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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 |
10/11/2024 |
| Risk Violations Count |
5 |
Inspection Time |
01.6 |
| Arrival Time |
17:00 |
Recommended for License |
N/A |
| Travel Time |
00.3 |
Facility Closure |
NO |
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Food Facility
OTTSVILLE INN |
Address
245 DURHAM RD |
City/State
OTTSVILLE, PA |
Zip Code
18942-9765 |
Telephone
(610) 847-5463 |
Facility ID #
445604 |
Owner
F & G, INC. |
Purpose of Inspection
Reinspection |
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 |
OUT |
Hands clean & properly washed |
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| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
X |
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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 |
X |
X |
| 14 |
OUT |
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 |
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 |
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 |
X |
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| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
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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 |
10/11/2024 |
| Arrival Time |
17:00 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
OTTSVILLE INN |
Address
245 DURHAM RD |
City/State
OTTSVILLE, PA |
Zip Code
18942-9765 |
Telephone
(610) 847-5463 |
Facility ID #
445604 |
Owner
F & G, INC. |
Purpose of Inspection
Reinspection |
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 |
| Sauce/Prep Top |
47 ° F |
Salsa/Prep Top |
47 ° F |
Eggplant/Prep Bottom |
43 ° F |
| Pasta/Refrigerator Drawer |
41 ° F |
Ambient/Walk-In Cooler |
39 ° F |
Sausage/Pizza Prep Top |
43 ° F |
| Chicken/Walk-In Cooler |
39 ° F |
Ham/Pizza Prep Top |
44 ° F |
Meatball/Refrigerator |
36 ° F |
| Cheese/Refrigerator |
39 ° F |
Ambient/Refrigerator |
37 ° 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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*6
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*Food workers are not washing their hands and changing their gloves when changing operations. Food employees shall clean their hands and exposed portions of their arms as specified in § 131 (relating to cleanliness of hands and exposed portions of arms) as follows:
(1) Immediately before engaging in food preparation activities such as working with exposed food, working with clean equipment and utensils, and working with unwrapped single-service and single-use articles.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling service animals or aquatic animals as specified in § 153(b) (relating to animals).
(5) Except as specified in § 151(a)(2) (relating to food contamination prevention), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat food.
(9) Before donning gloves for working with food.
(10) After engaging in other activities that contaminate the hands. New Violation. To be Corrected By: 10/11/2024
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*7
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*Observed food worker garnish soup with bare hands. Disposable gloves, deli tissue, tongs or similar utensils must be used to prevent bare hand contact with ready to eat food. Corrected On-Site. New Violation.
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*13
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*Observed container of lemons sitting in the edible ice for the soda fountain. Equipment cannot be stored in ice used for consumption. Corrected On-Site. Repeat Violation.
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*14
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*The mechanical dishwasher is not sanitizing properly. Use the 3 compartment sink for all sanitizing until the mechanical unit is serviced and sanitizing properly. Submit service report to BCDH.
Ice machine baffle is unclean and accumulating a black substance. Clean at a frequency that prevents accumulation.
The inside of the soda gun nozzle is unclean and accumulating a substance. Clean and sanitize at a frequency that prevents accumulation. New Violation. To be Corrected By: 10/14/2024
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*21
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*Ready-to-eat, time/temperature control for safety (TCS) foods located in the cold storage units are not date marked to show when they were opened or prepared.
These foods must be sold, used by or discarded within 7 days of opening or preparation. New Violation. To be Corrected By: 10/11/2024
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45
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*Observed food worker transfer food from the fryer to a cardboard box. Cardboard cannot be used for a food contact surface material. All surfaces must be smooth, easily cleanable, and nonabsorbent. Corrected On-Site. New Violation.
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47
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Floors under the cookline and in the corner of the cookline are accumulating food and grease. Clean at a frequency that prevents accumulation. New Violation. To be Corrected By: 10/14/2024
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General Remarks
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Compliance inspection will be conducted, fee may apply.
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