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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 |
06/11/2025 |
| Risk Violations Count |
5 |
Inspection Time |
02.1 |
| Arrival Time |
15:00 |
Recommended for License |
NO |
| Travel Time |
00.2 |
Facility Closure |
NO |
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Food Facility
NEWTOWN ATHLETIC CLUB POOLSIDE CAFE |
Address
120 PHEASANT RUN |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 968-060 |
Facility ID #
29F067 |
Owner
NEWTOWN RACQUETBALL, 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 |
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 |
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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 |
N/A |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
OUT |
Food separated & protected |
X |
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| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
X |
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 |
X |
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| 20 |
OUT |
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 |
OUT |
Warewashing facilities: installed, maintained, & used; test strips |
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X |
| 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 |
06/11/2025 |
| Arrival Time |
15:00 |
| Recommended for License |
NO |
| Facility Closure |
NO |
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Facility
Newtown Athletic Club Poolside Cafe |
Address
120 PHEASANT RUN |
City/State
NEWTOWN, PA |
Zip Code
18940 |
Telephone
(215) 968-060 |
Facility ID #
29F067 |
Owner
Newtown Racquetball, 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#1 |
34 ° F |
Ambient/Walk-in cooler#2 |
45 ° F |
Blackened Chicken/Walk-in cooler#2 |
49 ° F |
| Cooked rice/Walk-in cooler#2 |
49 ° F |
Quinoa/Walk-in cooler#2 |
49 ° F |
Corn and Black Beans/Walk-in cooler#2 |
48 ° F |
| Ambient/Main Prep Unit |
40 ° F |
Sliced tomatoes /Main Prep Unit |
38 ° F |
Ambient/Side Prep Unit |
38 ° F |
| Salsa/Side Prep Unit |
39 ° F |
Ambient/Pizza Prep Unit |
36 ° F |
Sauce/Pizza Prep Unit |
38 ° 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. New Violation.
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*13
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*Single use containers were found resting in direct contact with wet food ingredients and sauces. If a scoop is to be left resting in direct contact with a food product, a proper scoop with a handle must be used and positioned with the handle resting outside of the food product to prevent contamination.
Scoops were removed and the food products were discarded. Corrected On-Site. New Violation.
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*13
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*Several locations throughout the facility where food was being stored on the floor:
1) In the back walk-in and freezer
2) Out side of the walk-in freezer
3) Frozen French Fries next to the fryer
Ensure that all food is atleast six inches off of the floor for protection. New Violation.
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*14
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*The spout to the Strawberry Margarita mixet contained black mold-like growth.
Machine was taken out of service and cleaned/sanitized before the end of inspection . Corrected On-Site. Repeat Violation.
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*14
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*Observed facility’s wares not being sanitized after manual washing. Utensils and food-contact surfaces of equipment shall be sanitized before use and after being cleaned. Equipment food-contact surfaces and utensils shall be sanitized by immersion for at least 30 seconds in a chlorine solution that measures between 50-100ppm, or a Quaternary Ammonia solution that measures between 200-300ppm.
Department took the time to set up the sanitizer bay of the 3-compartment sink and adjusted the sanitizing water to the correct temperature and concentration. Quaternary ammonia was reading 200ppm by the end of the inspection. Corrected On-Site. Repeat Violation.
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*19
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*Hot Dogs on the hot dog roller were measuring a temperature of 88°F. Hot food must be held at 135°F or above. These were discarded. Corrected On-Site. New Violation.
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*20
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*Fresh cut Fruit was measuring 61°F and sitting in an insufficient ice bath.
Facility has 2 options:
1) Use an ice bath that allows the fruit container to be nestled and surrounded completely by the ice that keeps the food at 41°F at all times
OR
2) Place the fruit of time, and discard after 4 hours
Fresh fruit bowl was discarded due to being out of temperature and time. Corrected On-Site. New Violation.
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*20
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*Foods being stored overnight in the walk-in cooler were measuring 49°F. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF.
These foods were discarded. Facility is to store all foods from today’s service in the back walk-in until service is completed on the main walk-in. Corrected On-Site. New Violation.
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*20
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*Upon arrival, the main walk-in cooler was reading an ambient temperature of 45°F. Before arrival, it was discovered that some of the piping had frozen over. Ambient temperatures of refrigeration units shall be measured at 41°F or below. Call for service, and once completed submit report to the Department.
Call for service and once completed New Violation.
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46
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1) The water temperature of the main warewasher is not reaching the required temperature of 120°F for the wash cycle and 120°F for the rinse cycle.
2) The sanitizer of the main wareawasher is reading 200ppm+. Warewashers that use chemical sanitizer for sterilization must be able to reach a minimum water temperature for washing and rinsing of 120°F, and have a chlorine reading of 50-100ppm.
Call for service and submit service report to the Department once completed.
Facility is required to use the 3-compartment sink for all warewashing until service has been conducted. Repeat Violation.
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General Remarks
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Notes:
*Application and fee are due to the Department by July 26, 2025.
*The door to the warewasher is not closing properly allowing for splashing of the wash water onto the floor. Have service tech fix.
*Remind staff to store in-use utensils on a clean surface.
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