| |
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: |
13 |
Date of Inspection: |
1/3/2013 |
| Risk Violations Count: |
4 |
License Number: |
A15688 |
| Arrival Time: |
11:00:00 AM |
Expiration date: |
1/31/2014 |
| Departure Time: |
12:05:00 PM |
Facility Closure: |
|
|
Food Facility Name
Abington Club - The Wet Whistle |
Address
300 Meetinghouse Road |
Municipality
Abington |
Owner
Mark Cole, Owner, & Michael Feite, Jr., Pres. |
Telephone
215-885-0734 |
Purpose of Inspection
Routine |
Re-inspection on or after
1/17/2013 |
|
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 |
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/A |
Required records available: shellstock tags, parasite destruction |
|
|
| Protection from Contamination |
| 13 |
OUT |
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 |
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/A |
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 |
OUT |
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/A |
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 |
|
X |
| 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 |
IN |
Gloves used properly |
|
|
| Utensils, Equipment and Vending |
| 45 |
IN |
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 |
|
X |
| 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 |
OUT |
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: see item #1 |
Exp. Date: |
|
|
TEMPERATURE OBSERVATIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| 4 door reach in |
39 ° F |
walk in refrig |
38 ° F |
walk in freezer |
1 ° F |
| raw beef in one door refrig |
43 ° F |
prep refrig |
32 ° F |
|
° F |
|
° F |
|
° F |
|
° F |
|
° F |
|
° F |
|
° F |
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
| Item No.
Violations cited in this report must be corrected within the time frames below.
|
| 1. facility lacks CFSM with MCHD. Facility has current ServSafe certificate. Provided reciprocity application, apply |
| within 10 business days. |
| 13. raw eggs stored above ready to eat foods in 4 door refrigerator |
| 26. chemical spray bottle not labeled - same bottle stored on prep surface |
| 34. thermometers not readily available in several refrigeration units - |
| 14. meat slicer unclean - |
| 35. opened original can of tuna in 4-door refrigerator |
| 36. mouse like droppings on shelf under meat slicer. Clean and sanitize area - have area serviced by licensed pest |
| company and fax detailed report within 10 business days to MCHD fax #215-784-5524 attn: Bonnie Lorenz |
| 37. bread stored in shopping bags in reach in freezer |
| hard boiled eggs stored in water in prep refrigerator |
| using scoops without handles to scoop salad dressing in prep refrigerator - |
| (R) standing water on bottom of 2 door prep refrigerator - |
| 39. wet wiping cloth stored next to hand sink |
| 42. mop head stored on floor in front of dish machine |
| 47. mold like growth in soda gun holders at bar - |
| mold like growth around nozzle of blue drink machine at bar - |
| (R) microwave unclean |
| dust build up behind grill and above meat slicer |
| hood system has build up |
| mold like growth on wall by dish machine |
| 51. hand wash sign lacking in men's toilet room |
| doors to toilet rooms are not self closing |
| 53. tile/cove base is cracked in kitchen next to grill and prep refrig. |
| When facility is scheduled for an administrative conference and a second reinspection, facility must submit $140.00 to MCHD for each additional reinspection. |
|
|
|
Person in Charge: Shawn Feite
Inspector (Signature): Bonnie Lorenz
Please see original copy for PIC signature |
Date: 1/3/2013 |
|