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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 |
05/03/2025 |
| Risk Violations Count |
3 |
Inspection Time |
01.4 |
| Arrival Time |
13:54 |
Recommended for License |
NO |
| Travel Time |
00.3 |
Facility Closure |
NO |
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Food Facility
WASHINGTON HOUSE RESTAURANT |
Address
136 N MAIN ST PO BOX 423
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City/State
SELLERSVILLE, PA |
Zip Code
18960-2351 |
Telephone
(215) 257-3000 |
Facility ID #
397205 |
Owner
SELLERSVILLE INN, 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 |
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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 |
IN |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
OUT |
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 |
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 |
OUT |
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 |
OUT |
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 |
05/03/2025 |
| Arrival Time |
13:54 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
WASHINGTON HOUSE RESTAURANT |
Address
136 N MAIN ST PO BOX 423
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City/State
SELLERSVILLE, PA |
Zip Code
18960-2351 |
Telephone
(215) 257-3000 |
Facility ID #
397205 |
Owner
SELLERSVILLE INN, 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 |
| Butter/Refrigerator |
40 ° F |
Cheese/Refrigerator |
41 ° F |
Hamburgers/Cold-Hold Unit |
35 ° F |
| Salmon/Cold-Hold Unit |
34 ° F |
Tartar Sauce/Cold-Hold Unit |
41 ° F |
Ranch/Prep Area |
54 ° F |
| Tuna salad/Prep Area |
33 ° F |
Crab cake/Hot-Hold Unit |
153 ° 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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*13
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*The following contamination/cross-contamination violations were observed:
* food stored on the floor in the walk-in freezer;
* raw bacon stored above ready to eat foods in the walk-in refrigerator; and
* multiple food items uncovered 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.
Several products held in refrigeration are not being covered. Cover all products in refrigerators to prevent contamination. New Violation. To be Corrected By: 05/03/2025
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*20
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*Observed several dressings at 54 degrees. TCS foods must be cold held at 41 degrees or below. Dressings discarded on site. Corrected On-Site. New Violation. To be Corrected By: 05/03/2025
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*26
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*Chemicals are stored on a shelf with food, utensils, clean wares.
Poisonous or toxic materials must be stored so they cannot contaminate food, equipment, utensils, linens and single-service articles. New Violation. To be Corrected By: 05/03/2025
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47
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Observed heavy accumulation of old food debris, grease, and trash in the following areas:
*Under cook's line equipment.
*Under dry storage racks.
*Behind bar equipment.
Clean and maintain at a frequency that prevents accumulation. New Violation. To be Corrected By: 05/07/2025
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General Remarks
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Notes:
Fee and application have been received by this Department.
Compliance inspection will take place and is subject to regulatory fees.
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