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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 |
10 |
Date of Inspection |
03/19/2025 |
| Risk Violations Count |
7 |
Inspection Time |
01.3 |
| Arrival Time |
14:00 |
Recommended for License |
NO |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
A PLACE IN THE COUNTRY |
Address
1007 RT 313 |
City/State
PERKASIE, PA |
Zip Code
18944 |
Telephone
(215) 257-5994 |
Facility ID #
120800 |
Owner
JOSEPH F. WERNER |
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 |
OUT |
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 |
OUT |
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 |
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 |
OUT |
Proper cold holding temperature |
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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 |
OUT |
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 |
OUT |
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 |
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 |
03/19/2025 |
| Arrival Time |
14:00 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
A Place In The Country |
Address
1007 RT 313 |
City/State
PERKASIE, PA |
Zip Code
18944 |
Telephone
(215) 257-5994 |
Facility ID #
120800 |
Owner
Joseph F. Werner |
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 |
| Ambient/Walk-In Cooler |
37 ° F |
Ambient/Walk-In Cooler |
-13 ° F |
Beef/Hot-Hold Unit |
141 ° F |
| Cheese/Hot-Hold Unit |
142 ° F |
Chicken/Hot-Hold Unit |
182 ° F |
Cooked onions/Hot-Hold Unit |
142 ° F |
| Soup/Hot-Hold Unit |
143 ° F |
Soup/Hot-Hold Unit |
156 ° F |
Ambient/Refrigerator |
38 ° F |
| Ambient/Refrigerator |
40 ° F |
Ambient/Refrigerator |
37 ° F |
Ambient/Refrigerator |
40 ° 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. Joseph Werner, Jr. has a CFSM. New Violation. To be Corrected By: 03/20/2025
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*8
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Handwashing sink closest to the cook line is not functional and is not stocked with soap. Handwashing sinks shall be functional and fully stocked to allow for employee handwashing. New Violation. To be Corrected By: 03/19/2025
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*13
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*The following contamination/cross-contamination violations were observed:
* food stored on the floor in the walk-in freezer;
* bacon stored above packaged sauces in the walk-in refrigerator; and
* raw shell eggs stored above cake/pie in the walk-in refrigerator.
Store foods at least 6 inches off the floor. Store raw animal-derived food below or otherwise segregate from ready-to-eat foods. New Violation. To be Corrected By: 03/19/2025
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*14
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*The following violations were observed regarding warewashing:
* the can opener is soiled and is in need of cleaning; and
* cleaned/sanitized equipment is being wet stacked.
Keep equipment in clean/sanitary condition and allow food-contact equipment to dry prior to stacking. Repeat Violation. To be Corrected By: 03/19/2025
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*20
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*Half and half labeled “keep refrigerated” measured at 70 degrees F. Product discarded during inspection. Keep foods that require time/temperature control from food safety 41 degrees F or below. New Violation. To be Corrected By: 03/19/2025
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*23
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*No consumer advisory posted on the menu. Post a consumer advisory for raw or undercooked foods. New Violation. To be Corrected By: 03/19/2025
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*27
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*Fish in reduced oxygen packaging from the manufacturer states “remove from film before thawing”. Fish observed thawed in reduced oxygen packaging (14 units). The fish was discarded on-site. Comply with manufacturer label instructions. New Violation. To be Corrected By: 03/19/2025
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36
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*Small flies observed throughout the facility, source appears to be the warewashing area. Refer to No. 53 for cleaning requirements. Facility shall be maintained clean and insects adequately controlled. New Violation. To be Corrected By: 03/19/2025
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41
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Knife and spatula observed stored in water (70 degrees F). Do not store food-contact equipment in water unless it is flowing, at or above 135 degrees F or at or below 41 degrees F. New Violation. To be Corrected By: 03/19/2025
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53
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The facility is in need of thorough cleaning, specifically in the following locations:
* warewashing area;
* floor throughout;
* under equipment;
* storage racks; and
* under the exhaust hood fan (behind grease drum).
Clean the kitchen, specifically in the above locations. The exhaust hood is in need of professional cleaning (ductwork) within one week. Repeat Violation. To be Corrected By: 03/21/2025
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General Remarks
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A follow-up inspection will be conducted to ensure compliance with the above; compliance fee/s may be charged.
Replace sewage clean out cap and seal hole in clean out pipe outside rear kitchen door.
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