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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 |
03/11/2024 |
| Risk Violations Count |
2 |
Inspection Time |
02.2 |
| Arrival Time |
11:22 |
Recommended for License |
N/A |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
JOHNNY APPLES |
Address
184 BUCK RD |
City/State
HOLLAND, PA |
Zip Code
18966 |
Telephone
(215) 953-9900 |
Facility ID #
31F042 |
Owner
JPM REAL ESTATE 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 |
IN |
Adequate handwashing facilities supplied & accessible |
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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 |
IN |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
X |
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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 |
N/O |
Proper cooking time & temperature |
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| 17 |
IN |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
Proper cooling time & temperature |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
X |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
N/A |
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 |
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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X |
| 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 |
03/11/2024 |
| Arrival Time |
11:22 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Johnny Apples |
Address
184 BUCK RD |
City/State
HOLLAND, PA |
Zip Code
18966 |
Telephone
(215) 953-9900 |
Facility ID #
31F042 |
Owner
JPM REAL ESTATE 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 |
| Ambient/Walk-In Cooler |
36 ° F |
Ambient/Walk-In Cooler |
39 ° F |
Ambient/2 door reach-in cooler |
36 ° F |
| Ambient/1 door reach-in freezer |
14 ° F |
Ambient/2 door prep cooler |
41 ° F |
Pickles/2 door prep cooler |
42 ° F |
| Ambient/Walk-In Cooler |
36 ° F |
Fish/Walk-In Cooler |
35 ° F |
Ambient/Bar cooler |
42 ° F |
| Soup/Reheated |
195 ° F |
Cut lettuce/2 door prep cooler |
37 ° F |
Sou cream/Walk-In Cooler |
51 ° 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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*13
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*-Raw eggs were stored above ready to eat produce in the walk-in cooler. The eggs were relocated to prevent cross contamination.
-Several containers of food were not covered inside reach-in cooling units. Cover all food in storage. Corrected On-Site. New Violation.
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*20
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*Upon arrival, the walk-in cooler in the basement was observed at 54 degrees F. The owner stated that the refrigeration technician was on site just prior to inspection, working on the timer/defrost cycle. The ambient temperature dropped to 39 degrees F within 10 minutes of entering the unit. The facility must provide a work order to the Department. The walk-in cooler must be able to maintain TCS foods at 41 degrees F or below. EPS discussed proper cold holding of TCS foods, during any and all refrigeration maintenance/repair. Corrected On-Site. New Violation.
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45
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The can opener blade is bent at the edges and beginning to corrode. Replace the blade. New Violation. To be Corrected By: 03/25/2024
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47
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Debris observed on the floor below the fryers and on the floor of the basement where soda boxes are stored/used. Clean and sanitize affected areas. Clean as often as necessary to maintain. Repeat Violation. To be Corrected By: 03/15/2024
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General Remarks
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-Replace torn door gaskets on the 2 door reach-in cooler.
-Replace glass light bulbs with shatterproof bulbs, inside the 1 door freezer and 2 door reach-in cooler.
-Do not use single use containers as scoops inside large spice containers. Use food grade scoops with handles; store handles up and out of food.
-Do not line shelves, equipment, or containers with absorbent material.
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