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:    10/17/2011
Risk Violations Count:    5 License Number:    A 2844
Arrival Time:    2:14:00 PM Expiration date:    10/31/2016
Departure Time:    3:55:00 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 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    
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/A 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 OUT Proper date marking & disposition   X
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 IN 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 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 OUT Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X X
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored X X
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 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean   X
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 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  CFSM Name: Michael Grafenstine  Exp. Date: 3/31/2012
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Bain Marie cooler 50 ° F Bain Marie cooler 40 ° F sliding door cooler 28 ° F
Chicken in bain marie cooler 43 ° F walk-in freezer 5 ° F True cooler 38 ° F
Peppers in bain marie 44 ° F walk-in cooler 40 ° F 2 door reach-in freezer -15 ° F
Bonnet Lane Cooler 41 ° F Chest freezer 6 ° F Soup 171 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Employee drinking cup stored on shelf with food contact items. COS.
  8: Soap and towels lacking at hand sink in warerwashing room. Provide.
  14: Deep grooves and staining on cutting boards at both bain maries. Resurface or replace.
  21: Date markings lacking on sliced meats in bain marie cooler (R) and on puddings in sliding door cooler.
  26: Chemicals stored on shelf with food and food contact items. COS.
  31: Door gaskets torn on walk-in cooler and walk-in freezer. Repair.
  34: Provide visible/ accurate thermometers for all cooling units.
  37: Food uncovered in 2 door reach-in freezer. Cover.
  37: Food on floor in walk-in freezer. Store 6" off of floor.
  39: Wet wiping cloth stored on cutting board. COS. (Rx2)
  41: Scoop handle touching sugar in sugar bin. COS. (R)
  42: Mop stored in mop sink. COS.
  45: Raw wood handle on sliding door cooler. (Rx2)
  47: Grease build-up on hood filters. Clean. Hood filters damaged. Replace.
  47: Dust build-up on vents above cook's line. Clean. (R)
  47: Food debris build-up in tracks of sliding door cooler. Clean.
  53: End caps missing for light shield on light in dry storage area. Provide. Light shield lacking for light in sliding door cooler. Facility
  removed bulb. COS.
  53: Air space visible at both back room exit doors. Create a tight seal.
  53: Food debris build-up on floors below cook's line equipment. Clean.
  Note: Bain marie cooler temped at 50 F. Food inside cooler and in bain marie temped at 43F and 44F. Ensure unit is maintaining
  product temperatures at 41F or below.
       
  Person in Charge: Michael Grafenstine
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 10/17/2011

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