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Inspection Report
Bamboo Kitchen
295 BUCK RD UNIT 12
HOLLAND, PA 18966
Inspection Date: 01/29/2025
(View Inspection Report)
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#
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Violation
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13
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Food separated & protected
Corrected On-Site.
Inspector Comments
-A bag of sugar was open on the storage shelf. All food bags must be tightly wrapped or transferred to secondary containers.
-A food container was stacked on top of another, without a barrier between to protect the food. All food must be protected from contamination by other utensils.
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22
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Time as a public health control; procedures & record
Corrected On-Site.
Inspector Comments
Cut bok choy was stored at room temperature without a date/time log. The owner placed the bok choy in the prep cooler for cold holding. EPS discussed time and temperature as health controls at the time of inspection.
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47
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Non-food contact surfaces clean
Inspector Comments
-Grease-like debris observed inside the fryer cabinets. Food and grease-like debris between the fryers and wok and on the floor beneath.
-Debris observed on the door gasket of the walk-in cooler.
Clean and sanitize all affected areas. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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Bamboo Kitchen
295 BUCK RD UNIT 12
HOLLAND, PA 18966
Inspection Date: 07/31/2024
(View Inspection Report)
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#
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Violation
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13
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Food separated & protected
Inspector Comments
-Raw chicken was stored above ready to eat food inside the 2 door prep cooler. The chicken was relocated to prevent contamination.
-Raw chicken was stored above less hazardous meats during freezing. The facility was instructed to relocate the chicken to the bottom shelf.
-Food containers were stored on the floor in the walk-in cooler. Store all food 6" off the floor.
-Bags of dry foods were open on storage shelves. All food bags must be tightly wrapped or transferred to secondary containers.
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20
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Proper cold holding temperature
Corrected On-Site.
Inspector Comments
The ambient temperature inside the 2 door reach-in cooler was observed at 53 degrees F. TCS foods inside the the unit temped at 46 and 47 degrees F. The facility voluntarily moved all TCS foods to another unit for cold holding. The facility may not use the unit to store TCS foods until it is repaired and permission for use is granted by BCDH. Submit a work order to the Department. Jmbeagle@buckscounty.org.
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41
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In-use utensils: properly stored
Corrected On-Site.
Inspector Comments
-Utensils were stored in stagnant water between uses.
-Single use containers without handles were used to scoop dry foods. Use food grade scoops with handles.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, unless the food is non-potentially hazardous and within containers or equipment that can be closed, such as bins of sugar, flour or cinnamon--in which case the food preparation and dispensing utensils shall be stored with their handles above the top of the food within the containers.
(b) Storage on cleaned and sanitized tables or equipment. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods).
(c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
(d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous.
(e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency specified in § 712(d)(7).
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47
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Non-food contact surfaces clean
Inspector Comments
Debris observed in the following areas
-bottom interior of the 2 door prep cooler
-stainless shelf under the steam table
-walls around the mop sink and wok area
-door gaskets of the walk-in cooler and 2 door prep cooler
Clean and sanitize all affected areas. Clean as often as necessary to maintain.
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Bamboo Kitchen
295 BUCK RD UNIT 12
HOLLAND, PA 18966
Inspection Date: 01/22/2024
(View Inspection Report)
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#
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Violation
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13
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Food separated & protected
Inspector Comments
-Raw eggs were stored above ready to eat food inside the 2 door prep cooler. The eggs were relocated to prevent contamination.
-Raw chicken was stored above cooked noodles inside the walk-in cooler
-Food containers were stored on the floor in the walk-in cooler. Store all food 6" off the floor.
-Bags of dry foods were open on storage shelves. All food bags must be tightly wrapped or transferred to secondary containers.
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22
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Time as a public health control; procedures & record
Corrected On-Site.
Inspector Comments
Cooked broccoli and cut cabbage were stored at room temperature without a date/time log. The proper method was discussed with the manager at the time of inspection. The unused foods will be discarded by 3:00 today.
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41
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In-use utensils: properly stored
Corrected On-Site.
Inspector Comments
-Utensils were stored in stagnant water between uses.
-Knives and other in use utensils were stored in crevices between equipment at the cook's line.
-Single use containers without handles were used to scoop dry foods. Use food grade scoops with handles.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, unless the food is non-potentially hazardous and within containers or equipment that can be closed, such as bins of sugar, flour or cinnamon--in which case the food preparation and dispensing utensils shall be stored with their handles above the top of the food within the containers.
(b) Storage on cleaned and sanitized tables or equipment. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods).
(c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
(d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous.
(e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency specified in § 712(d)(7). Corrected On-Site. Repeat Violation.
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Bamboo Kitchen
295 BUCK RD UNIT 12
HOLLAND, PA 18966
Inspection Date: 07/27/2023
(View Inspection Report)
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#
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Violation
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13
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Food separated & protected
Corrected On-Site.
Inspector Comments
-Raw eggs were stored above ready to eat food inside the 2 door prep cooler. The eggs were relocated to prevent contamination.
-Raw chicken, packaged in the facility, was stored above less hazardous meats while freezing. Relocate to prevent contamination.
-Food containers were stored on the floor in the walk-in cooler. Store all food 6" off the floor.
-Bags of dry foods were open on storage shelves. All food bags must be tightly wrapped or transferred to secondary containers.
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20
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Proper cold holding temperature
Inspector Comments
The 2 door reach-in cooler was observed at 56 degrees F. Several TCS foods inside the unit temped above 46 degrees F and were voluntarily discarded. The facility may not use the unit to store TCS foods until it is repaired, able to maintain TCS foods at 41 degrees F or below, and permission for use is granted by BCDH. Submit an invoice for repair to the Department.
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41
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In-use utensils: properly stored
Corrected On-Site.
Inspector Comments
-Utensils were stored in stagnant water between uses.
-A knife was stored in a crevice between equipment at the cook's line.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, unless the food is non-potentially hazardous and within containers or equipment that can be closed, such as bins of sugar, flour or cinnamon--in which case the food preparation and dispensing utensils shall be stored with their handles above the top of the food within the containers.
(b) Storage on cleaned and sanitized tables or equipment. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods).
(c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
(d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous.
(e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency specified in § 712(d)(7).
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Bamboo Kitchen
295 BUCK RD UNIT 12
HOLLAND, PA 18966
Inspection Date: 01/30/2023
(View Inspection Report)
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#
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Violation
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13
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Food separated & protected
Corrected On-Site.
Inspector Comments
-Raw eggs were stored above ready to eat food inside the 2 door prep cooler. The eggs were relocated to prevent contamination.
-Food containers were stored on the floor in the walk-in cooler. Store all food 6" off the floor.
-Bags of dry foods were open on storage shelves. All food bags must be tightly wrapped or transferred to secondary containers.
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41
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In-use utensils: properly stored
Corrected On-Site.
Inspector Comments
-Utensils were stored in stagnant water between uses.
-A single use pint container was used as a scoop and stored inside the rice warmer.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, unless the food is non-potentially hazardous and within containers or equipment that can be closed, such as bins of sugar, flour or cinnamon--in which case the food preparation and dispensing utensils shall be stored with their handles above the top of the food within the containers.
(b) Storage on cleaned and sanitized tables or equipment. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods).
(c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
(d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous.
(e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency specified in § 712(d)(7).
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Bamboo Kitchen
295 BUCK RD UNIT 12
HOLLAND, PA 18966
Inspection Date: 07/28/2022
(View Inspection Report)
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#
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Violation
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13
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Food separated & protected
Inspector Comments
-Raw chicken was stored above ready to eat foods and less harzardous raw meats, inside the walk-in cooler
-Raw meats that are repackaged in the facility, are stacked in the 1 door freezer for freezing. These meats must be stored properly, in order to prevent cross contamination less hazardous meats and ready to eat foods.
EPS discussed proper storage at time of inspection.
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41
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In-use utensils: properly stored
Inspector Comments
-Knives are stored in a crevice between equipment, between uses.
-Scoop handles are in contact with food in large dry storage bins.
-A single use pint container was used as a scoop and stored inside the rice warmer.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, unless the food is non-potentially hazardous and within containers or equipment that can be closed, such as bins of sugar, flour or cinnamon--in which case the food preparation and dispensing utensils shall be stored with their handles above the top of the food within the containers.
(b) Storage on cleaned and sanitized tables or equipment. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods).
(c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
(d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous.
(e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency specified in § 712(d)(7).
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47
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Non-food contact surfaces clean
Inspector Comments
-Debris observed on door gasket and interior walls of the walk-in cooler
-Debris observed on the door gaskets of the 2 door prep cooler
Clean and sanitize affected areas. Clean as often as necessary to maintain.
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53
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Physical facilities installed, maintained, & clean
Inspector Comments
Grease-like build-up observed on hood system above cook's line. Clean as often as necessary to maintain.
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