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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 |
10/20/2023 |
| Risk Violations Count |
4 |
Inspection Time |
01.6 |
| Arrival Time |
12:06 |
Recommended for License |
NO |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
DACEY'S PUB |
Address
215 W PHILADELPHIA AVE |
City/State
MORRISVILLE, PA |
Zip Code
19067 |
Telephone
(215) 295-4838 |
Facility ID #
24F011 |
Owner
DACEY'S PUB, INC. |
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 |
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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 |
IN |
Adequate handwashing facilities supplied & accessible |
X |
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 |
N/A |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
X |
X |
| 14 |
OUT |
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 |
OUT |
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 |
N/A |
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 |
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| 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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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 |
OUT |
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 |
10/20/2023 |
| Arrival Time |
12:06 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
Dacey's Pub |
Address
215 W PHILADELPHIA AVE |
City/State
MORRISVILLE, PA |
Zip Code
19067 |
Telephone
(215) 295-4838 |
Facility ID #
24F011 |
Owner
Dacey's Pub, Inc. |
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/Stand up Refridgerator |
39 ° F |
Ambient/Grill Prep Unit |
32 ° F |
Ground Beef/Grill Prep Unit |
38 ° F |
| Ambient/Toppings Prep Unit |
40 ° F |
Carmamized Onions /Toppings Prep Unit |
41 ° F |
Veggie Soup/Hot-Hold Unit |
156 ° F |
| Ambient/Windo Prep Unit |
42 ° F |
Ambient/Walk-In Cooler |
34 ° 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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*8
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Upon arrival, the hand sink was filled with dirty wares. Hand sink is for handwashing only, these items were relocated. Corrected On-Site. Repeat Violation.
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*13
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Raw eggs were being stored on the top shelf of the the stand up refrigerator in the storage area. Always store raw food products under ready to eat foods. This item was relocated to the bottom shelf. Corrected On-Site. Repeat Violation.
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*14
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*1) Upper interior surface within the ice machine contains pink and black mold-like/bacteria-like substance. Empty ice and discard. Clean and sanitize interior surfaces prior to next use.
2) Can opener contains build-up of old food debris. Clean/sanitize before next use. This item was reloacted to the warewashing area.
3) The first soda gun behind the bar contains build-up of mold-like substance. Clean sanitize before next use. New Violation.
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*21
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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.
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36
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*Cockraoches - both live and dead - are in the traps. Conduct a full cleaning of the warewashing room and remove traps more frequently. Repeat Violation.
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46
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No chlorine residual present in warewashing machine behind the bar. It is assumed that the pump is not working correctly - bottle was replaced, machine re-primed and it still would not dispense sanitizer. Service was called for, and they will be out to fix.
Test machine regularly to ensure proper sanitization at 50 ppm chlorine.
Wares must be sanitized in 3-compartment if the machine is used before the chlorine is replaced and tested. New Violation.
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47
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The following areas are in need of a detailed clean:
1) Under the whole cookline: Thick, heavy layer of old food debris and grease. Pull out all equipment, scrap up food and grease, degrease/clean whole area and maintian more frequently.
2) The bottom of the toppings prep unit is in need of a full detailed cleaning. Clean and maintain more frequently. New Violation. To be Corrected By: 10/31/2023
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General Remarks
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Notes:
*FEE AND APPLICATTION MUST BE SENT TO THE DPARTMENT BY NOVEMBER 3, 2023.
*Bar Warewasher: 122/127°F, 0ppm Sanitizer
*Compliance inspection will be conducted and compliance fees could be assessed.
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