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:    18 Date of Inspection:    1/11/2013
Risk Violations Count:    6 License Number:    A16133
Arrival Time:    12:40:00 PM Expiration date:    6/30/2014
Departure Time:    4:15:00 PM Facility Closure:    
 Food Facility Name
  Movie Tavern		  Address
  140 Market Street		  Municipality
  Upper Providence
 Owner
  Tavern Beverage Company-John H. Hersker		  Telephone
  610-831-9500		  Purpose of Inspection
  Routine-Complaint		  Re-inspection on or after
  1/25/2013

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 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 OUT Proper eating, tasting, drinking, or tobacco use X X
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 OUT Hands clean & properly washed X  
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 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
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 N/O Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 IN Proper date marking & disposition    
22 N/O 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/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 IN 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/A Variance obtained for specialized processing methods    
Food Temperature Control
31 OUT Proper cooling methods used; adequate equipment for temperature control X  
32 N/O Plant food properly cooked for hot holding    
33 OUT Approved thawing methods used X  
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   X
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X X
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 OUT Single-use & single-service articles: properly stored & used    
44 OUT Gloves used properly X X
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 X  
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    
54 IN Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments		  
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: QAT  CFSM Name: Daood Tilghman  Exp. Date: 9/30/2016
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Salsa 69 ° F Blue Cheese Dressing 66 ° F chopped cilantro 61 ° F
chopped basil 65 ° F artichoke dip 46 ° F sour cream in cooler 40 ° F
raw chicken in storage 40 ° F walk-in cooler 40 ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Purpose: Reference complaint no. 201312500
  Facility has procedures to report employee illness and excludes ill employees from food handling
  No known employees have missed work or reported experiencing a reportable illness.
  4: Employee drinks stored on food prep and storage surfaces, employees drinking in food prep/utensil storage area. COS
  6: Employees not properly washing hands in between tasks and in between glove use. COS
  8: Soap lacking at handsink closest to kitchen prep sinks, hand sink blocked by equipment. COS
  13: Raw shelled eggs stored over ready to eat foods in walk-in cooler, containers of raw chicken stored on shelves with ready to eat foods. COS
  14: 3R: Deep grooves and staining on portable and prep cooler cutting boards throughout facility. Resurface/replace immediately.
  20: Side sauces requiring refrigeration stored on wheeled rack at room temperature. MCHD temped foods between 66F and 69F. Facility
  voluntarily discarded dozens of single service containers of salsa, blue cheese, ranch dressing and chipolte dressing. COS.
  20: Large bin of artichoke dip being prepped for service later. MCHD temped bin at 46F. Facility immediately placed on ice bath and moved
  wrapped product to walk-in cooler. COS.
  31: Chopped basil and cilantro stored above ice bath in container on food prep line. MCHD temped at 65F and 61F, respectively. Facility
  voluntarily discarded. COS. Ensure foods requiring refrigeration are maintained at 41F or below.
  33: Bags of frozen beef thawing at room temperature in food prep sink. COS
  34: Readily visible thermometers lacking in several reach-in coolers and reach-in freezers in kitchen. Provide.
  35: Common food name labels lacking for bulk dry foods in storage area. Label.
  37: R: Food containers uncovered in cooling units.
  37: Soda gun holster stored in bin of edible ice at service bar.COS
  39: R: Wet wiping cloths stored on food prep and storage surfaces.COS
  43: Single use utensils stored on floor in separate dry storage room.
  44:R: Employee on grill line handling raw meat, then grabbing equipment handles and food utensils without changing gloves and washing hands. COS
  45: Torn door gasket on reach-in freezer at fryer line with chicken wings. Repair/replace.
  46: Chlorine sanitizer not detected in large dish machine in kitchen. Repair man arrived during inspection and fixed tubing. Sanitizer was measured
  at proper concentration following repair. COS. Rewash and sanitize any ware not properly cleaned during malfunction.
  46: Small dishmachine at service bar heavily leaking, temperature gauges at machine not working. Facility immediately shut down unit voluntarily.
  Facility may not use machine until granted written permission by MCHD.
       
  Person in Charge: Jeff White
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature		     Date: 1/11/2013

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