Bucks County Department of Health

Inspection Report

Burgerly
137 S MAIN ST NEW HOPE, PA 18938
Inspection Date: 01/10/2025
(View Inspection Report)

Violation

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.

Burgerly
137 S MAIN ST NEW HOPE, PA 18938
Inspection Date: 12/30/2024
(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 Facility was covering breaded shrimp in the freezer with a wiping cloth. All food contact surfaces must be smooth, easily cleanable and non-porous. Wiping cloths are porous and not permitted to be used to cover any food product as a food contact surface. Must ensure all items are covered with a tight fitting lid or material that will not absorb bacteria.
19	Proper hot holding temperature Inspector Comments Facility has installed containers that sit over the grill to hold hot holding products for use in cooking. Brisket, cooked mushrooms and onions and cheeses are all suspended over the grill with no heat source to keep products hot. Employee also placed items directly into these containers without first heating the items up properly. All reheating of products must be heated to 165F before placing in units to be held at a minimum of 135F. Must remove products from these containers, reheat on the grill to a minimum of 165F and hold products at a minimum of 135F. These containers that are suspended above the grill may not be used as there is no heat source to keep products at 135F.
20	Proper cold holding temperature Inspector Comments Several products, such as lemon juice, mayo, etc have manufacturer labels that state “Refrigerate After Opening”. These items were found on dry storage shelving, open, and not in refrigeration. All Time/Temperature Control for Safety (TCS) foods must be cold held at 41F or below. Must discard these products and discontinue storing refrigerate after opening items on dry storage. Must check all manufacturer labels and follow instructions set forth from the manufacturer.
27	Compliance with variance, specialized process, & HACCP plan Inspector Comments Facility had several packages of vacuum sealed meats in refrigeration. Staff stated that the vacuum sealing process is occuring at another kitchen operated by the owner. All vacuum sealed items must have a date of when item was packaged, and vacuum sealing done with a HACCP procedure that is approved by the local health department. Since these items are being made in another facility, approval from the local health department must be submitted to this department to ensure the products are coming from an approved source. These meat items must have dates on them as to when they were prepared or when they should be discarded on the packages. Continued use of vacuum sealed items must cease until product is verified that it is coming from an approved source.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments Household ice machine was located in the kitchen. All equipment in a licensed kitchen must be commerical grade equipment certified by ANSI for NSF, ETL Sanitation, or UL for sanitation. Must remove this piece of equipment and replace with a commerical ice machine.

Burgerly
137 S MAIN ST NEW HOPE, PA 18938
Inspection Date: 06/17/2024
(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 Raw eggs are being stored over Ready To Eat (RTE) Pickles and produce. All Time/Temperature Control for Safety (TCS) Food must be stored under our away from Ready To Eat food items. Move eggs to bottom shelf.
20	Proper cold holding temperature Inspector Comments Reach In, 2nd in the line, is holding an ambient temperature of 50F. Internal temperatures of products were 45F. All TCS foods must be cold held at 41F or below. Must move all items to refrigeration that is holding 41F or below, and repair this unit.

Burgerly
137 S MAIN ST NEW HOPE, PA 18938
Inspection Date: 12/14/2023
(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.
8	Adequate handwashing facilities supplied & accessible Corrected On-Site. Inspector Comments Hand sink in the kitchen is not supplied with paper towels. All hand sinks must be supplied with soap and paper towels at all times. Provide
37	Contamination prevented during food preparation, storage & display Inspector Comments Facility is using paper fry containers to scoop bulk food items like flour and breading. All dispensing must be done with handled scoops. Remove fry containers and replace with handled scoops.

Burgerly
137 S MAIN ST NEW HOPE, PA 18938
Inspection Date: 12/16/2022
(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.
36	Insects, rodents & animals not present; no unauthorized persons Inspector Comments Upon arrival to inspection, there was a child present in the kitchen. Ensure that persons unnecessary to the food facility operation are not allowed in the food preparation, food storage or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, linens and unwrapped single-service and single-use articles are protected from contamination. Must discontinue allowing unauthorized persons to be in food preperation areas.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments Gaskets on the stand up stainless steel door refrigerators in the kitchen have gaskets that are ripped. Must replace gaskets to ensure a proper seal on door and cleanable surface

Burgerly
137 S MAIN ST NEW HOPE, PA 18938
Inspection Date: 06/24/2022
(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.
13	Food separated & protected Inspector Comments Bag of onions and boxes of tomatoes are being stored on the floor. All food storage must be 6 inches or higher off of ground surface. Must keep produce off the floor.
33	Approved thawing methods used Inspector Comments Facility was allowing packaged meats to sit out of Temperature Control to thaw. All thawing must be done under temperature control conditions as follows: 1. From frozen to under cool running water 2. From frozen to refrigeration 3. From frozen directly to the cooking process. Discontinue allowing products to suit out of Temperature Control to thaw
36	Insects, rodents & animals not present; no unauthorized persons Inspector Comments Facility has household pest control spray. All pet control must be completed by a Certified Pest Control Operator. Facility may not self-treat for insects or any other pest. Contact a pest control company top treat facility
37	Contamination prevented during food preparation, storage & display Inspector Comments Facility is using Styrofoam and plastic cups to scoop bulk flour and spices. All dispensing of bulk products must be done with handled scoops to prevent contamination from food employees hands. Must remove cups and replace with handles scoops
48	Hot & cold water available; adequate pressure Inspector Comments Hand sink in the kitchen is not supplied with hot water at the faucet controls. Must keep hot water available at this sink add it is the only hand sink in the kitchen. Must discontinue turning off the sink from underneath at the supply line. Repair any leak that led to the sink being turned off.