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:    17 Date of Inspection:    12/7/2012
Risk Violations Count:    3 License Number:    A 2371
Arrival Time:    2:00:00 PM Expiration date:    5/31/2016
Departure Time:    4:00:00 PM Facility Closure:    
 Food Facility Name
  Keswick Tavern
  295 Keswick Ave
  Bill McKeever
 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 OUT Certification by accredited program, compliance with Code, or correct responses   X
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 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized    
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 OUT 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    
25 N/O Food additives: approved & properly used    
26 N/O 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 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    
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    
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    
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    
46 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 OUT Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
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  CFSM Name: See #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
salsa @ walk in cooler 42 ° F Pork @ 2-door under counter reach in cooler 42 ° F blue cheese @ top of three door prep cooler 38 ° F
sandwich prep cooler bottom 42 ° F bbq sauce @ sandwich prep cooler top 42 ° F grilled chicken @ hot holding 140 ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1) facility does not have current CFSM. Facility has serv safe certified staff and has been instructed to complete CFSM immediately. (R)
  Facility is not displaying current MCHD license in area visible to public. R)
  14) deep groves and heavy staining to prep cooler cutting board across from cook range.
  heavy accumulation of backed on food debris at interior of convection oven in kitchen.
  21) adequate date markings lacking on deli meats and cheeses throughout facility.
  34) readily visible thermometers lacking at several reach in / down units (coolers/freezers).
  35) open original metal container of garlic stored in walk in cooler.
  bulk food items stored in open original containers.
  36) rodent like droppings observed on floor of basement in / adjacent to ware washing prep area. wash/rinse/sanitize area immediately
  Facility instructed to hire pest control operator within 10 business days and fax report to MCHD Attn:Gregory Mininger @ 215 784 5524
  37) food stored on floor in walk in cooler. (R)
  Hair restraints lacking for food handlers. (R)
  Personal beverages lacking lids/straws stored in food prep areas. (R)
  soda lines stored in bins of ice for human consumption. (R)
  uncovered food items stored in facility coolers - cooks line prep coolers.
  scoop lacking handle stored in 6 pan @ top of cooks line prep cooler.
  39) wiping clothes stored outside of sanitizer buckets in prep areas through out facility.
  facility storing sanitizer buckets on floor throughout kitchen prep areas.
  42) soiled equipment stored on floor of kitchen.
  45) rust like build up on shelving of walk in cooler. (R)
  damaged lid exposing insulation in reach down freezer. (3R)
  damaged gasket at two door reach in cooler and reach down freezer. insure all gaskets in facility are working properly.
  41) knives stored hanging between prep tables at kitchen. mop stored in bucket. hang and invert.
  51) lids lacking on trash cans in women's restroom. (3R)
  46) sanitizer test strips lacking at dish machine at bar.
  47) mold like growth and food spillage observed on interior of walk in cooler and bottom of several reach in coolers and freezers.
  48) hot water lacking at right hand sink at women's restroom. (R)
  49) leak at faucet of three basin sink in basement. (R)
  Person in Charge: Peter M. Russo
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 12/7/2012

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