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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 |
1 |
Date of Inspection |
07/10/2024 |
Risk Violations Count |
1 |
Inspection Time |
01.2 |
Arrival Time |
16:54 |
Recommended for License |
N/A |
Travel Time |
00.5 |
Facility Closure |
NO |
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Food Facility INN AT BARLEY SHEAF FARM |
Address
5281 OLD YORK RD PO BOX 10
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City/State HOLICONG, PA |
Zip Code 18928 |
Telephone
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Facility ID # 06F046 |
Owner INN AT BARLEY SHEAF FARM |
Purpose of Inspection Compliance # (1) |
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 |
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14 |
IN |
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 |
OUT |
Proper cold holding temperature |
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X |
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 |
IN |
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 |
IN |
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 |
07/10/2024 |
Arrival Time |
16:54 |
Recommended for License |
N/A |
Facility Closure |
NO |
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Facility Inn at Barley Sheaf Farm |
Address
5281 OLD YORK RD PO BOX 10
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City/State HOLICONG, PA |
Zip Code 18928 |
Telephone
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Facility ID # 06F046 |
Owner Inn at Barley Sheaf Farm |
Purpose of Inspection Compliance # (1) |
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 |
Cut tomatoes /3-Door Cold Holding |
48 ° F |
Cheese/3-Door Cold Holding |
50 ° F |
Ambient/3-Door Cold Holding |
52 ° F |
Ambient/Wooden-Faced Refrigerator |
45 ° F |
Ambient/Wooden-Faced Freezer |
7 ° F |
Chicken/3-Door Cold-Holding |
45 ° F |
Puree/3-Door Cold-Holding |
41 ° F |
Poultry/3-Door Cold-Holding |
40 ° 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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*20
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*Observed some TCS items within the 3-door cold-holding unit are above 41F and ambient temperature fluctuating between 45-52F. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Have unit serviced and submit copy of repair invoice to this Department. Affected items were recently prepped and in the process of cooling. Other items stored in the unit were between 42-45F. Facility instructed to install a thermometer in the warmest part of the unit and monitor temperature of both the unit and internal temperature of food. Repeat Violation. To be Corrected By: 07/10/2024
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General Remarks
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This report concerns a follow-up inspection. Facility has made significant improvements. An additional two registered Bucks County CFSMs have been added and a third is awaiting processing.
Discussion Notes: *Facility has ceased all reduced-oxygen packaging (ROP). Prior to beginning this practice, the facility must submit an ROP HACCP plan for raw meats/raw produce and Cook-Chill ROP HACCP for any cooked product. *Facility is no longer conducting sous-vide, and must submit an updated HACCP plan for this process prior to beginning again. *Utensils that are in-use may be stored on a cleaned and sanitary prep surface or under running water with enough velocity to flush food particles. *Any residential-style cold-holding units that are no longer able to maintain 41F or below, must be replaced with ANSI-certified commercial equipment. Facility is currently adjusting wooden-faced cold-holding unit to attain 41F or below. *Absorbent lining may not be utilized for food storage, however, when plating food for customers, clean and sanitary absorbent food-grade material may be used to line plates.
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