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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 |
06/24/2024 |
| Risk Violations Count |
3 |
Inspection Time |
01.7 |
| Arrival Time |
16:36 |
Recommended for License |
YES |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
BLUE POINT GRILL |
Address
3 WEST RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(216) 666-3581 |
Facility ID #
29F159 |
Owner
STEVEN MURRAY |
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 |
X |
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| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
X |
X |
| 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 |
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 |
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 |
06/24/2024 |
| Arrival Time |
16:36 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
Blue Point Grill |
Address
3 WEST RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(216) 666-3581 |
Facility ID #
29F159 |
Owner
Steven Murray |
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/Oyster Bar Refrigerator |
22 ° F |
Ambient/Undermount Drink Station |
38 ° F |
Coleslaw /Cold-Hold Unit |
42 ° F |
| Soup/Hot-Hold Unit |
156 ° F |
Rice/Hot-Hold Unit |
190 ° F |
Ambient/Main cookline Undermount #1 |
42 ° F |
| Shrimp/Main cookline Undermount #1 |
41 ° F |
Ambient/Main cookline Undermount #2 |
44 ° F |
Crab Cake/Main cookline Undermount #2 |
47 ° F |
| Ambient/Prep Unit #1 |
38 ° F |
Mango Salsa /Prep Unit #1 |
38 ° F |
Ambient/Prep Unit #2 |
38 ° 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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*13
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*Upon arrival, the tong handles for the coleslaw were resting in the food product. The tongs were removed, and taken to the warewashing area. A new pair was brought out along with a clean/sanitized container. Tongs were placed inverted with the handle facing up and out and a 4 hour time was placed on the container to remind staff as to when they need to be replaced. Corrected On-Site. New Violation.
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*14
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*The Sanitation compartment of the 3-compartment sink contained floaters and other food debris. The sink was drained, cleaned/scrubed, and refilled to the proper concentration level of 200ppm. Corrected On-Site. Repeat Violation.
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*20
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*The top layer of Crab Cakes in the main cookline middle refrigerated unit, were measuring 47F. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. This top layer was removed and discarded. All others below were within normal limits. Corrected On-Site. New Violation.
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General Remarks
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Notes:
*Keep all foods stored in the cold-hold units below the frost line for proper cold-holding.
*Run Warewasher 5-10x before running first load of wares.
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