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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 |
6 |
Date of Inspection |
12/20/2023 |
| Risk Violations Count |
4 |
Inspection Time |
01.8 |
| Arrival Time |
03:30 |
Recommended for License |
N/A |
| Travel Time |
00.0 |
Facility Closure |
NO |
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Food Facility
IRON HILL BREWERY & RESTAURANT |
Address
2920 S EAGLE RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(267) 291-7411 |
Facility ID #
29F128 |
Owner
IRON HILL BREWERY OF NEWTOWN LLC |
Purpose of Inspection
Reinspection |
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 |
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 |
OUT |
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 |
OUT |
Food separated & protected |
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X |
| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
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X |
| 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 |
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 |
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 |
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 |
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 |
OUT |
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 |
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 |
12/20/2023 |
| Arrival Time |
03:30 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Iron Hill Brewery & Restaurant |
Address
2920 S EAGLE RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(267) 291-7411 |
Facility ID #
29F128 |
Owner
Iron Hill Brewery of Newtown LLC |
Purpose of Inspection
Reinspection |
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 |
| Mushrooms/Prep Unit #1 |
41 ° F |
Pork/Prep Unit #1 |
38 ° F |
Diced tomoatoes/Prep Unit #2 |
38 ° F |
| Guacamole /Prep Unit #2 |
36 ° F |
Salsa/Prep Unit #2 |
38 ° F |
Bacon/Prep Unit #3 |
41 ° F |
| Raw Chicken/Prep Unit #3 |
38 ° F |
Ambient/Walk-In Cooler |
34 ° F |
Beef/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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*8
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Facility has evidence of heavy food dumping in the hand sink at the end of the cook line.
Hand sinks are for hand washing only and may not be used for any other purpose. Discontinue food dumping and clean/sanitize the sink. New Violation.
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*11
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*A stack of cheese was taken out of the refrigerated prep top and placed off to the side where it warmed, wilted and was not protected. Food shall be in good condition and held in a way that protects the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. This food product was discarded. New Violation.
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*13
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*1) Upon arrival, there was a raw egg sitting on top of the chopped peppers in the first Prep Unit. Raw Time/Temperature Control for Safety (TCS) products must never be stored directly in or over ready to eat foods. Both the egg and the peppers were discarded.
2) Unwashed Avocado was being held in the mixed greens container in the refrigerated unit. Whole, unwashed food items may not be in contact with Ready-to-Eat food items. The mixed greens were discarded, and the avocado was taken to be washed.
3) The handles of scoop are resting in the dry food products in the dry storage area. Handles must always be resting outside of the food products to prevent contamination. Repeat Violation.
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*14
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*1) Upper interior surface within the ice machine contains black mold/slime-like substance. Empty ice and discard. Clean and sanitize interior surfaces prior to next use.
2) Soda gun wells contain pink slime. Clean/sanitize. Repeat Violation.
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45
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Facility is using foil to line high splash and spillage areas. All areas must contain surfaces that are cleanable and non-porous. Surfaces of equipment that are nonfood-contact surfaces, but are exposed to splash, spillage or other food soiling or that require frequent cleaning, shall be constructed of a corrosion-resistant, nonabsorbent and smooth material.
Remove all foiled surfaces. New Violation.
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47
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The following areas require a detailed clean:
1) The cook line - in front and under
2) The floor of the walk-in cooler New Violation.
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General Remarks
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Notes:
Bar Warewasher - 121/126/50ppm
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