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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 |
12/12/2023 |
| Risk Violations Count |
4 |
Inspection Time |
01.6 |
| Arrival Time |
13:00 |
Recommended for License |
N/A |
| Travel Time |
00.3 |
Facility Closure |
NO |
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Food Facility
LOGAN INN |
Address
10 W FERRY ST |
City/State
NEW HOPE, PA |
Zip Code
18938 |
Telephone
(215) 862-2300 |
Facility ID #
27F072 |
Owner
10 WEST FERRY STREET OPERATIONS LLC |
Purpose of Inspection
Reinspection |
License Type
Permanent |
Risk Category
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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 |
OUT |
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 |
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 |
IN |
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 |
OUT |
Proper hot holding temperature |
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| 20 |
OUT |
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 |
OUT |
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 |
OUT |
Contamination prevented during food preparation, storage & display |
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X |
| 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 |
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 |
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 |
12/12/2023 |
| Arrival Time |
13:00 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Logan Inn |
Address
10 W FERRY ST |
City/State
NEW HOPE, PA |
Zip Code
18938 |
Telephone
(215) 862-2300 |
Facility ID #
27F072 |
Owner
10 West Ferry Street Operations LLC |
Purpose of Inspection
Reinspection |
License Type
Permanent |
Risk Category
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Ambient/Low Boy Reach In |
38 ° F |
Ambient/Low Boy Reach In |
34 ° F |
Ambient/Oyster Low Boy Reach In |
39 ° F |
| Ambient/Walk-In Cooler |
41 ° F |
Ambient/Beer Walk In |
41 ° F |
Ambient/Produce Walk In |
41 ° 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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*Employee food product was observed being stored inside the ice machine in the basement prep kitchen. Ice is used for customer drinks, product cooling and other various kitchen uses and may not be used to store food inside the machine.
Must discuss proper locations for employee items and educate employees on proper use of equipment New Violation. To be Corrected By: 12/13/2023
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*8
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Hand sink on the cook line is not supplied with paper towels. All hand washing stations must have soap and paper towels at all times.
Must provide New Violation. To be Corrected By: 12/13/2023
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*19
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*Facility is storing food products on the shelves above the cook line. Although this location is hot, products are not being mechanically maintained at proper temperature.
Must not use these shelves for food storage.
Discarded pork fat and grits that were being kept on these shelves New Violation. To be Corrected By: 12/13/2023
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*20
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*Ice baths on expo line are not being set up correctly. All ice baths must be set up with the product submerged in ice to the top of the product to be cold held.
Must provide more ice, and maintain these ice baths properly or they will not be permitted to be used. Strongly recommend adding more refrigeration on the cook line to eliminate temperature control issues New Violation. To be Corrected By: 12/13/2023
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35
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Several squeeze bottles of liquid are found in the expo station. There were no labels stating what the product was. Must ensure labels are being placed on all generic bottles to ensure identification of correct item. New Violation. To be Corrected By: 12/13/2023
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37
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Several plastic quart containers are being used to scoop bulk items such as flour.
All dispensing of food items must be conducted with handled scoops or utensils. Containers without handles must be removed from use Repeat Violation. To be Corrected By: 12/13/2023
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53
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Mechanical ware washing station in the basement prep kitchen is set up with hanging aprons and sheet trays to block splash from the shelving unit that is placed directly next to loading rack.
Spoiled linens and trays may not be used as a permanent solution to a splash guard.
Must install a cleanable, non-porous splash guard in this area or must move the shelving that is in danger of being soiled by the spray of the loading rack New Violation. To be Corrected By: 12/13/2023
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General Remarks
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- Ensure thawing its done under a constant flow of running water.
More employees must be registered in Serv-Safe classes as only one CFSM is present at any given time
A compliance inspection will be conducted and regulatory service fees may apply.
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