| OBSERVATIONS AND CORRECTIVE ACTIONS |
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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. Facility was required to obtain at least one Bucks County CFSM To be on-site at all hours of operation by 5/15/2023 and has repeatedly failed to comply. Facility must submit proof of a certificate from an approved food safety course, application and fee to this Department by 5/24/24 of face regulatory fees and possible legal action. Repeat Violation. To be Corrected By: 05/23/2024
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*6
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*Food employees are not washing their hands as required before putting on gloves, after handling soiled tableware, after handling raw meat, before handling clean tableware, equipment, utensils. Observed employee handling soiled equipment and then clean equipment without washing hands between. Also observed employee handling raw meat and then placing on gloves without washing hands. Facility owner and CFSM must review hand washing requirements with staff. New Violation. To be Corrected By: 05/23/2024
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*8
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Observed paper towels lacking at basement hand sink, and paper towel jams at other hand sinks throughout. Provide at all times.
Observed equipment blocking hand sink at front serving bar on main floor. Hand sinks must remain unobstructed at all times and utilized for hand washing only. Repeat Violation. To be Corrected By: 05/23/2024
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*14
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*Observed employee washing equipment in three compartment sink without use of a sanitizing step. All food contact equipment must be washed, rinsed and sanitized. New Violation. To be Corrected By: 05/23/2024
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*20
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*Observed all TCS product within residential style refrigerator in server area between 48-57F. Ambient temperature was 55F. All TCS items within discarded. Discontinue use of this unapproved residential-style cooler.
Cut peppers and produce in cook line Bain Marie between 42-46F. Facility must ensure temperatures do not exceed 41F or below. Move items to walk-in cooler to rapidly cool before placing them into the Bain Marie cold-holding unit. Repeat Violation. To be Corrected By: 05/23/2024
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31
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Observed facility improperly cooling soup and rice in the basement prep and main kitchen areas. Facility must ensure that food is cooled from over 135F to 70F within two hours, and then from 70F to 41F or below within four additional hours. Food may not be left to cool on the counter without ensuring rapid cooling occurs within two hours by use of ice bath, ice wands or placing food on shallow trays in the walk-in cooler. Employees must be trained to utilize calibrated probe thermometers and adhere to the time limits for cooling food. Repeat Violation. To be Corrected By: 05/23/2024
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33
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Facility observed thawing meat on the prep sink drain board. Facility must thaw food by an approved method such as under running water that does not exceed 70F and product monitored to not exceed 41F, or in a refrigerator. Affected items immediately moved to a cooler. New Violation. To be Corrected By: 05/23/2024
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38
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Food workers and dish washing staff handling clean equipment and utensils are not wearing hair restraints as required. Employees shall wear hair restraints such as hats, hair coverings or nets, that are effectively designed and worn to keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. New Violation. To be Corrected By: 05/23/2024
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44
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Employees in kitchen and dish room observed wearing gloves throughout different tasks without changing them and hand washing in-between. Single-use gloves shall be used for only one task (such as working with ready-to-eat food or with raw animal-derived food), used for no other purpose and discarded when damaged or soiled, or when interruptions occur in the operation. New Violation. To be Corrected By: 05/23/2024
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45
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Observed heavy stains and deep scoring on cutting boards throughout. Replace.
Observed interior of main kitchen Bain Marie with water pooling in bottom portion. Repair and clean/sanitize interior of unit. New Violation. To be Corrected By: 05/23/2024
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46
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Observed warewashing machine wash and rinse temperatures not exceeding 85F and waste water ejecting directly onto the floor and into buckets. This unit must be repaired so that the wash and rinse temperature reaches at least 120F and the plumbing repaired with waste water entering an approved sewage system. Discontinue use of this dish machine and submit this Department a copy of the service invoice indicating these issues have been resolved. Facility must obtain written permission from this Department prior to utilizing this unit again. Repeat Violation. To be Corrected By: 05/23/2024
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50
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*Observed basement food prep sink overflowing water at the drain and leaking at faucet. Discontinue use of this sink and immediately seek repair of this plumbing. Submit service invoice to this Department and await written permission before utilizing the sink. This food preparation sink is required and must be repaired within 24 hours. New Violation. To be Corrected By: 05/23/2024
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53
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The following must be repaired as indicated below:
*Basement ceiling tiles missing throughout ware washing, equipment storage and prep areas. Replace with smooth, nonporous and easily cleanable ceiling tiles.
*Light shields missing throughout basement prep and ware washing areas. Replace light shielding or provide shatterproof light bulbs.
*Heavy build-up of food debris, grease and grime between cook’s line equipment and in high touch surfaces such as faucet handles, cooler handles and doors, floors, walls and ceilings throughout basement prep, basement ware washing, basement storage and main floor kitchen. Detail clean all areas and maintain at a frequency that prevents visible build-up.
*Excessive clutter, unused and broken equipment through basement storage areas. Remove clutter and debris. New Violation. To be Corrected By: 05/23/2024
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54
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Inadequate lighting observed in basement hall storage and basement women’s restroom. Provide sufficient lighting in these areas. New Violation. To be Corrected By: 05/23/2024
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General Remarks
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Follow-up inspection may occur and is subject to regulatory fees.
Discussion Notes:
*Remove all residential style microwaves, refrigerators and other household style food equipment from facility, or place into a designated employee-only break room. Only ANSI certified, commercial grade food equipment may be used in a food facility.
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