Food Facility Inspection Report  
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901 (215) 345-3318
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
Food Facility
INN AT BARLEY SHEAF FARM
Address
5281 OLD YORK RD PO BOX 10
City/State
HOLICONG, PA
Zip Code
18928
Telephone
Facility ID #
06F046
Owner
INN AT BARLEY SHEAF FARM
Purpose of Inspection
Compliance # (1)
License Type
Permanent
Risk Category
 3

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable
  
COS=corrected on-site during inspection    R=repeat violation
Compliance Status COS R
Demonstration of Knowledge
1 IN Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 IN Management awareness; policy present    
3 IN Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 IN Proper eating, tasting, drinking, or tobacco use    
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 IN Hands clean & properly washed    
7 IN No bare hand contact with RTE foods or approved alternate method properly followed    
8 IN Adequate handwashing facilities supplied & accessible    
Approved Source
9 IN Food obtained from approved source    
10 IN Food received at proper temperature    
11 IN Food in good condition, safe, & unadulterated    
12 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN Food-contact surfaces: cleaned & sanitized    
15 IN Proper disposition of returned, previously served, reconditioned, & unsafe food    
 
Compliance Status COS R
Potentially Hazardous Food Time/Temperature
16 IN Proper cooking time & temperature    
17 IN Proper reheating procedures for hot holding    
18 IN Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature   X
21 IN Proper date marking & disposition    
22 IN Time as a public health control; procedures & record    
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 IN Pasteurized foods used; prohibited foods not offered    
Chemical
25 IN Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 IN Compliance with variance, specialized process, & HACCP plan    
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
GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
Safe Food and Water
28 IN Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 IN Variance obtained for specialized processing methods    
Food Temperature Control
31 IN Proper cooling methods used; adequate equipment for temperature control    
32 IN Plant food properly cooked for hot holding    
33 IN Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 IN Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
40 IN Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 IN In-use utensils: properly stored    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 IN Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 IN Physical facilities installed, maintained, & clean    
54 IN Adequate ventilation & lighting; designated areas used    
Person in Charge (Signature)         Title    Mark, Owner Date: 07/10/2024
Inspector (Signature) Katherine Broadhead (106) Date: 07/10/2024
 
  Food Facility Inspection Report  
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901 (215) 345-3318
Date of Inspection  07/10/2024
Arrival Time  16:54
Recommended for License  N/A
Facility Closure  NO
Facility
Inn at Barley Sheaf Farm
Address
5281 OLD YORK RD PO BOX 10
City/State
HOLICONG, PA
Zip Code
18928
Telephone
Facility ID #
06F046
Owner
Inn at Barley Sheaf Farm
Purpose of Inspection
Compliance # (1)
License Type
Permanent
Risk Category
 3
TEMPERATURE OBSERVATIONS
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  
     
OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number
Violations cited in this report must be corrected within the time frames below.
*20 *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
   
General Remarks
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.
Person in Charge (Signature)         Title    Mark, Owner Date: 07/10/2024
Inspector (Signature) Katherine Broadhead (106) Date: 07/10/2024