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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 |
3 |
Inspection Time |
01.6 |
| Arrival Time |
17:06 |
Recommended for License |
N/A |
| Travel Time |
00.6 |
Facility Closure |
NO |
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Food Facility
NOZOMU |
Address
9 W MECHANIC ST |
City/State
NEW HOPE, PA |
Zip Code
18938 |
Telephone
(267) 740-2913 |
Facility ID #
27F162 |
Owner
NOZOMU LLC. |
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 |
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 |
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 |
OUT |
Proper cold holding temperature |
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| 21 |
IN |
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 |
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 |
X |
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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 |
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 |
17:06 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Nozomu |
Address
9 W MECHANIC ST |
City/State
NEW HOPE, PA |
Zip Code
18938 |
Telephone
(267) 740-2913 |
Facility ID #
27F162 |
Owner
Nozomu LLC. |
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/Sushi LB 1 |
54 ° F |
Spicy tuna/Sushi LB 1 |
53 ° F |
Salmon/Sushi case |
39 ° F |
| White fish/Sushi case |
36 ° F |
Tofu/BM1 |
36 ° F |
Cucumber/Lowboy 1 |
37 ° F |
| Soup/Hot-Hold Unit |
161 ° F |
Avocado/BM 2 |
43 ° F |
Tuna/LB2 |
37 ° F |
| Ambient/Walk-In Cooler |
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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*8
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- There are no paper towels at the hand wash sink at the sushi counter. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder or bar soap, individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device. This sink is also clogged after minimal use and inhibits use. Repair or replace.
- The second sink in the kitchen area is in disrepair and unusable. Repair or replace and supply soap. New Violation. To be Corrected By: 03/20/2025
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*12
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Facility was unable to produce proof of a current parasite destruction letter from either sushi fish supplier. Facility only has letter from previous year (1/2024). If the fish are frozen by a supplier, a written agreement or statement from the supplier must be readily available stipulating that the fish supplied are frozen to a temperature and for a specified time to ensure parasite destruction. Submit current copies of supplier parasite destruction letters to this Department within 48 hours. New Violation. To be Corrected By: 03/19/2025
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*20
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*The first lowboy unit in the sushi serving area was unable to keep time/temperature control for safety (TCS) food at the required 41F or below. Ambient temperature read at 54F, and spicy tuna temped at 53F, and sauce temped at 51F. Impacted product was reported to be produced earlier prior to opening and was moved to another unit. Discontinue use of this unit until repair or replacement. Submit proof of service to this Department and await approval for resuming use. New Violation. To be Corrected By: 03/19/2025
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37
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- Wrapped, raw chicken cutlets on sheet pan stored directly on floor in basement walk-in. Produce and other food product stored directly on floor in kitchen walk-in. All food products must be elevated at least 6 inches off of the floor. Corrected On-Site. New Violation.
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General Remarks
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General Remarks:
- Remove unused equipment and debris from the outside area behind kitchen to assist in pest control. Remove/organize unused equipment and clutter from underneath staircase in kitchen area.
- Discontinue use of paper towels for absorbency of food products in containers.
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