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:    6 Date of Inspection:    12/16/2011
Risk Violations Count:    2 License Number:    A16414
Arrival Time:    11:35:00 AM Expiration date:    6/30/2016
Departure Time:    12:35:00 PM Facility Closure:    
 Food Facility Name
  A La Maison French Bistro
 Address
  53 West Lancaster Avenue
 Municipality
  Lower Merion
 Owner
  Edward Miller
 Telephone
  484-412-8009
 Purpose of Inspection
  Routine
 Re-inspection on or after
  6/9/2011

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 IN 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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized   X
15 IN 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    
Chemical
25 N/A 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/A 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 IN 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 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
40 IN Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 IN 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 N/O Gloves used properly    
Utensils, Equipment and Vending
45 OUT 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 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
54 OUT Adequate ventilation & lighting; designated areas used   X
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: Cl & QAT  CFSM Name: Sean McMonagie  Exp. Date: 3/31/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Artic Air refrig 30 ° F Artic Air refrig 32 ° F True Refrig 40 ° F
Bain Marie 36 ° F True Refrig 36 ° F Kelvinator -8 ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  53 - floor unclean under the cooking equipments
  54 - missing light shields in basement over food storage-2xRepeat
  53 - grease & dust builded up on ceiling tiles & light sheilds -cookline
  14 - both bain marie cutting board with deep grooves/ can not properly clean & sanitize. Resurface or Replace - 3repeat
  45 - left side of basement does not meet MC public health codes
   facility can only store commerical seal package food items -once the food item is open it must be remove from that area
   open food items at time of inspection-raw sugar, splender and several spices, rice
  42 - ice scoop stored on top ice machine
  13 - raw eggs over ready to eat food items (blue berries) in artic air refrig in basement
  45 - lacking a splash guard on front hand sink-clean dishes next to hand sink & under soap dispenser (install or relocate)
  46 - tubing suppling sanitizer to 3basin sink is submerge in water-corrected
  53 - both rest exhuast fan cover with heavy dust builded up
  37 - Food handlers with no hair restraint
  23 - must post consumer advistory for uncooked & raw food items serve
  41 - storing knives btw the bain maries
  46 - lacking chlorine & quat sanitizer test kit
  re inspection on or after 6-9-11
  When facility is scheduled for an administrative conference and /or a second reinspection,
  Facility must submit $133.00 check or money order to MCHD prior to each additional re-inspection
  A license application was left with the facility.
       
  Person in Charge: Kent Miller
Inspector (Signature):  Kelly Small             Please see original copy for PIC signature
    Date: 12/16/2011

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