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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 |
04/16/2025 |
| Risk Violations Count |
4 |
Inspection Time |
02.1 |
| Arrival Time |
12:12 |
Recommended for License |
NO |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
MISSION BBQ WARMINSTER |
Address
25 W STREET RD |
City/State
WARMINSTER, PA |
Zip Code
18974 |
Telephone
(215) 845-0977 |
Facility ID #
49F175 |
Owner
MISSION BBQ WARMINSTER |
Purpose of Inspection
Initial |
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 |
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 |
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 |
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 |
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 |
X |
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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 |
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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 |
04/16/2025 |
| Arrival Time |
12:12 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
Mission BBQ Warminster |
Address
25 W STREET RD |
City/State
WARMINSTER, PA |
Zip Code
18974 |
Telephone
(215) 845-0977 |
Facility ID #
49F175 |
Owner
Mission BBQ Warminster |
Purpose of Inspection
Initial |
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 |
| French fries/Hot hold lamp |
151 ° F |
Mac and cheese/Cook’s line hot-hold table |
145 ° F |
Brisket/Cook’s line hot-hold table |
151 ° F |
| Chicken/Cook’s line hot box 1 |
140 ° F |
Butter spread/Cook’s line cold-hold table |
61 ° F |
Sauce/Cook’s line hot box 2 |
161 ° F |
| Hamburgers/Walk-In Cooler |
42 ° F |
Cheese/Prep Area |
57 ° 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. This facility only has one certified food safety manger registered with Department. A manager on site was able to provide a valid Food Safety Manager Certificate (ServSafe, exp. 6/2025), but is not registered with Department. 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: 04/18/2025
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*8
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- The hand sink on the cook’s line was blocked upon inspection and no soap was available.
- The hand sink next to the three-compartment sink had a malfunctioning paper towel dispenser.
- The hand sink in the prep area was blocked upon inspection.
A handwashing facility shall be maintained so that it is accessible at all times for employee use. 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. Corrected On-Site. New Violation.
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*14
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*The food contact surfaces of equipment and utensils are not being properly cleaned and sanitized. The mechanical ware washing machine that uses high temperature for sanitizing is not functioning. A sanitizing indicator sticker showed wares did not reach the required 160F for sanitizing. The wash cycle temperature maxed at 150F and the final rinse maxed at 170F. For a high temperature mechanical dishwasher, the wash temperature must reach at least 160F and the final rinse cycle must reach at least 180F. All wares and food contact surfaces of equipment and utensils must be cleaned and sanitized after each use or at required time intervals. The facility cannot use the mechanical dishwasher until it can provide proof of sufficient sanitization of high temperature or chemical sanitizer. Repair and provide service report to this Department. Use a properly set-up three-compartment sink for all wares and utensils until repairs are made.
- Facility only has test strips for chlorine-based sanitizer. Aquire appropriate test strips for quaternary ammonium tablets to ensure correct amount of sanitizer is being used. Repeat Violation. To be Corrected By: 04/18/2025
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*20
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*- Butter-based spreads and other time/temperature control for safety (TCS) food items were double stacked in containers in the cook’s line cold-hold table within an ice bath. Butter spread temped at 61F. The ice bath was replenished on site.
- Large containers of shredded cheese, and cooked pasta was temped in prep area at 57F. PIC stated they were in the process of prepping and cooking macaroni and cheese. Staff was reminded to quickly prep TCS foods and limit time outside of refrigeration or prep in smaller quantities.
Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Corrected On-Site. New Violation. To be Corrected By: 04/16/2025
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General Remarks
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Submit renewal application and fee to this Department for it to be received by 5/1/2025.
Additional inspections may occur for compliance given the critical nature of the violations, and are subject to regulatory fees.
General Remarks:
- Allow wares to dry completely prior to stacking.
- Register more Certified Food Safety Managers with Department.
- External/portable smoker located in parking lot is not being used.
- Pest control reports available upon request.
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