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:    9/28/2012
Risk Violations Count:    5 License Number:    A16545
Arrival Time:    1:00:00 PM Expiration date:    8/31/2014
Departure Time:    2:47:00 PM Facility Closure:    
 Food Facility Name
  Cloud Nine Show Bar
 Address
  1110 Sumneytown Pike
 Municipality
  Upper Salford
 Owner
  Gus Raptis
 Telephone
  610-287-8656
 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 OUT Certification by accredited program, compliance with Code, or correct responses   X
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 OUT Hands clean & properly washed X  
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/A 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 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 N/A Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/O 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  
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/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 OUT 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    
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 OUT In-use utensils: properly stored X  
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used X  
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    
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 IN Toilet facilities: properly constructed, supplied, & cleaned    
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 - QAT  CFSM Name: See #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Reach-in cooler 42 ° F Reach-in cooler 40 ° F Chest freezer -8 ° F
Reach-in freezer -18 ° F Walk-in cooler 35 ° F Bar reach-in freezer 6 ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Current CFSM certificate not posted at facility. Owner stated he has taken course, received Servsafe certificate and applied for MCHD CFSM.
  Facility must post current CFSM certificate immediately. EHS will follow up. (Rx2)
  6 & 8: Facility lacking single-service towels at warewashing room hand sink and bar hand sink. Facility provided. COS
  14: Mold-like build-up on interior of soda guns at bar. Clean and sanitize.
  14: Food debris build-up on soda gun holders. Clean and sanitize.
  26: Cleaning chemicals hanging on bar shelf with drink items. Facility moved. COS
  34: Provide a visible and accurate thermometer in bar reach-in freezer.
  37: Food uncovered in bar reach-in freezer. Keep covered at all times.
  41: Scoop in ice bin touching product. Facility removed. Clean and sanitize prior to next use.
  43: Single-service plates stored with food contact surfaces exposed. Facility inverted. COS
  46: Provide chemical test kit for Cl and QAT.
  47: Excessive soda syrup build-up in basement due to leak in line at bar. Clean and sanitize all affected areas immediately. (Rx2)
  47: Ice build-up in chest freezer. Defrost, clean and sanitize according to manufacturer's instructions.
  47: Dust build-up on air conditioning units above bar. Clean.
  53: Damaged and missing ceiling tiles in basement due to aforementioned syrup spill. Repair/replace immediately. (Rx2)
  53: Ceiling tiles above dry storage area do not meet code. Replace with tiles that meet code immediately.
       
  Person in Charge: George Papadakis
Inspector (Signature):  Evan Pilcicki             Please see original copy for PIC signature
    Date: 9/28/2012

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