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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 |
11/21/2024 |
| Risk Violations Count |
3 |
Inspection Time |
01.4 |
| Arrival Time |
15:06 |
Recommended for License |
N/A |
| Travel Time |
00.4 |
Facility Closure |
NO |
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Food Facility
HAGAN'S RESTAURANT AND BAR |
Address
1274 EASTON RD |
City/State
RIEGELSVILLE, PA |
Zip Code
18077 |
Telephone
(610) 510-3030 |
Facility ID #
38F018 |
Owner
BRANDEE HAGAN |
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 |
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 |
X |
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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 |
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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 |
IN |
Proper cold holding temperature |
X |
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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 |
X |
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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 |
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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 |
11/21/2024 |
| Arrival Time |
15:06 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Hagan's Restaurant and Bar |
Address
1274 EASTON RD |
City/State
RIEGELSVILLE, PA |
Zip Code
18077 |
Telephone
(610) 510-3030 |
Facility ID #
38F018 |
Owner
Brandee Hagan |
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 |
| Cheese/Prep Top |
46 ° F |
Onions/Prep Top |
47 ° F |
Chicken/Refrigerator |
38 ° F |
| Shrimp/Refrigerator |
35 ° F |
Cheese Sauce/Hot-Hold Unit |
135 ° F |
Hummus/Prep Top |
42 ° F |
| Beef/Walk-In Cooler |
39 ° F |
Beef/Walk-In Cooler |
32 ° F |
Ambient/Walk-In Cooler |
36 ° F |
| Ambient/Prep Bottom |
39 ° 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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*8
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The hand wash sink in bar area is blocked. A handwashing facility shall be maintained so that it is accessible at all times for employee use. Corrected On-Site. New Violation.
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*20
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*Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Bain Marie ideas not maintaining foods at a safe temperature. Adjust temperature of switch to a time rather than temperature as a control for hazardous foods. Corrected On-Site. New Violation.
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*27
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*Observed reduced oxygen packaging in the walk in cooler and vacuum sealing equipment. A food facility that packages food using a reduced oxygen packaging method--where Clostridium botulinum is identified as a microbiological hazard in the final packaged form of the food--shall ensure that there are at least two barriers in place to control the growth and toxin formation of Clostridium botulinum. This requirement does not apply to a food facility that has obtained a variance under § 401 (relating to variance requirement for specialized processing methods).
(b) HACCP plan requirement. A food facility that packages food using a reduced oxygen packaging method--where Clostridium botulinum is identified as a microbiological hazard in the final packaged form of the food--shall have a HACCP plan that contains the information specified in § 1122(b)(4) (relating to HACCP plans) and that does all of the following:
(1) Identifies the food to be packaged.
(2) Limits the food packaged to a food that does not support the growth of Clostridium botulinum because it complies with one of the following:
(i) Has an aw of 0.91 or less.
(ii) Has a pH of 4.6 or less.
(iii) Is a meat or poultry product cured at a food facility regulated by USDA using substances specified in 9 CFR 424.21 (relating to use of food ingredients and sources of radiation), and is received in an intact package.
(iv) Is a food with a high level of competing organisms such as raw meat or raw poultry.
(3) Specifies methods for maintaining food at 5°C (41°F) or below.
(4) Describes how the packages shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to do the following:
(i) Maintain the food at 5°C (41°F) or below.
(ii) For food held at refrigeration temperatures, discard the food within 14 calendar days of its packaging if it is not served for on-premises consumption, or it is not consumed if served or sold for off-premises consumption.
(5) Limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first.
(6) Includes operational procedures that do all of the following:
(i) Prohibit contacting food with bare hands.
(ii) Identify a designated area and the method by which physical barriers or methods of separation of raw foods and ready-to-eat foods minimize cross contamination, and access to the processing equipment is limited to responsible trained personnel familiar with the potential hazards of the operation.
(iii) Cleaning and sanitization procedures for food-contact surfaces are delineated.
(7) Describes the training program that ensures that the individual responsible for the reduced oxygen packaging operation understands concepts required for a safe operation, the equipment and facilities, and the procedures specified in paragraph (6) and § 1122(b)(4).
(c) Special limitation with respect to certain fish. Except for fish that is frozen before, during and after packaging, a food facility may not package fish using a reduced oxygen packaging method. Corrected On-Site. New Violation.
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45
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Observed a household use only microwave. Remove and replace with a commercial piece off equipment. New Violation.
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General Remarks
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Submit HACCP Plan for approval.
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