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:    10 Date of Inspection:    11/15/2011
Risk Violations Count:    4 License Number:    A 3171
Arrival Time:    10:27:00 AM Expiration date:    4/30/2017
Departure Time:    1:10:00 PM Facility Closure:    
 Food Facility Name
  Bella Vista Golf Course, Ltd.
 Address
  2901 Fagleysville Road
 Municipality
  New Hanover
 Owner
  Salvatore Lapio
 Telephone
  610-705-1855
 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 OUT 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 IN 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/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible X 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 OUT Food separated & protected X  
14 OUT Food-contact surfaces: cleaned & sanitized   X
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 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 N/A 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/A 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 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display   X
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 IN In-use utensils: properly stored    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN 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   X
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: Y  Chemical: QAT  CFSM Name: See #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cooked hamburger warming on grill 152 ° F Walk-in Cooler 36 ° F Reach-in Freezer 6 ° F
Reach-in Cooler 42 ° F bar cooler 42 ° F chest freezer -18 ° F
Bain Marie 36 ° F Reach-in Freezer 11 ° F 2-door Reach-in Cooler 39 ° F
Reach-in Cooler 20 ° F Reach-in Cooler 41 ° F bar cooler 40 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1:CFSM expired for facility. Left 30-day notice and course provider list.
  8:3R:Soap lacking at bar hand sink. COS
  13: Water bottles stored in edible ice bin at bar. Facility may not use ice for edible purposes. Facility removed ice scoop. COS
  14: R: Food debris build-up on blade of can opener. Food debris build-up cleaned hanging ladels near microwave. Clean and sanitize prior to use.
  34:R:Readily visible thermometer lacking in Bain Marie. Provide immediately
  36: Numerous fruit fly-like insects in back storage/ mop room and at front bar area.
  Fax professional pest control report to MCHD within10 business days. Attn: Steve Cap 610.970.5048. Clean and sanitize area.
  37:Food containers uncovered in reach-in freezer near grill line, leaves and acorn debris in boxes of sealed chips in basement
  on storage shelf. Inspect packages for potential contamination, clean and sanitize area.
  39: Wiping cloths stored in bucket without sanitizer. COS
  46: R: QAT test strips lacking for sanitizer. COS
  51:R: Covered waste receptacle lacking in employee restroom.
  53: Food debris build-up on walls behind dishmachine and ovens.
  Note: Ensure facility corrects repeat violations. Failure to correct may lead to further legal action in accordance to law.
  53: Leak at handsink discharge line at downstairs bar, dust on ceiling of kitchen near vents.
  54-Light shields or shatterproof bulbs lacking for lights over downstairs kitchen 3 bay sink.
  Note: Ensure facility corrects repeat violations. Failure to correct may lead to further legal action in accordance to law.
       
  Person in Charge: Deborah lwanowicz
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 11/15/2011

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