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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 |
4 |
Date of Inspection |
01/03/2024 |
| Risk Violations Count |
2 |
Inspection Time |
02.1 |
| Arrival Time |
10:58 |
Recommended for License |
NO |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
B.J.'S WHOLESALE CLUB #52 |
Address
350 COMMERCE BLVD |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 945-4400 |
Facility ID #
130430 |
Owner
B.J.'S WHOLESALE CLUB, 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 |
IN |
Adequate handwashing facilities supplied & accessible |
X |
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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 |
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| 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 |
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 |
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 |
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 |
OUT |
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 |
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 |
01/03/2024 |
| Arrival Time |
10:58 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
B.J.'s Wholesale Club #52 |
Address
350 COMMERCE BLVD |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 945-4400 |
Facility ID #
130430 |
Owner
B.J.'S WHOLESALE CLUB, 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 |
| Turkey/Deli open-air case (rear) |
39 ° F |
Ham/Deli case |
39 ° F |
Cheese/Deli case |
38 ° F |
| Ambient/Meat cutting room |
42 ° F |
Beef/Meat cutting room |
40 ° F |
Chicken/Meat cutting room |
35 ° F |
| Ambient/Meat walk-in cooler |
35 ° F |
Ambient/Produce walk-in cooler |
36 ° F |
Ambient/Bakery walk-in cooler |
39 ° F |
| Ambient/Bakery walk-in freezer |
3 ° F |
Ambient/Open air refrigerated merchandiser |
34 ° F |
Ambient/Walk-in freezer |
-2 ° 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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Facility manager stated that cleaning of deli slicers is performed every four hours. Logs must be maintained (or written procedures with required times of cleaning to be conducted) to document cleanings and times. New Violation. To be Corrected By: 01/17/2024
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*1
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*There is no Bucks County 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.
Personnel on-site during inspection maintain current ServSafe Food Safety Manager certification.
A completed application (SA-71) for CFSM must be submitted to the Department. New Violation. To be Corrected By: 01/03/2024
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*8
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*Facility utilizes portable handwashing kiosks where worker(s) conduct offering of (sampling) of ready-to-eat product(s). A handwashing sink must be available for food employee use.
Portable handwashing sinks were provided during inspection. Corrected On-Site. New Violation.
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36
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*1. Dead mouse found in snap trap in electrical room.
2. Numerous mouse droppings observed in the following ares:
- Floor along exterior rear wall.
- Center aisle floor between snack item displays.
- Back room (behind deli/meat) floor and lower shelves.
Remove droppings and discard to effectively monitor pest activity.
Discard dead mouse.
Clean affected areas.
Contact facilty’s exterminator with findings and for additional monitoring and/or treatment.
Per store manager, facility is sealing building’s exterior and is working with exterminator to control issue.
3. An air gap is present below the far right loading dock door (botttom right).
Adjust sweep or provide equivalent protection against pest/vector entry. New Violation. To be Corrected By: 01/03/2024
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53
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1. Insulation around plumbing supply lines has torn and deteriorated, exposing fiberglass insulation. Affected material is exposed to constant moisture and is currently wet.
2. Cove base sealant/caulking is in poor condition and contains a green, mildew-like substance. Replace sealant in affected areas. New Violation. To be Corrected By: 01/17/2024
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General Remarks
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Food license renewal application and fee have not yet been received by this Department. Currrent license will expire 02-14-24.
Handwashing sink in the deli is draining very slowly. Clear drain line to allow for proper and frequent handwashing.
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