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:    9 Date of Inspection:    3/26/2012
Risk Violations Count:    1 License Number:    A 4009
Arrival Time:    11:25:00 AM Expiration date:    10/31/2016
Departure Time:    1:00:00 PM Facility Closure:    
 Food Facility Name
  Audubon Ale House
  2812 Egypt Road
  Lower Providence
  Kristie Mazzalupi
 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 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 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN Food-contact surfaces: cleaned & sanitized    
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 OUT 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 N/O Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
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 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 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT 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 OUT Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT 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    
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: Cl - QAT  CFSM Name: Charles Watson Jr  Exp. Date: 6/30/2012
Item/Location Temp Item/Location Temp Item/Location Temp
united refrig 28 ° F Walkin Refrig 36 ° F Frigidaire -4 ° F
pepsi 26 ° F bain marie salad 40 ° F Artic Air 4 ° F
Freezer cookkine 2 ° F Artic Air Freezer 40 ° F bain marie cookkine 36 ° F
beans soup 138 ° F potato soup 98 ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  19 - Food being heated in steam table. Food in steam table still not up temp at end of inspection
  37 - case of green leaf vegetable on the floor in the walkin
  42 - ice scoop stored on cardboard - corrected
  47 - Holster @ bar unclean
  53 - dust build up on ceiling tiles around ceiling vent covers in bar area
  54 - missing end cap on light fixture in 3 doors and 2 door sliding doors in takeout area
  53 - carpet on the floor in take out area - several cold units in room
  36 - fruit fry observed in bar sinks
  Submit a copy of a professional pest control report (PCO) to MCHD within 10 business days
  PCO report must includes target pest, chemicals or methods uses, area treated, and frequency of treatment
  53 - light shields in takeout area & cookline unclean
  53 - cracked floor tiles btw takeout & dining room
  37 - Food handlers with no hair restraint
  49 - improper air gap on the food prep sink-tube down in the pipe -requires a visible gap btw the two pipes
  45 - bottom shelf of the prep table(slicer) & griddler table is rusted
  45 - foil lining the melter and grill tray
  53 - floor unclean under the fryers, grill & artic air cold units
  47 - can opener and holder with food buildup
  47 - inside microwaves with food debris
  53 - several ceiling tiles throughout the facility area swollen (because of the black color can stated if they are stained or damage at time of inspection)
  re inspection on or after 04-09-2012
  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
  Person in Charge: Ryan Buterbaugh
Inspector (Signature):  Kelly Small              Please see original copy for PIC signature
    Date: 3/26/2012

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