| |
Food Facility Inspection Report |
|
|
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
|
Total Violations |
4 |
Date of Inspection |
10/25/2023 |
| Risk Violations Count |
1 |
Inspection Time |
01.3 |
| Arrival Time |
17:00 |
Recommended for License |
N/A |
| Travel Time |
00.5 |
Facility Closure |
NO |
|
Food Facility
BLUE POINT GRILL |
Address
3 WEST RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(216) 666-3581 |
Facility ID #
29F159 |
Owner
STEVEN MURRAY |
Purpose of Inspection
Reinspection |
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 |
|
|
| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
|
|
| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
X |
|
| 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 |
|
|
| 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 |
N/O |
Proper reheating procedures for hot holding |
|
|
| 18 |
N/O |
Proper cooling time & temperature |
|
|
| 19 |
IN |
Proper hot holding temperature |
|
|
| 20 |
IN |
Proper cold holding temperature |
|
|
| 21 |
IN |
Proper date marking & disposition |
|
|
| 22 |
N/A |
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 |
|
|
| Conformance with Approved Procedure |
| 27 |
N/A |
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 |
IN |
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 |
X |
|
| 42 |
OUT |
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 |
|
|
| 47 |
IN |
Non-food contact surfaces clean |
|
|
| Physical Facilities |
| 48 |
OUT |
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 |
10/25/2023 |
| Arrival Time |
17:00 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
|
Facility
Blue Point Grill |
Address
3 WEST RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(216) 666-3581 |
Facility ID #
29F159 |
Owner
Steven Murray |
Purpose of Inspection
Reinspection |
License Type
Permanent |
Risk Category
3 |
|
|
TEMPERATURE OBSERVATIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Diced Tomatoes/Worktop Refrigerator |
33 ° F |
Chicken/Worktop Refrigerator |
37 ° F |
Ambient/Freezer |
-3 ° F |
| Crab Cakes/Worktop Refrigerator |
46 ° F |
Lobster/Worktop Refrigerator |
35 ° F |
Pasta/Worktop Refrigerator |
36 ° F |
| Baked Potatoes/Stove (hot-holding) |
158 ° F |
Rice/Steam Table |
166 ° F |
Soup/Soup Kettle |
183 ° F |
| Coleslaw/Cold-Hold Unit |
38 ° F |
Oysters/Oyster Bar |
35 ° F |
|
|
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
|
*8
|
The handwashing sink adjacent to the food preparation sink was not provided with paper towels. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder or bar soap, individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device. Employee provided during inspection. Corrected On-Site. New Violation.
|
|
41
|
Utensils for ice cream and cake are stored in a container of standing water. This is not an approved method for storage between use. Use one of the following methods for storage:
1) On clean/sanitized surface
2) Running water
3) Clean/protected location (Ie: in food with handle located out of food product)
4) In a container of water continuously maintaining 135F or above.
Employee removed utentils during inspection to be cleaned & sanitized. Corrected On-Site. New Violation.
|
|
42
|
Wares are being wet-stacked. Allow all wares to fully air dry prior to stacking to prevent microbial growth. New Violation. To be Corrected By: 10/25/2023
|
|
48
|
*The wash water temperature at the 3-compartment sink was only 97F. The hot water out of the faucet is currently maintaining a temperature of 103F. The required hot water temperature for the water compartment is a minimum of 110F. Increase temperature on hot water heater to meet the warewashing requirements. All hand washing sinks throughout the facility meet hot water requirements as well as the high temperature dishmachine registering 162F wash & 183F. New Violation. To be Corrected By: 10/26/2023
|
|
|
|
|
|
|
|
General Remarks
|
|
*Provide 160F temperature-sensitive tape or equivalent to check efficacy of high temperature dishmachine.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|