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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 |
6 |
Date of Inspection |
05/18/2025 |
| Risk Violations Count |
5 |
Inspection Time |
01.0 |
| Arrival Time |
12:24 |
Recommended for License |
N/A |
| Travel Time |
00.0 |
Facility Closure |
YES |
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Food Facility
JERSEY PICKLES STICK STAND |
Address
576 PENNS PARK RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
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Facility ID #
53F066 |
Owner
JERSEY PICKLES |
Purpose of Inspection
Reinspection |
License Type
Permanent |
Risk Category
2 |
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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 |
IN |
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 |
OUT |
Proper cold holding temperature |
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X |
| 21 |
IN |
Proper date marking & disposition |
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| 22 |
OUT |
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 |
X |
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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 |
05/18/2025 |
| Arrival Time |
12:24 |
| Recommended for License |
N/A |
| Facility Closure |
YES |
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Facility
Jersey Pickles Stick Stand |
Address
576 PENNS PARK RD |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
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Facility ID #
53F066 |
Owner
Jersey Pickles |
Purpose of Inspection
Reinspection |
License Type
Permanent |
Risk Category
2 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Pickles/Prep Area |
55 ° F |
Garlic/Cold-Hold Unit |
48 ° F |
olives/No ice cooler |
62 ° F |
| Pickles 2/Prep Area |
61 ° F |
Garlic 2/Cold-Hold Unit |
58 ° F |
Olives 2/Cold-Hold Unit |
54 ° F |
| Mushroom/Prep Area |
71 ° F |
Olives 3/Cold-Hold Unit |
51 ° F |
Olives w blue cheese/Prep Area |
73 ° 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. New Violation.
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*8
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There are no paper towels at the hand wash sink. 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. No hot water available at hand sink. Water for handwashing must be at 85F or above. New Violation.
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*13
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*All Time/Temperature Control for Safety food products being displayed for sampling by customers are unprotected from contamination from customers. No covers or sneeze guards are present to protect the food product. Items for sampling must be covered and/or individually portioned for customer self-service. New Violation.
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*20
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*Pickles, olives, and other TCS food items in cold hold units are being held at an unsafe temperature from 48-62F. Multiple products are out of any method of cold-holding. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Facility has no more ice available to replenish cold hold units. Repeat Violation.
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*22
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*Food on display for customer self-service sampling does not have a time on containers when they are to be sold by or discarded, or labels for display/sampling only. If time--rather than temperature--is used as the public health control the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. New Violation.
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50
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*Upon arrival hand sink set up was draining directly into street. Wastewater must be captured and transported back to commissary or disposed of at an approved site. Corrected On-Site. New Violation.
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General Remarks
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This reinspection occurred at the Bristol Sunday Stroll event.
This reinspection resulted in a closure due to the inability to hold Time/Temperature Control for Safety (TCS) food products at a safe temperature of 41F or below for cold-held TCS foods. Facility's cold-hold units are large igloo coolers with inadequate ice supply, resulting in food containers partially submerged in melting ice or no ice. Facility had no more ice available to replenish at time of inspection. This violation of failure to cold-hold TCS foods at 41F or below has been noted on multiple inspection reports and discussed at an administrative meeting conducted at the Department’s Central District office in Doylestown. After a phone call with the owner of facility during inspection, alerting owner of closure and informing food handlers of closure, the food handlers continued to serve customers for a period of time. EPS Kat Broadhead assisted with inspection.
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