Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 Norristown Health Center
 1430 DeKalb Street, PO Box 311
 Norristown, PA 19401
 phone:  (610) 278-5117
 fax: 610-278-5167
Total Violations:    11 Date of Inspection:    6/30/2010
Risk Violations Count:    7 License Number:    A 1431
Arrival Time:    9:35:00 AM Expiration date:    11/30/2016
Departure Time:    11:00:00 AM Facility Closure:    
 Food Facility Name
  Bistro Sensations - King of Prussia Plaza
  160 N Gulph Rd, #3215
  Upper Merion
 Purpose of Inspection
 Re-inspection on or after


IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable
COS=corrected on-site during inspection    R=repeat violation
Compliance Status COS R
Demonstration of Knowledge
1 OUT Certification by accredited program, compliance with Code, or correct responses   X
Employee Health
2 IN Management awareness; policy present    
3 IN Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 IN Proper eating, tasting, drinking, or tobacco use    
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 IN Hands clean & properly washed    
7 IN No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible X X
Approved Source
9 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 OUT Food in good condition, safe, & unadulterated X  
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
14 IN Food-contact surfaces: cleaned & sanitized    
15 IN Proper disposition of returned, previously served, reconditioned, & unsafe food    
Compliance Status COS R
Potentially Hazardous Food Time/Temperature
16 N/O Proper cooking time & temperature    
17 OUT Proper reheating procedures for hot holding X  
18 N/O Proper cooling time & temperature    
19 OUT Proper hot holding temperature X  
20 OUT Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 N/A Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
25 N/A Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 N/A Compliance with variance, specialized process, & HACCP plan    
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury. * - Critical Item Requiring Immediate Action
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
Safe Food and Water
28 N/A Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 N/A Variance obtained for specialized processing methods    
Food Temperature Control
31 IN Proper cooling methods used; adequate equipment for temperature control    
32 IN Plant food properly cooked for hot holding    
33 IN Approved thawing methods used    
34 OUT Thermometer provided & accurate X X
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 IN Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 IN In-use utensils: properly stored    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 IN Physical facilities installed, maintained, & clean    
54 OUT Adequate ventilation & lighting; designated areas used   X
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl  CFSM Name: Dave Murray  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
reach-in cooler @ pastry area 41 ° F cake display case cooler 41 ° F snapple cooler 40 ° F
chicken noodle soup 124 ° F chipoltle sauce 39 ° F 3 door reach-in cooler @ serviceline 35 ° F
salad case cooler 32 ° F salad dressing 40 ° F produce walk-in cooler 39 ° F
walk-in cooler 40 ° F bain marie by walk-in units 36 ° F reach-in cooler by kettles 36 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Facility lacking MCHD CFSM certificate(R). Dave Murray faxed over current Serv safe certificate after last routine inspection conducted 3/29/10
   Facility has 5 business days to submit reciprocity application to MCHD. AP\pplication was left @ time of inspection
  8: lacking paper towels @ crepe station & soap @ serviceline handsink and handsink by dishmachine(R)-corrected
   rag and steal scrubber in crepe station handsink-corrected
   provide handwashing signs for all handsinks
  20:one 24 oz of hershey's chocolate syrup stored out on counter @ crepe station @ room temperature-voluntarily discarded & denatured
  49:steam table waste line draining into bucket on floor @ hot foods service line. waste line must be connected to direct plumbing
  34: lacking accurate visable thermometer inside deli bain marie & 3 door cooler@ serviceline(R), & panini case cooler-corrected
  54: lacking lightshield on light by blodgett oven (R)
  45:deep grooved/stained cutting board by blodgett ovens and on cutting boards on bain marie by walk-in units
  11: 26 oz dented can of Roland Chipotle peppers in Adobo sauce & 46 oz dented can of clam juice stored on dry storage shelf-voluntarily removed from shelf
  13: raw eggs stored over ready to eat foods in walk-in cooler-corrected
  49:small leak in pipe @ handsink by ice machine.24 hour follow-up will occur or fax over work order report to 610-278-5167 attn:liz Angelo
  17,19: chicken noodle soup holding 124 F. Facility must reheat and have Soup hold 135 F or above-corrected
  Accompanied by EHS-Andrea Sipple
  Person in Charge: Ricardo Nieto
Inspector (Signature):  Elizabeth Angelo             Please see original copy for PIC signature
    Date: 6/30/2010

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