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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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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: |
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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
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
IN |
Certification by accredited program, compliance with Code, or correct responses |
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| Employee Health |
| 2 |
IN |
Management awareness; policy present |
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| 3 |
N/O |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
IN |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
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| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
N/O |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
IN |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
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| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
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| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
IN |
Proper cooking time & temperature |
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| 17 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
OUT |
Proper cooling time & temperature |
X |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
N/O |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
N/O |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
N/O |
Food additives: approved & properly used |
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| 26 |
IN |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
N/O |
Compliance with variance, specialized process, & HACCP plan |
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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
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
N/O |
Pasteurized eggs used where required |
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| 29 |
IN |
Water & ice from approved source |
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| 30 |
N/O |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
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| 32 |
N/O |
Plant food properly cooked for hot holding |
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| 33 |
N/O |
Approved thawing methods used |
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| 34 |
OUT |
Thermometer provided & accurate |
X |
X |
| 35 |
IN |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
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X |
| 37 |
OUT |
Contamination prevented during food preparation, storage & display |
X |
X |
| 38 |
IN |
Personal cleanliness |
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| 39 |
N/O |
Wiping cloths: properly used & stored |
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| 40 |
N/O |
Washing fruit & vegetables |
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| 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 |
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| 43 |
IN |
Single-use & single-service articles: properly stored & used |
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| 44 |
IN |
Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
OUT |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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X |
| 46 |
OUT |
Warewashing facilities: installed, maintained, & used; test strips |
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X |
| 47 |
IN |
Non-food contact surfaces clean |
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| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
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| 49 |
IN |
Plumbing installed; proper backflow devices |
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| 50 |
IN |
Sewage & waste water properly disposed |
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| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
OUT |
Garbage & refuse properly disposed; facilities maintained |
X |
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| 53 |
OUT |
Physical facilities installed, maintained, & clean |
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X |
| 54 |
IN |
Adequate ventilation & lighting; designated areas used |
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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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| DISINFECTANT/SANITIZER: |
Heat: |
Chemical: Cl - QAT |
CFSM Name: Peter Penna |
Exp. Date: 12/31/2012 |
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TEMPERATURE OBSERVATIONS
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| 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 |
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° F |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
| Item No.
Violations cited in this report must be corrected within the time frames below.
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| 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. |
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Person in Charge: Vince Visco
Inspector (Signature): Lamar Smith
Please see original copy for PIC signature |
Date: 12/19/2012 |
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