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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 |
06/17/2024 |
| Risk Violations Count |
3 |
Inspection Time |
01.8 |
| Arrival Time |
10:55 |
Recommended for License |
NO |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
NEWTOWN ATHLETIC CLUB POOLSIDE CAFE |
Address
120 PHEASANT RUN |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 968-060 |
Facility ID #
29F067 |
Owner
NEWTOWN RACQUETBALL, INC. |
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 |
X |
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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 |
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 |
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 |
N/A |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
N/A |
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 |
OUT |
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 |
06/17/2024 |
| Arrival Time |
10:55 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
Newtown Athletic Club Poolside Cafe |
Address
120 PHEASANT RUN |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 968-060 |
Facility ID #
29F067 |
Owner
Newtown Racquetball, Inc. |
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/Pizza Prep |
39 ° F |
Grilled Chicken/Pizza Prep |
40 ° F |
Ambient/Beverage Walk-in |
40 ° F |
| Ambient/Food Walk-in |
39 ° F |
Raw Chicken/Food Walk-in |
39 ° F |
Ambient/Main Prep Unit |
38 ° F |
| Cooked Chicken/Main Prep Unit |
38 ° F |
Sliced Tomatoes/Main Prep Unit |
38 ° F |
Ambient/2-Door Undermount |
43 ° F |
| Smoked Salmon/2-Door Undermount |
43 ° F |
Ambient/Prep Unit - Wall |
39 ° F |
Diced Tomatos /Prep Unit - Wall |
36 ° 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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*4
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*Observed open employee drink containers on the dry good shelf, and the shelf above the warewashing station. An employee may not eat, drink, or use any form of tobacco in areas where the contamination of exposed food, clean equipment, utensils, linens, etc, can result. Keep all food and drink in designated areas only. Both containers were discarded Corrected On-Site. New Violation.
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*13
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*Observed several flat breads laying on the shelf of the refrigerated under portion of the Pizza Prep Station. These flat breads were not in protective coverings, and had other food products and wares resting on them. Food shall be protected from cross contamination by using separate equipment for each type or arranging each type of food in equipment so that cross contamination of one type with another is prevented. These Flat breads were pulled and discarded. Corrected On-Site. New Violation.
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*14
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*1) The outside portion of the slushy machines contain a line of mold-like substance. Clean/Sanitize daily.
2) 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.
3) The bar warewasher is not dispensing sanitizer. All bar wares may continue to be washing in the washer, but must be taken to the 3-compartment sink for sanitation until unit is serviced.
4) There was a paper towel that contained mod-like substance shoved down into the well of the soda gun at the Snack Stand. Towel was removed. Clean/Sanitize soda nozzle before next use. New Violation.
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*14
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*Employee cell phone was observed resting directly on the food prep surface of the Double Undermount Prep Unit. Non-food equipment shall never be resting on food contact surfaces.
Cell phone was removed, and food surface was sanitized. Corrected On-Site. New Violation.
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46
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The warewashing machine in the kitchen is not reaching the required 120F for proper washing. Call for service, and use 3-compartment sink unit is serviced. New Violation.
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General Remarks
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Notes:
*Application and Fee are due to the Department by July 26, 2024.
*Remind staff to hang mops in closet at the end o night
*Remind staff to never re-wash sponges in the warewashing machine
*Check alcohol bottles at opening and closing for any fruit flies.
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