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:    10 Date of Inspection:    2/15/2011
Risk Violations Count:    3 License Number:    A15397
Arrival Time:    1:45:00 PM Expiration date:    8/31/2017
Departure Time:    3:15:00 PM Facility Closure:    
 Food Facility Name
  Brick House Tavern & Tap
 Address
  2402 N. Easton Road
 Municipality
  Upper Moreland
 Owner
  BHTT Entertainment, Inc. Attn:Licensing
 Telephone
  215-675-5767
 Purpose of Inspection
  Routine
 Re-inspection on or after
  

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

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 IN Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 IN Management awareness; policy present    
3 IN Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 OUT Proper eating, tasting, drinking, or tobacco use X  
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
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/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized   X
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 N/O Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/O Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 N/O 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
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/O 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 IN Approved thawing methods used    
34 OUT Thermometer provided & accurate   X
35 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 OUT 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 OUT In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled X  
43 IN Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT 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 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 IN Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: Cl & QAT  CFSM Name: Christopher Pinkerton  Exp. Date: 9/30/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in refrig. 36 ° F Walk-in freezer 0 ° F Keg beer walk-in refrig. 36 ° F
liquor walk-in refrig. 35 ° F 2-door reach-in freezer -6 ° F work top freezer -6 ° F
Queso cheese at steam table 159 ° F Cold prep refrig. 36 ° F Bar beer display refrig. 41 ° F
Raw meat at drawer unit refrig. 46 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4-Open employee beverage cup on food handling surface-corrected.
  8(R)-One of kitchen hand sink automatic paper towel dispenser defective-corrected.
  No hot water at bar hand washing sink and discharge does not reach floor drain and overflows on to bar floor.
  Fax service order invoice stating that hot and cold water running is available at sink to; Judy Rho, Fax # 215-784-5524, within 1 business day.
  Fax service order invoice stating that drain has been repaired and sink is in proper working condition to: Judy Rho, fax # 215-784-5524, within 1 business day.
  14-Food debris at piercing point of can opener and accumulation at bar soda gun holsters-corrected.
  (2R)-Excessively stained and worn cutting board surfaces at drawer unit refrigerator.
  34(R)-Missing ambient thermometer at bar reach-in refrig. with condiments.
  35-No common ingredient name at one of bulk food bin.
  36-Live fruit flies like insects at floor drain under bar hand sink.
  Fax or mail pest control service report to; Attn. Judy Rho MCHD 102 York Road Suite 401 Willow Grove, PA 19090 Fax# 215-784-5524, within next 10 business days.
  41-One of soda machine bin ice scoop handle in contact with drink ice in ice bin.
  No handled scoop to dispense ice in bar ice bins.
  Knives stored in crevices of equipment in kitchen. Bulk food scoop with food debris stored on storage shelf-corrected.
  42-Clean wiping cloth bag stored directly on kitchen floor-corrected.
  46-No Qat sanitizer test strips.
  47-Excess food debris on lid of bulk flour bin.
       
  Person in Charge: Lea Anne Ochal
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 2/15/2011

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out