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:    9 Date of Inspection:    8/11/2010
Risk Violations Count:    3 License Number:    A16015
Arrival Time:    2:00:00 PM Expiration date:    8/31/2016
Departure Time:    4:05:00 PM Facility Closure:    
 Food Facility Name
  19th Hole Lounge
  3011 Jenkintown Road
  Upper Dublin
  K19 Hole, Inc-Gus Raptis, President
 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    
Employee Health
2 IN Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 IN Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 IN Hands clean & properly washed    
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible    
Approved Source
9 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 IN Food in good condition, safe, & unadulterated    
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized    
15 N/O 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 N/O Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 IN 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 IN Pasteurized foods used; prohibited foods not offered    
25 N/O Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 IN 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 IN Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 N/O Variance obtained for specialized processing methods    
Food Temperature Control
31 IN Proper cooling methods used; adequate equipment for temperature control    
32 N/O Plant food properly cooked for hot holding    
33 N/O Approved thawing methods used    
34 OUT Thermometer provided & accurate    
35 N/O 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 N/O 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 N/O Gloves used properly    
Utensils, Equipment and Vending
45 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 IN Plumbing installed; proper backflow devices    
50 OUT Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
54 IN Adequate ventilation & lighting; designated areas used    
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat:   Chemical: QAT  CFSM Name: See Remarks  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Reach-in cooler 38 ° F Reach-in cooler 40 ° F Walk-in cooler 40 ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1 - Facility has 6 months to obtain a certified food handler.
  8 - Handsink lacking in main kitchen, See below for details.
  14- All equipment in the main kitchen not clean. See below for details.
  34 - Thermometer lacking in the chest freezer. provide
  47 - Floors through-out the kitchen not clean, Clean immd.
  50 - Facility has no mop sink, Use toilet to dispose mop water. Will discuss time frames with supervisor during the follow-up inspection.
  53 - Flooring in main kitchen with holes through-out,damaged
  53 - Ceiling in the kitchen is water damaged, Holes in spots.
  53 - Walls through-out the facility damaged, Holes and unfinished areas.
  51 - Restrooms not clean, Clean immd
  52 - Dumpster lids open at the time of the inspection. Close immd
  Note, This facility has a main kitchen and a bar area. The main kitchen is in non compliance to operate as a food service area.
  Sinks have been disconnected, Floors, walls and ceilings are in need of major repair.
  According to the manager, the facility only heats frozen prepackaged hamburgers. Facility heats these items in the main kitchen. Facility
  must stop using this area immd. At the time of the inspection, it was found that the bar area is self contained with 2 three basin
  sinks and a handsink. At the time of the inspection, the inspector spoke with supervisor Ed Blevins. Upon giving the
  status of the facility to him it was determine that the facility can move the mircowave to the bar area for heating these prepackaged foods
  for a short term. This facility cannot increase their menu whatsoever.This facility cannot use the main kitchen for any food service related activities
  whatsoever. All food and food contact items must be kepted at the bar. There will be a follow-up inspection to the
  facility with the area supervisor the week of 8/16/10 to determine time frames on the correction times for these items.
  Manager stated facility may go thru a construction project at this facility. Do not start any construction until permission
  is given by MCHD. This facilitie's license to operate is in pending status and will not be released until the
  area supervisor gives approval.
  Do not use the main kitchen for food service ,food contact items or food storage of any kind until permission is given by MCHD.
  Failure to comply may lead to legal action.
  Certified food safety manager information can be downloaded @
  Person in Charge: George Papadakis
Inspector (Signature):  William Rogers             Please see original copy for PIC signature
    Date: 8/11/2010

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