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:    19 Date of Inspection:    3/25/2011
Risk Violations Count:    3 License Number:    A 2751
Arrival Time:    10:45:00 AM Expiration date:    11/30/2016
Departure Time:    1:01:00 PM Facility Closure:    
 Food Facility Name
  Applebee's Neighborhood Grill & Bar
  323 Old York Road
  Delaware Valley Rose, LP
 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 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 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  
Approved Source
9 N/O Food obtained from approved source    
10 N/O Food received at proper temperature    
11 OUT Food in good condition, safe, & unadulterated    
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 N/O 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 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 N/O Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/O 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 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 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    
35 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 N/O Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display    
38 N/O Personal cleanliness    
39 OUT Wiping cloths: properly used & stored    
40 OUT 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    
43 OUT Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 OUT 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 OUT Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices   X
50 OUT Sewage & waste water properly disposed X  
51 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 IN 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: Cl & QAT  CFSM Name: Mark Johnston  Exp. Date: 9/30/2011
Item/Location Temp Item/Location Temp Item/Location Temp
4 door reach in freezer 19 ° F food prep cooler - bottom 44 ° F food prep cooler- salsa, top 40 ° F
steam table - bbq sauce 170 ° F steam table - french onion 140 ° F food prep cooler - bottom 44 ° F
food prep cooler - salsa, top 42 ° F 4 door combo reach in cooler 38 ° F walk in cooler 41 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8) equipment / food debris in handsinks in kitchen. Bar hand sink lacking paper towels.
  11) scoop used for service full submerged in maple sauce in 4 door reach in - voluntarily discarded by facility. quarter pan sized.
  14) deep groves and staining in cutting boards throughout facility. heavy grease accumulation on griddle.
  34) outside digital read thermometer damaged and secondary thermometer in walk freezer in not visible/present.
  35) bulk food item stored in open original container.
  37) uncovered food items in cooler and freezers throughout facility.
  employee food and drink in food prep areas throughout facility.
  single service bowl used as scoop in maple sauce.
  food stored on floor in walk in freezer.
  39) wet wiping clothes stored outside of sanitizer buckets throughout facility.
  40)Facility observed not washing tomatoes prior to slicing into ready to eat form.
  41) scoop submerged in maple sauce during storage.
  42) food service equipment and consumer utensils stored in stagnant water in facility.
  43) single service take away bowl used as scoop in maple sauce.
  soiled single service cardboard take away platter used for dry spice storage during food prep.
  45) secondary sealant peeling away from inside of 4 door reach in freezer.
  46) dish machine not producing adequate concentration of sanitizer. voluntarily taken out of service.
  fax work order to MCHD stating the machine is able to produce an adequate concentration of sanitizer - state concentration in fax.
  sanitizer test strips locked away in back storage closet. no sanitizer test strips readily available to staff upon arrival of inspector.
  Facilty staff attempted to test qat sanitizer concentration with chlorine test strips - instructed for proper usage by MCHD staff.
  47) outside of sauce containers in 4 door reach in freezer soiled.
  broken glass on floor of bar.
  soiled floors / walls and outside of equipment throughout facility.
  mold like growth observed on soda lines in facility kithcen.
  48) Facility hand sinks observed at 165 F - maintiin between 100-110 F
  49) leak at three basin sink in front bar. leak at mop sink area.
  50) floor drain of dish machine clogged - flooding soiled wash water onto floor.
  51) men's room toilet clogged.
  53) damaged tiling in kitchen - especially in and around dish machine.
  Person in Charge: Mark Griffin
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 3/25/2011

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