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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 |
9 |
Date of Inspection |
03/13/2024 |
| Risk Violations Count |
5 |
Inspection Time |
01.5 |
| Arrival Time |
10:38 |
Recommended for License |
NO |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
BRISTOL BEER & GRILL |
Address
1100 GREEN LN |
City/State
BRISTOL, PA |
Zip Code
19007 |
Telephone
(856) 796-2539 |
Facility ID #
05F212 |
Owner
SOHAN BRISTOL LLC |
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 |
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 |
OUT |
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 |
IN |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
OUT |
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 |
OUT |
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 |
OUT |
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 |
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 |
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 |
03/13/2024 |
| Arrival Time |
10:38 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
Bristol Beer & Grill |
Address
1100 GREEN LN |
City/State
BRISTOL, PA |
Zip Code
19007 |
Telephone
(856) 796-2539 |
Facility ID #
05F212 |
Owner
Sohan Bristol LLC |
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 |
| Ambient/Refrigerator |
36 ° F |
Ambient/Prep Unit |
38 ° F |
Ambient/2 door reach in |
38 ° F |
| Ambient/Freezer |
2 ° F |
Cheese/Cold-Hold Unit |
39 ° F |
Tomatoes /Cold-Hold Unit |
39 ° F |
| Ambient/Walk-In Cooler |
34 ° F |
Ambient/Deli Case |
31 ° F |
Marinara /Hot-Hold Unit |
168 ° F |
| Cheese/Hot-Hold Unit |
152 ° 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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*4
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*Employee food observed in prep area upon arrival. An employee may not eat, drink or use any form of tobacco unless the use occurs in designated areas where the contamination of exposed food; clean equipment, utensils and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. New Violation. To be Corrected By: 03/13/2024
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*8
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The handwashing sink behind the register is disconnected from plumbing pipes causing water to pool onto floor. Repair sink to be in good working order. Repeat Violation. To be Corrected By: 03/13/2024
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*13
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*Raw eggs observed stored over whole tomatoes in refrigeration unit. Raw Time/Temperature Control for Safety (TCS) products are being stored directly over ready to eat foods. Always store raw TCS products under ready to eat foods. New Violation. To be Corrected By: 03/13/2024
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*14
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*The deli slicer contains food debris. Ensure deli slicer is broken down, clean and sanitized to be free of debris. Repeat Violation. To be Corrected By: 03/13/2024
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*21
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*Deli meats and other ready to eat time/temperature control for safety (TCS) foods are not being date marked as required.
Refrigerated, ready-to-eat, TCS food prepared and held in a food facility for more than 24 hours shall be clearly marked to be sold or discarded within 7 days or the manufacturers use by date whichever comes first. New Violation. To be Corrected By: 03/13/2024
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35
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Repackaged desserts are not labeled with common name. Label information on packaged foods shall include the following:
(1) The common name of the food, or absent a common name, an adequately descriptive identity statement.
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food.
(3) An accurate declaration of the quantity of contents.
(4) The name and place of business of the manufacturer, packer or distributor. New Violation. To be Corrected By: 03/13/2024
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36
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*1. Two dead mice observed in traps behind the grill. Remove rodents and droppings, clean and sanitize area to be free of visible debris. Contact pest control with findings.
2. There is a large air gap in the base of the door that leads to the basement. Provide door sweep for door to prevent pest activity in the kitchen. New Violation. To be Corrected By: 03/13/2024
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43
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Single use containers and non-food grade containers are being used for food storage in the freezer and refrigerator. Provide food grade containers for food items. New Violation.
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47
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The vent filters contain a build up of grease and dust. Clean and sanitize to be free of visible debris. New Violation. To be Corrected By: 03/13/2024
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General Remarks
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-Remove reused cardboard from kitchen area.
-Replace damaged ceiling tile from roof leak in restroom.
A compliance inspection will be conducted and a regulatory fee may apply.
Submit CFSM application, copy of ServSafe and fee for certified employee.
License fee and application have not yet been received. License expires April 1st.
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