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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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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: |
10/4/2012 |
| Risk Violations Count: |
5 |
License Number: |
A15754 |
| Arrival Time: |
1:40:00 PM |
Expiration date: |
2/28/2014 |
| Departure Time: |
3:50:00 PM |
Facility Closure: |
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Food Facility Name
West Ave Grille Too |
Address
1650 Limekiln Pike |
Municipality
Upper Dublin |
Owner
Robert & Hope Katz |
Telephone
215-367-5428 |
Purpose of Inspection
Routine |
Re-inspection on or after
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
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| Employee Health |
| 2 |
IN |
Management awareness; policy present |
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| 3 |
N/O |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
IN |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
N/O |
Hands clean & properly washed |
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| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
OUT |
Adequate handwashing facilities supplied & accessible |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
N/O |
Food received at proper temperature |
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| 11 |
OUT |
Food in good condition, safe, & unadulterated |
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| 12 |
N/O |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
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| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
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| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
IN |
Proper cooking time & temperature |
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| 17 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
Proper cooling time & temperature |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
OUT |
Proper cold holding temperature |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
N/O |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
N/O |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
N/O |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
N/O |
Food additives: approved & properly used |
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| 26 |
OUT |
Toxic substances properly identified, stored & used |
X |
X |
| Conformance with Approved Procedure |
| 27 |
N/O |
Compliance with variance, specialized process, & HACCP plan |
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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
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
N/O |
Pasteurized eggs used where required |
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| 29 |
IN |
Water & ice from approved source |
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| 30 |
N/O |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
OUT |
Proper cooling methods used; adequate equipment for temperature control |
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| 32 |
N/O |
Plant food properly cooked for hot holding |
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| 33 |
N/O |
Approved thawing methods used |
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| 34 |
OUT |
Thermometer provided & accurate |
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| 35 |
IN |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
IN |
Contamination prevented during food preparation, storage & display |
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| 38 |
IN |
Personal cleanliness |
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| 39 |
N/O |
Wiping cloths: properly used & stored |
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| 40 |
N/O |
Washing fruit & vegetables |
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| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
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| 42 |
IN |
Utensils, equipment & linens: properly stored, dried & handled |
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| 43 |
OUT |
Single-use & single-service articles: properly stored & used |
X |
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| 44 |
N/O |
Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
OUT |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
OUT |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
OUT |
Non-food contact surfaces clean |
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X |
| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
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| 49 |
IN |
Plumbing installed; proper backflow devices |
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| 50 |
IN |
Sewage & waste water properly disposed |
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| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
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| 53 |
OUT |
Physical facilities installed, maintained, & clean |
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| 54 |
IN |
Adequate ventilation & lighting; designated areas used |
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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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| DISINFECTANT/SANITIZER: |
Heat: Y |
Chemical: Cl - QAT |
CFSM Name: See#1 |
Exp. Date: |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Walk in Cooler |
41 ° F |
Food Prep Cooler-Tuna |
50 ° F |
Food Prep Cooler-Egg Batter |
60 ° F |
| Salad Prep Cooler |
40 ° F |
Hot Holing-Soup |
167 ° F |
Walk in Freezer |
15 ° F |
| Reach in Freezer |
8 ° F |
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° F |
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° F |
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° F |
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° F |
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° F |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
| Item No.
Violations cited in this report must be corrected within the time frames below.
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| 1.- (R) Facility still lacks a CFSM. Manager states that it is not onsite. Fax a copy of certificate to attention Lamar Smith 215-784-5524. |
| 8.- Hand wash signage missing at hand sink stations in food prep areas. |
| 11, 20, 31.- Food Prep cooler temping at 56 Degrees F. The following items were voluntarily discarded due to temperatures temping between 56-61 degrees F |
| 2 Containers of egg batter, 2 containers of sliced tomatoes, one container of sliced tomatoes, one container of pickles, one container of sliced asparagus, |
| and one container of tuna. - COS Facility must repair cooler immediately by a professional. Work order must state that unit is temping at 41 Degrees F and below. |
| 26.- (3R) Sanitizer stored in area of in house utensils. COS |
| 34.- Thermometer missing in one door reach in cooler holding dressings (Unit that was out of temp) and sliding glass stand of reach in cooler backroom. |
| 43.- Single service cups used to dispense food toppings in food prep coolers.- Discarded COS |
| 45.- Bowl used to scoop ice located in ice machine.- COS |
| 46. (R) Test strips lacking for chlorine dish machine. |
| 47. (R) Interior of food prep coolers with dirt and food debris build up. |
| 53.- (R) Ice build up on floor inside of walk in freezer. |
| 34.-Outside thermometer broken in reach in freezer next to grill. |
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Person in Charge: Richard Hegedus
Inspector (Signature): Lamar Smith
Please see original copy for PIC signature |
Date: 10/4/2012 |
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