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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 |
02/25/2025 |
| Risk Violations Count |
5 |
Inspection Time |
01.4 |
| Arrival Time |
13:24 |
Recommended for License |
N/A |
| Travel Time |
00.5 |
Facility Closure |
NO |
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Food Facility
THE RIEGELSVILLE INN |
Address
10 -12 DELAWARE RD |
City/State
RIEGELSVILLE, PA |
Zip Code
18077 |
Telephone
(610) 749-0100 |
Facility ID #
38F012 |
Owner
K&B GROUP LTD |
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 |
N/O |
Food received at proper temperature |
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| 11 |
OUT |
Food in good condition, safe, & unadulterated |
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| 12 |
OUT |
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 |
OUT |
Proper date marking & disposition |
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| 22 |
N/A |
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 |
OUT |
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 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
OUT |
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 |
OUT |
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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X |
| 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 |
02/25/2025 |
| Arrival Time |
13:24 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
The Riegelsville Inn |
Address
10 -12 DELAWARE RD |
City/State
RIEGELSVILLE, PA |
Zip Code
18077 |
Telephone
(610) 749-0100 |
Facility ID #
38F012 |
Owner
K&B Group Ltd |
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 |
| Ambient/Walk-In Cooler |
38 ° F |
Ambient/Walk-In Cooler |
37 ° F |
Soup/Hot-Hold Unit |
162 ° F |
| Sauce/Hot-Hold Unit |
154 ° F |
Beef/Hot-Hold Unit |
137 ° F |
Soup/Hot-Hold Unit |
156 ° F |
| Ambient/Refrigerator |
38 ° F |
Ambient/Refrigerator |
40 ° F |
Ambient/Refrigerator |
39 ° F |
| Ambient/Refrigerator |
41 ° F |
Ambient/Cold-Hold Unit |
-6 ° F |
Ambient/Cold-Hold Unit |
-4 ° 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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No hand towels at the handwashing sink in the kitchen. Keep handwashing sinks stocked at all times. Corrected On-Site. New Violation.
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*11
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*The following foods were observed out of manufacturers’ use by/sell by dates:
* numerous milk containers 2/10 and one 2/5;
* one bulging apple cider 2/20, one 2/18.
The above were discarded on-site. Go through food stocks and discard outdated product. Monitor food stocks daily. New Violation. To be Corrected By: 02/25/2025
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*12
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*Shellstock tags are not being maintained in container with oysters in the walk-in refrigerator. Keep shellstock tags with shellfish until used, then maintain on file for at least 90 days. New Violation. To be Corrected By: 02/25/2025
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*21
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*Cheeses, such as American cheese and other ready to eat time/temperature control for safety (TCS) foods are not being date marked as required. Refrigerated, ready-to-eat, TCS food prepared and held in a food facility for more than 24 hours shall be clearly marked to be sold or discarded within 7 days or the manufacturers use by date whichever comes first. New Violation. To be Corrected By: 02/25/2025
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*27
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*Facility is conducting reduced oxygen packaging and sous vide cooking. No HACCP plan could be located for such operations. An approved HACCP plan is required for reduced oxygen packaging and sous vide cooking (see handouts provided). New Violation. To be Corrected By: 02/25/2025
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33
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Shrimp and sausage thawing at room temperature. Shrimp were measured at 36 degrees F, sausage at 24 degrees F. Two packages of sausage measured 68-70 degrees F were discarded on-site. Approved thawing techniques include thawing under cool running water (70 degrees F or below), in a refrigerator or during the cooking process. Foods measured under 41 degrees F were placed in refrigeration unit/s during the inspection. Corrected On-Site. New Violation. To be Corrected By: 02/25/2025
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37
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Regarding protection of food:
* food stored on the floor in the outdoor refrigerator and in the basement (potatoes); and
* foods uncovered in the inside walk-in refrigerator.
Store foods at least 6 inches off the floor. Foods in storage must be covered to prevent contamination. New Violation. To be Corrected By: 02/25/2025
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50
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*Inspector counted 133 seats. A license condition indicates that the facility may have up to 100 seats; comply at all times. New Violation. To be Corrected By: 02/25/2025
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53
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Flooring in the kitchen is damaged and does not allow for proper cleaning. Flooring shall be smooth, durable, easily cleanable and non absorbent.
In addition, the following locations need cleaning:
* flooring especially under equipment throughout the kitchen;
* thaw/clean freezers and refrigerator in the basement; and
* exhaust hoods.
Maintain all portions of the food facility in clean/sanitary condition at all times. Repeat Violation. To be Corrected By: 02/27/2025
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General Remarks
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A follow-up inspection will be conducted, compliance fee/s may be charged.
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