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:    14 Date of Inspection:    12/3/2012
Risk Violations Count:    2 License Number:    A 2751
Arrival Time:    9:55:00 AM Expiration date:    11/30/2016
Departure Time:    11:55:00 AM Facility Closure:    
 Food Facility Name
  Applebee's Neighborhood Grill & Bar
  323 Old York Road
  Delaware Valley Rose, LP
 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 IN Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 N/O 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 OUT Adequate handwashing facilities supplied & accessible X  
Approved Source
9 N/O 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 IN 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 N/O Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
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/O Pasteurized foods used; prohibited foods not offered    
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 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 OUT Proper cooling methods used; adequate equipment for temperature control    
32 N/O Plant food properly cooked for hot holding    
33 IN Approved thawing methods used    
34 OUT Thermometer provided & accurate    
35 OUT 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 N/O 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    
42 OUT Utensils, equipment & linens: properly stored, dried & handled    
43 OUT 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 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    
54 IN 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: Mark Johnston  Exp. Date: 9/30/2014
Item/Location Temp Item/Location Temp Item/Location Temp
Pico de Gallo 40 ° F Pico de Gallo 40 ° F Jalapeno Relish 48 ° F
Chimichurri 48 ° F Shrimp 42 ° F coleslaw 42 ° F
sour cream 42 ° F walk in cooler 42 ° F beer walk in cooler 37 ° F
hot holding N/O ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8) soap lacking at hand sink adjacent to back prep area / three basin sink. COS
  20) facility holding food items above an approved cold holding temperature of right side cold rail across from cook station.
  Facility has voluntarily taken the rail out of service.
   facility may not put unit back into service without permission being granted by MCHD - fax work order to MCHD @ 215 784 5524 with cold holding temperature at rail
  the following items were voluntarily discarded by facility - 6 pan each of white cheddar, Chimichurri, Jalapeno dressing, blue cheese crumble, mandarin orange, Balsamic Vinaigrette
  1/4 pan each of onion pepper mix, black bean & corn salsa, parm. cheese, Dry slaw mix, oriental dressing
  horseradish sauce, honey dressing, bbq bacon ranch dressing, ranch dressing.
  31)facility right side cold rail at cooks line unable to maintain an approved cold holding temperature and has been voluntarily been taken out of service.
  facility has been provided instructions for steps needed to place unit back into service.
  34)facility lacking thermometers in several cooling units.
  35)facility storing bulk food item in open original container.
  37)food stored on floor of walk in cooler.R
  electrical tape wrapped onto handles of food items at cold rail.
  scoop lacking handle stored in several bulk food item containers.
  lids lacking on dry rub mixes in prep area.
  39)wet wiping clothes stored outside of sanitizer buckets. no sanitizer buckets prepared - facility instructed to prepare buckets.
  41)handle of scoop stored in contact with food items stored in 4-door under counter cooler.
  42)mop head stored in bucket. hang and invert
  43)single service cups used for scoops in bulk food items.
  45) ice accumulation on floor of walk in cooler
  46) facility lacks sanitizer solution for dish machine.
  Facility instructed to take the dish machine out of service until given permission by MCHD. permission will be granted when facility is able to provide PPM of sanitizer produced by machine.
  fax work order / delivery notice with concentration of sanitizer produced by machine to MCHD.
  47) mold growth observed on spouts of soda machine in kitchen area. (R)
  mold growth observed on spouts of soda machine at bar. (R)
  no food prep observed during inspection
  Person in Charge: Mark Johnston
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 12/3/2012

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