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:    12 Date of Inspection:    5/3/2012
Risk Violations Count:    4 License Number:    A 2844
Arrival Time:    10:10:00 AM Expiration date:    10/31/2016
Departure Time:    11:55:00 AM Facility Closure:    
 Food Facility Name
  Bonnet Lane Family Restaurant
 Address
  1720 Old York Road
 Municipality
  Abington
 Owner
  Michael T Grafenstine
 Telephone
  215-657-5750
 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 OUT Proper eating, tasting, drinking, or tobacco use X  
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 IN Hands clean & properly washed    
7 OUT No bare hand contact with RTE foods or approved alternate method properly followed X  
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 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 OUT 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 IN Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X X
Conformance with Approved Procedure
27 N/O 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/O Variance obtained for specialized processing methods    
Food Temperature Control
31 OUT Proper cooling methods used; adequate equipment for temperature control   X
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 OUT Contamination prevented during food preparation, storage & display   X
38 IN Personal cleanliness    
39 IN 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 OUT Single-use & single-service articles: properly stored & used X  
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT Warewashing facilities: installed, maintained, & used; test strips X  
47 OUT Non-food contact surfaces clean   X
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   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:   Chemical: Cl  CFSM Name: Michael Grafenstine  Exp. Date: 3/31/2016
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Bain Marie cooler 32 ° F bain marie cooler - cook's line 42 ° F sliding door cooler 52 ° F
tuna salad in bain marie top 33 ° F walk-in freezer 2 ° F 2 door true cooler 38 ° F
chest freezer -16 ° F walk-in cooler 32 ° F 2 door reach-in freezer -30 ° F
Bonnet Lane Cooler 36 ° F ice cream chest freezer -5 ° F cream of chicken soup 180 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Employee drinking beverage stored at grill area. COS.
  7: Employee observed handling RTE toast with bare hands. Facility provided gloves. COS.
  14: Deep grooves observed on cutting boards at both bain maries. Resurface or replace. (R)
  20+31: Small sliding door cooler observed at 52 degrees F. Approximately 10.5 lbs of butter and several individual creamers temped at 51 degrees
  F and were voluntarily discarded and denatured by facility. Facility moved all other potentially hazardous items temping below 47 degrees F to
  another cooling unit for prop cold holding. Facility may not use unit to store potentially hazardous items until the unit can maintain a product temp. of
  41 degrees F or below and permission is granted by MCHD. Fax work order stating the proper cold holding temperature to 215-784-5524 Attn:
  Jennifer Beagle upon repair.
  26: Chemical bottle stored on surfaces with food and food contact items. (R) COS.
  31: Door gaskets torn on bottom of walk-in cooler and walk-in freezer doors. Repair/replace. (R)
  37: Food boxes on floor in walk-in freezer. Store 6" off of floor. (R)
  37: Food uncovered in 2 door reach-in freezer (R), walk-in cooler, and Bonnet Lane cooler. Keep covered.
  43: Single serve cup used as scoop in bulk spice container. COS.
  45: Raw wood used to prop up 3 door work top cooler in ware washing room. Seal.
  46: 3 bay sink set up improperly. Use wash, rinse, sanitize sequence. COS.
  47: Dust build-up on vents above cook's line. Clean. (Rx2)
  47: Grease build-up on hood filters. Clean. Some hood filters damaged. Replace. COS.
  51: Soiled toilet observed in men's restroom. COS.
  53: End caps and light shields missing for lights in dry storage room. Provide. (R)
  53: Air space observed at exit door in kitchen. Create a tight seal. (R)
       
  Person in Charge: Michael Grafenstine
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 5/3/2012

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