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:    9 Date of Inspection:    12/19/2012
Risk Violations Count:    1 License Number:    A14598
Arrival Time:    2:45:00 PM Expiration date:    5/31/2014
Departure Time:    3:55:00 PM Facility Closure:    
 Food Facility Name
  Fireside Bar & Grille - Wasi, Inc.
 Address
  1211 S. Bethlehem Pike
 Municipality
  Upper Dublin
 Owner
  Wasi, Inc. - Peter Penna, President
 Telephone
  215-643-6540
 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 IN Certification by accredited program, compliance with Code, or correct responses    
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 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 IN 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 OUT Proper cooling time & temperature X  
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 IN 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 X
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons   X
37 OUT Contamination prevented during food preparation, storage & display X X
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 X
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN 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   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 X  
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: Peter Penna  Exp. Date: 12/31/2012
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in Cooler 40 ° F Walk in Cooler 35 ° F Walk in Freezer 12 ° F
Reach in Cooler 38 ° F Reach in Freezer -4 ° F Reach in Freezer -5 ° F
Food Prep Cooler-Cole Slaw 40 ° F Hot Station-Soup 160 ° F Pizza Bain 43 ° F
Salad Prep Cooler 4 ° F Salad Prep Cooler-Dressing 42 ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  18.- Container of onions stored inside of pizza prep cooler.-COS Items needs to cool down for 2 hours from 165 F to 70 Degrees F then placed
  into a cooling unit.- COS
  34.- (R) Thermometer missing in beer walk in cooler- COS
  36.- (R) Mice like droppings located underneath dish machine sanitizer buckets. Clean and Sanitize area. Provide a professional pest
  control report and fax to attention Lamar Smith 215-784-5524 stating treatment and activity levels.
  41.-(R) Tongs stored on door handle of reach in freezer at end of cooks line.- COS
  37. (R) Rags stored in food prep cooler in cook's line.- COS
  41.- Cups being used to scoop food product out of containers.- COS Scoops with handles were used.
  45.- (R) Rusty shelving located inside of walk in cooler in kitchen.- Note Shelves were ordered and shown on site.
  46.- Dish machine in kitchen not working properly. Sanitizing at 0ppm. Facility is allowed to run dishes in the cycle but must sanitize all food equipment
  and utensils after use of dish machine until unit is repaired. Fax a work order stating that unit is sanitizing between 50-100ppm
  to attention Lamar Smith 215-784-5524.- Sanitizer compartment water is filled above regulated line.- COS
  46. Facility lacking test strips for chlorine.- (R) Bar dish machine not sanitizing properly.- Repair immediately fax work order
  52.- Dumpster lids open.- COS
  53.- (R) Beer walk in cooler with heavy yeast build up on ceiling, walls, and fan exhaust.
  45.- Repaint shelving in shed area holding single service items.
       
  Person in Charge: Vince Visco
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 12/19/2012

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