Bube's Inspection Report

Commonwealth of Pennsylvania
Department of Agriculture
Bureau of Food Safety and Laboratory Services
2301 N CAMERON ST
HARRISBURG, PA 17110
717-787-4315
Retail Food Facility Inspection Report

Facility: BUBE'S BREWERY Facility ID: 9088
Owner: BUBES RESTAURANTS INC
Address: 102 N MARKET ST
City/State: MOUNT JOY PA
Zip: 17552 County: Lancaster Region: Region 6
Phone: (717) 653-2056
Insp. ID: 503561

Insp. Date: 8/24/2015
Insp. Reason: Complaint
No. of Risk Factors: 4
No. of Repeat Risk Factors: 1
Overall Compliance: OUT
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

Risk Factors are important practices and procedures identified as the most prevalent contributing factors of foodborne illness or injury.
Public Health Intervention are control measures to prevent foodborne illness or injury.
IN = In Compliance, OUT = Out of Compliance, N/O = Not Observed, N/A = Not Applicable, C = Corrected On Site, R = Repeat Violation
Supervision
Protection From Contamination
1. Person in charge present, demonstrates knowledge, &

performs duties
Out
Employee Health
2. Management, food employee & conditional food employee
knowledge, responsibilities & reporting
3. Proper use of restriction & exclusion
4. Procedure for responding to vomiting & diarrheal events
In
In
Out, R
In
Time/Temperature Control for Safety

In
In
Good Hygienic Practices

5. Proper eating, tasting, drinking, or tobacco use
6. No discharge from eyes, nose, & mouth
N/O
N/O
Preventing Contamination by Hands

7. Hands clean & properly washed
8. No bare hand contact with RTE food or a pre-approved
alternate method properly followed
9. Adequate handwashing sinks properly supplied & accessible
N/O
N/O
17.
18.
19.
20.
21.
22.
23.
Proper cooking time & temperatures

Proper reheating procedures for hot holding
Proper cooling time & temperatures
Proper hot holding temperatures
Proper cold holding temperatures
Proper date marking & disposition
Time as a public health control; procedures & records
N/O
N/O
N/O
N/O
In
N/O
N/A
Consumer Advisory
24. Consumer advisory provided for raw / undercooked foods
Out
Approved Source
10.
11.
12.
13.
14. Food separated & protected

15. Food-contact surfaces: cleaned & sanitized
16. Proper disposition of returned, previously served,
reconditioned, & unsafe food
In
Highly Susceptible Population

25. Pasteurized foods used; prohibited foods not offered
Food obtained from approved source

Food received at proper temperature
Food in good condition, safe, & unadulterated
Required records available: shellstock tags, parasite
destruction
In
N/O
In
N/O
In
Food/Color Additives & Toxic Substances

26. Food additives: approved & properly used
27. Toxic substances properly identified, stored & used
N/A
Out, C
Conformance with Approved Procedures

28. Compliance with variance/specialized process/HACCP
N/A
GOOD RETAIL PRACTICES

Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Safe Food & Water
Proper Use of Utensils
29. Pasteurized eggs used where required

30. Water & ice from approved source
31. Variance obtained for specialized processing methods
In
In
In
Food Temperature Control

32. Proper cooling methods used; adequate equipment for
temperature control
33. Plant food properly cooked for hot holding
34. Approved thawing methods used
35. Thermometers provided & accurate
In
42. In-use utensils: properly stored

43. Utensils, equipment & linens: properly stored, dried &
handled
44. Single-use/single-service articles: properly stored & used
45. Gloves used properly
In
Out
Out
In
Utensils, Equipment & Vending

In
In
In
Food Identification
36. Food properly labeled; original container
In
Prevention of Food Contamination

37. Insects, rodents & animals not present
38. Contamination prevented during food preparation, storage &
display
39. Personal cleanliness
40. Wiping cloths: properly used & stored
41. Washing fruit & vegetables
Out
In
In
In
In
46. Food & non-food contact surfaces cleanable, properly

designed, constructed, & used
47. Warewashing facilities: installed, maintained & used;
sanitizer test method/strips/kit available
48. Non-food contact surfaces clean
In
In
Out
Physical Facilities
49.
50.
51.
52.
53.
54.
55.
Hot & cold water available; adequate pressure

Plumbing installed; proper backflow devices
Sewage & waste water properly disposed
Toilet facilities: properly constructed, supplied, & cleaned
Garbage & refuse properly disposed; facilities maintained
Physical facilities installed, maintained, & clean
Adequate ventilation & lighting; designated areas used
In
In
In
In
Out
Out
In
FOOD EMPLOYEE CERTIFICATION

Certified Food Employee
Certificate
56. Certified Food Employee employed; acts as PIC; accessible

Visit Date
Person In Charge
8/24/2015 Sam Allen
8/25/2015 11:18:28 AM
Person In Charge
Signature
In
Sig. Date
57. Certified food manager certificate: valid & properly displayed

Sanitarian
8/24/2015 Anthony Nardella
Sanitarian Signature
Sig. Date
Time In
8/24/2015 10:30 PM
In
Time Out
3:20 PM
Page 1 of 2
Commonwealth of Pennsylvania
Department of Agriculture
Bureau of Food Safety and Laboratory Services
2301 N CAMERON ST
HARRISBURG, PA 17110
717-787-4315
Retail Food Facility Inspection Report

Facility: BUBE'S BREWERY Facility ID: 9088
Owner: BUBES RESTAURANTS INC
Address: 102 N MARKET ST
City/State: MOUNT JOY PA
Zip: 17552 County: Lancaster Region: Region 6
Phone: (717) 653-2056
Insp. ID: 503561

Insp. Date: 8/24/2015
Insp. Reason: Complaint
No. of Risk Factors: 4
No. of Repeat Risk Factors: 1
Overall Compliance: OUT
OBSERVATIONS AND CORRECTIVE ACTIONS

Violations cited in this report must be corrected within the timeframes below
Item
Number
Violation of
Code
Comment
Correct By Date
1.
46.102
The Person in Charge failed to notify the Department of an imminent health hazard and cease
operations.
8/24/2015
9.
46.941(b)-(e)
No sign or poster posted at the handwash sink in the lower kitchen area to remind food
employees to wash their hands.
8/24/2015
15.
46.711(a)
Food contact surfaces, such as cutting boards and utensils,may have been exposed to contact
by cockroaches and surfaces not clean and sanitized.
27.
46.1022
Observed insecticides in the kitchen and bar area, not labeled by the manufacturer as approved
for use in a food facility.
37.
46.922(e)(f)
Screen door to the outside of facility was propped open at the time of the inspection.
37.
46.981(k)(l)
Food facility inspection indicates infestation of cockroach activity in the lower kitchen,dishwash
area and the hallway by the brewery area. Facility does have a pest control program.
8/28/2015
43.
46.774
Clean dish racks observed stored on the floor in warewash area.
8/24/2015
44.
46.774
Observed single-service, single-use articles stored in directly on the floor, and not 6 inches above
the floor.
48.
46.711(b)(c)
Cooking equipment in lower and upper kitchens have excess grease accumulation.
8/27/2015
48.
46.711(b)(c)
Walls and floors in upper and lower kitchens have grease build-up pesent.
8/27/2015
53.
46.881
Outside trash dumpster lids not closed and trash overflowing.
8/25/2015
54.
46.981(a)-(c)
(g)(n)
Old unused equipment stored in several areas, should be removed from food facility.
8/28/2015
Repeat Violation
Repeat Violation
PUBLISHED COMMENTS
46-1144-PIC of Facility failed to notify the department of an imminent health hazard.Facility has been ordered "Closed" and a sign has been posted that may only be
removed by an official from the department.Facility closed due to cockroach infestation and pest company has been contacted and arrived at facility at 13:00 on 8/24/2015.
Activity areas:
1)Lower Kitchen-Observed numerous adults and babies on wall and around plumbing fixtures at the handwash sink.
2)Lower Kitchen-10-15 live cockroaches in stainless steel pan.
3)Dishwash area-Observed numerous live roaches under floor mats and in chemical dispensing units.
Facility pest reports from 7/29/2015 stated No Activity.
8/12/2015 Report-Activity in Lower Kitchen,8/12/2015-Activity in Lower Kitchen 8/20/2015 Activity in
Bottling works.
Facility will remain "Closed" until a Compliant inspection is conducted.

Reviewed with owner that all dishware,equipment ,and utensils must be cleaned and sanitized before re-opening.
Warning letters will be issued.
Reviewed and provided a copy of this report with Sam Allen.
A copy of this report will be posted on eatsafepa.com.
8/25/2015 11:18:28 AM
Page 2 of 2

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Commonwealth of Pennsylvania

Retail Food Facility Inspection Report

Insp. ID: 503561

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

Protection From Contamination

1. Person in charge present, demonstrates knowledge, &

Time/Temperature Control for Safety

Good Hygienic Practices

Preventing Contamination by Hands

Proper cooking time & temperatures

14. Food separated & protected

Highly Susceptible Population

Food obtained from approved source

Food/Color Additives & Toxic Substances

Conformance with Approved Procedures

GOOD RETAIL PRACTICES

Proper Use of Utensils

29. Pasteurized eggs used where required

Food Temperature Control

42. In-use utensils: properly stored

Utensils, Equipment & Vending

Prevention of Food Contamination

46. Food & non-food contact surfaces cleanable, properly

Hot & cold water available; adequate pressure

FOOD EMPLOYEE CERTIFICATION

56. Certified Food Employee employed; acts as PIC; accessible

8/24/2015 Sam Allen

57. Certified food manager certificate: valid & properly displayed

8/24/2015 Anthony Nardella

Retail Food Facility Inspection Report

Insp. ID: 503561

OBSERVATIONS AND CORRECTIVE ACTIONS

Clean dish racks observed stored on the floor in warewash area.

Outside trash dumpster lids not closed and trash overflowing.

Facility will remain "Closed" until a Compliant inspection is conducted.

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