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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 |
03/18/2025 |
| Risk Violations Count |
3 |
Inspection Time |
00.9 |
| Arrival Time |
13:00 |
Recommended for License |
YES |
| Travel Time |
00.1 |
Facility Closure |
NO |
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Food Facility
BOWMAN'S TAVERN |
Address
1600 RIVER RD |
City/State
NEW HOPE, PA |
Zip Code
18938 |
Telephone
(215) 862-2972 |
Facility ID #
47F006 |
Owner
BOWMAN'S ASSOCIATION |
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 |
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 |
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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 |
OUT |
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 |
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 |
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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 |
OUT |
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 |
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 |
03/18/2025 |
| Arrival Time |
13:00 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
Bowman's Tavern |
Address
1600 RIVER RD |
City/State
NEW HOPE, PA |
Zip Code
18938 |
Telephone
(215) 862-2972 |
Facility ID #
47F006 |
Owner
Bowman's Association |
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 |
| Soup/Hot-Hold Unit |
142 ° F |
Salad Dressing/Cold-Hold Unit |
40 ° F |
Ambient/Prep Unit |
40 ° F |
| Ambient/Prep Unit |
37 ° F |
Ambient/Server Prep Unit |
40 ° F |
Ambient/Walk-In Cooler |
41 ° F |
| Ambient/Walk-In Cooler |
42 ° F |
Ambient/Bar Reach In |
41 ° 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. New Violation. To be Corrected By: 03/26/2025
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*21
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*Several items in walk in cooler located on the back deck are being stored without date marking.
All items stored longer than 24 hours must have dates as to when product was made or when it must be discarded.
Items may not be stored longer than 7 days.
Educate all employees on proper date marking requirements. New Violation. To be Corrected By: 03/19/2025
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*27
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*Facility had previously submitted a HACCP plan to vacuum seal food items. Facility is currently vacuum sealing lunch meats and other previously cooked items. This process is not covered under the HACCP plan that was submitted, therefore this operation must cease. Vacuum sealing cooked meats is not permitted, unless in a cook/chill procedure, which is not occuring.
Re-evaluate HACCP plans, and adjust processes accordingly. New Violation. To be Corrected By: 03/19/2025
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41
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Scoop for ice cream and utensils used on the cook line are being stored in standing water. All utensils, when not in use, must be stored in a smooth, easily cleanable and non-porous location.
Standing water is not permitted to be used to store utensils.
Use of a minimum of 135F hot water, or a constantly flowing and draining water bath may be used. Standing water must be emptied and utensils must be stored in proper location. New Violation. To be Corrected By: 03/25/2025
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General Remarks
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Facility is using aluminum foil to line shelving throughout the kitchen. Must keep all surfaces free of debris and cleanable. Remove tin foil.
Prep unit on the cook line is currently not working. All food was moved to working refrigeration prior to inspection.
There is a leak from the water line coming from the ice machine, leaking into the basement floor. Management was aware, and repairs are scheduled.
Must register more employees and managers in ServSafe classes and exam. A CFSM must be present during ALL operating hours.
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