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:    11 Date of Inspection:    1/15/2013
Risk Violations Count:    2 License Number:    A13341
Arrival Time:    1:30:00 PM Expiration date:    7/31/2016
Departure Time:    2:55:00 PM Facility Closure:    
 Food Facility Name
  Railroad Street Bar & Grille
  36 Railroad Street
  Mike McCluskey
 Purpose of Inspection
 Re-inspection on or after


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 N/O 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 IN Time as a public health control; procedures & record    
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 IN Pasteurized foods used; prohibited foods not offered    
25 N/O Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 IN 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 are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
Safe Food and Water
28 IN 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 OUT Approved thawing methods used    
34 OUT Thermometer provided & accurate    
35 OUT 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    
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 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 OUT 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    
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    
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: Shawn Daley  Exp. Date: 12/31/2016
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 40 ° F Bain marie 38 ° F Reach-in cooler case 38 ° F
Reach-in cooler 40 ° F Reach-in cooler case 35 ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  13 - Raw eggs stored over ready to eat food items,walk-in cooler.Remove immd
  14 - Rusty shelving in the bain marie units, Repair or replace
  14 - Table top can opener not clean. Clean and sanitize before the next use.
  14 - Interior of the ice machine not clean, Clean and sanitize ice machine according to the owners manual immd.
  14 - Slicer not clean, Clean and sanitize before next use.
  14 - Cutting boards on bain marie with dark groves and staining. Clean and sanitize immd.
  14 - Heavy build-up on the racks in the walk-in cooler. Clean and sanitize immd.
  14 - Interior of the mircowave oven not clean. Clean and sanitize immd.
  14 - Soda gun nozzles at the bar not clean, Clean and sanitize immd.
  34 - Thermometers lacking in chest freezer and reach-in freezer. provide
  35 - Food items stored in original metal cans after opening in the walk-in and bain marie units. Remove food items immd. and place in a approved container.
  37 - Open fly strips hanging in the dry storage / ice machine hallway. Remove immd.
  37 - Hair restraints lacking for food handlers, provide immd.
  37 - Food items stored on the floor in the kitchen. Remove immd.
  39 - Wiping cloths in kitchen not stored in a sanitizing solution. Provide immd.
  45 - Heavy ice build-up in the interior of the chest freezer. Repair and clean immd.
  45 - Interior of chest freezr lid heavily damaged, Insulation is exposed. Repair of replar immd.
  47 - Filters above cooking area not clean, clean immd.
  47 - Floors not clean under all equipment, clean immd
  47 - Table under grille area and on the sides of the cooks line equipment not clean. Grease and food debris build-up. Clean immd.
  52 - Dumpster lids open at the time of the inspection. Close immd
  52 - Grease barrels stored on gravel / grass surface. Provide proper grease barrel pad material which meets MCHD's chapter 4 of the public health code.
  53 - Floor tiles chipped and damaged in the bar area. Repair or replace.
  53 - Light shields lacking for the energy saving bulbs in the ice machine and dry storage area's Provide immd.
  53 - Behind the bar, areas of bare wood studs for the bar counter top. Repair area's to a tight seal.
  53 - Behind the bar, Flooring in some area's with holes in the flooring down to the sub flooring, Nails sticking up causing a foot hazard. Repair immd.
  14 - Wall mounted potato frenc fry cutter in the kitchen with dried, food like build-up. Clean and sanitize immd.
  Person in Charge: Shawn Daly
Inspector (Signature):  William Rogers             Please see original copy for PIC signature
    Date: 1/15/2013

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out