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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 |
8 |
Date of Inspection |
10/31/2023 |
| Risk Violations Count |
4 |
Inspection Time |
01.3 |
| Arrival Time |
15:27 |
Recommended for License |
NO |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
NAC CAFE |
Address
120 PHEASANT RUN |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 968-0600 |
Facility ID #
29F027 |
Owner
NEWTOWN RACQUETBALL, INC. |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
2 |
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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 |
OUT |
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 |
OUT |
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 |
X |
X |
| 12 |
N/A |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
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| 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 |
N/A |
Proper cooking time & temperature |
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| 17 |
N/A |
Proper reheating procedures for hot holding |
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| 18 |
N/A |
Proper cooling time & temperature |
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| 19 |
N/A |
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 |
N/A |
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 |
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 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
IN |
Contamination prevented during food preparation, storage & display |
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| 38 |
OUT |
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 |
OUT |
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 |
10/31/2023 |
| Arrival Time |
15:27 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
NAC Cafe |
Address
120 PHEASANT RUN |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 968-0600 |
Facility ID #
29F027 |
Owner
Newtown Racquetball, Inc. |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
2 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Milk/Cold-Hold Unit |
38 ° F |
Ambient/Refrigerator |
40 ° F |
Hummus/Worktop Refrigerator |
50 ° F |
| Milk/Walk-In Cooler |
35 ° 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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*1
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*There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department. New Violation. To be Corrected By: 11/07/2023
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*8
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There are no soap and paper towels at the hand wash sink in the front beverage preparation area. 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. New Violation. To be Corrected By: 10/31/2023
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*11
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*Pre-packaged food products including hummus, mozzarella bits and various bowls observed adulterated with mold growth in the work-top refrigerator. Food product temperatures were 50F. Time/temperature control for safety food (TCS) products must be maintained at or below 41F at all times during cold holding. These products were discarded during inspection. The worktop refrigerator shall not be used for storage of TCS food products unless maintaining a safe temperature. Repeat Violation.
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*11
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*4 gallons containers of milk have a sell by date of 10/26/23. 5, 1/2 gallon containers of fat free milk have a sell by date of 10/14/23. All out of date milk was discarded during the inspection. Employees must check sell by dates regularly on all milk products. Those past sell by date must be discarded or returned to vendor & placed out of service. Corrected On-Site. Repeat Violation.
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*14
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*The ice machine contains mold-like growth. Discard ice, clean and sanitize. New Violation. To be Corrected By: 10/31/2023
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38
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Food workers are not wearing hair restraints as required.
Employees shall wear hair restraints such as hats, hair coverings or nets, that are effectively designed and worn to keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. New Violation. To be Corrected By: 11/01/2023
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46
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Test strips are not provided to check sanitizer concentration at the 3-compartment sink. Provide quat test strips. New Violation. To be Corrected By: 11/07/2023
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47
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Interior surfaces of cabintry and equipment is visibly soiled with debris and grime. Thoroughly clean and maintain all equipment and cabintry. New Violation. To be Corrected By: 11/01/2023
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53
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The floors and walls throughout the facility are unclean with food spills, debris, grease & grime accumulation. Throughly clean floors including open floor drains. Maintain thereafter. New Violation. To be Corrected By: 11/02/2023
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General Remarks
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*This facility no longer conducts cooking operations. Currently, facility only provides smoothies & coffee drinks and pre-packaged food products.
*Have not received fee and application for license renewal. Must receive prior to expiration 12/31/23.
*A compliance inspection will be conducted. Regulatory service fees may apply.
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