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:    13 Date of Inspection:    11/13/2012
Risk Violations Count:    4 License Number:    A 2222
Arrival Time:    1:50:00 PM Expiration date:    3/31/2014
Departure Time:    3:05:00 PM Facility Closure:    
 Food Facility Name
  Fountain Side Grill & Seafood, Inc.		  Address
  537 Easton Road		  Municipality
  Horsham
 Owner
  Franco Federico		  Telephone
  215-957-5122		  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    
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 N/O 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 OUT Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN 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 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 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 OUT Approved thawing methods used X  
34 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container   X
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons   X
37 OUT Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 N/O 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 IN Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN 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 OUT Toilet facilities: properly constructed, supplied, & cleaned   X
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
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  CFSM Name: See #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in freezer 0 ° F Walk-in refrig. 34 ° F Salad prep refrig. 38 ° F
Cold prep refrig. 36 ° F Bean soup at hot holding 151 ° F Pasta prep refrig. 30 ° F
Bruchetta at cold holding 39 ° F Seafood prep refrig. 40 ° F Raw meat at drawer unit refrig. 40 ° F
Dessert display refrig. 40 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1-Current Certified Food Safety Manager certificate has expired as of 06/30/2012, Jeffrey Fox, and renewal required.
  Certified food safety manager information can be downloaded @ www.health.montcopa.org
  8-Dust pan and cardboard box stored in kitchen handsink-corrected.
  14(R)-Wooden butcher block table with severe indentation at cutting surface.
  35(R)-No common ingredient names on bulk food containers.
  12-Live shellfish tags (oysters, mussels, clam) not kept for at least 90 days.
  33-Thawing shrimp in warm stagnant water-corrected.
  37-Exposed food containers in walk-in freezer and walk-in refrig.
  41-Spatulas stored in soapy solution at steam table-corrected by storage in steam table in warm water. Maintain above 135F.
  45(R)-Linen liners on food prep table surface. (R)-Rusted dunnage shelf in walk-in refrig.
  -Torn gasket on the door of condiment (butter portion) storage work top refrig.
  -Loose faucet at cook's line area sink and no cold water at the spigot.
  36(2R)-Mice like droppings on dry storage room floor and top of boxes on storage shelves; clean and sanitize all contaminated surfaces.
  Fax or mail pest control service report to; Attn. Judy Rho MCHD 102 York Road Suite 401 Willow Grove, PA 19090 Fax# 215-784-5524, within next 10 business days.
  51(2R)-No cover for unisex employee toieltroom trash container.
  53-Missing floor tiles on hall way near exit door.
  -Missing floor tiles in walk-in refrig.
  -Pooled water on floor of utility room with water meter.
  54(R)-Kitchen ceiling fluorescent lights not shielded or shatter resistant.
  -Incandescent light in walk-in freezer not shielded or shatter resistant.
  -Defective ceiling light above clean linen storage shelf.
       
  Person in Charge: Hugo Silva
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature		     Date: 11/13/2012

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