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:    15 Date of Inspection:    10/23/2012
Risk Violations Count:    6 License Number:    A 1478
Arrival Time:    1:30:00 PM Expiration date:    2/28/2017
Departure Time:    3:25:00 PM Facility Closure:    
 Food Facility Name
  Bay Pony Inn
  508 Old Skippack Road
  Lower Salford
  Eduard and Florence Knechtl
 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 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 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 OUT Food in good condition, safe, & unadulterated   X
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized   X
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 OUT Proper date marking & disposition    
22 N/O 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    
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X  
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/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 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   X
35 OUT Food properly labeled; original container   X
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 OUT 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 OUT Utensils, equipment & linens: properly stored, dried & handled   X
43 IN Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 IN 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 X  
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   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: Y  Chemical: Cl - QAT  CFSM Name: Kevin Grant  Exp. Date: 12/31/2012
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 40 ° F Walk-in cooler 40 ° F Walk-in freezer 12 ° F
Bain-marie 40 ° F 2-door reach in cooler 38 ° F Chest freezer 0 ° F
Reach in freezer 0 ° F Reach-in cooler 48 ° F Coleslaw 41 ° F
Dessert cooler-Trauslen 41 ° F Soup 156 ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  11: 2- 32oz containers of Vanilla Yogurt past date, 09-14-12. COS Voluntarily discarded.
   (2XR) 1-gallon container of whole milk past date. 10-14-12. COS
   1-container apple juice concentrate past date, 08-03-12. COS
  13: Several containers of food uncovered in several cooling units.
  14: (3XR) mold-like growth in both bar guns, and holders. Clean and sanitize.
  20: Basement reach-in cooling unit tempted at 46F. COS All food voluntarily discarded. May not use reach-in cooler until maintains 41F, or below.
  21: Several secondary containers of food lacking refrence dates, in several cooling units. Provide
  26: Spray bottle of Windex on counter with food. Keep all chemicals in a designated area. COS
  34: (2XR) facility lacking visible and accurate thermometers in several cooling units. Provide
  35: (2XR) Several open bags of dry goods in an open container at end of cooks line. Once open place in a secondary sealed container.
  37: (3XR) Foodhandlers lacking hair restraints.
   (3XR) Food on floor in walk-in freezer, Walk-in cooler in basement. Keep 6" off floor.
   Scoop without handle in dry goods. Use scoop with handle.
  39: Wet wiping cloths on counters throughout kitchen. Keep in bucket with sanitizer when not in use.
  41: Scoop handle touching public service ice behind main bar. COS
  42: (2XR) Mops stored outside on porch. Hang or invert inside to dry.
  47: (2XR) Food splattered on back of ice-machine in kitchen. Clean and sanitize.
   Dust build -up on vent covers above cooks line.
   Dust build-up on ceiling vent cover over waitress computer station. Clean and sanitize.
   Rust build-up on floor in basement walk-in cooler. Must be smooth, non-porous and easily cleanable.
   Dust build-up on top of 2-door Trauslen reach in freezer.
  49: Leak coming from inside Trauslen dessert cooler behind cooks line. Repair or replace.
  53: (2XR) Food debris build-up on several ceiling tiles in kitchen. Replace
   (3XR) Lightshield/shatterproof bulb lacking for lights over chest freezers in basement.
   Rust build-up on floors in basement walk-in cooler. Must be smooth, non-porous, easily cleanable.
  Note: Facility must correct and maintain all violations.
  Note: Facility is scheduled for a re-inspection on or after 11-06-12, When facility is scheduled for an administrative conference, and a second
   re-inspection facility must submit $140.00 to MCHD for each additional re-inspection.
  Person in Charge: Edward Knechtl
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 10/23/2012

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