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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 |
2 |
Date of Inspection |
04/25/2024 |
| Risk Violations Count |
1 |
Inspection Time |
01.1 |
| Arrival Time |
12:54 |
Recommended for License |
YES |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
LUMBERVILLE 1740 HOUSE |
Address
3690 RIVER RD |
City/State
LUMBERVILLE, PA |
Zip Code
18933 |
Telephone
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Facility ID #
41F018 |
Owner
JOSEPH LUCCARO |
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 |
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 |
OUT |
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 |
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 |
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 |
04/25/2024 |
| Arrival Time |
12:54 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
Lumberville 1740 House |
Address
3690 RIVER RD |
City/State
LUMBERVILLE, PA |
Zip Code
18933 |
Telephone
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Facility ID #
41F018 |
Owner
Joseph Luccaro |
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/Walk-In Cooler |
31 ° F |
Ambient/Reach In |
41 ° F |
Ambient/Reach In |
35 ° F |
| Ambient/Small Prep Unit |
41 ° F |
Ambient/Dairy Reach In |
45 ° 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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*Upon arrival, the mechanical ware washing machine in the kitchen was checked for sanitizer.
There was no residual, and looking at the chemicals hooked up to the machine, it was determined that the machine was provided a Quaternary Ammonium sanitizer.
Mechanical ware washing machines are only meant to be used with a chlorine based sanitizer.
Chef demonstrated how they test the machine, which was with chlorine test strips.
The kitchen staff was unaware of the chemical supposed to be used, nor the fact that the test strips wouldn’t work.
Chlorine sanitizer was obtained.
Must educate all staff, including maintenance, who kitchen staff stated is the person who changes the chemicals, on proper hook up of chemicals to machine.
Failure to use the right chemicals in the mechanical ware washing machine will result in wares not being sanitized properly, and mechanical failure due to different chemicals being used. New Violation. To be Corrected By: 04/25/2024
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*14
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*In kitchen 2 door refrigerator, there were containers of fresh spinach that were being covered with wiping cloths.
All food contact surfaces must be smooth, easily cleanable and non-porous. Wiping cloths are not permitted to be used as a cover for food products.
These containers were also stacked on top of each other, which is also a source of contamination.
Must only cover items in storage with a smooth cleanable and non-porous surface, and discontinue stacking products inside other containers of products. New Violation. To be Corrected By: 04/25/2024
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53
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Mechanical ware washing machine is not providing a sanitizer residual in the rinse cycle. After chlorine was provided, it was determined that the squeeze tube was not putting enough chlorine into the machine.
The machine must be put out of service until chlorine can be provided into the rinse cycle. New Violation. To be Corrected By: 04/26/2024
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General Remarks
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-Educate all staff involved in handling chemicals in kitchen as to what chemicals are to be used where. Staff must be checking sanitizer residuals with the test strips provided on a daily basis.
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