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Inspection Report
Big Heads of Holland
295 BUCK RD UNIT 18
HOLLAND, PA 18966
Inspection Date: 01/28/2025
(View Inspection Report)
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#
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Violation
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14
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Food-contact surfaces: cleaned & sanitized
Inspector Comments
The low temperature glass washer did not reach the required minimum temperature of 120 degrees F. The sanitizer was observed at varied ranges even after priming the line. The facility may not use the glass washer until it is repaired, working properly, and permission for use is granted by BCDH. Submit an invoice for repair to the Department. The facility must manually wash, rinse, and sanitize all utensils until the unit is repaired.
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47
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Non-food contact surfaces clean
Inspector Comments
-Debris observed on crumb trays and racks of pizza ovens
-Dust-like debris observed on the prep table and top of the work top freezer
Clean and sanitize affected areas.
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Big Heads of Holland
295 BUCK RD UNIT 18
HOLLAND, PA 18966
Inspection Date: 01/25/2024
(View Inspection Report)
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#
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Violation
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14
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Food-contact surfaces: cleaned & sanitized
Inspector Comments
The hot water did not reach a minimum of 120 degrees F during the wash and rinse cycles of the bar glass washer. The dish machine was replaced and is brand new. The unit must be serviced to provide hot water at a minimum of 120 degrees F. Submit proof of repair to the Department.
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Big Heads of Holland
295 BUCK RD UNIT 18
HOLLAND, PA 18966
Inspection Date: 08/21/2023
(View Inspection Report)
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#
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Violation
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14
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Food-contact surfaces: cleaned & sanitized
Corrected On-Site.
Inspector Comments
-The hot water did not reach a minimum of 120 degrees F during the wash and rinse cycles of the bar glass washer. Appropriate, corrective action must be taken to provide hot water at a minimum of 120 degrees F. The manager stated that a portable hot water heater has been purchased and will be installed exclusively for the bar glass washer. The manager turned up the temperature of the hot water heater at the time of inspection, as a temporary solution until the portable hot water heater is installed. The facility must provide a specifications sheet for the unit and provide proof of install to the Department.
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Big Heads of Holland
295 BUCK RD UNIT 18
HOLLAND, PA 18966
Inspection Date: 08/14/2023
(View Inspection Report)
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#
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Violation
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1
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Certification by accredited program, compliance with Code, or correct responses
Inspector Comments
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 food safety class must be submitted to the Department within 5 business days.
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8
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Adequate handwashing facilities supplied & accessible
Inspector Comments
Soap was lacking at the and bar hand sink. Soap must be provided.
(b) Availability of handwashing cleanser. Each handwashing sink or group of two adjacent sinks shall be provided with a supply of hand cleaning liquid, powder or bar soap.
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14
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Food-contact surfaces: cleaned & sanitized
Inspector Comments
-The hot water did not reach a minimum of 120 degrees F during the wash and rinse cycles of the bar glass washer. The dish machine must be repaired or the hot water heater must be adjusted, to provide hot water at a minimum of 120 degrees F.
-The sanitizer was tested at approximately 25 ppm after several cycles. Sanitizer must be available at 50-100 ppm.
The facility must manually wash, rinse, and sanitize all utensils until the unit is repaired, and permission for use is granted by the Department. Submit a work order for repair to the Department. The facility may be required to replace the dish machine, due to repeated violations.
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14
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Food-contact surfaces: cleaned & sanitized
Inspector Comments
Debris on the splash guard inside the ice machine near the beer walk-in cooler.
Clean and sanitize. Clean as often as necessary to maintain.
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36
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Insects, rodents & animals not present; no unauthorized persons
Inspector Comments
Drain fly-like insects observed around the mop sink. The facility must have a professional pest control operator treat for the target pest. Submit an invoice/receipt for treatment to the Department within 5 business days.
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41
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In-use utensils: properly stored
Corrected On-Site.
Inspector Comments
The ice scoops were stored inside the ice machine between uses. The ice scoops are designed for storage inside the machine, in a designated holding place.
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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Big Heads of Holland
295 BUCK RD UNIT 18
HOLLAND, PA 18966
Inspection Date: 07/27/2023
(View Inspection Report)
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#
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Violation
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1
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Certification by accredited program, compliance with Code, or correct responses
Inspector Comments
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 food safety class must be submitted to the Department within 10 business days.
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8
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Adequate handwashing facilities supplied & accessible
Corrected On-Site.
Inspector Comments
Soap and/or single-use paper towels were lacking at both the kitchen and bar hand sinks. Soap and paper towels were provided.
(b) Availability of handwashing cleanser. Each handwashing sink or group of two adjacent sinks shall be provided with a supply of hand cleaning liquid, powder or bar soap.
(c) Availability of hand drying. Each handwashing sink or group of adjacent sinks shall be provided with one or more of the following:
(1) Individual, disposable towels.
(2) A continuous towel system that supplies the user with a clean towel.
(3) A heated-air hand drying device. Corrected On-Site. New Violation.
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14
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Food-contact surfaces: cleaned & sanitized
Inspector Comments
-The hot water did not reach a minimum of 120 degrees F during the wash and rinse cycles of the bar glass washer. The dish machine must be repaired or the hot water heater must be adjusted, to provide hot water at a minimum of 120 degrees F.
-The sanitizer was tested at 0 ppm after several cycles. The sanitizer is leaking out of the unit and onto the floor. Sanitizer must be available at 50-100 ppm.
The facility must manually wash, rinse, and sanitize all utensils until the unit is repaired, and permission for use is granted by the Department. Submit a work order for repair to the Department. The facility may be required to replace the dish machine, due to repeated violations.
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14
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Food-contact surfaces: cleaned & sanitized
Inspector Comments
Debris on splash guard inside the ice machine in the kitchen.
Clean and sanitize. Clean as often as necessary to maintain. If the splash guard is not cleanable, it must be replaced.
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36
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Insects, rodents & animals not present; no unauthorized persons
Inspector Comments
Drain fly-like insects observed around the mop sink. The facility must have a professional pest control operator treat for the target pest. Submit an invoice/receipt for treatment to the Department within 10 business days.
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41
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In-use utensils: properly stored
Inspector Comments
The ice scoop was stored on top of the ice machine between uses.
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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Big Heads of Holland
295 BUCK RD UNIT 18
HOLLAND, PA 18966
Inspection Date: 02/07/2023
(View Inspection Report)
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#
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Violation
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1
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Certification by accredited program, compliance with Code, or correct responses
Inspector Comments
There is no food safety manager certified by this Department (CFSM) on duty as required. The manager stated that multiple employees will be taking a Serv-Safe course. Provide proof of course enrollment to the Department.
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14
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Food-contact surfaces: cleaned & sanitized
Inspector Comments
The hot water did not reach a minimum of 120 degrees F during the wash and rinse cycles of the bar glass washer. The dish machine must be repaired or the hot water heater must be adjusted, to provide hot water at a minimum of 120 degrees F. The facility must manually wash, rinse, and sanitize all utensils until the unit is repaired, and permission for use is granted by the Department. Submit a work order for repair to the Department.
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Big Heads of Holland
295 BUCK RD UNIT 18
HOLLAND, PA 18966
Inspection Date: 01/24/2023
(View Inspection Report)
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#
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Violation
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1
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Certification by accredited program, compliance with Code, or correct responses
Inspector Comments
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.
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8
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Adequate handwashing facilities supplied & accessible
Corrected On-Site.
Inspector Comments
Soap and/or single-use paper towels were lacking at both the kitchen and bar hand sinks. Soap and paper towels were provided.
Handwashing facilities: numbers and capacities.
(a) Minimum number. Handwashing facilities shall be provided in a food facility as specified in § 823(a) (relating to numbers and capacities of plumbing facilities).
(b) Availability of handwashing cleanser. Each handwashing sink or group of two adjacent sinks shall be provided with a supply of hand cleaning liquid, powder or bar soap.
(c) Availability of hand drying. Each handwashing sink or group of adjacent sinks shall be provided with one or more of the following:
(1) Individual, disposable towels.
(2) A continuous towel system that supplies the user with a clean towel.
(3) A heated-air hand drying device.
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14
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Food-contact surfaces: cleaned & sanitized
Inspector Comments
The hot water did not reach a minimum of 120 degrees F during the wash and rinse cycles of the bar glass washer. The dish machine must be repaired or the hot water heater must be adjusted, to provide hot water at a minimum of 120 degrees F. The facility must manually wash, rinse, and sanitize all utensils until the unit is repaired, and permission for use is granted by the Department. Submit a work order for repair to the Department.
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14
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Food-contact surfaces: cleaned & sanitized
Inspector Comments
-Debris on splash guard inside the ice machine.
Clean and sanitize. Clean as often as necessary to maintain.
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36
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Insects, rodents & animals not present; no unauthorized persons
Inspector Comments
There is an air space at the bottom of the exit door in the kitchen. Repair to create a tight seal and protect against entry by pests.
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41
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In-use utensils: properly stored
Inspector Comments
The ice scoop was stored on top of the ice machine between uses.
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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Big Heads of Holland
295 BUCK RD UNIT 18
HOLLAND, PA 18966
Inspection Date: 07/18/2022
(View Inspection Report)
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#
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Violation
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14
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Food-contact surfaces: cleaned & sanitized
Inspector Comments
The hot water did not reach a minimum of 120 degrees F during the wash and rinse cycles of the bar glass washer. The dish machine must be repaired or the hot water heater must be adjusted, to provide hot water at a minimum of 120 degrees F.
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14
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Food-contact surfaces: cleaned & sanitized
Inspector Comments
-Debris on splash guard inside the ice machine
-Debris in soda gun holsters at the bar
Clean and sanitize. Clean as often as necessary to maintain.
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41
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In-use utensils: properly stored
Inspector Comments
The ice scoop was stored on top of the ice machine between uses.
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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