Bucks County Department of Health

Inspection Report

WALSH'S TAVERN
63 YORK RD WARMINSTER, PA 18974
Inspection Date: 03/03/2025
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#	Violation
53	Physical facilities installed, maintained, & clean Inspector Comments Debris on the floor below the bar. Clean as often as necessary to maintain.

WALSH'S TAVERN
63 YORK RD WARMINSTER, PA 18974
Inspection Date: 08/29/2024
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#	Violation
26	Toxic substances properly identified, stored & used Corrected On-Site. Inspector Comments Chemical bottles were stored on a table/shelf near food contact utensils. 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.
41	In-use utensils: properly stored Corrected On-Site. Inspector Comments -Tongs were hanging from the oven handle between uses -Single use utensils were used to scoop spices 302 - 302- In-Use Utensils & Between Use Storage 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).
53	Physical facilities installed, maintained, & clean Inspector Comments Debris on the floor below the bar. Clean as often as necessary to maintain.

WALSH'S TAVERN
63 YORK RD WARMINSTER, PA 18974
Inspection Date: 02/05/2024
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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.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments -Seal the raw wood support beam inside the beer walk- in cooler and the wood shelf inside the 1 door reach-in freezer -Remove the tape from the door gasket of the retail beer cooler. Replace the damaged gasket. Nonfood-contact surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
47	Non-food contact surfaces clean Inspector Comments -Rust-like debris (corrosion) observed on shelves inside the food walk-in cooler. Replace shelves. -Debris observed on the floor below the counter at the bar. Clean and sanitize all affected areas. Clean as often as necessary to maintain.
50	Sewage & waste water properly disposed Inspector Comments Mop waste water was observed in a bucket. Mops are also not hung or inverted to dry. Dispose of mop water immediately, hang or invert mop to dry.

WALSH'S TAVERN
63 YORK RD WARMINSTER, PA 18974
Inspection Date: 08/07/2023
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#	Violation
11	Food in good condition, safe, & unadulterated Corrected On-Site. Inspector Comments -Mold-like growth observed on prepared potato salad in the walk-in cooler. -Half and half was past date, 07/26/23. Both items were voluntarily discarded. Food shall be safe, unadulterated and--in accordance with § 421(b) (relating to accurate representation)--honestly presented.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments -Debris on splash guard inside the ice machine. Clean and sanitize as often as necessary to maintain.
31	Proper cooling methods used; adequate equipment for temperature control Inspector Comments The ambient temperature inside the walk-in cooler was observed at 53 degrees F. Sour cream and other TCS foods temped at 46 degrees F. These items were relocated to another unit. A refrigeration technician was contacted for immediate service. The facility must provide an invoice/receipt for repair to the Department. The unit may not be used to store TCS foods until it is repaired and permission for use is granted by BCDH.
47	Non-food contact surfaces clean Inspector Comments -Rust-like debris (corrosion) observed on shelves inside the food walk-in cooler. Replace shelves. -Debris and condensation observed on the floor of the food walk-in cooler. Clean as often as necessary to maintain.

WALSH'S TAVERN
63 YORK RD WARMINSTER, PA 18974
Inspection Date: 03/02/2023
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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 by the close of business on 3/3/23. An application was left at the facility at time of inspection.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments Debris observed on the splash guard inside the ice machine. Clean and sanitize immediately.
47	Non-food contact surfaces clean Inspector Comments -Debris observed on the floor below the dish machine -Debris observed on the fan guard in beer walk-in cooler -Rust-like debris observed on shelves inside the food walk-in cooler -Clean and sanitize all affected areas.

WALSH'S TAVERN
63 YORK RD WARMINSTER, PA 18974
Inspection Date: 02/16/2023
(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 5 business days.
4	Proper eating, tasting, drinking, or tobacco use Inspector Comments An employee beverage was stored on a prep table. This table also contained a lighter, various office supplies, etc. All of these items must be separated from food preparation/storage areas. An employee may not eat, drink or use any form of tobacco unless the use occurs in designated areas where the contamination of exposed food; clean equipment, utensils and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. The sole exception to this prohibition is in paragraph (2). (2) Exception for closed beverage containers. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the following: (i) The employee's hands. (ii) The container. (iii) Exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
8	Adequate handwashing facilities supplied & accessible Inspector Comments Utensils were observed in the basin of the hand sink. Utensils must be removed. (a) Using a handwashing facility. (1) A handwashing facility shall be maintained so that it is accessible at all times for employee use. (2) A handwashing facility may not be used for purposes other than handwashing.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments -Debris on splash guard inside the ice machine -Debris inside the soda gun and holster at the bar Clean and sanitize as often as necessary to maintain.
37	Contamination prevented during food preparation, storage & display Inspector Comments Ice for consumption is not separated from the cold plate and soda lines at the bar. 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.
42	Utensils, equipment & linens: properly stored, dried & handled Inspector Comments Clean bowls were stored wet inside a cabinet. All utensils must be properly air-dried prior to 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.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments Several household appliances were observed in the kitchen (crock pots, blender, microwave). All equipment must be commercial grade. Household appliances are not approved and must be removed.
47	Non-food contact surfaces clean Inspector Comments -Debris observed on the floor below the dish machine -Debris observed on fan guards in both walk-in coolers -Rust-like Debris observed on shelves inside the food walk-in cooler -Clean and sanitize all affected areas.