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:    8 Date of Inspection:    9/12/2012
Risk Violations Count:    3 License Number:    A 2750
Arrival Time:    1:00:00 PM Expiration date:    11/30/2016
Departure Time:    2:48:00 PM Facility Closure:    
 Food Facility Name
  Applebee's Neighborhood Grill & Bar
 Address
  833 North State Street
 Municipality
  Pottstown
 Owner
  Delaware Valley Rose, LP
 Telephone
  610-718-5686
 Purpose of Inspection
  Routine-Complaint
 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 N/O 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 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/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
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 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/A 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/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 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 IN 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 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    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl - QAT  CFSM Name: Lisa Demetrio  Exp. Date: 6/30/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in Cooler 32 ° F Walk-in Cooler 38 ° F Walk-in Freezer -4 ° F
Bain Marie 38 ° F Bain Marie 40 ° F 2 door reach in cooler 44 ° F
cream cheese in grill cooler 42 ° F Bar Reach-in Cooler 47 ° F Reach-in Cooler 38 ° F
Berry mix in bar cooler 43 ° F coleslaw 39 ° F marinara 168 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Purpose: Ref Complaint No. 201212335
  4: Employee beverages stored on food expo line adjacent to hand sink. COS
  13: Raw shelled eggs stored over ready to eat foods in walk-in cooler. Facility voluntarily discarded eggs. COS
  14: Deep grooves and staining on white portable cutting boards at grill line, veggie prep area and bar. Resurface/replace.
  31: Small reach-in cooler at bar area temping at 47F during inspection. Berry mix in cooler temped at 43F. Facility adjusted temperature
   during inspection. Temperature did not change. Facility moved food products into units holding proper temp. Facility may not use cooler
  for cold holding until granted written permission by MCHD. Repair and fax work order to MCHD. Attn: Steve Cap 610-970-5048
  A work order must note that unit is maintaining temperature at or below 41F.
  34: Readily visible thermometer lacking one door reach-in cooler in kitchen. COS
  45: Wet, absorbent rag used as traction pad under cutting board. Use smooth, non-porous and easily cleanable product.
  53: Food-like debris under dry storage racks, under grill line equipment and under storage racks in walk-in freezer.
  54: Shatterproof bulb or lightshield lacking for light in McCall reach-in cooler.
  Note:
  Facility has procedures to report employee illness and excludes ill employees from food handling
  No known employees called out sick with stomach illnesses during the last month.
       
  Person in Charge: Chris Jusits
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 9/12/2012

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