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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 |
3 |
Date of Inspection |
04/09/2024 |
| Risk Violations Count |
2 |
Inspection Time |
00.8 |
| Arrival Time |
13:36 |
Recommended for License |
NO |
| Travel Time |
00.0 |
Facility Closure |
NO |
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Food Facility
NEKTAR |
Address
8 W MECHANIC ST |
City/State
NEW HOPE, PA |
Zip Code
18938 |
Telephone
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Facility ID #
27F061 |
Owner
ALPHA HOSPITALITY 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 |
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 |
IN |
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 |
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 |
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 |
OUT |
Compliance with variance, specialized process, & HACCP plan |
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X |
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 |
OUT |
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 |
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 |
04/09/2024 |
| Arrival Time |
13:36 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
Nektar |
Address
8 W MECHANIC ST |
City/State
NEW HOPE, PA |
Zip Code
18938 |
Telephone
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Facility ID #
27F061 |
Owner
Alpha Hospitality 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 |
| Ambient/Prep Unit |
38 ° F |
Ambient/Reach In |
37 ° F |
Soup/Hot-Hold Unit |
160 ° F |
| Mashed Potatoes/Hot-Hold Unit |
136 ° F |
Ambient/Prep Unit |
38 ° F |
Short Ribs/Hot-Hold Unit |
127 ° F |
| Ambient/Grill Drawers |
40 ° F |
Ambient/Walk-In Cooler |
40 ° 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. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department. New Violation. To be Corrected By: 04/16/2024
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*27
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*Facility is taking vacuum sealed short rib, which has a HACCP plan submitted on file for storage. Facility is taking the vacuum sealed short rib and placing in boiling water to sous vide cooking. Facility is then taking the cooked vacuum sealed bags and placing them in hot holding steam table with vacuum sealed mashed potatoes.
This is not a proper sous vide operation. No HACCP plans were submitted for sous vide cooking.
Must discontinue cooking vacuum sealed products until a HACCP plan is submitted and approved as well as a commercial recirculation bath for sous vide is purchased. Repeat Violation. To be Corrected By: 04/10/2024
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41
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Facility is storing ice cream scoop and rice spatula in standing water.
All utensils must be stored in a smooth, easily cleanable and non-porous location. Standing water is not an approved location for utensils.
A constant draining water flow may be used, or a constant hot water source of a minimum 135F may also be used.
Remove utensils from water and discontinue allowing standing water to be used for storage. New Violation. To be Corrected By: 04/10/2024
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General Remarks
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All restrooms are unisex. Must provide lidded trash cans in all restrooms.
Must show proof of registration in ServSafe class for kitchen staff before 4/23/24 in order to be recommended for license.
All Sous Vide, and hot holding of sous vide products must cease. An updated HACCP plan must be submitted for sous vide, and proper circulating bath must be purchased and staff must be properly trained on sous vide cooking. Must cease all sous vide operations until written approval is given.
License expires 4/23/24. Failure to show registration in ServSafe classes will result in closure.
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