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:    11/13/2012
Risk Violations Count:    2 License Number:    A16414
Arrival Time:    11:25:00 AM Expiration date:    6/30/2016
Departure Time:    12:40:00 PM Facility Closure:    
 Food Facility Name
  A La Maison French Bistro
 Address
  53 West Lancaster Avenue
 Municipality
  Lower Merion
 Owner
  Edward Miller
 Telephone
  484-412-8009
 Purpose of Inspection
  Routine
 Re-inspection on or after
  11/27/2012

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 OUT Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 IN Management awareness; policy present    
3 IN 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 IN Food in good condition, safe, & unadulterated    
12 OUT Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN Food-contact surfaces: cleaned & sanitized    
15 IN 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/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/A 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/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 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 OUT 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 IN In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled X X
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 X X
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT 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   X
54 OUT Adequate ventilation & lighting; designated areas used   X
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl & QAT  CFSM Name: see below  Exp. Date: 3/31/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
bain marie 40 ° F bain marie 30 ° F reach in freezer -8 ° F
3 door fridge 37 ° F 2 door fridge 36 ° F 2 door freezer -10 ° F
fridge 30 ° F hot holding n/a ° F fridge  ° F
freezer  ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Facility lacking current MCHD CFSM - facility has 30 days to submit proof of registration in an approved course or reciprocity application.
   Approved course provider list and reciprocity application left at time of inspection. Fax to 610-278-5167 Attn: Andrea Sipple
  34: Lacking accurate and visible thermometers in several cold holding units throughout
  35: Opened original cans in 3 door fridge - once opened, remainder must be transferred to a food grade container with tight fitting lid
  37: Food handlers lacking hair restraints - Repeat
  37: Beverage bottles stored in public drinking ice behind bar - Repeat
  42: Ice scoop stored on top of ice machine - 2 x Repeat - Corrected
  45: Absorbant cloth lining multiple surfaces in kitchen - Repeat - Corrected
  47: Slight grease build up in hood
  53: Dust and grease build up near ceiling vent about 3 door fridge in kitchen - 2 x Repeat
  54: Lacking light shield in hood and in basement over food storage and food prep areas - 4 x Repeat
  53: Ansul tag expired - Repeat - Notified Fire Marshal Frank Hand at time of inspection
  36: Fly strips hanging on food prep side of basement
  12: Facility not keeping shellstock tags for 90 days
  39: Wiping clothes stored on prep surfaces - store in sanitizer when not in immediate use
  Due to multiple repeat violations, a reinspection will occur on or after 11/27/12.
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $140.00 to MCHD for each additional reinspection
  Due to multiple repeat violations, a reinspection will occur on or after 11/27/12.
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $140.00 to MCHD for each additional reinspection
       
  Person in Charge: Owen McCaffrey
Inspector (Signature):  Andrea Sipple             Please see original copy for PIC signature
    Date: 11/13/2012

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