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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 |
04/01/2024 |
| Risk Violations Count |
1 |
Inspection Time |
02.1 |
| Arrival Time |
12:46 |
Recommended for License |
YES |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
A1 JAPANESE STEAK HOUSE |
Address
110 LINCOLN HWY STE 16
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City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 269-1178 |
Facility ID #
13F179 |
Owner
A1 JAPANESE STEAK HOUSE LLC |
Purpose of Inspection
Initial |
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 |
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| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
X |
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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 |
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 |
X |
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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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X |
| 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 |
04/01/2024 |
| Arrival Time |
12:46 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
A1 Japanese Steak House |
Address
110 LINCOLN HWY STE 16
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City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 269-1178 |
Facility ID #
13F179 |
Owner
A1 Japanese Steak House LLC |
Purpose of Inspection
Initial |
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 |
| Beef/Kratos 2-door prep unit - top |
42 ° F |
Scallops/Kratos 2-door prep unit - bottom |
41 ° F |
Soup/Steam table |
167 ° F |
| Salmon/Atosa 2-door prep unit |
38 ° F |
Rice/Rice cooker |
176 ° F |
Diced tomatoes/BeverageAir 2-door refrigerator |
40 ° F |
| Chicken (uncooked)/Walk-In Cooler |
40 ° F |
Ambient/Walk-In Cooler |
38 ° F |
Ambient/Walk-in freezer |
-7 ° F |
| Ambient/Hoshizaki 2-door sushi freezer |
-5 ° F |
Steak (beef)/TurboAir 2-door refrigerator |
41 ° F |
Shrimp/TurboAir 2-door refrigerator |
42 ° 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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*14
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*Soda gun nozzle and rubber holster at the bar contain a pink, slimy, bacteria-like substance.
Detail clean and sanitize soda gun nozzle and holster prior to next use.
Affected items were cleaned and sanitized during inspection. Corrected On-Site. New Violation.
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*14
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*Food employee was observed washing and rinsing pans at the 3-compartment sink and placing back into use as clean without first sanitizing.
Sink was set up with quaternary ammonium compounds sanitizing solution at 200 ppm during inspection.
CFSM reviewed washing, rinsing and sanitizing procedures with employees during inspection. Corrected On-Site. New Violation.
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33
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Sealed, individually packaged fully thawed reduced oxygen fish products (tilapia) were found in the sushi area lowboy refrigerator. Handling instructions require product to be kept frozen; open packaging prior to thawing under refrigeration. Introducing oxygen to product prior to thawing under refrigeration eliminates conditions (temperatures above 38ºF and without oxygen) conducive to the growth of Clostridium botulinum type E.
Affected product was measured at 37 ºF. Packaging was opened during inspection and placed back into refrigeration. Corrected On-Site. New Violation.
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36
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*1. (2) Dead mice found on glue board in the utility room.
2. Mouse droppings observed on floor in far end of bar and on floor near the office.
3. Dead and alive cockroaches observed on glue boards at bar and in front of kitchen.
Remove and discard droppings and mice and roaches. Clean affected areas.
Contact facility’s exterminator with findings and for additional monitoring and/or treatment. Repeat Violation. To be Corrected By: 04/01/2024
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53
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Grout has deteriorated in several areas of the kitchen floor. Standing liquid remains in voids between floor tiles. Repair or replace grout to provide surfaces which are smooth, easily cleanable and non-absorbent and to reduce conditions conducive to pest activity. New Violation. To be Corrected By: 10/31/2024
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General Remarks
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Facility approved for food license renewal.
* Parasite destruction documentation provided to BCDH during inspection.
* Pest control service reports (last visit 3-11-24) reviewed during inspection.
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