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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 |
7 |
Date of Inspection |
08/16/2024 |
| Risk Violations Count |
6 |
Inspection Time |
01.1 |
| Arrival Time |
13:05 |
Recommended for License |
YES |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
NORTH PENN GUN CLUB |
Address
2555 TOLLGATE RD PO BOX 514
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City/State
TRUMBAUERSVILLE, PA |
Zip Code
18970 |
Telephone
(215) 536-4218 |
Facility ID #
235200 |
Owner
NORTH PENN GUN CLUB, INC.-NP CATERING |
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 |
OUT |
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 |
X |
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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 |
OUT |
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 |
X |
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| 20 |
IN |
Proper cold holding temperature |
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| 21 |
OUT |
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 |
OUT |
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 |
X |
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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 |
08/16/2024 |
| Arrival Time |
13:05 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
NORTH PENN GUN CLUB |
Address
2555 TOLLGATE RD PO BOX 514
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City/State
TRUMBAUERSVILLE, PA |
Zip Code
18970 |
Telephone
(215) 536-4218 |
Facility ID #
235200 |
Owner
NORTH PENN GUN CLUB, INC.-NP CATERING |
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 |
| Cheese/Refrigerator |
37 ° F |
Deli Meat/Refrigerator |
38 ° F |
Gravy/Hot-Hold Unit |
112 ° F |
| Sauce/Hot-Hold Unit |
89 ° F |
Sauce/Hot-Hold Unit |
100 ° F |
Beef/Walk in Cooler |
39 ° F |
| Potatoes/Freezer |
9 ° F |
Dressings/Refrigerator |
38 ° F |
Shrimp/Freezer |
6 ° 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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*1
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*There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department. New Violation. To be Corrected By: 08/30/2024
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*8
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The hand washing sink in the kitchen area is being used for food preparation. Remove food and use the hand washing sink for hand washing only. Provide signage stating HANDWASHING ONLY for the hand washing sink. Corrected On-Site. New Violation. To be Corrected By: 08/16/2024
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*13
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*Plastic portion cups are provided in containers of bulk foods. Remove. Replace with scoops with handles to minimize contact. New Violation. To be Corrected By: 08/16/2024
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*19
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*Foods including soups, sauces and gravies in the hot holding unit are not at safe temperature. Hot food must be held at 135°F or above. These were recently placed in the hot hold unit. They were removed during inspection and rapidly reheated to above 165 degrees as required and returned to the hot hold unit. Always rapidly heat all hot foods to 135 degrees(165 degrees for leftovers) before placing in the hot hold unit. Corrected On-Site. New Violation. To be Corrected By: 08/16/2024
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*21
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*Deli meats and other ready to eat time/temperature control for safety (TCS) foods are not being date marked as required.
Refrigerated, ready-to-eat, TCS food prepared and held in a food facility for more than 24 hours shall be clearly marked to be sold or discarded within 7 days or the manufacturers use by date whichever comes first. New Violation. To be Corrected By: 08/17/2024
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*26
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*Spray bottles, containers of cleaning compounds are not labeled.
Containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. New Violation. To be Corrected By: 08/16/2024
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33
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Shrimp is being thawed in a container of standing water. Thawing must be done directly from the freezer to the refrigerator, during the cooking process or fully submerged under cool running water. Thawing was completed under cool running water during the inspection. Corrected On-Site. New Violation. To be Corrected By: 08/16/2024
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General Remarks
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Fee and application have been received. Certified Food Safety Manager (CFSM) information must be received prior to license expiration. A compliance inspection may be conducted and is subject to regulatory fees.
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