4th inspection failure in a year Bensalem’s Clubhouse Diner, “Workers using only cold water to wash hands”, 15 inspection violations, blocks Facebook reviews

4th inspection failure in a year Bensalem’s Clubhouse Diner, “Workers using only cold water to wash hands”, 15 inspection violations, blocks Facebook reviews

Belsalem, PA

Clubhouse Diner in Bensalem


The Bucks County Department of Health conducted an unannounced retail food inspection on November 22, 2019. As a result of that inspection, and due to the severity of the specific violations the Clubhouse Diner on Street Road was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 15 violations were found.

The Clubhouse Diner has failed 3 other inspections in the last year:

  • December 31, 2018- 10 violations
  • March 25, 2019- 7 violations
  • July 29, 2019- 9 violations

A review of the restaurant’s Facebook page found the “Reviews” tab removed. Facebook does not allow restaurants to delete reviews unless they are inappropriate but does permit a company to remove the Review’s tab from their Facebook page.

Checking Google Reviews found the restaurant scores 3.9 of 5 stars averaged across 1,286 customer reviews.

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

  • 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.
  • Food residue and mold is accumulating on the shelves in the main walk in cooler. The shelves must be cleaned.
  • Sticky fly strips are hanging in the kitchen by the ice machine and ware storage shelves. Fly strips cannot be used within 10 feet of food preperation areas, equipment, utensil/ware storage area. The fly strips must be removed.
  • Workers observed handling soiled wares and then unload clean wares from dish machine without first washing their hands. Workers are putting on gloves without first washing their hands.
  • Observed workers using only cold water to wash hands. Hot water, minimum of 100°F must be used to properly wash hands.
  • Observed crushed and dented cans (peaches, sauerkraut, blueberry filling) on shelves in basement storage area. Dented, bloated or rusted canned goods cannot be used. Unsound food must be stored in a separate area marked for disposal or return.
  • Many foods in coolers and refrigerators are not covered. food in storage must be wrapped or stored in clean, covered containers.
  • Time/temperature control for safety (TCS) foods in the Continental reach in refrigerator are not at safe temperature. TCS food must be cold held at or below 41°F. The unit became unplugged at sometime during the day. All TCS food were removed, food above 45°F was discarded, the unit was plugged in during the inspection. (Corrected on-site)
  • Crates of whole shell eggs on the cook line are not marked with the time they left temperature control. 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. The air between eggs in middle crate measured 46°F.
  • TCS foods in the main walk in cooler measured above 41°F. The ambient temperature of the unit measured 42°F. The temperature of the unit should be lowered so that food cool properly and are maintained below 41°F.
  • Packaged cookies at the register counter are not labeled. Packaged food must be labeled. Label information on packaged foods shall include the following: (1) The common name of the food, or absent a common name, an adequately descriptive identity statement. (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. (3) An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer or distributor.
  • 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.
  • The wood boards on the steam table are cracked and falling apart. The boards must be removed and replaced.
  • Ladies rest room does not have covered waste can. A toilet room used by females must be provided with a covered receptacle for sanitary napkins
  • Food waste and grease is accumulating on the grease receptacle and the ground around the unit. The receptacle and area must be cleaned and maintained.