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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 |
01/24/2024 |
| Risk Violations Count |
3 |
Inspection Time |
01.8 |
| Arrival Time |
16:52 |
Recommended for License |
N/A |
| Travel Time |
00.4 |
Facility Closure |
NO |
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Food Facility
BLUE POINT GRILL |
Address
3 WEST RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(216) 666-3581 |
Facility ID #
29F159 |
Owner
STEVEN MURRAY |
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 |
N/O |
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 |
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 |
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 |
X |
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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 |
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 |
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 |
OUT |
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 |
X |
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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 |
OUT |
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 |
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 |
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 |
01/24/2024 |
| Arrival Time |
16:52 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Blue Point Grill |
Address
3 WEST RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(216) 666-3581 |
Facility ID #
29F159 |
Owner
Steven Murray |
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 |
| Rice/Hot-Hold Unit |
191 ° F |
Shrimp/Prep unit #1 |
41 ° F |
Fresh Crab Cake/Prep unit #1 |
42 ° F |
| Ambient/Prep Drawers #1 |
43 ° F |
Rice/Prep Drawers #1 |
47 ° F |
Ambient/Grill Drawer |
39 ° F |
| Salmon/Grill Drawer |
38 ° F |
Ambient/Prep Drawers #2 |
40 ° F |
Whole Fish/Prep Drawers #2 |
39 ° F |
| Ambient/Salad Prep |
39 ° F |
Salsa/Salad Prep |
37 ° F |
Ambient/Display Dessert - Double Door |
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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The hand washing stations at the bar area were not adequately supplied with soap and paper towels. 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.
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*14
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*1) Upper interior surface within the ice machine contains pink and black mold-like/bacteria-like substance. Empty ice and discard. Clean and sanitize interior surfaces prior to next use.
2) The soda wells at the bar contained slime-like substance. Clean/Sanitize all wells before next use.
3) Several wares behind the bar were not properly cleaned. All wares and food contact surfaces of equipment and utensils must be cleaned and sanitized after each use or at required time intervals. These items were removed and taken back to the ware washing station for proper cleaning. New Violation.
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*18
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*Rice in the cold-hold Prep drawers along the cook line was measuring a temperatures of 47°F.
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 or less
Time/temperature control for safety (TCS) food shall be cooled within 4 hours to 41°F, if prepared from ingredients at ambient room temperatures.
This item was discarded. Corrected On-Site. New Violation.
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37
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Several items being store in both the walk-in wine cooler and walk-in freezer are being stored on the floor. Store all items at least 6inches off the floor to prevent contamination. New Violation.
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39
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Upon arrival, there were wiping cloths being stored in the cold-hold prep drawer, next to uncovered foods. Wiping cloths used for hands may not be stored in areas where contamination of food may happen.
These items were relocated. Corrected On-Site. New Violation.
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43
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Cans of food products are being opened and then stored in their original container. Once a can is opened, the food product must be stored in a food grade container. New Violation.
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46
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Low chlorine residual present in warewashing machine. It is assumed that the open spout of the bucket allowed oxygen entry. Chlorine can lose effectiveness with exposure to air and light. Replace chlorine and take measures to prevent this. Test machine regularly to ensure proper sanitization at 50 ppm chlorine.
Wares must be sanitized in 3-compartment if the machine is used before the chlorine is replaced and tested. EcoLab was called for service. Submit report to the Department by Jan 31, 2024. New Violation.
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General Remarks
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Notes:
Bar Warewasher - Sani 25ppm
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