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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 |
06/27/2024 |
| Risk Violations Count |
4 |
Inspection Time |
02.1 |
| Arrival Time |
11:30 |
Recommended for License |
NO |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
IRON HILL BREWERY & RESTAURANT |
Address
2920 S EAGLE RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(267) 291-7411 |
Facility ID #
29F128 |
Owner
IRON HILL BREWERY OF NEWTOWN LLC |
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 |
X |
X |
| 12 |
IN |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
X |
X |
| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
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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 |
OUT |
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 |
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 |
OUT |
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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X |
| 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 |
06/27/2024 |
| Arrival Time |
11:30 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
Iron Hill Brewery & Restaurant |
Address
2920 S EAGLE RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(267) 291-7411 |
Facility ID #
29F128 |
Owner
Iron Hill Brewery of Newtown LLC |
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 |
| Chili/Hot-Hold Unit |
144 ° F |
Tartar sauce/Ice Bath |
38 ° F |
Ambient/Prep Drawer #1 |
40 ° F |
| Summer Squash Mix/Prep Drawer #1 |
40 ° F |
Caramelized onions /Prep Drawer #2 |
39 ° F |
Ambient/Prep Drawer #2 |
41 ° F |
| Hamburger meat/Prep Drawer #2 |
50 ° F |
Shrimp/Prep Drawer #2 |
42 ° F |
Ambient/Prep Drawer #3 |
36 ° F |
| Diced Tomato /Prep Drawer #3 |
63 ° F |
Cut Tomato /Prep Drawer #3 |
38 ° F |
Ambient/Prep Drawer #4 |
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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*11
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*Preformed hamburger meat in the prep drawers was not presenting well. Food shall be safe, unadulterated and honestly presented. This meat was discarded. Corrected On-Site. Repeat Violation.
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*13
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*Apple and Avocado were found buried in the lettuce in the salad prep unit. Must use separate equipment for each type or arranging each type of food in equipment so that cross contamination of one type with another is prevented. Both were discarded. Corrected On-Site. Repeat Violation.
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*14
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*The lower portion of the ice machine contains black and beige mold. Clean/sanitize. Repeat Violation.
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*20
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*1) Hamburger meat was being held above the frost line in the prep unit drawers and the top 5 layers were measuring temperatures of 50F. These layers were removed and discarded.
2) The diced tomato in the salad prep unit was measuring 63F. Tomato was still under time control, and facility was advised that they must be discarded after 4hours.
Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. New Violation.
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36
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*Facility has a fruit fly issue. Pest control is aware and facility is actively trying to control them. Department made suggestion of red wine vinegar to help decrease the population. New Violation.
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47
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The following ares require a detailed clean:
1) The hood vents not under the main cookline. Maintain weekly.
2) There is old old crust under the prep table. Repeat Violation.
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General Remarks
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Notes:
Application and fee are due to the Department by July 12, 2024.
*Cooling reminders: Cooked time/temperature control for safety (TCS) food shall be cooled as follows:
(1) Within 2 hours, from 135°F to 70°F.
(2) Within 6 hours, from 135°F to 41°F or less
Time/temperature control for safety (TCS) food shall be cooled within 4 hours to 41°F, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
*Time Control Reminders: If time--rather than temperature--is used as the public health control the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
*Both faucets in the men’s bathroom broke. Facility took 1 faucet from the women’s bathroom, and is in the process of replacing all. Waiting on parts to arrive.
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