| |
Food Facility Inspection Report |
|
|
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
|
Total Violations |
6 |
Date of Inspection |
06/18/2025 |
| Risk Violations Count |
2 |
Inspection Time |
01.6 |
| Arrival Time |
13:06 |
Recommended for License |
N/A |
| Travel Time |
00.2 |
Facility Closure |
NO |
|
Food Facility
A PLACE IN THE COUNTRY |
Address
1007 RT 313 |
City/State
PERKASIE, PA |
Zip Code
18944 |
Telephone
(215) 257-5994 |
Facility ID #
120800 |
Owner
JOSEPH F. WERNER |
Purpose of Inspection
Compliance # (1) |
License Type
Permanent |
Risk Category
3 |
|
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
|
|
IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
|
|
COS=corrected on-site during inspection
R=repeat violation
|
|
|
| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
IN |
Certification by accredited program, compliance with Code, or correct responses |
|
|
| Employee Health |
| 2 |
IN |
Management awareness; policy present |
|
|
| 3 |
IN |
Proper use of reporting; restriction & exclusion |
|
|
| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
|
|
| 5 |
N/O |
No discharge from eyes, nose, and mouth |
|
|
| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
|
|
| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
|
|
| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
|
|
| Approved Source |
| 9 |
IN |
Food obtained from approved source |
|
|
| 10 |
N/O |
Food received at proper temperature |
|
|
| 11 |
IN |
Food in good condition, safe, & unadulterated |
|
|
| 12 |
N/A |
Required records available: shellstock tags, parasite destruction |
|
|
| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
|
|
| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
|
|
| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
|
|
|
|
| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
N/O |
Proper cooking time & temperature |
|
|
| 17 |
N/O |
Proper reheating procedures for hot holding |
|
|
| 18 |
IN |
Proper cooling time & temperature |
X |
X |
| 19 |
IN |
Proper hot holding temperature |
|
|
| 20 |
IN |
Proper cold holding temperature |
X |
X |
| 21 |
IN |
Proper date marking & disposition |
|
|
| 22 |
N/O |
Time as a public health control; procedures & record |
|
|
| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
|
|
| Highly Susceptible Populations |
| 24 |
N/A |
Pasteurized foods used; prohibited foods not offered |
|
|
| Chemical |
| 25 |
N/A |
Food additives: approved & properly used |
|
|
| 26 |
IN |
Toxic substances properly identified, stored & used |
|
|
| Conformance with Approved Procedure |
| 27 |
N/A |
Compliance with variance, specialized process, & HACCP plan |
|
|
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
|
|
| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
|
|
| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
IN |
Pasteurized eggs used where required |
|
|
| 29 |
IN |
Water & ice from approved source |
|
|
| 30 |
IN |
Variance obtained for specialized processing methods |
|
|
| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
|
|
| 32 |
IN |
Plant food properly cooked for hot holding |
|
|
| 33 |
IN |
Approved thawing methods used |
|
|
| 34 |
IN |
Thermometer provided & accurate |
|
|
| 35 |
IN |
Food properly labeled; original container |
|
|
| Prevention of Food Contamination |
| 36 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
|
X |
| 37 |
IN |
Contamination prevented during food preparation, storage & display |
|
|
| 38 |
IN |
Personal cleanliness |
|
|
| 39 |
IN |
Wiping cloths: properly used & stored |
|
|
| 40 |
IN |
Washing fruit & vegetables |
|
|
|
|
| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
|
|
| 42 |
IN |
Utensils, equipment & linens: properly stored, dried & handled |
|
|
| 43 |
OUT |
Single-use & single-service articles: properly stored & used |
|
X |
| 44 |
IN |
Gloves used properly |
|
|
| Utensils, Equipment and Vending |
| 45 |
OUT |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
|
| 46 |
OUT |
Warewashing facilities: installed, maintained, & used; test strips |
|
X |
| 47 |
IN |
Non-food contact surfaces clean |
|
|
| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
|
|
| 49 |
IN |
Plumbing installed; proper backflow devices |
|
|
| 50 |
IN |
Sewage & waste water properly disposed |
|
|
| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
|
|
| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
|
|
| 53 |
IN |
Physical facilities installed, maintained, & clean |
|
|
| 54 |
IN |
Adequate ventilation & lighting; designated areas used |
|
|
|
|
|
|
|
|
| |
Food Facility Inspection Report |
|
|
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
|
Date of Inspection |
06/18/2025 |
| Arrival Time |
13:06 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
|
Facility
A Place In The Country |
Address
1007 RT 313 |
City/State
PERKASIE, PA |
Zip Code
18944 |
Telephone
(215) 257-5994 |
Facility ID #
120800 |
Owner
Joseph F. Werner |
Purpose of Inspection
Compliance # (1) |
License Type
Permanent |
Risk Category
3 |
|
|
TEMPERATURE OBSERVATIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Cheese/Walk-In Cooler |
41 ° F |
Rice/Refrigerator |
41 ° F |
Ham/Refrigerator |
41 ° F |
| Pork/Hot-Hold Unit |
157 ° F |
Potatoes/Prep Area |
95 ° F |
Pasta salad/Refrigerator |
47 ° F |
| Dressing/Refrigerator |
45 ° F |
|
|
|
|
|
|
|
|
|
|
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
|
*18
|
*Potatoes cooked today were observed on a rack at 92F, they were discarded. TCS products going through the cool down process must go from 135F to 70F in less than 2 hours then down to 41F in the next four. The facility also implemented a cool down log that staff are not properly using & show foods are not making the temperature marks with no corrective actions, as required. Corrected On-Site. Repeat Violation.
|
|
*20
|
*The salad prep top refrigerator is not property operating.Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Products were discarded & relocated, machine will be cleaned & monitored to ensure is able to maintain proper temperatures. Corrected On-Site. Repeat Violation.
|
|
36
|
*There are flies observed throughout the facility. The exterminator had been out to treat, but only a bill was provided with no other details for staff. The exterminator must be called out to continue to work on eliminating the pest activity. All outer doors must be kept closed at all times, keep drains cleaned daily, & keep facility to clean to eliminate any stagnant water providing breeding sites & harborage. Submit copies of exterminators reports to this Dept. Repeat Violation.
|
|
43
|
Single use containers are being used to store products & food equipment in. The facility has begun to purchase new containers to replace. No not reuse containers for other purposes once their original product is gone. Repeat Violation.
|
|
45
|
There are household & unapproved equipment used at the facility. These pieces of equipment must be removed & if replacement necessary they must be of commercial grade, ANSI sanitation accredited. New Violation. To be Corrected By: 06/30/2025
|
|
46
|
Quat sanitizer test strips are not provided. Sanitizer test strips must be provided to determine proper concentrations of the solutions. Repeat Violation.
|
|
|
|
|
|
|
|
General Remarks
|
|
Compliance inspections are billed regulatory service fees. Repeat violations are subject to further legal action.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|