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:    1/30/2012
Risk Violations Count:    3 License Number:    A15397
Arrival Time:    12:24:00 PM Expiration date:    8/31/2017
Departure Time:    1:55:00 PM Facility Closure:    
 Food Facility Name
  Brick House Tavern & Tap
 Address
  2402 N. Easton Road
 Municipality
  Upper Moreland
 Owner
  BHTT Entertainment, Inc. Attn:Licensing
 Telephone
  215-675-5767
 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 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 OUT Adequate handwashing facilities supplied & accessible   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 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 OUT Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/A 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 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 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   X
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    
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 OUT 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 IN 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 OUT 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 IN 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: Christopher Pinkerton  Exp. Date: 9/30/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
beer walk-in cooler 33 ° F walk-in freezer -8 ° F salad prep cooler 53 ° F
bar condiment cooler 36 ° F drawer cooler 36 ° F hard boiled eggs 52 ° F
drawer cooler 38 ° F walk-in cooler 36 ° F sliced onions 48 ° F
sauce 189 ° F walk-in cooler 38 ° F prep cooler 40 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8: Paper towel dispenser defective at one kitchen hand sink. Repair/replace. (Rx3)
  14: Cutting boards at prep coolers have deep grooves. Resurface or replace.
  20+31: Salad prep cooler temped at 53F. Items in top of unit are stored overnight. The following items were temped between 48F and 53F
  and were voluntarily discarded by facility. Many containers of dressing, 2 containers of shredded cheese, 1 container of minced garlic,
  2 containers of hard boiled eggs, 1 container of sliced onions, 1 container of jalapeno jam, and 1 container of sliced cheese. Facility
  stated that all items inside prep cooler were prepared this morning @ approx. 10am. Facility moved all items to another cooling unit.
  Facility will use ice in the top of the unit and monitor temps. Facility may not use reach-in portion of unit until it maintains 41F or below and
  permission is granted by MCHD. Fax work order stating the proper temperature to (215)784-5524 Attn: Jennifer Beagle.
  34: No ambient thermometer for drawer unit. (Rx3)
  37: Boxes on floor in walk-in cooler. Store 6" off of floor.
  37: Food uncovered in walk-in cooler. Keep covered.
  37: Personal items hanging from shelf storing food contact items.
  39: Wet wiping cloths not stored in sanitizer.
  41: Container w/o handle used as scoop in fish batter bulk container.
  42: Mops stored on floor. Hang or invert.
  47: Dust-like build-up on fan guards in both prep coolers.
       
  Person in Charge: Lewis Sherman
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 1/30/2012

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