25 violations, Health Department warns Farm and Fisherman Tavern in Horsham of possible legal action following inspection

25 violations, Health Department warns Farm and Fisherman Tavern in Horsham of possible legal action following inspection

Horsham, PA

Farm and Fisherman Tavern

575 HORSHAM RD
HORSHAM, PA 19044

The Montgomery County Department of Health and Human Services Office of Public Health (MCOPH) conducted an unannounced retail food inspection on DATE. As a result of that inspection, and due to the severity of the specific violations the Farm and Fisherman Tavern restaurant in Horsham was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 25 violations were found.

Farm and Fisherman Tavern failed inspections on October 30 and March 21 of this year. The inspector added the following statement to the report, “Discussed with person-in-charge on proper hand washing, glove use on ready-to-eat foods, exclusion of ill employees, and prevention of contamination during food storage and handling. Facility must correct and maintain all violations. Failure to correct and maintain multiple repeat violations may lead to legal action.”

The inspector made the following comments in support of the violations found during the inspection:

  • Employee beverage stored amongst/above foods and beverages for customer service in walk-in bar refrigerator. Facility relocated beverage during inspection.

  • Tubing stored in basin of hand washing sink at bar. Facility removed tubing during inspection. Hand washing sinks are to be used for hand washing only.

  • Hand washing sinks at bar observed lacking hand washing reminder signage. EHS e-mailed facility sample signage during inspection.

  • Hand washing sink at bar lacking means of drying hands at time of inspection. Facility provided hand washing sink with paper towels during inspection.

  • (2 times repeat violation) Soda gun holsters at bar observed soiled at time of inspection. Clean and sanitize. Failure to correct and maintain multiple repeat violations may lead to legal action.

  • Whole milk at waitstaff area mini refrigerator observed with an internal temperature of 49F, and skim milk held in door of waitstaff area mini refrigerator observed with an internal temperature of 45F. Facility voluntarily discarded gallon of whole milk and relocated skim milk to a unit confirmed to be holding an approved temperature.

  • Facility observed lacking adequate date marking of prepared TCS food items* stored in facility for longer than 24 hours.  Facility observed using prep dates only. Adequate date marking of prepared TCS food items to be stored in facility for longer than 24 hours consists of a discard date not to exceed 7 days from date of preparation. EHS e-mailed facility PDA date marking guidelines during inspection.

  • TCS foods in waitstaff area mini refrigerator observed with an internal temperature of 45-49F. Facility turned down temperature of unit during inspection. Unit observed with an ambient temperature of 34F by end of inspection.

  • Facility lacks easily visible thermometers at bar refrigeration units and at waitstaff area mini refrigerator.

  • Prepared cooling foods on speed rack observed not covered/protected from contamination. Facility covered items during inspection.

  • Facility observed preparing reductions/syrups on hot plates at bar area. Facility must provide sneeze guard protection between hot plates and bar should it wish to continue preparing items in this area.

  • Containers of food stored on floor in dry storage room. Elevate all foods to a minimum of 6 inches from floor.

  • Food handlers observed donning watches and bracelets at cook’s line. Food handlers are permitted to wear one plain band ring only.

  • Food handlers observed lacking beard restraints in kitchen.

  • Wet wiping cloth stored outside of sanitizer bucket at bar.

  • Ice scoop stored in ice basin at bar. Facility relocated scoop during inspection.

  • Coffee filters observed stored with food contact surface exposed in waitstaff area. Facility inverted filters during inspection.

  • Facility observed lining container of chips with absorbent cloth on storage rack in kitchen.

  • Open can of pineapple juice observed in bar 2 door reach-down refrigerator. Upon opening metal containers, facility must use product in its entirety or transfer remainder to a food-grade container. Facility voluntarily discarded item during inspection.

  • Facility observed lining drying rack with absorbent cloth.

  • (3 times repeat violation) Floors/walls/piping beneath and adjacent to ware washing machine observed soiled with debris accumulation. Failure to correct and maintain multiple repeat violations may lead to legal action.

  • Dust-like accumulation observed on sides of Southbend oven beneath smaller hood system.

  • 55 – physical facilities installed, maintained, and clean

    Comments: Cove base damaged/missing at various areas in kitchen ware washing area and beneath three compartment sink at bar.

  • Mops stored with head on floor in mop closet and mop stored with head in mop bucket. Facility hung or inverted mops during inspection.

  • (3 times repeat violation) Dust-like accumulation observed on ceiling intake vents in ware washing and waitstaff areas. Failure to correct and maintain multiple repeat violations may lead to legal action.

* Foods that need time and temperature control for safety—known as TCS foods—include milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic.