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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 |
5 |
Date of Inspection |
04/29/2025 |
| Risk Violations Count |
3 |
Inspection Time |
02.2 |
| Arrival Time |
13:38 |
Recommended for License |
YES |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
REESE'S TAVERN & PIZZA |
Address
487 YORK RD |
City/State
WARMINSTER, PA |
Zip Code
18974 |
Telephone
(215) 957-1143 |
Facility ID #
49F300 |
Owner
487 YORK ROAD INC. |
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 |
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 |
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 |
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 |
N/O |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
N/O |
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 |
N/A |
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 |
X |
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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 |
OUT |
Plumbing installed; proper backflow devices |
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X |
| 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 |
04/29/2025 |
| Arrival Time |
13:38 |
| Recommended for License |
YES |
| Facility Closure |
NO |
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Facility
Reese's Tavern & Pizza |
Address
487 YORK RD |
City/State
WARMINSTER, PA |
Zip Code
18974 |
Telephone
(215) 957-1143 |
Facility ID #
49F300 |
Owner
487 York Road Inc. |
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 |
36 ° F |
Shrimp/Walk-In Cooler |
36 ° F |
Ambient/Chest freezer |
0 ° F |
| Cheese/3 door prep cooler |
36 ° F |
Ambient/3 door prep cooler |
35 ° F |
Ambient/2 door prep cooler |
35 ° F |
| Peppers/2 door prep cooler |
36 ° F |
Ambient/Drawer cooler |
37 ° F |
Cheese/Drawer cooler |
40 ° F |
| Ambient/Chest freezer |
0 ° F |
Ambient/2 door reach-in freezer |
-8 ° F |
Ambient/Beer 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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*Paper towels lacking at the hand sink in the kitchen and in the women's restroom.
(c) Availability of hand drying. Each handwashing sink or group of adjacent sinks shall be provided with one or more of the following:
(1) Individual, disposable towels.
(2) A continuous towel system that supplies the user with a clean towel.
(3) A heated-air hand drying device. Corrected On-Site. New Violation.
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*14
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*-Debris observed on the splash guard inside the ice machine.
-Clean the door tracks on the bar side doors of the walk-in cooler.
Clean and sanitize affected areas. Maintain clean to sight and touch.
In 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. Repeat Violation. To be Corrected By: 04/29/2025
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*27
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*Cooked foods were observed in vacuum packaging inside the walk-in cooler. The manager stated that the food was cooked and cooled on 4/27 and sealed on 4/28. The food is not dated. The vacuum sealing unit is not commercial grade. The facility was instructed to remove all food from ROP and discontinue this practice. The ROP process without a HACCP plan was reviewed with the kitchen manager during the inspection. Corrected On-Site. New Violation.
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49
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There is no mop sink in the facility. A mop sink must be installed. The facility has not provided a scope of work to the Department, for the installation of a prep sink or a mop sink. All sinks must be used for their designated purposes only.
Utility sink. At least one utility sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Repeat Violation. To be Corrected By: 05/29/2025
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53
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The floor in the back room and wall (ice machine area) is in poor repair. The floor must be smooth, continuous, and non-absorbent.
-Cove base is missing at the floor/wall juncture near the utensil storage shelves.
The floors, floor coverings, walls, wall coverings and ceilings of a food facility shall be designed, constructed and installed so they are smooth and easily cleanable. Repeat Violation. To be Corrected By: 05/29/2025
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General Remarks
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-Store chemicals in a designated area
BCDH will conduct a compliance inspection due to repeated violations.
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