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:    14 Date of Inspection:    3/29/2011
Risk Violations Count:    3 License Number:    A 2844
Arrival Time:    2:20:00 PM Expiration date:    10/31/2016
Departure Time:    4:25:00 PM Facility Closure:    
 Food Facility Name
  Bonnet Lane Family Restaurant
 Address
  1720 Old York Road
 Municipality
  Abington
 Owner
  Michael T Grafenstine
 Telephone
  215-657-5750
 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 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 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 IN Food in good condition, safe, & unadulterated    
12 IN 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 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    
Chemical
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X  
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 N/O Approved thawing methods used    
34 OUT Thermometer provided & accurate X  
35 OUT Food properly labeled; original container X  
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 OUT 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    
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 OUT Warewashing facilities: installed, maintained, & used; test strips X X
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 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
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  CFSM Name: Michael Grafenstine  Exp. Date: 3/31/2012
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Gravy 140 ° F Squash 140 ° F 3 door u/c reach in prep room 32 ° F
food prep cooler #1 42 ° F soup 160 ° F walk in cooler 38 ° F
food prep cooler #2 41 ° F walk in freezer 8 ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8) hand sink in warewashing area filled with equipment. COS
  14) deep groves and heavy staining at food prep cutting boards.
  sharpie marker and tape stored on food prep cutting board.
  26) cleaning chemicals stored mixed with ready to eat food items. COS
  34) Thermometers damaged or lacking at several coolers. COS
  35) Bulk food items stored in open original containers. COS
  37) Tool box stored inner mixed with ready to eat products.
  employee drinks in food prep areas.
  excessive clutter in back prep area. equipment blocking use of exit door.
  employee clothes stored on bulk food items in pantry. COS
  scoops lacking handles in bulk food containers - sugar / flour / etc.
  Hair restraints lacking on food prep staff.
  uncovered food items in coolers and freezers. Raw food items stored next to ready to eat products.
  39) wet wiping clothes stored outside of sanitizer buckets.
  41) knives stored hanging between equipment.
  42) scoops stored in stagnant water next to ice cream coolers.
  mop head stored on bottom of mop sink. COS
  45) paper towels lining 6 pans in food prep cooler.
  ice cream lids damaged / held together with duct tape. (R)
  raw wood handle used on glass sliding reach in cooler.
  46) improper set up of 3 basin sink - soap in middle basin. (R) / COS
  47) heavy grease accumulation in cooks line food vents.
  mold like growth observed on waitress station pepsi machine.
  soiled shelving / equipment / floors underneath equipment throughout kitchen.
  51) men's room urinal out of service. plumbers fixing during inspection.
  53) missing ceiling tile above walk in freezer. (R)
  Dead insects in light shields in ware washing areas. (R)
  light shields lacking in ceiling next to hot water heater in back prep area.
  53) air gap at exit door adjacent to walk in.
       
  Person in Charge: Joy Grafenstine
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 3/29/2011

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