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:    0 Date of Inspection:    6/21/2011
Risk Violations Count:    0 License Number:    A16382
Arrival Time:    2:37:00 PM Expiration date:    5/31/2017
Departure Time:    2:55:00 PM Facility Closure:    
 Food Facility Name
  Appalachian Brewing Company of Collegeville, Inc.
 Address
  50 West Third Avenue
 Municipality
  Collegeville
 Owner
  Artie Tafoya
 Telephone
  484-973-6064
 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 N/O Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 N/O 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 X  
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O Hands clean & properly washed    
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 IN Adequate handwashing facilities supplied & accessible    
Approved Source
9 N/O Food obtained from approved source    
10 N/O Food received at proper temperature    
11 N/O 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 X  
14 N/O 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 N/O Proper cold holding temperature    
21 N/O 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 N/O 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 N/O 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 N/O Thermometer provided & accurate    
35 N/O Food properly labeled; original container    
Prevention of Food Contamination
36 N/O Insects, rodents & animals not present; no unauthorized persons    
37 N/O 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 X  
42 N/O Utensils, equipment & linens: properly stored, dried & handled    
43 N/O Single-use & single-service articles: properly stored & used X  
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 N/O Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 N/O Warewashing facilities: installed, maintained, & used; test strips    
47 N/O Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 N/O Plumbing installed; proper backflow devices    
50 N/O Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 N/O 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:   Chemical: Cl & QAT  CFSM Name: See Note  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Reach-in Cooler 40 ° F Beer Walk-in Cooler 40 ° F Walk-in Freezer 10 ° F
Bain Marie 40 ° F Bain Marie 38 ° F Bain Marie 40 ° F
Bain Marie 38 ° F Reach-in Freezer -3 ° F 2-door Reach-in Cooler 40 ° F
Cheddar Ale Soup 196 ° F Gravy 167 ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8: Handsink has been repaired. Hot and cold water supplied. Soap and paper towels supplied.
  4: Employee beverages stored on prep surfaces in kitchen. Facility removed. COS
  8: Inoperable handsink at end of cookline near reach-in freezer. Repair immediately.
  MCHD shall conduct 24-hr follow-up inspection to ensure repair.
  13: Raw shelled eggs stored over ready- to-eat fruits in walk- in cooler. Facility moved eggs to bottom shelf. COS
  14:R:Deep grooves and staining on several cutting boards in kitchen. Resurface or replace .
  41: In-use knives stored in sanitizer. Facility removed. COS
  43: Single use cups used as scoops in spice containers. Facility removed. COS
  46: Chlorine test strips lacking for dish machines. Provide immediately.
  54: Light-shield or shatterproof bulb lacking for left side bar cooler with soft packaging inside. Provide.
       
  Person in Charge: Caleb Keay
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 6/21/2011

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