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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 |
6 |
Date of Inspection |
04/26/2024 |
| Risk Violations Count |
5 |
Inspection Time |
01.5 |
| Arrival Time |
12:48 |
Recommended for License |
N/A |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
DACEY'S PUB |
Address
215 W PHILADELPHIA AVE |
City/State
MORRISVILLE, PA |
Zip Code
19067 |
Telephone
(215) 295-4838 |
Facility ID #
24F011 |
Owner
DACEY'S PUB, INC. |
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 |
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 |
X |
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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 |
N/A |
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 |
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 |
X |
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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 |
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 |
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 |
04/26/2024 |
| Arrival Time |
12:48 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Dacey's Pub |
Address
215 W PHILADELPHIA AVE |
City/State
MORRISVILLE, PA |
Zip Code
19067 |
Telephone
(215) 295-4838 |
Facility ID #
24F011 |
Owner
Dacey's Pub, Inc. |
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 |
| Soup/Hot-Hold Unit |
170 ° F |
Caramelized Onions /Main Prep Unit |
38 ° F |
Ambient/Main Prep Unit |
41 ° F |
| Ambient/Grill Prep Unit |
41 ° F |
Ambient/Flat Top Prep Unit |
42 ° F |
Ambient/Walk-in Cooler |
32 ° F |
| Cooked Pork/Walk-in Cooler |
39 ° 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.
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*8
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Upon arrival, the hand sink was blocked by a box and Romaine lettuce, and was inaccessible for hand washing. Handwashing stations must be maintained so they are always accessible for employee use. Box and lettuce were relocated to different area and were protected. Corrected On-Site. New Violation.
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*13
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*1) Food is being stacked on the shelves of the walk-in cooler, with some of the roasting pans touching uncovered, ready-to-eat food items. Ensure that all items being cooled are not stacked and not touching any of the other foods. Once food item is cooled completely, cover to prevent contamination.
Pan was relocated to a different shelf.
2) Single use container was being used as a scoop, and was found resting in food product in the lower refrigerated compartment of the main Prep Unit. All scoops must have a handle and stored in a way that does not touch the food product to prevent cross contamination. Single use container was removed/discarded and replaced with a spoon. Corrected On-Site. New Violation.
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*14
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*Upper interior surface within the ice machine contains black mold-like substance. Empty ice and discard. Clean and sanitize interior surfaces prior to next use. New Violation.
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*20
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*Cheese and Ham located in the Prep Unit next to the Flat-Top were being held above the frost line and measuring a temperature of 48°F. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Both were wrapped and moved to the lower refrigerated portion of the Prep Unit. Corrected On-Site. New Violation.
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47
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The following ares require a detailed clean:
1) The filters/grates under the hood - Scheduled to be completed this week
2) Under the Grill and Flat Top - Pull out equipment, scrape up thick accumulation of grease, clean/sanitize
3) The inside portion of the walk-in door has heavy growth of mold. Clean with soap/water and sanitize with white vinegar. New Violation.
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General Remarks
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Notes:
*Replace lid of the trash can in Women’s Bathroom
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