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:    13 Date of Inspection:    5/6/2011
Risk Violations Count:    4 License Number:    A16382
Arrival Time:    9:45:00 AM Expiration date:    5/31/2017
Departure Time:    1:55:00 PM Facility Closure:    
 Food Facility Name
  Appalachian Brewing Company of Collegeville, Inc.
  50 West Third Avenue
  Artie Tafoya
 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 N/O Proper eating, tasting, drinking, or tobacco use    
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O Hands clean & properly washed    
7 N/A 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 OUT Food in good condition, safe, & unadulterated X  
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    
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 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/A 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 OUT 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 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 N/O 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 N/O In-use utensils: properly stored    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used X  
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 IN Hot & cold water available; adequate pressure    
49 OUT 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    
54 N/O 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: See #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in Cooler 38 ° F Walk-in Freezer -18 ° F Walk-in Cooler 40 ° F
Walk-in Cooler 44 ° F Reach-in Cooler 22 ° F 2-door Reach-in Cooler 40 ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Note: At time of inspection, facility under renovations. Due to renovations performed in kitchen and bar area, facility must submit plan review
  packet immediately. Facility may not open and operate restaurant until plan review packet is approved by MCHD
  and a final inspection is completed. A plan review packet can be downloaded @
  Facility has submitted change of ownership application and currently holds MCHD license with an expiration of May 2012.
  Food prep operations not occurring at time of inspection. Facility may not receive or prepare foods until all construction has
  been completed and all food contact surfaces, utensils and storage areas have been cleaned and sanitized and MCHD conducts inspection.
  1-MCHD Certified Food Safety Manager lacking for facility. Facility has until 11-6-11 to obtain CFSM certificate. Left course provider list
  and reciprocity application.
  8-Soap and/or paper towels lacking at several handsinks. Ensure all facility hand sinks are properly supplied with soap and paper towels.
  8- Leaking cold faucet line at handsink closest to fryers. Repair.
  11: Exposed ice and flour stored in kitchen during construction. Facility voluntarily discarded food and began cleaning and
  sanitizing equipment. COS.
  14- Construction dust and debris present on most food contact surfaces in facility, exposed utensils and dishware, and sealed food containers.
  Clean and sanitize all prior to MCHD inspection.
  14-Deep grooves and staining on cutting boards at coffee prep Bain Marie, prep sink area cutting surface and Bain Marie near pizza ovens.
  Resurface or replace boards.
  31- Numerous cooling units shut off during renovations. Ensure all cooling units are properly cold holding at 41F or below prior
  to MCHD inspection.
  34-Readily visible thermometers lacking in many cooling units. Provide prior to MCHD inspection.
  43- Approx. 20 single service containers and 50 cookie pan sheets exposed during construction. Facility voluntarily discarded. COS
  45-Absorbent cardboard lining dry storage shelf near office. Remove
  46 -Provide sanitizer and test strips for all necessary warewashing equipment and sinks.
  47-Construction dust and debris present on most non food contact surfaces in facility. Clean and sanitize after renovations and
   prior to MCHD inspection.
  49-1 inch visible air gap required at ice bin closest to walk-in coolers.
  51- Inoperable right-side toilet in women's room. Repair
  51-Provide trashcans with lids in women's room.
  Person in Charge: Anthony Cover
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 5/6/2011

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