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:    2/7/2012
Risk Violations Count:    2 License Number:    A 1478
Arrival Time:    1:38:00 PM Expiration date:    2/28/2017
Departure Time:    3:09:00 PM Facility Closure:    
 Food Facility Name
  Bay Pony Inn
  508 Old Skippack Road
  Lower Salford
  Eduard and Florence Knechtl
 Purpose of Inspection
 Re-inspection on or after


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 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 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 OUT Food in good condition, safe, & unadulterated X  
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   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    
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 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 IN 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 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 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT Warewashing facilities: installed, maintained, & used; test strips X X
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 OUT Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
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: Cl - QAT  CFSM Name: Kevin Grant  Exp. Date: 12/31/2012
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in Cooler 40 ° F Walk-in Cooler 38 ° F Walk-in Freezer 17 ° F
Bain Marie 40 ° F 2-door Reach-in Cooler 38 ° F Chest Freezer 0 ° F
Chest Freezer 2 ° F Balsalmic in Bain Marie 38 ° F Soup 145 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  11:One gallon of milk past dated 2/15/12 stored in cooler. Facility voluntarily discarded. COS
  14-2R: Deep grooves and staining on cutting boards on Bain Maries. Resurface or replace.
  14:2R: Rusty shelving in 2 door Bain Marie, 3 door reach in cooler in center of grill line, walk-in cooler and walk-in freezer. Resurface
  or replace.
  14:2R: Soda gun holsters at both bars unclean. Clean and sanitize.
  14-Food debris build-up on blade of can opener.
  34:R: Thermometers lacking in most coolers and freezers throughout facility. Provide readily visible thermometers for all.
  37:2R: Hair restraints lacking for food handlers.
  37:2R:Food boxes stored on floor of walk in freezer. Store at least 6 inches off of floor.
  37: Open bag of panko breading unsealed. Transfer to secondary food grade container once opened.
  42: Mops hanging outside on porch. Store inside.
  46: R:Dishmachine rinse cycle temped at 131F at beginning of inspection. Facility reset heat booster. Machine rinse cycle measured 180F
  following adjustment. COS. Ensure dishwasher checks rinse temps to verify it is maintaining at or above 180F.
  46: Quaternary Ammonia sanitizer test strips lacking for facility. Provide.
  47: Food splatter on back of ice machine in kitchen.
  52: Dumpster lids open. Keep lids closed.
  53: Food debris and grease build-up on ceiling tiles of kitchen. Clean and sanitize.
  53:2R: Lightshields or shatterproof bulbs lacking for lights over chest freezers in basement. Provide.
  Note: Correct and maintain violations. Further repeat violations may lead to further action in accordance to law.
  Person in Charge: Beth Miller
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 2/7/2012

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