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Inspection Report
Reese's Tavern & Pizza
487 YORK RD
WARMINSTER, PA 18974
Inspection Date: 05/27/2025
(View Inspection Report)
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#
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Violation
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27
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Compliance with variance, specialized process, & HACCP plan
Corrected On-Site.
Inspector Comments
Twelve vacuum sealed, half-sized racks of ribs were observed, inside the walk-in cooler, without date/time markings or labels. The manager was not on site at the time of inspection, but the cook was available and willingly cut open all 12 packages to introduce oxygen back into the environment. The vacuum sealing unit observed on 04/29/25 was not commercial grade. The facility also has not submitted a HACCP plan to the Department for approval. The facility may be charged a regulatory fee due to repeating a critical violation.
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53
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Physical facilities installed, maintained, & clean
Inspector Comments
-The wall in the back room (ice machine area) is in poor repair. The wall must be smooth, continuous, and non-absorbent.
-Cove base is missing at the floor/wall juncture near the new mop sink.
The floors, floor coverings, walls, wall coverings and ceilings of a food facility shall be designed, constructed and installed so they are smooth and easily cleanable.
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Reese's Tavern & Pizza
487 YORK RD
WARMINSTER, PA 18974
Inspection Date: 04/29/2025
(View Inspection Report)
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#
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Violation
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8
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Adequate handwashing facilities supplied & accessible
Corrected On-Site.
Inspector Comments
Paper towels lacking at the hand sink in the kitchen and in the women's restroom.
(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
-Debris observed on the splash guard inside the ice machine.
-Clean the door tracks on the bar side doors of the walk-in cooler.
Clean and sanitize affected areas. Maintain clean to sight and touch.
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.
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27
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Compliance with variance, specialized process, & HACCP plan
Corrected On-Site.
Inspector Comments
Cooked foods were observed in vacuum packaging inside the walk-in cooler. The manager stated that the food was cooked and cooled on 4/27 and sealed on 4/28. The food is not dated. The vacuum sealing unit is not commercial grade. The facility was instructed to remove all food from ROP and discontinue this practice. The ROP process without a HACCP plan was reviewed with the kitchen manager during the inspection.
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49
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Plumbing installed; proper backflow devices
Inspector Comments
There is no mop sink in the facility. A mop sink must be installed. The facility has not provided a scope of work to the Department, for the installation of a prep sink or a mop sink. All sinks must be used for their designated purposes only.
Utility sink. At least one utility sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
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53
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Physical facilities installed, maintained, & clean
Inspector Comments
The floor in the back room and wall (ice machine area) is in poor repair. The floor must be smooth, continuous, and non-absorbent.
-Cove base is missing at the floor/wall juncture near the utensil storage shelves.
The floors, floor coverings, walls, wall coverings and ceilings of a food facility shall be designed, constructed and installed so they are smooth and easily cleanable.
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Reese's Tavern & Pizza
487 YORK RD
WARMINSTER, PA 18974
Inspection Date: 04/25/2024
(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
-Debris observed on the splash guard inside the ice machine.
-Debris observed on the can opener blade.
Clean and sanitize affected areas. Maintain clean to sight and touch.
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21
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Proper date marking & disposition
Inspector Comments
Date makings are lacking on prepared foods inside the walk-in cooler. All TCS foods must be date marked, with a 7 day shelf life including day of preparation.
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22
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Time as a public health control; procedures & record
Inspector Comments
Facility lacks a date/time log for pizza stored at room temperature. The facility started that pizza is made and discarded every 3 hours.
The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
(ii) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control.
(iii) The food in unmarked containers or packages or marked to exceed a 4-hour limit shall be discarded.
(iv) Written procedures shall be maintained in the food facility and made available to the Department upon request, that ensure compliance with this subsection and § 384(a)--(b) (relating to potentially hazardous food: cooling) for food that is prepared, cooked and refrigerated before time is used as a public health control.
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41
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In-use utensils: properly stored
Corrected On-Site.
Inspector Comments
-Tongs were hanging from the oven handle between uses
-Single use condiment containers were used as scoops and stored inside spice containers
Utensils were removed/relocated.
302. In-use utensils and between-use storage.
(a) General. 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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49
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Plumbing installed; proper backflow devices
Inspector Comments
There is no mop sink in the facility. A mop sink must be installed. The sink in the kitchen that had been designated as the prep sink was in use as the mop sink. The facility must provide a scope of work to the Department, for the installation of a prep sink or a mop sink. All sinks must be used for their designated purposes only.
Utility sink. At least one utility sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. New Violation. To be Corrected By: 07/03/2023
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53
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Physical facilities installed, maintained, & clean
Inspector Comments
-The floor under the fryers and in the back room (ice machine) is in poor repair. The floor must be smooth, continuous, and non-absorbent.
-Cove base is missing at the floor/wall juncture near the restroom and utensil storage shelves.
The floors, floor coverings, walls, wall coverings and ceilings of a food facility shall be designed, constructed and installed so they are smooth and easily cleanable,
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Reese's Tavern & Pizza
487 YORK RD
WARMINSTER, PA 18974
Inspection Date: 04/03/2023
(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
Inspector Comments
-Debris observed on the splash guard inside the ice machine.
Clean and sanitize affected areas. Maintain clean to sight and touch.
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37
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Contamination prevented during food preparation, storage & display
Inspector Comments
Ice for beverage preparation is not separated from the cold plate and coils.
286. Preventing contamination from ice used as a coolant.
(a) Ice used as exterior coolant is prohibited as ingredient. Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages or cooling coils and tubes of equipment.
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41
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In-use utensils: properly stored
Corrected On-Site.
Inspector Comments
-Single use condiment containers without handles were used to scoop spices, and stored inside spice containers.
-Tongs hanging from oven handle between uses.
-Pizza paddle stored on top of Pizza oven.
302. In-use utensils and between-use storage. (a) General. 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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45
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Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector Comments
Torn door gasket observed on the floor of the walk-in cooler. Replace.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified in §§ 501, 521--523, 541--544, 561--563 and 581--595.
(b) Equipment components. Equipment components such as doors, seals, hinges, fasteners and kick plates shall be kept intact, tight and adjusted in accordance with manufacturer's specifications.
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49
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Plumbing installed; proper backflow devices
Inspector Comments
There is no mop sink in the facility. A mop sink must be installed.
Utility sink. At least one utility sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
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