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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 |
4 |
Date of Inspection |
09/28/2024 |
| Risk Violations Count |
1 |
Inspection Time |
00.9 |
| Arrival Time |
15:33 |
Recommended for License |
NO |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
1675 SPIRITS |
Address
2685 BRISTOL PIKE |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(215) 805-7264 |
Facility ID #
02F378 |
Owner
FREE PEOPLE DISTILLING INC |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
1 |
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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 |
N/O |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
N/A |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
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| 14 |
OUT |
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/A |
Proper cooking time & temperature |
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| 17 |
IN |
Proper reheating procedures for hot holding |
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| 18 |
N/A |
Proper cooling time & temperature |
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| 19 |
N/A |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
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| 21 |
N/A |
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 |
N/A |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
N/A |
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 |
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 |
OUT |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
X |
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| 47 |
OUT |
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 |
09/28/2024 |
| Arrival Time |
15:33 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
1675 Spirits |
Address
2685 BRISTOL PIKE |
City/State
BENSALEM, PA |
Zip Code
19020 |
Telephone
(215) 805-7264 |
Facility ID #
02F378 |
Owner
Free People Distilling Inc |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
1 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
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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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*14
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*The sanitizer product in use at the bar is intended to be used at 200 to 400 ppm, or 1-2 tablets per gallon of water. Upon arrival, the concentration of the solution was inadequate. Corrected On-Site. New Violation.
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*14
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*The baffle of the ice machine is accumulating mold-like residue. Clean and sanitize thoroughly. It is recommended to place the unit on a maintenance schedule.
Equipment such as ice bins/ ice makers or similar equipment, surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned at a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
Send photos of upper and lower portions of ice machine. New Violation. To be Corrected By: 09/30/2024
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45
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The 3-compartment sink in the rear of the facility is not delivering water at 110 F or greater. While this sink is not regularly used for cleaning/sanitizing wares, all equipment must be in good repair. Ensure that the sink is operating as intended and can deliver water at 110°F or greater. Unblock the hand sink in this area so that it is accessible.
Send evidence of repair ( invoice, video, etc.) via email. New Violation. To be Corrected By: 10/02/2024
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46
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The interior of the 3-compartment sink at the bar does not appear clean. These were cleaned during inspection.
A light is recommended for this area.
Sinks and wash solutions shall be maintained clean. Corrected On-Site. New Violation.
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47
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The area below and around the ice bin in the bar area is accumulating a mold-like substance. Clean thoroughly (floor drain, pipes/ tubes, underside and legs on bin, etc. ) and maintain.
Send photos via email. New Violation. To be Corrected By: 10/01/2024
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General Remarks
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Submit application and fee for license renewal before expiration on October 11, 2024.
Ice must be treated as a ready to eat food. Hands must be washed and gloves worn when handling. It is recommended to prepare ice in batches and store in covered container to minimize handling.
Ensure that pest control operator (PCO) has access to all areas and perimeter of facility for inspection and treatment.
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