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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 |
10/30/2024 |
| Risk Violations Count |
4 |
Inspection Time |
01.7 |
| Arrival Time |
14:20 |
Recommended for License |
N/A |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
A1 JAPANESE STEAK HOUSE |
Address
110 LINCOLN HWY STE 16
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City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 269-1178 |
Facility ID #
13F179 |
Owner
A1 JAPANESE STEAK HOUSE LLC |
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 |
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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 |
OUT |
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 |
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 |
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 |
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 |
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 |
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 |
OUT |
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 |
10/30/2024 |
| Arrival Time |
14:20 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
A1 Japanese Steak House |
Address
110 LINCOLN HWY STE 16
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City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 269-1178 |
Facility ID #
13F179 |
Owner
A1 Japanese Steak House LLC |
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 |
| Brown rice/Steam table |
158 ° F |
Soup/Steam table |
176 ° F |
Chicken (uncooked)/Atosa 2-door lowboy refrigerator |
39 ° F |
| Shrimp/Cook-line prep station |
44 ° F |
Beef/Cook-line prep station |
41 ° F |
Salmon/Cook-line prep station - bottom |
41 ° F |
| Chicken/Walk-In Cooler |
40 ° F |
Ambient/Walk-In Cooler |
38 ° F |
Tuna/Walk-In Cooler |
40 ° F |
| Eggs/TurboAir produce/egg refrigerator |
47 ° F |
Escolar/Refrigerated display case at sushi bar |
36 ° F |
Salmon/Refrigerated display case at sushi bar |
35 ° 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 employees observed not washing their hands as required before putting on gloves, after changing tasks and before handling clean tableware, equipment, utensils.
CFSM must review hand washing requirements with staff. New Violation. To be Corrected By: 10/30/2024
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*13
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*Bowls of salad, staged on large sheet pans, are stacked upon each other in a kitchen area 2-door refrigerator. No barrier is present between the bottom of each sheet pan, and the ready-to-eat salad below. Items in salad are being contacted by adjacent sheet pans.
A physical barrier (plastic wrap or equivalent) must be provided to protect food from contamination. New Violation. To be Corrected By: 10/30/2024
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*14
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*1. Pepsi soda spout on the server area beverage dispenser contains a slimy, mold-like accumulation.
2. Soda gun at the bar is unclean with a mold-like substance.
Detail clean and sanitize affected food contact equipment prior to next use.
Beverage dispenser spout and soda gun were removed for cleaning during inspection. Corrected On-Site. New Violation.
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*20
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*Eggs in the TurboAir 2-door refrigerator were measured at 47°F.
Time/temperature control for safety (TCS) food must be cold held at or below 41ºF.
Ambient temperature in unit was measured at 42°F.
Per CFSM, refrigeration unit has been opened continuously during lunch service.
Monitor temperature to ensure that products within are being held at 41°F and below. New Violation. To be Corrected By: 10/30/2024
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33
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Sealed, individually packaged fully thawed reduced oxygen Tuna was found in the walk-in cooler.
Handling instructions note to keep frozen and open packaging prior to thawing under refrigeration. Introducing oxygen to product prior to thawing under refrigeration eliminates conditions (temperatures above 38ºF and without oxygen) conducive to the growth of Clostridium botulinum type E.
Affected product was measured at 40°F and discarded during inspection. Corrected On-Site. New Violation.
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36
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*1. Numerous dead and alive German cockroaches were observed on glue boards, on floors throughout the facility.
Discard glue boards and replace with new and date accordingly.
Clean affected areas.
2. Mouse droppings observed on floor in alcohol/soda syrup room and in the utility room.
Remove droppings and clean affected areas to effectively monitor pest activity.
3. Fruit flies observed in facility.
Contact facility’s exterminator with findings and for additional monitoring and/or treatment.
Pest control logs from Orkin (September visit) was reviewed during inspection. New Violation. To be Corrected By: 10/30/2024
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53
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Grout between floor tiles in the kitchen (particularly in warewashing area) has deteriorated. Resulting void is easily filled with liquid, food waste, debris, etc.
Repair or replace grout to provide a surface which is smooth, easily cleanable and non-absorbent. New Violation. To be Corrected By: 12/31/2024
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General Remarks
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