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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 |
5 |
Date of Inspection |
02/02/2024 |
| Risk Violations Count |
3 |
Inspection Time |
01.8 |
| Arrival Time |
12:21 |
Recommended for License |
N/A |
| Travel Time |
00.3 |
Facility Closure |
NO |
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Food Facility
1675 AT THE RIDGES |
Address
4666 E BRISTOL RD. |
City/State
TREVOSE, PA |
Zip Code
19053 |
Telephone
(215) 876-6868 |
Facility ID #
02F460 |
Owner
FREEPEOPLE DISTILLING INC. |
Purpose of Inspection
Reinspection |
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 |
OUT |
Adequate handwashing facilities supplied & accessible |
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X |
| 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 |
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 |
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 |
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 |
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 |
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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 |
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 |
02/02/2024 |
| Arrival Time |
12:21 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
1675 at the Ridges |
Address
4666 E BRISTOL RD. |
City/State
TREVOSE, PA |
Zip Code
19053 |
Telephone
(215) 876-6868 |
Facility ID #
02F460 |
Owner
Freepeople Distilling Inc. |
Purpose of Inspection
Reinspection |
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 |
| Ambient/Prep Unit |
38 ° F |
Carmelized onions /Prep Unit |
38 ° F |
Ambient/Double Stand Up |
38 ° F |
| Ambient/Keg Cooler |
30 ° 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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*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. New Violation.
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*8
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1) There were no paper towels at the hand wash sink in the KITCHEN or in the MEN’S BATHROOM. 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.
2) There is evidence of food dumping in the hand sink of the kitchen. Hand sinks may not be used for any other purpose other than handwashing. All discarded liquids must be put into the prep sink. Repeat Violation.
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*14
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*KITCHEN
1) There is old food debris lining the table surface next to the warewasher, with clean wears lined on the same surface.
2) Dirty wares were intermingled with clean/sanitized wares on the table surface next to the warewasher.
Clean/Sanitize the table surface to rid the area of old food debris, and clean/sanitize all wears on the table surface before next use.
BAR
1) All soda guns and well contain slime-like substance. Clean/Sanitize all before next use.
2) Facility is wet-stacking the bar wares. All wares must be completely dry before stacking.
3) Wine glasses are being stored on a shelf lined with a dirty linen napkin. Remove linen napkins and glasses, clean/sanitize wares and the shelf surface before next use. Repeat Violation.
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37
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1) ZipLoc sandwich bags are being used for pulled pork in the freezer, and one was thawed and placed in the prep unit for use. Must use a bag that is meant for freezer storage. Relocate sandwich bags, and discard the bag in the prep unit.
2) Bag of tortillas fell behind the prep unit due to being stored on the shelf/ledge attached to the prep unit. Pick up and discard. Place other bags in container to prevent food from falling behind the unit. New Violation.
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47
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The following area require a detailed cleaning:
1) Under the fryer - heavy accumulation of grease
2) Handles and outer doors of both the stand up freezer and refrigerator - thick accumulation of crust
3) The bottom of the keg cooler in the bar area - heavy accumulation of ice/water/other unsanitary liquid
4) The corner of the bar under the TV - there is an accumulation of saw dust New Violation.
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General Remarks
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Notes:
*Some kind of leak is coming from under the prep unit. Find source and fix.
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