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:    10 Date of Inspection:    12/18/2012
Risk Violations Count:    3 License Number:    A17167
Arrival Time:    10:00:00 AM Expiration date:    6/30/2013
Departure Time:    11:05:00 AM Facility Closure:    
 Food Facility Name
  Lansdale Tavern		  Address
  839 W. Main Street		  Municipality
  Lansdale
 Owner
  David Decker		  Telephone
  215-362-0460		  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    
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 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 N/O 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 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 IN 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 IN Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 IN 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 OUT 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    
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 OUT Plumbing installed; proper backflow devices   X
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 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: see item #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk in refrig 35 ° F keg walk in 38 ° F prep refrig 40 ° F
freezer -10 ° F hot holding n/a ° F sliced tomatoes 34 ° F
prep refrig 34 ° F PREP REFRIG 40 ° F WORK TOP 32 ° F
reach in freezer -10 ° F reach in freezer 0 ° F bar refrig 32 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1. Facility lacks Certified Food Safety Manager. Scheduled to take food safety course, provided proof. Apply for CFSM with
  MCHD once receive food course certificate
  Certified food safety manager information can be downloaded @ www.health.montcopa.org
  8. food debris in hand sink, slow to drain
  14. clean knife in holder with debris on blade - discarded
  35. bulk container in basement not labeled
  42. debris in container holding clean utensils on prep surface
  43. box of single use cups stored on floor in basement
   cleaned out single use containers stored in ware washing area - single use only.
  47. ice build up in reach in freezer in basement
   mold like growth on ice shield to ice machine
  45. duct tape on door to keg walk in refrig
  49 (R) facility lacks food prep sink with min. 1" air gap at waste line. Install bu 12-28-12
  (R) facility lacks mop sink. area around mop sink must be smooth, nonporous. Install by 12-28-12.
  53. (R) ceiling tiles in kitchen are absorbant material. Facility has proper ceiling tiles purchased and has
   started to install.
  (R) door frame in kitchen is lacking. Material to be smooth, nonporous, easily cleanable install by 12-28-12
  (R) floor cove lacking by grill in kitchen - install by 12-28-12
  (R) walls in kitchen are scrated/peeling - surfaces to be smooth, easily cleanable, nonabsorbant by 12-28-12
  (R) walls, ceilings, floors and floor cove basing by reach in freezers in basement - surfaces to be smooth, nonabsorbant
  easily cleanable by 12-28-12
  floor tiles in kitchen are cracked
  floor by ware washing is torn.
       
  Person in Charge: David Decker
Inspector (Signature):  Bonnie Lorenz             Please see original copy for PIC signature		     Date: 12/18/2012

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