Food Facility Inspection Report

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:	2/28/2014
	Departure Time:	3:25:00 PM	Facility Closure:

Food Facility Name Bay Pony Inn		Address 508 Old Skipack Rd	Municipality Lower Salford
Owner Eduard and Florence Knechtl		Telephone 215-256-6565	Purpose of Inspection Routine	Re-inspection on or after 11/6/2012

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	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
Chemical
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

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

TEMPERATURE OBSERVATIONS
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

OBSERVATIONS AND CORRECTIVE ACTIONS
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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