Bucks County Department of Health

Inspection Report

Home2 Suites by Hilton
230 VETERANS WAY WARMINSTER, PA 18974
Inspection Date: 09/19/2024
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#	Violation
14	Food-contact surfaces: cleaned & sanitized Inspector Comments Debris observed on the ice chute of the ice machine on the first floor. The facility must check all machines and clean and sanitize all affected areas. 712. Frequency of cleaning equipment food-contact surfaces and utensils. (a) General requirements. Equipment food-contact surfaces and utensils shall be cleaned as follows: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders and water vending equipment as follows: (i) At a frequency specified by the manufacturer. (ii) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
19	Proper hot holding temperature Corrected On-Site. Inspector Comments Sausage patties and eggs temped at 122 in the hot holding unit. These items were voluntarily reheated for proper hot holding. All TCS foods must be held at 135 degrees F or above while in hot holding.
20	Proper cold holding temperature Corrected On-Site. Inspector Comments Hard boiled eggs at the self-service counter temped at 63 degrees F. The facility voluntarily discarded the eggs. The storage unit was lacking the cooling element. The Manager discussed cold holding temperatures with the staff at the time of inspection. All TCS foods must be held at 41 degrees F or below while in cold holding. If TCS foods are not holding at 41 degrees F or below, the facility must utilize a date/time log and discard the foods after 4 hours.

Home2 Suites by Hilton
230 VETERANS WAY WARMINSTER, PA 18974
Inspection Date: 09/22/2023
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#	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. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department within 5 business days.
14	Food-contact surfaces: cleaned & sanitized Corrected On-Site. Inspector Comments Soiled utensils were stored with clean utensils. Soiled utensils were removed after cleaning.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments The hot water dish machine did not reach an adequate temperature on the wash or final rinse gauge. A temperature test strip also did not indicate proper sanitizing. The facility may not use the dish machine until it is functioning properly and permission for use is granted by BCDH. Facility must wash, rinse, and sanitize manually until the machine is repaired.
26	Toxic substances properly identified, stored & used Corrected On-Site. Inspector Comments Chemical bottles were stored near utensils. Chemicals were relocated to prevent contamination.

Home2 Suites by Hilton
230 VETERANS WAY WARMINSTER, PA 18974
Inspection Date: 09/23/2022
(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. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department within 10 business days.
8	Adequate handwashing facilities supplied & accessible Corrected On-Site. Inspector Comments Paper towels were lacking at the hand sink in the kitchen. Paper towels were provided. (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.
43	Single-use & single-service articles: properly stored & used Inspector Comments -Boxes of single use utensils were stored in the floor in dry storage. store boxes 6" off the floor. -Single use spoons were stored with the food contact end exposed. Store single use utensils food contact side down.