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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 |
01/16/2025 |
| Risk Violations Count |
3 |
Inspection Time |
01.8 |
| Arrival Time |
11:12 |
Recommended for License |
NO |
| Travel Time |
00.7 |
Facility Closure |
NO |
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Food Facility
B.J.'S WHOLESALE CLUB #52 |
Address
350 COMMERCE BLVD |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 945-4400 |
Facility ID #
130430 |
Owner
B.J.'S WHOLESALE CLUB, INC. |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
2 |
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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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X |
| 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 |
OUT |
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 |
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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 |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
OUT |
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 |
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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 |
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 |
01/16/2025 |
| Arrival Time |
11:12 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
B.J.'s Wholesale Club #52 |
Address
350 COMMERCE BLVD |
City/State
FAIRLESS HILLS, PA |
Zip Code
19030 |
Telephone
(215) 945-4400 |
Facility ID #
130430 |
Owner
B.J.'S WHOLESALE CLUB, INC. |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
2 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Ambient/Bakery Walk-in |
36 ° F |
Ambient/Bakery Walk-in 2 |
38 ° F |
Ambient/Meat Packing Room |
41 ° F |
| Deli Meat/Deli Display Case |
37 ° F |
Cheese/Deli Display Case |
40 ° F |
Ambient/Deli Walk-in |
40 ° F |
| Chicken/Hot-Hold Unit |
144 ° F |
Eggs/Walk-In Cooler |
36 ° F |
Ambient/Produce Cooler |
39 ° F |
| Deli Meat/Open-air Cooler |
40 ° F |
Ambient/Open-air Cooler |
39 ° F |
Ambient/Open-air Cooler |
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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*1
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*Multiple employees have an approved food safety certificate but are not yet registered with Buck County. A Department register certified food safety manager or CFSM must be on duty any time this facility is open or operating. Submit a CFSM application for all employees who have passed an approved food safety course. Repeat Violation. To be Corrected By: 02/14/2025
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*8
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The handwashing sink in the deli is backing up. Have this sink serviced to ensure the handwashing sink is accessible to staff at all times. New Violation. To be Corrected By: 01/17/2025
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*22
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*There is no written procedure for the frequency in which the deli slicers are cleaned. Per management, all deli silencer are disassembled and sanitized every 4 hrs. Written procedures must be available for the Department upon request to ensure the deli slicers are being properly sanitized. Have a procedure written for the deli slicer cleaning frequencies or implement a log book for staff to mark the time when the deli slicers were last sanitized. New Violation. To be Corrected By: 01/17/2025
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46
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The mechanical dishwasher in the bakery was not completing the rinse cycle. A high-temperature mechanical dishwasher must reach temperatures between 180 and 195 degrees F during the rinse cycle for proper sanitation. Have this dishwasher serviced. Until required temperatures can be reached, ensure all wares are manually sanitized in the three-compartment sink after being run through the dishwasher. New Violation. To be Corrected By: 01/17/2025
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General Remarks
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The license renewal application and fee for this facility has been submitted. This facility will be approved for renewal licensing upon receipt of employees CFSM applications.
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