| |
Food Facility Inspection Report |
|
|
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
|
Total Violations |
5 |
Date of Inspection |
11/27/2023 |
| Risk Violations Count |
4 |
Inspection Time |
01.2 |
| Arrival Time |
14:54 |
Recommended for License |
YES |
| Travel Time |
00.1 |
Facility Closure |
NO |
|
Food Facility
SQUARE ONE PUB |
Address
15 MARKET PL |
City/State
NEW HOPE, PA |
Zip Code
18938 |
Telephone
(215) 862-2730 |
Facility ID #
41F107 |
Owner
HKG PRIME LLC |
Purpose of Inspection
Initial |
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 |
OUT |
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 |
|
|
| Approved Source |
| 9 |
IN |
Food obtained from approved source |
|
|
| 10 |
IN |
Food received at proper temperature |
|
|
| 11 |
IN |
Food in good condition, safe, & unadulterated |
|
|
| 12 |
OUT |
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 |
IN |
Proper reheating procedures for hot holding |
|
|
| 18 |
OUT |
Proper cooling time & temperature |
|
|
| 19 |
IN |
Proper hot holding temperature |
|
|
| 20 |
IN |
Proper cold holding temperature |
|
|
| 21 |
OUT |
Proper date marking & disposition |
|
|
| 22 |
IN |
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 |
IN |
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 |
|
|
| 42 |
IN |
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 |
IN |
Hot & cold water available; adequate pressure |
|
|
| 49 |
OUT |
Plumbing installed; proper backflow devices |
|
X |
| 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 |
11/27/2023 |
| Arrival Time |
14:54 |
| Recommended for License |
YES |
| Facility Closure |
NO |
|
Facility
Square One Pub |
Address
15 MARKET PL |
City/State
NEW HOPE, PA |
Zip Code
18938 |
Telephone
(215) 862-2730 |
Facility ID #
41F107 |
Owner
HKG Prime LLC |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
3 |
|
|
TEMPERATURE OBSERVATIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Soup/Hot-Hold Unit |
184 ° F |
Chicken/Cold-Hold Unit |
38 ° F |
Bacon/Prep Area |
50 ° F |
| Ambient/Walk-In Cooler |
36 ° F |
Ambient/Freezer |
2 ° F |
Deli Meat/Cold-Hold Unit |
39 ° F |
| Cheese/Walk-In Cooler |
41 ° F |
Pasta/Cold-Hold Unit |
39 ° F |
Hamburgers/Prep Area |
34 ° F |
| Dressing/Prep Area |
41 ° F |
Fish/Walk-In Cooler |
37 ° F |
Shellfish/Prep Area |
40 ° F |
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
|
*1
|
*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. Facility has two employees with the Bucks County CFSM on duty Thursday through Sunday but lacks coverage Monday through Wednesday. Owner provided course list and CFSM application via email. New Violation. To be Corrected By: 11/27/2023
|
|
*12
|
*Observed mussels in cookline lacking shellstock tag. Additionally, shellstock tags on-file lacked dates when product was served. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty, labeled with dates product was served, and retained for 90 days onsite. New Violation. To be Corrected By: 11/27/2023
|
|
*18
|
*Observed TCS food cooling on the prep counter in deep containers with internal temperatures between 65-112F. Cooked time/temperature control for safety (TCS) food shall be cooled as follows:
(1) Within 2 hours, from 135°F to 70°F.
(2) Within 6 hours, from 135°F to 41°F .
Move items to shallow pans and cool as directed. New Violation. To be Corrected By: 11/27/2023
|
|
*21
|
*Observed sliced cheese in walk-in unit dated 11/19/23 with mold-like growth and sliced deli meats in prep cooler lacking dates. Ready-to-eat, time/temperature control for safety (TCS) foods located in the cold storage units shall be date marked to show when they were opened or prepared. These foods must be sold, used by or discarded within 7 days of opening or preparation. Facility discarded affected items. New Violation. To be Corrected By: 11/27/2023
|
|
49
|
*Observed 3-compartment sinks at the bar with inoperable faucet for hot and cold water. Must replace faucet to allow for hot and cold water to flow. Repeat Violation. To be Corrected By: 12/01/2023
|
|
|
|
|
|
|
|
General Remarks
|
Follow-up inspection may occur and is subject to regulatory fees.
Facility's renewal application and fee received.
Discussion Notes:
*Hand washing sinks may not be used for any other purpose.
*Soda nozzles shall be cleaned and maintained to prevent build-up.
*Ensure written time/temperature log is kept for any TCS food items not kept 41ºF or below or 135F and above.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|