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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 |
09/29/2023 |
| Risk Violations Count |
5 |
Inspection Time |
01.8 |
| Arrival Time |
12:50 |
Recommended for License |
N/A |
| Travel Time |
00.0 |
Facility Closure |
NO |
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Food Facility
A1 JAPANESE STEAK HOUSE |
Address
110 LINCOLN HWY STE 16
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City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 269-1178 |
Facility ID #
13F179 |
Owner
A1 JAPANESE STEAK HOUSE LLC |
Purpose of Inspection
Reinspection |
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 |
OUT |
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 |
OUT |
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 |
OUT |
Food-contact surfaces: cleaned & sanitized |
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X |
| 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 |
IN |
Proper cold holding temperature |
X |
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| 21 |
IN |
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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X |
| 37 |
IN |
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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| 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 |
09/29/2023 |
| Arrival Time |
12:50 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
A1 Japanese Steak House |
Address
110 LINCOLN HWY STE 16
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City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 269-1178 |
Facility ID #
13F179 |
Owner
A1 Japanese Steak House LLC |
Purpose of Inspection
Reinspection |
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 |
| Salmon/Atosa 2-door lowboy refrigerator |
41 ° F |
Soup/Steam table |
147 ° F |
Tempura shrimp/Prep Area |
75 ° F |
| Broccoli/BeverageAir prep unit |
43 ° F |
Salad (prepared in-house)/BeverageAir 2-door refrigerator |
42 ° F |
Rice/Rice cooker |
166 ° F |
| Chicken (uncooked)/Receiving area from food delivery |
39 ° F |
Shrimp/Walk-In Cooler |
57 ° F |
Salmon/Walk-In Cooler |
34 ° F |
| Tofu/Walk-In Cooler |
41 ° F |
Ambient/Walk-In Cooler |
42 ° F |
Eggs/True 2-door refrigerator |
44 ° 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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*Unlidded, half-full beverage cup found on cook-line prep area.
Employee observed drinking from aforementioned cup while on cook-line.
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. New Violation. To be Corrected By: 09/29/2023
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*8
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Handwashing sink adjacent to the 3-compartment sink is unclean with debris and is not accessible due to bus tubs being stacked on the bowl.
Tubs were removed during inspection.
Handwashing sink must be thoroughly cleaned and sanitized. New Violation. To be Corrected By: 09/29/2023
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*13
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*Bowls of in-house prepared salads are placed on sheet trays and stacked upon one another in the BeverageAir 2-door refrigerator. Bottom of sheet pans are directly contacting ready-to-eat food of the salads below.
Line each tray of salads with plastic wrap to prevent contamination. New Violation. To be Corrected By: 09/29/2023
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*14
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*1. Wares (stainless steel colanders, lexan storage containers), designated as clean, were found to contain food debris and residue.
Affected containers must be sent back to warewashing to be properly cleaned and sanitized prior to next use.
2. Several spouts on the beverage dispenser were unclean with debris and mold-like accumulation.
Beverage spouts must be detail cleaned and sanitized before use.
3. Rubber soda gun holster at the bar contains a pink-orange bacteria-like substance.
Clean and sanitize prior to next use. Repeat Violation. To be Corrected By: 09/29/2023
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*20
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*1. Tempura shrimp at the cook-line, prepared at 10:30 am, was measured at 75°F.
Food must be held cold (41°F and below) or hot (135°F and above).
Affected product was discarded during inspection.
2. A large tub of shrimp in the walk-in cooler was measured at 57°F.
Affected product was discarded during inspection. Corrected On-Site. New Violation.
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36
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*1. Dead mice observed in the following locations:
* Employee restroom.
* Floor to the right of the ice machine.
* In utility room.
2. Mouse droppings observed in the following areas:
* Utility closet.
* Hot water heater room.
* Floor adjacent to office/sushi prep.
* Bar glass storage cabinet next to sliding-top beer cooler.
* Floor to left of kitchen double-entry doors.
3. Dead roaches found in the following areas:
* Alcohol storage room.
* Hibachi stations.
* Kitchen entry, to left of double-doors.
* Utility room.
* Hot water heater closet.
* Floor adjacent to office/sushi prep.
All droppings, dead mice and dead roaches must be removed and discarded. Affected areas must be thoroughly cleaned.
Most recent pest control service report (09-11-23) viewed during inspection.
Contact facility's exterminator with findings. Service must be requested immediately. Monitoring and treatment frequenct must be increased.
Forward pest control report to this Department. Repeat Violation. To be Corrected By: 09/29/2023
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47
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1. Drain lines below the bar area ice bins are coated with a black mold-like substance.
2. Heavy grease accumulations are present below (to each side of) the hibachi cook surfaces.
Surfaces must be cleaned and maintained to reduce conditions conducive to pest activity. New Violation. To be Corrected By: 10/13/2023
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General Remarks
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A follow-up inspection will be conducted to verify corrective actions taken in response to violations listed in this inspection report. Regulatory fee(s) may be assessed for non-compliance.
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