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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 |
09/23/2024 |
| Risk Violations Count |
4 |
Inspection Time |
01.9 |
| Arrival Time |
11:41 |
Recommended for License |
YES |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
JOHNNY APPLES |
Address
184 BUCK RD |
City/State
HOLLAND, PA |
Zip Code
18966 |
Telephone
(215) 953-9900 |
Facility ID #
31F042 |
Owner
JPM REAL ESTATE 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 |
X |
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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 |
N/O |
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 |
X |
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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 |
N/O |
Proper cooking time & temperature |
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| 17 |
IN |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
Proper cooling time & temperature |
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| 19 |
N/O |
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 |
N/A |
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 |
X |
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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 |
X |
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| 42 |
OUT |
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 |
09/23/2024 |
| Arrival Time |
11:41 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
Johnny Apples |
Address
184 BUCK RD |
City/State
HOLLAND, PA |
Zip Code
18966 |
Telephone
(215) 953-9900 |
Facility ID #
31F042 |
Owner
JPM REAL ESTATE 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 |
| Ambient/Walk-In Cooler |
36 ° F |
Ambient/Walk-In Cooler |
35 ° F |
Ambient/Walk-In Cooler |
37 ° F |
| Ambient/2 door prep cooler |
71 ° F |
Crab meat/2 door prep cooler |
74 ° F |
Ambient/2 door prep cooler |
54 ° F |
| Sour cream/2 door prep cooler |
49 ° F |
Ambient/Bar cooler |
46 ° F |
Olives/Bar cooler |
46 ° F |
| Ambient/Bar cooler - outside |
39 ° F |
Ambient/Walk-in freezer |
12 ° F |
Soup/Steam table |
147 ° 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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*4
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*Employee beverages were stored in prep areas.
151. Food contamination prevention.
(a) Eating, drinking or using tobacco.
(1) General prohibition. An employee may not eat, drink or use any form of tobacco unless the use occurs in designated areas where the contamination of exposed food; clean equipment, utensils and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. The sole exception to this prohibition is in paragraph (2).
(2) Exception for closed beverage containers. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the following:
(i) The employee's hands.
(ii) The container.
(iii) Exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Corrected On-Site. New Violation.
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*14
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*No sanitizer was detected after the final rinse cycle of both the dish machine in the kitchen and the glass washer at the bar. The sanitizer was replaced at both machines. The dish machine in the kitchen was functioning properly by the end of the inspection. The owner contacted Termac for service for the glass washer. Submit an invoice for repair to the Department. The facility may not use the glass washer until permission is granted by BCDH. Corrected On-Site. New Violation.
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*20
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*The bar cooler at the main bar and 2 door prep coolers in the kitchen temped between 46 and 71 degrees F. The facility voluntarily discarded all TCS foods. The owner contacted a refrigeration technician for repair at time of inspection. The units may not be used to store TCS foods until permission for use is granted by BCDH. Submit an invoice for repair to the Department. The 2 door prep cooler was observed at 38 degrees F by the end of the inspection. This unit may be used. Corrected On-Site. New Violation.
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*26
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*Several chemical bottles were stored in prep areas and /or near utensils. Chemicals were relocated to prevent contamination.
1021. Poisonous or toxic substances: storage.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service and single-use articles by taking both of the following measures:
(1) Separating the poisonous or toxic materials by spacing or partitioning.
(2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens and single-service and single-use articles. Corrected On-Site. New Violation.
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41
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-Single use condiment containers without handles were used as scoops inside large spice containers
-A bowl is used as a scoop inside a large dry storage container.
Use cleanable, food-grade scoops with handles. Store handles up and out of food.
302. In-use utensils and between-use storage.
(a) General. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, unless the food is non-potentially hazardous and within containers or equipment that can be closed, such as bins of sugar, flour or cinnamon--in which case the food preparation and dispensing utensils shall be stored with their handles above the top of the food within the containers. Corrected On-Site. New Violation.
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42
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Glasses at the outside bar were observed stacked while damp. All utensils must be air dried completely prior to stacking.
771. Drying clean equipment and utensils.
(a) Air-drying or adequate draining required. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining as specified in 21 CFR 178.1010(a) (relating to sanitizing solutions) before contact with food.
(b) Cloth drying. After cleaning and sanitizing, equipment and utensils may not be cloth-dried, except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. New Violation. To be Corrected By: 09/23/2024
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General Remarks
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-Replace glass light bulbs with shatterproof bulbs, inside the 1 door freezer and 2 door reach-in cooler.
-Clean the soda box area in the basement.
-Do not line shelves, equipment, or containers with absorbent material.
-Replace the household blender at the bar with a commercial grade blender.
-Store all food 6" off the floor.
BCDH will conduct a compliance inspection on or before 10/07/24 due to the number of critical violations. The facility may be charged a regulatory fee for each compliance inspection.
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