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:    15 Date of Inspection:    1/9/2013
Risk Violations Count:    5 License Number:    A 3391
Arrival Time:    11:20:00 AM Expiration date:    7/31/2013
Departure Time:    12:25:00 PM Facility Closure:    
 Food Facility Name
  Vintage Bar and Grill		  Address
  1116 Old York Road		  Municipality
  Abington
 Owner
  Philippe Fadel		  Telephone
  215-887-8500		  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 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 IN No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible   X
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 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 OUT Proper hot holding temperature X  
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 OUT Consumer advisory provided for raw or undercooked foods   X
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/A 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  
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 IN 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 OUT In-use utensils: properly stored   X
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 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT 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 IN Plumbing installed; proper backflow devices    
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 OUT Adequate ventilation & lighting; designated areas used   X
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments		  
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl - QAT  CFSM Name: Andre Gash  Exp. Date: 6/30/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
chili 139 ° F bean soup 140 ° F work top refrig 32 ° F
prep refrig 40 ° F work top refrig 36 ° F chest freezer 10 ° F
chest freezer 0 ° F walk in refrig 40 ° F walk in freezer 20 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8. (R) hand sinks lacking signs for employees washing hands
   hand sink in basement lacking paper towels - corrected
  14. (R) meat slicers unclean
   potato slicer unclean
  19. tomato soup temperature reading 132 degrees F - facility reheated soup-corrected
  26. chemical spray bottles lacking labels
  34. work top refrigerator lacking thermometer - corrected
  37 (R) food handlers lacking hair restraint
   (R) food on floor in basement
   serving utensil lacking for sliced lemons - corrected
   employee beverage in kitchen lacking lid and straw
  39. wet wiping cloth stored outside sanitizer bucket
  41 (R) tongs stored on oven handles
  42. mop stored in bucket with soiled water in mop sink
  45 gaskets torn to work top refrigerator
  46. chlorine not reading on sanitizer test strip of dish machine. Have dish machine serviced and fax report indicating
   amount to chlorine ppm. Fax #215-784-5524 attn: Bonnie Lorenz. May use dish machine to wash - use sanitize
   compartment with sanitizer in 3-compartment sink
  47. back splash of soda machine unclean
   soda gun holder at bar with mold like growth
  53 (R) sections of floor tiles missing in basement
   ceiling tile with water stain above dish machine
  54 lighting in basement not shatter proof or lacking shield
   (R) lighting above dish machine missing shield
  23. (R) consumer advisory lacking - eating under cooked foods may lead to food born illness
       
  Person in Charge: Pat Casey
Inspector (Signature):  Bonnie Lorenz             Please see original copy for PIC signature		     Date: 1/9/2013

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