
IN |
Toxic substances properly identified, stored & used |
X |
X |
| Conformance with Approved Procedure |
| 27 |
N/A |
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 |
OUT |
Non-food contact surfaces clean |
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X |
| 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 |
IN |
Physical facilities installed, maintained, & clean |
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| 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 |
09/28/2023 |
| Arrival Time |
11:32 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
Johnny Apples |
Address
184 BUCK RD |
City/State
HOLLAND, PA |
Zip Code
18966 |
Telephone
(215) 953-9900 |
Facility ID #
31F042 |
Owner
JPM REAL ESTATE LLC |
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/Walk-In Cooler |
36 ° F |
Salmon /Walk-In Cooler |
39 ° F |
Ambient/1 door reach-in cooler |
35 ° F |
| Ambient/Bar reach-down cooler |
39 ° F |
Minced garlic/2 door prep cooler |
41 ° F |
Ambient/2 door reach-in cooler |
44 ° F |
| Breaded chicken /2 door reach-in cooler |
43 ° F |
Ambient/Walk-In Cooler |
40 ° F |
Ambient/1 door reach-in freezer |
14 ° F |
| Cooked potatoes /Stove top |
165 ° F |
Sauce/steam table |
145 ° F |
Cut lettuce /2 door prep 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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*4
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*Employee beverages were stored in prep areas. The beverages were relocated to prevent contamination. A jacket, wallet, and cell phone were also observed in prep/storage areas. ALL employee personal items must be stored in a designated area away from food preparation and food/utensil storage.
An employee may not eat, drink or use any form of tobacco unless the use occurs in designated areas where the contamination of exposed food; clean equipment, utensils and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. The sole exception to this prohibition is in paragraph (2).
(2) Exception for closed beverage containers. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the following:
(i) The employee's hands.
(ii) The container.
(iii) Exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Corrected On-Site. Repeat Violation.
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*13
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*Raw fish was stored above ready to eat foods in the walk-in cooler. EPS discussed cooking temperatures and proper stacking of TCS foods. Corrected On-Site. Repeat Violation.
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*26
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*-Butane cans (used for firing food) were stored on a shelf near food and food contact utensils.
-Various chemical bottles were stored on a shelf above clean utensils.
-Ibuprofen was stored on the ledge of a prep cooler.
All chemicals, including first aid and/orc medications, must be stored in a designated area, away from food preparation and food/utensil storage. Corrected On-Site. Repeat Violation.
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36
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*Insect-like droppings observed in the empty ice bin at the outside bar. Clean and sanitize all affected areas. Maintain clean. New Violation. To be Corrected By: 09/28/2023
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37
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Ice for beverage preparation is not separated from the cold plate and beverage coils at the bar. The ice may not be used for beverage preparation.
286. Preventing contamination from ice used as a coolant.
(a) Ice used as exterior coolant is prohibited as ingredient. Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages or cooling coils and tubes of equipment. New Violation.
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47
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-Frost-like debris observed on the shelves inside the 1 door reach-in freezer.
-Crumb debris on top ledge of the nadnet strip.Debris build-up on sides and between fryers, and between the fryer and the flat top grill.
-Debris accumulation on underside of handles of some prep coolers.
-Debris on fan guards inside the 2 door reach-in cooler.
Clean and sanitize all affected areas. Clean as often as necessary to maintain. Repeat Violation. To be Corrected By: 10/04/2023
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General Remarks
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-Replace glass light bulbs with shatterproof bulbs, inside the 1 door freezer and 2 door reach-in cooler.
-Do not use single use containers as scoops inside prep coolers in large spice containers. Use food grade scoops with handles; store handles up and out of food.
-Some portable cutting boards have worn surfaces. Resurface/replace as often necessary so that they are cleanable.
-Store all food, regardless of container, 6" off the floor. Facility may require additional shelves/racks/etc. in the walk-in cooler.
*EPS accepted the license renewal fee and application at time of inspection.
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