Doylestown Restaurant Inspections: Sakana Sushi, Mesquito Grille

Doylestown PA

06 July, 2021

2:38 PM

Description

DOYLESTOWN, PA — The Bucks County Department of Health recorded violations at 14 bars, restaurants and eateries in the Doylestown area during the month of June. Here's what health inspectors found: Acme Market, 480 N Main St, DoylestownDate Inspected: June 17, 2021Violations: 1 Food & non-food contact surfaces cleanable, properly designed, constructed, & usedInspector Comments: Shelves throughout the meat and dairy display cases are in poor repair. Doylestown Country Club Snack Bar, Green St PO Box 417, DoylestownDate Inspected: June 24, 2021Violations: 2 Proper eating, tasting, drinking or tobacco useInspector Comments: Employee beverages stored on shelves on shelves with packaged food and/or utensils.Toxic substances properly identified, stored & usedInspector Comments: Chemicals stored near and/or above food and utensils. The chemicals were relocated. Five Guys Burgers & Fries, 4399 W Swamp Rd, DoylestownDate Inspected: June 17, 2021Violations: 1 Certification by accredited program, compliance with Code, or correct responsesInspector Comments: There is no food safety manager certified by the health department on duty as required. Lakeview at Pine Run, 2425 Lower State Rd, DoylestownDate Inspected: June 30, 2021Violations: 1 Proper cold holding temperatureInspector Comments: Ambient temperature inside the 1 door under counter cooler was observed at 63 degrees. TCS foods inside the unit temped at 55 degrees. TCS foods were voluntarily discarded. Facility may not use the unit to store TCS foods until it is repaired and permission for use is granted by the health department. Lillys/Geronimo Brewing Co., 1 W Court St, DoylestownDate Inspected: June 21, 2021Violations: 2 Ice machine, can opener and gaskets on refrigerators have buildup.Refrigerator behind bar is not holding food at a safe temperature. Maxwell's on Main, 37 N Main St, DoylestownDate Inspected: June 25, 2021Violations: 3 Proper cold holding temperatureInspector Comments: The second floor reach in beer cooler is not holding juices at a safe temperature.Food & non-food contact surfaces cleanable, properly designed, constructed, & usedInspector Comments: Several areas throughout are not in good repair or are not designed for commercial kitchen use.Plumbing installed; proper backflow devicesInspector Comments: Plumbing in basement under first floor bar is leaking, and faucet at three compartment sink is broken. Omiza, 641 N Main St, DoylestownDate Inspected: June 14, 2021Violations: 3 Adequate handwashing facilities supplied & accessibleInspector comments: The hand wash sinks in basement prep kitchen, and two at far wall in the kitchen are blocked. A handwashing facility shall be maintained so that it is accessible at all times for employee use.Proper cold holding temperatureProducts in refrigerator in sushi prep area is not holding foods at a safe temperature. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Replace or repair unit before resuming use, replace thermometer for temperature verification.Warewashing facilites: installed, maintained & used; test stripsInspector Comments: Warewashing machine was switched to a chemical sanitizing machine. Sanitizing pump is malfunctioning. Unit was adjusted during this inspection. Monitor chemical residual regularly. Replace sanitizer pump on manual ware washing sink. Chemical was not being mixed into water. Manually adjusted on site. Monitor chemical residual. Paganini Pub & Pizza, 72 W State St, DoylestownDate Inspected: June 25, 2021Violations: 3 Adequate handwashing facilities supplied & accessibleInspector Comments: The hand wash sink is blocked. A handwashing facility shall be maintained so that it is accessible at all times for employee use.Single-use & single-service articles: properly stored & usedSingle-use articles (take-out containers, disposable utensils, etc.) observed being stored on the floor. Store single-use articles at least 6 inches from the floor to prevent contamination.Non-food contact surfaces cleanInspector Comments: Shelves in walk in cooler have buildup. Detail clean and maintain. Primo Hoagies, 6 E Court St, DoylestownDate Inspected: June 18, 2021Violations: 2 Proper hot holding temperatureInspector comments: Meatballs in the hot holding unit is/are not at safe temperature. Hot food must be held at 135°F or above. Meatballs must first be reheated to 165°F before being hot held at 135°F or above.Food & non-food contact surfaces cleanable, properly designed, constructed, & usedInspector Comments: Lid on chest freezer is in poor repair, hinge and gaskets are broken. Replace. Failure to comply will result in regulatory fees. Roman Delight, 1456 Ferry Rd Ste 300, New BritainInspection Date: June 2, 2021Violations: 4 Proper cold holding temperatureInspector comments: Two door refrigerator at cookline and dessert refrigerator are not holding food away a safe temperature. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Repair units immediately, discontinue use until repaired.Time as a public health control; procedures & recordInspector Comments: Pizza on display does not have a time on them when they are to be sold by or discarded. If time--rather than temperature--is used as the public health control 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.Approved thawing methods usedInspector Comments: Frozen foods observed thawing at room temperature. Food must be thawed completely submerged in cool running water, in the refrigerator, or during the cooking process. This item was placed in the walk-in cooler to thaw.Non-food contact surfaces cleanInspector Comments: Roll warmers, shelves and back prep surrounding surfaces have buildup. Detail, clean and maintain Sakana Sushi Asian Fusion, 434 Town Center, DoylestownDate Inspected: June 10, 2021Violations: 6 Toxic substances properly identified, stored & usedInspector Comments: Chemical spray bottles stored above food on dry storage shelf in sushi area. The bottles were relocated to prevent cross contamination. 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. Compliance with variance, specialized process, & HACCP planInspector Comments: The facility acidifies sushi rice for storage at room temperature. The facility required assistance with calibration of the pH meter. The calibration procedure must be demonstrated to the Department independently. -The log book listed invalid pH observations. The facility must test the rice daily and record the correct pH.Warewashing facilities: installed, maintained & used; test stripsInspector Comments: The temperature gauge on the dish machine does not function. The temperature of the water was checked with a thermometer at time of inspection. The gauge must be repaired or replaced, to ensure proper functioning of the dish machine. (c) Temperature measuring devices. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature in the following locations or instances: (1) In each wash and rinse tank. (2) As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank.Non-food contact surfaces cleanDebris observed in the following areas: -underside of handles of 3 door prep cooler -bottom shelves of stainless tables in the kitchen -dry storage containers and storage surfaces in that area -the side of the fryer and oven -fan guards inside walk-in cooler -the floor of the walk-in cooler and walk-in freezer -the trop of the steam table Clean and sanitize all affected areas. Clean as often as necessary to maintain.Physical facilities installed, maintained, & cleanInspector Comments: A bed was observed in the dry storage room, along with other items not necessary to the food operation. A child was sleeping in the bed at time of inspection. The bed and other items that are not necessary to the food operation must be removed. (k) Living or sleeping quarters, use prohibition. A room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters, may not be used for conducting food facility operations. (l) Living or sleeping quarters: separation. Living or sleeping quarters located on the premises of a food facility such as those provided for lodging registration clerks or resident managers shall be separated from rooms and areas used for food facility operations by complete partitioning and solid self-closing doors. Physical facilities installed, maintained, & cleanThe floor of the walk-in cooler is in poor repair. The stainless plates are buckling and no longer sealed properly to the sub-flooring. The floor must be repaired so that it is smooth, non-absorbent, and easy to clean. The Mesquito Grille, 128 W State St, DoylestownDate Inspected: June 24, 2021Violations: 9 Certification by accredited program, compliance with Code, or correct responsesInspector 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.Adequate handwashing facilities supplied & accessibleInspector Comments: There is no soap 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. Replace batteries on automatic soap dispensers. The hand wash sink in the prep area had used utensils in it. A handwashing facility shall be maintained so that it is accessible at all times for employee use.Food separated & protectedInspector Comments: Several products held in refrigeration (walk-in coolers) are not being covered. Cover all products in refrigerators to prevent contaminationProper cold holding temperatureInspector Comments: Prep unit at cookline is not holding food at a safe temperature. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Repair or replace unit before resuming use. This unit has a history of malfunction. Items discarded or moved to different unit.Contamination prevented during food preparation, storage & displayInspector Comments: Food products and disposable wares are being stored on the floor. All food shall be stored at least 6 inches from the floor to prevent contamination.Personal cleanlinessInspector 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.In-use utensils: properly storedInspector Comments: Knife is being stored under order printer and soiled peeler stored with clean knives. All utensils must be stored on a cleanable surface. Wash and sanitize utensils in use at least every 4 hours.Food & non-food contact surfaces cleanable, properly designed, constructed, & usedInspector Comments: Cutting board at cookline is not in good condition. Replace any cutting boards that are scored and cannot be thoroughly cleaned.Non-food contact surfaces cleanInspector Comments: Handles of equipment, shelves in the walk-in coolers, utensil holders, walls, ceilings, floors under equipment, and in corners have food debris buildup. Detail clean and maintain. Two Ladies Bakery Service, 24 N Main St, DoylestownDate Inspected: June 1, 2021Violations: 1 Food-contact surfaces: cleaned & sanitizedInspector Comments: The food contact surfaces of equipment and utensils are not being properly cleaned and sanitized. All wares and food contact surfaces of equipment and utensils must be cleaned and sanitized after each use or at required time intervals. Week Day Cafe, 55 E Court St, DoylestownDate Inspected: June 1, 2021Violations: 3 Adequate handwashing facilities supplied & accessibleInspector Comments: The hand wash sink is blocked. A handwashing facility shall be maintained so that it is accessible at all times for employee use.Proper hot holding temperatureInspector Comments: Soup in the hot holding unit is/are not at safe temperature. Hot food must be held at 135°F or above.In-use utensils: properly storedInspector Comments: Used knives are being stored in between equipment. Store all utensils on a cleanable surface in between uses.Be the first to know what's happening in your town and area. Sign up to get Patch emails and don't miss a minute of local and state news: https://patch.com/subscribe