Bucks County Department of Health

Inspection Report

Bowman's Tavern
1600 RIVER RD NEW HOPE, PA 18938
Inspection Date: 03/18/2025
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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.
21	Proper date marking & disposition Inspector Comments Several items in walk in cooler located on the back deck are being stored without date marking. All items stored longer than 24 hours must have dates as to when product was made or when it must be discarded. Items may not be stored longer than 7 days. Educate all employees on proper date marking requirements.
27	Compliance with variance, specialized process, & HACCP plan Inspector Comments Facility had previously submitted a HACCP plan to vacuum seal food items. Facility is currently vacuum sealing lunch meats and other previously cooked items. This process is not covered under the HACCP plan that was submitted, therefore this operation must cease. Vacuum sealing cooked meats is not permitted, unless in a cook/chill procedure, which is not occuring. Re-evaluate HACCP plans, and adjust processes accordingly.
41	In-use utensils: properly stored Inspector Comments Scoop for ice cream and utensils used on the cook line are being stored in standing water. All utensils, when not in use, must be stored in a smooth, easily cleanable and non-porous location. Standing water is not permitted to be used to store utensils. Use of a minimum of 135F hot water, or a constantly flowing and draining water bath may be used. Standing water must be emptied and utensils must be stored in proper location.

Bowman's Tavern
1600 RIVER RD NEW HOPE, PA 18938
Inspection Date: 09/10/2024
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No violations were marked out on this inspection. Back.

Bowman's Tavern
1600 RIVER RD NEW HOPE, PA 18938
Inspection Date: 04/24/2024
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No violations were marked out on this inspection. Back.

Bowman's Tavern
1600 RIVER RD NEW HOPE, PA 18938
Inspection Date: 03/20/2024
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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.
20	Proper cold holding temperature Inspector Comments Server prep unit was holding an ambient temperature of 44F, and walk in cooler inside was holding 43F. All Time/Temperature Control for Safety (TCS) foods must be cold held at 41F or below. Must readjust temperature control to hold 41F or below.
27	Compliance with variance, specialized process, & HACCP plan Inspector Comments Facility is vacuum sealing meats and various other items. There is no HACCP plan on file for reduced oxygen packaging. Must submit a HACCP plan for approval for all items to be vacuum sealed before vacuum sealing can resume.
33	Approved thawing methods used Inspector Comments The facility was thawing products in prep sink without temperature or time control. The following procedures are approved to thaw properly: 1. Submerged under cool running water 2. From frozen to refrigeration to thaw 3. From frozen to direct to cooking Must discontinue allowing products to sit out of Temperature Control to thaw. Must educate all employees on proper thawing procedures

Bowman's Tavern
1600 RIVER RD NEW HOPE, PA 18938
Inspection Date: 03/15/2023
(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.
13	Food separated & protected Inspector Comments Produce found being stored on the floor. All food storage must be 6 inches or higher off ground surface. Must educate all employees on proper storage of food items
20	Proper cold holding temperature Inspector Comments Ice baths are being used for server sides and dressings. Ice must be to the top of the container to properly keep products cold. Must monitor ice baths or replace with a refrigerated case
27	Compliance with variance, specialized process, & HACCP plan Inspector Comments Facility is vacuum sealing meats and various other items. There is no HACCP plan on file for reduced oxygen packaging. Must submit a HACCP plan for approval for all items to be vacuum sealed before vacuum sealing can resume.
27	Compliance with variance, specialized process, & HACCP plan Inspector Comments Facility had frozen vacuum sealed fish in the Walk In Freezer. Fish is not permitted to be vacuum sealed by facility. Fish must be fully frozen before vacuum sealing and an approved HACCP plan must be followed if this practice is to continue
33	Approved thawing methods used Inspector Comments Upon arrival, a bucket with water and vacuum sealed frozen chicken was found on the outside deck by the back door. When asked to correct this procedure, the chicken in vacuum bags was placed in the prep sink. To thaw products properly, temperature must be monitored. The following procedures are approved to thaw properly: 1. Submerged under cool running water 2. From frozen to refrigeration to thaw 3. From frozen to direct to cooking Must discontinue allowing products to sit out of Temperature Control to thaw. Must educate all employees on proper thawing procedures
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.
39	Wiping cloths: properly used & stored Inspector Comments Wet wiping cloths were found throughout prep and cook areas. All wiping cloths, when not in use, must be stored in sanitizer solution. Discontinue allowing wiping cloths to sit on surface to contaminate surfaces
41	In-use utensils: properly stored Inspector Comments Facility is storing utensils in standing water. All utensils in use must be stored in a smooth, easily cleanable, non-porous location. Discontinue storing utensils in water unless the water is kept at a minimum of 135F, or has constant water flow as in an ice cream scoop well. Keep utensils in a dry clean container and wash every 4 hours.
47	Non-food contact surfaces clean Inspector Comments Wall behind steam table on cook line, containing au jus, must be repaired or resurfaced to be a smooth, easily cleanable and non-porous surface. This is painted wood with the paint wearing away.

Bowman's Tavern
1600 RIVER RD NEW HOPE, PA 18938
Inspection Date: 09/28/2022
(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.
20	Proper cold holding temperature Inspector Comments Ice baths are being used for server sides and dressings. Ice must be to the top of the container to properly keep products cold. Must monitor ice baths or replace with a refrigerated case.
27	Compliance with variance, specialized process, & HACCP plan Inspector Comments Facility is vacuum sealing meats and various other items. There is no HACCP plan on file for reduced oxygen packaging. Must submit a HACCP plan for approval for all items to be vacuum sealed before vacuum sealing can resume.
37	Contamination prevented during food preparation, storage & display Inspector Comments Facility is using containers as scoops for various items in prep units. All dispensing must be done with a handled scoops to discourage contamination. Provide handled scoops or spoons for this purpose.
41	In-use utensils: properly stored Inspector Comments Facility is storing utensils in standing water. All utensils in use must be stored in a smooth, easily cleanable, non-porous location. Discontinue storing utensils in water unless the water is kept at a minimum of 135F, or has constant water flow as in an ice cream scoop well. Keep utensils in a dry clean container and wash every 4 hours.