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:    1/31/2015
Departure Time:    12:05:00 PM Facility Closure:    
 Food Facility Name
  The Wet Whistle - Abington Club
 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

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