Bucks County Department of Health

Inspection Report

Mission BBQ Warminster
25 W STREET RD WARMINSTER, PA 18974
Inspection Date: 04/16/2025
(View Inspection Report)

#	Violation
1	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. This facility only has one certified food safety manger registered with Department. A manager on site was able to provide a valid Food Safety Manager Certificate (ServSafe, exp. 6/2025), but is not registered with Department. A completed application (SA-71) for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department.
8	Adequate handwashing facilities supplied & accessible Corrected On-Site. Inspector Comments - The hand sink on the cook’s line was blocked upon inspection and no soap was available. - The hand sink next to the three-compartment sink had a malfunctioning paper towel dispenser. - The hand sink in the prep area was blocked upon inspection. A handwashing facility shall be maintained so that it is accessible at all times for employee use. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder or bar soap, individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments The food contact surfaces of equipment and utensils are not being properly cleaned and sanitized. The mechanical ware washing machine that uses high temperature for sanitizing is not functioning. A sanitizing indicator sticker showed wares did not reach the required 160F for sanitizing. The wash cycle temperature maxed at 150F and the final rinse maxed at 170F. For a high temperature mechanical dishwasher, the wash temperature must reach at least 160F and the final rinse cycle must reach at least 180F. All wares and food contact surfaces of equipment and utensils must be cleaned and sanitized after each use or at required time intervals. The facility cannot use the mechanical dishwasher until it can provide proof of sufficient sanitization of high temperature or chemical sanitizer. Repair and provide service report to this Department. Use a properly set-up three-compartment sink for all wares and utensils until repairs are made. - Facility only has test strips for chlorine-based sanitizer. Aquire appropriate test strips for quaternary ammonium tablets to ensure correct amount of sanitizer is being used.
20	Proper cold holding temperature Corrected On-Site. Inspector Comments - Butter-based spreads and other time/temperature control for safety (TCS) food items were double stacked in containers in the cook’s line cold-hold table within an ice bath. Butter spread temped at 61F. The ice bath was replenished on site. - Large containers of shredded cheese, and cooked pasta was temped in prep area at 57F. PIC stated they were in the process of prepping and cooking macaroni and cheese. Staff was reminded to quickly prep TCS foods and limit time outside of refrigeration or prep in smaller quantities. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF.

Mission BBQ Warminster
25 W STREET RD WARMINSTER, PA 18974
Inspection Date: 10/17/2024
(View Inspection Report)

#	Violation
14	Food-contact surfaces: cleaned & sanitized Inspector Comments -Debris observed at the bottom, interior corners of the ice chute of the soda fountain machine. Clean and sanitize. -The final rinse gauge for the dish machine appears to be malfunctioning. A temperature test strip was used to determine proper sanitization. The required utensil surface temperature of 160 degrees F was not achieved. The facility must sanitize all utensils manually, until the dish machine is repaired and permission for use is granted by BCDH. Submit a work order to the Department.
38	Personal cleanliness Corrected On-Site. Inspector Comments Hair restraints lacking for some food handlers. Hair restraints were used. 152. Hair restraints. (a) General requirement. Employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints and clothing that covers body hair, that are effectively designed and worn to keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. (b) Exception. This subsection does not apply to food employees who present a minimal risk of contaminating exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles. These food employees may include employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses and wait staff.
42	Utensils, equipment & linens: properly stored, dried & handled Inspector Comments Clean utensils were stacked while still wet. All utensils must be fully air dried prior to stacking for storage. 771. Drying clean equipment and utensils. (a) Air-drying or adequate draining required. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining as specified in 21 CFR 178.1010(a) (relating to sanitizing solutions) before contact with food. (b) Cloth drying. After cleaning and sanitizing, equipment and utensils may not be cloth-dried, except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
47	Non-food contact surfaces clean Inspector Comments Food and grease-like debris was observed inside the fryer cabinets. Clean. 714. Frequency of cleaning nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Mission BBQ Warminster
25 W STREET RD WARMINSTER, PA 18974
Inspection Date: 04/04/2024
(View Inspection Report)

Violation

Toxic substances properly identified, stored & used
Corrected On-Site.

Inspector Comments
Chemical containers were stored above a box of single use utensils. The chemicals were relocated to prevent contamination. 1021. Poisonous or toxic substances: storage. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens and single-service and single-use articles by taking both of the following measures: (1) Separating the poisonous or toxic materials by spacing or partitioning. (2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens and single-service and single-use articles.

Mission BBQ Warminster
25 W STREET RD WARMINSTER, PA 18974
Inspection Date: 04/04/2023
(View Inspection Report)

#	Violation
11	Food in good condition, safe, & unadulterated Corrected On-Site. Inspector Comments Fish that is frozen in reduced oxygen packaging was observed thawed in the drawer cooler. The package states that the fish must be removed from the packaging prior to thawing. The manager discarded the thawed fish. The remaining packages of frozen fish were cut open for thawing.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments The final rinse gauge is not functioning properly. The water inside the tank temped at 136 degrees F. A test strip did not change, to verify proper sanitization. The facility must manually sanitize all utensils in the 3 basin sink until the dish machine is repaired and permission for use is granted by BCDH. Submit a receipt for repair to the Department. In hot water mechanical operations: by being cycled through equipment that is set up as specified in § 675(a), (d) and (e) (relating to mechanical warewashing equipment) and achieving a utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator.
19	Proper hot holding temperature Corrected On-Site. Inspector Comments TCS foods inside 1 hot holding unit temped below 135 degrees F. These foods were relocated for reheating.