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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 |
10/13/2023 |
| Risk Violations Count |
3 |
Inspection Time |
01.6 |
| Arrival Time |
16:18 |
Recommended for License |
NO |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
OTTSVILLE INN |
Address
245 DURHAM RD |
City/State
OTTSVILLE, PA |
Zip Code
18942-9765 |
Telephone
(610) 847-5463 |
Facility ID #
445604 |
Owner
F & G, INC. |
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 |
IN |
Proper eating, tasting, drinking, or tobacco use |
X |
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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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X |
| 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 |
IN |
Proper cold holding temperature |
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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 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
IN |
Contamination prevented during food preparation, storage & display |
X |
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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 |
X |
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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 |
OUT |
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 |
10/13/2023 |
| Arrival Time |
16:18 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
OTTSVILLE INN |
Address
245 DURHAM RD |
City/State
OTTSVILLE, PA |
Zip Code
18942-9765 |
Telephone
(610) 847-5463 |
Facility ID #
445604 |
Owner
F & G, INC. |
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 |
| Mushrooms /Bain Marie |
43 ° F |
Garlic /Bain Marie |
46 ° F |
Salsa/Bain Marie |
47 ° F |
| Chicken/Bain Marie Bottom |
43 ° F |
Onions/Bain Marie Bottom |
45 ° F |
Green beans/Refrigerator Drawer |
43 ° F |
| Ambient/Walk-In Cooler |
42 ° F |
Sausage/Pizza Prep Top |
42 ° F |
Salmon/Refrigerator |
41 ° F |
| Cheese/Refrigerator |
41 ° F |
Ham/Refrigerator |
41 ° F |
Salad/Server Refrigerator |
43 ° 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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*Observed an food worker eating in the food prep area. Employees 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. Corrected On-Site. New Violation.
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*8
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The hand wash sink in food prep area is blocked and unaccesible from the food prep area. A handwashing facility shall be maintained so that it is accessible at all times for employee use.
Handwash sink basin had utensils stored in the basin. A handwashing facility may not be used for purposes other than handwashing. Repeat Violation. To be Corrected By: 10/20/2023
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*13
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*Chicken in bain marie bottom and beef and squid in the walk-in cooler are stored over ready to eat foods. Raw Time/Temperature Control for Safety (TCS) products are being stored directly over ready to eat foods. Always store raw TCS products under ready to eat foods. New Violation. To be Corrected By: 10/14/2023
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37
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Salad plates were stacked directly on top of salads in the server Refrigerator. There must a barrier protecting the food from contamination when stacking. Corrected On-Site. New Violation.
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41
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Observed a knifestored between kitchen equipment.During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored:
- in running water of sufficient velocity to flush particulates to the drain.
- in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency
- in a clean, protected location/container if the utensils, such as scoops, are used only with a food that is not potentially hazardous. Corrected On-Site. New Violation.
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50
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*This facility is limited to 50 seats by the nature of the septic system, the facilty currently has 69 seats. New Violation. To be Corrected By: 10/20/2023
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General Remarks
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