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:    11 Date of Inspection:    11/28/2012
Risk Violations Count:    2 License Number:    A 3290
Arrival Time:    1:15:00 PM Expiration date:    11/30/2013
Departure Time:    2:55:00 PM Facility Closure:    
 Food Facility Name
  KC's Alley		  Address
  10 W. Butler Pike		  Municipality
  Ambler
 Owner
  Kevin Clibanoff		  Telephone
  215-628-3300		  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   X
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 N/O Hands clean & properly washed    
7 IN No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT 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 N/A 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 IN 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/O Time as a public health control; procedures & record    
Consumer Advisory
23 N/O Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/O Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 N/O 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/O 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 IN Food properly labeled; original container    
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
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 OUT Single-use & single-service articles: properly stored & used X  
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 OUT Warewashing facilities: installed, maintained, & used; test strips   X
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 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
54 OUT Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments		  
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl - QAT  CFSM Name: See #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in Cooler 43 ° F Food Prep Cooler 39 ° F Food Prep Cooler-Sliced Tomatoes 39 ° F
Steam Station- Soup 156 ° F Bar Cooler 38 ° F Bar Cooler 40 ° F
Reach in Cooler 40 ° F Food Prep Cooler-Tuna 36 ° F Bar Cooler 38 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1. (2R) Facility lacking a CFSM. Left a copy of 30 day notice. Left a copy of reciprocity application.
  8. (R) Hand washing sings missing at bar and basement hand sinks.
  34. (2R) Thermometer missing in walk in freezer. Thermometers missing in keg/produce walk in basement and one door reach in freezer basement.-COS
  37. (R) Food handlers lacking hair restraints.
  37. Boxes of food stored on the floor inside of both walk in units upstairs.
  41. (R) Mop and bucket stored outside of facility.
  45. (R) Rusty shelving located inside of glass cooler at bar station.- Rusty shelving located inside of walk in cooler upstairs.
  46. (R) Bar at dish machine not sanitizing properly 0ppm-Do not use repair immediately. Fax/E Mail a copy of a professional work order stating that unit is sanitizing between
  50-100ppm to attention Lamar Smith 215-784-5524 or Lsmith@montcopa.org.
  46. Facility lacks chlorine test strips.
  52.- Lid missing on cardboard dumpster.
  53. (R) Floor tile damage bar station at entrance and exit of station.- (R) Chipping floor in basement.
  54. (R) Light shield and end caps missing in basement center light fixture.
  54. (R) Grease build up on exhaust outside facility causing build up on ground.
  54. (R) Missing filters located above grills, fryers, and ovens.
       
  Person in Charge: Peter Sherba
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature		     Date: 11/28/2012

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