Bucks County Department of Health

86 West/State Street Steak & Seafood
96 W STATE ST DOYLESTOWN, PA 18901
Inspection Date: 01/29/2025
(View Inspection Report)

#	Violation
14	Food-contact surfaces: cleaned & sanitized Inspector Comments Ware washing machine is not sanitizing properly. Monitor unit and solution regularly. Ensure sanitizer residual at 50-100ppm. Sanitizer replaced and units are functioning properly during this inspection. Can opener has food debris buildup. Detail clean, sanitize and maintain at regular intervals or after use.
33	Approved thawing methods used Inspector Comments Fish purchased in reduced oxygen packaging (ROP) is being thawed within refrigeration but still under reduced oxygen. All fish must be fully frozen while within reduced oxygen packaging to prevent the growth of Clostridium botulinum. Fish must be removed from ROP prior to being thawed.
47	Non-food contact surfaces clean Inspector Comments Shelves in SS walk-in have buildup and SS kitchen has buildup under equipment. Detail clean and maintain.

86 West/State Street Steak & Seafood
96 W STATE ST DOYLESTOWN, PA 18901
Inspection Date: 09/04/2024
(View Inspection Report)

No violations were marked out on this inspection. Back.

86 West/State Street Steak & Seafood
96 W STATE ST DOYLESTOWN, PA 18901
Inspection Date: 08/16/2024
(View Inspection Report)

#	Violation
8	Adequate handwashing facilities supplied & accessible Inspector Comments The hand wash sink at the cook line is blocked. A handwashing facility shall be maintained so that it is accessible at all times for employee use. There are no soap and/or paper towels at several bar sinks. 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 Can opener in main and prep kitchen has buildup. Detail clean and sanitize after use or every 4 hours.
20	Proper cold holding temperature Inspector Comments Cooler at bar storage shed is not holding food at a safe temperature. Foods stacked higher than the load limit inside prep units are not at a safe temperature. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Repair cooler and monitor load limits. Products discarded.
38	Personal cleanliness Inspector Comments Food workers are not wearing hair restraints as required. Employees shall wear hair restraints such as hats, hair coverings or nets, 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.

86 West/State Street Steak & Seafood
96 W STATE ST DOYLESTOWN, PA 18901
Inspection Date: 01/31/2024
(View Inspection Report)

#	Violation
14	Food-contact surfaces: cleaned & sanitized Inspector Comments Can opener has food debris buildup. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Detail clean, sanitize and maintain.
27	Compliance with variance, specialized process, & HACCP plan Inspector Comments Facility is packaging fish reduced oxygen packaging (ROP). This process is not permitted. Products discarded. HACCP plan must be updated for the ROP of chicken, beef and vegetables, etc. Submit by 2/6/24. Monitor and document temperatures of refrigeration units holding ROP products, maintain thermometer calibration logs, label products individually.

86 West/State Street Steak & Seafood
96 W STATE ST DOYLESTOWN, PA 18901
Inspection Date: 07/10/2023
(View Inspection Report)

#	Violation
8	Adequate handwashing facilities supplied & accessible Inspector Comments There are no soap or paper towels at several hand wash sinks throughout. 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 mechanical dishwashers in the SS are not sanitizing properly. Sanitizer replaced and primed. Monitor regularly. Can openers, soda nozzle and ice machine have buildup. Detail clean and sanitize, maintain.
47	Non-food contact surfaces clean Inspector Comments Shelves and ceilings in walk-in coolers, outside of beer lines, ceilings in main kitchen and at cookline of SS kitchen have buildup. Detail clean and maintain.

86 West/State Street Steak & Seafood
96 W STATE ST DOYLESTOWN, PA 18901
Inspection Date: 01/11/2023
(View Inspection Report)

#	Violation
19	Proper hot holding temperature Inspector Comments Hot hold unit at cookline is not holding food at a safe temperature. Hot food must be held at 135°F or above. These were reheated and unit adjusted.
20	Proper cold holding temperature Inspector Comments Items are not being stored within the limits of refrigeration at the prep unit. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Store all items inside of refrigeration units.
33	Approved thawing methods used Inspector Comments Fish purchased in reduced oxygen packaging (ROP) is being thawed within refrigeration but still under reduced oxygen. All fish must be fully frozen while within reduced oxygen packaging to prevent the growth of Clostridium botulinum. Fish must be removed from ROP prior to being thawed.

86 West/State Street Steak & Seafood
96 W STATE ST DOYLESTOWN, PA 18901
Inspection Date: 07/28/2022
(View Inspection Report)

#	Violation
20	Proper cold holding temperature Inspector Comments Middle prep unit in sushi area is not holding food at a safe temperature. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Adjust or repair unit. Products moved to another unit.
33	Approved thawing methods used Inspector Comments Fish purchased in reduced oxygen packaging (ROP) is being thawed within refrigeration but still under reduced oxygen. All fish must be fully frozen while within reduced oxygen packaging to prevent the growth of Clostridium botulinum. Fish must be removed from ROP prior to being thawed.