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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 |
9 |
Date of Inspection |
10/25/2024 |
| Risk Violations Count |
5 |
Inspection Time |
01.4 |
| Arrival Time |
16:42 |
Recommended for License |
NO |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
ALDIE MANSION |
Address
85 OLD DUBLIN PIKE |
City/State
DOYLESTOWN, PA |
Zip Code
18901 |
Telephone
(215) 234-3509 |
Facility ID #
093605 |
Owner
JEFFREY MILLER 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 |
OUT |
Hands clean & properly washed |
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| 7 |
OUT |
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 |
OUT |
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 |
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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 |
OUT |
Proper cold holding temperature |
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| 21 |
IN |
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 |
OUT |
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 |
OUT |
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 |
OUT |
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 |
OUT |
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 |
10/25/2024 |
| Arrival Time |
16:42 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
ALDIE MANSION |
Address
85 OLD DUBLIN PIKE |
City/State
DOYLESTOWN, PA |
Zip Code
18901 |
Telephone
(215) 234-3509 |
Facility ID #
093605 |
Owner
Jeffrey Miller 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/Prep Area |
64 ° F |
Deli Meat/Prep Area |
56 ° F |
Broccoli /Walk-In Cooler |
50 ° F |
| Soup/Prep Area |
99 ° F |
Beef/Walk-In Cooler |
38 ° F |
Shrimp/Walk-In Cooler |
40 ° F |
| Juices /Bar Counter |
64 ° F |
Chicken/Prep Area |
50 ° F |
Guacamole /Walk-In Cooler |
46 ° F |
| Marinated olives /Prep Area |
56 ° F |
Salmon /Walk-In Cooler |
37 ° F |
Soup/Hot-Hold Unit |
178 ° 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. Facility has only one registered CFSM who is not on-site. Facility must register additional employees as Bucks County CFSM and ensure at least one is present at all times during preparation and service at this location. New Violation. To be Corrected By: 10/25/2024
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*6
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*Observed all employees failing to wash hands as required before putting on gloves, after handling soiled tableware, after handling raw meat, before handling clean tableware, equipment, utensils. CFSM must review hand washing requirements with staff. New Violation. To be Corrected By: 10/25/2024
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*7
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*Observed food workers repeatedly using bare hands for preparing ready to eat food. Disposable gloves, deli tissue, tongs or similar utensils must be used to prevent bare hand contact with ready to eat food. New Violation. To be Corrected By: 10/25/2024
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*10
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*Observed TCS food that was received on-site at this location from the off-site commissary lacking proper temperature control. Large deep buckets of soup were observed on the counter at 99F. Chef stated this product arrived hot at 1pm and was left on the counter until 5pm. TCS items are not being transported in coolers or refrigerated truck. These items had no record of temperature when they left the commissary and when they arrived. Several items within walk-in cooler were still above 41F over four hours after arriving on-site. Facility must ensure food is transported 41F or below or 135F or above and temperatures checked upon arrival. New Violation. To be Corrected By: 10/25/2024
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*20
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*Observed food throughout kitchen in various stages of storing and prep above 41F. Staff was unable to provide information on how long food was without temperature control. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. New Violation. To be Corrected By: 10/25/2024
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36
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Observed black flies throughout kitchen including inside bread bins from commissary. Exterior kitchen doors propped open. Facility must submit current pest control to this Department for review. Close exterior kitchen doors and ensure a tight seal. New Violation. To be Corrected By: 10/25/2024
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38
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Food workers are not wearing hair restraints as required. Employees shall wear hair restraints such as hats, hair coverings or nets, that are effectively designed and worn to keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
Food workers observed wearing watches and bracelets. Food employees may not wear jewelry (including medical information jewelry) on their arms and hands while preparing food. New Violation. To be Corrected By: 10/25/2024
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46
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Observed 3-compartment ware washing sink lacks three functioning drain plugs. Provide immediately.
Lacking sanitizer test kit for chlorine used in wiping cloth buckets and ware washing sink. Provide
Staff unaware of how to adjust sanitizer and when to utilize sanitizer. CFSM must review with staff. New Violation. To be Corrected By: 10/25/2024
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49
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*Observed faucets at 3-compartment ware washing sink heavily leaking. Repair New Violation. To be Corrected By: 10/25/2024
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General Remarks
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License renewal application and fee have been received. This license will not be renewed until significant improvements have been made and violations corrected. A follow-up inspection will occur and is subject to regulatory fees and possible legal action. Facility must register additional staff as CFSM or show proof of staff currently enrolled in an approved course by October 28, 2024.
Discussion Notes:
*Staff may not eat in the kitchen, storage or ware washing areas.
*Ensure all leaves are swept from utensils storage area and doors to exterior kept closed.
*CFSM application and course list will be provided via email.
*Sufficient hand sanitizer must be kept at the bar as it lacks a hand sink or any plumbing.
*Ice baths or mechanical refrigeration use be used for juices and other TCS items at bar.
*Floors damaged and peeling throughout kitchen must be repaired to be smooth, non porous and easily cleanable.
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