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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 |
03/19/2025 |
| Risk Violations Count |
2 |
Inspection Time |
01.5 |
| Arrival Time |
11:02 |
Recommended for License |
N/A |
| Travel Time |
00.4 |
Facility Closure |
NO |
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Food Facility
HOLLAND MANOR |
Address
1400 OLD JORDAN RD |
City/State
HOLLAND, PA |
Zip Code
18966 |
Telephone
(215) 396-7258 |
Facility ID #
31F133 |
Owner
TWINING RETIREMENT COMMUNITY LLC |
Purpose of Inspection
Reinspection |
License Type
Permanent |
Risk Category
4 |
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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 |
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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 |
N/A |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
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| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
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X |
| 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 |
N/O |
Proper cooking time & temperature |
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| 17 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
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 |
N/A |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
N/A |
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 |
N/A |
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 |
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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 |
X |
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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 |
03/19/2025 |
| Arrival Time |
11:02 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Holland Manor |
Address
1400 OLD JORDAN RD |
City/State
HOLLAND, PA |
Zip Code
18966 |
Telephone
(215) 396-7258 |
Facility ID #
31F133 |
Owner
Twining Retirement Community LLC |
Purpose of Inspection
Reinspection |
License Type
Permanent |
Risk Category
4 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Ambient/Walk-In Cooler |
42 ° F |
Ambient/Walk-in freezer |
2 ° F |
Ambient/1 door reach-in freezer |
7 ° F |
| Ambient/2 door reach-in cooler |
38 ° F |
Turkey/2 door reach-in cooler |
39 ° F |
Ambient/2 door reach-in cooler |
50 ° F |
| Cottage cheese/2 door reach-in cooler |
47 ° F |
Coleslaw/2 door reach-in cooler |
54 ° 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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*14
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*-Mold-like growth observed on the splash guard inside the ice machine
equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders and water vending equipment as follows:
(i) At a frequency specified by the manufacturer.
(ii) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
-Debris on the exterior of the flour container and the base of the stand mixer. Clean as often as necessary to maintain. Repeat Violation. To be Corrected By: 03/19/2025
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*20
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*TCS foods inside the 2 door reach-in cooler temped between 47 and 54 degrees F. The facility voluntarily discarded these items. The facility may not use the unit until it is repaired and permission for use is granted by BCDH. Submit a professional work order to the Department. Corrected On-Site. New Violation.
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41
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-A single use spoon was used to scoop cottage cheese
-A single use condiment container was used to scoop inside a dry food container
All food must be dispensed with cleanable, food-grade utensils. Scoop handles must be stored up and out of the food between uses. Corrected On-Site. New Violation.
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46
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At the beginning of the inspection, the hot water temped at 89 degrees F at the 3 basin sink. A temperature test strip did change to indicate proper sanitization at the high temp dish machine. Hot water must be available at a minimum of 110 degrees F for manual ware washing. Repair immediately. Facility must submit proof of repair to the Department. The facility has access to manual ware washing at the Village if necessary.
676(a) - 676(a)-(c) - Manual Warewashing Equipment - Maintenance & Operation
676. Manual warewashing equipment.
(c) Wash solution temperature. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 43°C (110°F) or the temperature specified on the cleaning agent manufacturer's label instructions. New Violation.
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General Remarks
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-Replace rusted shelving inside the walk-in freezer
-The final rinse temperature of the dish machine may not exceed 194 degrees F. Proper sanitizing was demonstrated with a temperture test strip. The unit must be serviced by a professional to ensure that the final rinse is maintained between 180 and 194 degrees F, and to repair the leak observed under the machine.
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