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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 |
05/22/2025 |
| Risk Violations Count |
2 |
Inspection Time |
00.9 |
| Arrival Time |
12:54 |
Recommended for License |
N/A |
| Travel Time |
00.0 |
Facility Closure |
NO |
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Food Facility
ACE CAFE |
Address
15 MARKET PL |
City/State
NEW HOPE, PA |
Zip Code
18938 |
Telephone
(215) 862-2730 |
Facility ID #
41F107 |
Owner
HKG PRIME 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 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
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X |
| 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 |
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 |
IN |
Food separated & protected |
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| 14 |
OUT |
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 |
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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 |
OUT |
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 |
X |
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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 |
OUT |
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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| 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 |
05/22/2025 |
| Arrival Time |
12:54 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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Facility
Ace Cafe |
Address
15 MARKET PL |
City/State
NEW HOPE, PA |
Zip Code
18938 |
Telephone
(215) 862-2730 |
Facility ID #
41F107 |
Owner
HKG Prime 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/Walk-In Cooler |
41 ° F |
Ambient/Salad Prep Unit |
35 ° F |
Ambient/Reach In |
37 ° F |
| Ambient/Prep Unit |
35 ° F |
Ambient/Prep Unit |
39 ° F |
Ambient/Low Boy |
37 ° 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. Repeat Violation. To be Corrected By: 05/22/2025
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*14
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*Ice machine has an accumulation of mold like build up on the inside baffle. Must provide a deep and detailed cleaning, sanitize and maintain. New Violation. To be Corrected By: 05/22/2025
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35
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Bulk containers of products such as sugar, flour,etc must be labeled with a common name of product the containers is storing.
Provide labels. New Violation. To be Corrected By: 05/22/2025
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41
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Knives and other utensils were being stored in between equipment on the cook line. All utensils must be stored in a smooth, easily cleanable and non-porous location. In between Darlene is not easily cleanable and therefore may not be used to store utensils. Knives were removed during inspection. Corrected On-Site. New Violation. To be Corrected By: 05/22/2025
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45
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*Beer coolers at the bar have the covers removed and cardboard being used to keep the cold air in. Cardboard can not be used as a surface in a food facility. Must repair or replace the lids at these coolers to ensure a cleanable surface. New Violation. To be Corrected By: 05/22/2025
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49
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*Two compartment prep sink is leaking from the drain line when the faucet is run. Must repair this leak to prevent sewage from drain being on the for of a food facility.
Hand sink at the bar is clogged and unable to drain properly. Must have a working hand washing sink at all times.
Send service reports of repairs to this Department. New Violation. To be Corrected By: 05/22/2025
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General Remarks
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Hood system is due for a cleaning. Must ensure hood is scheduled to be cleaned every 6 months.
Walk in freezer has accumulation of ice along door frame. Gaskets have been on order to repair this issue from occuring.
A compliance inspection may occur and it's subject to regulatory service fees. All repeat violations are subject to further legally action.
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