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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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Norristown Health Center
1430 DeKalb Street, PO Box 311
Norristown, PA 19401
phone: (610) 278-5117
fax: 610-278-5167 |
Total Violations: |
0 |
Date of Inspection: |
1/17/2013 |
| Risk Violations Count: |
0 |
License Number: |
A17488 |
| Arrival Time: |
9:00:00 AM |
Expiration date: |
1/31/2014 |
| Departure Time: |
9:50:00 AM |
Facility Closure: |
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Food Facility Name
Dickey's Barbecue Pit |
Address
301 N. Lewis Road, Unit 110 |
Municipality
Limerick |
Owner
Daniel Butler |
Telephone
484-791-3452 |
Purpose of Inspection
Pre-Opening |
Re-inspection on or after
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
N/O |
Certification by accredited program, compliance with Code, or correct responses |
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| Employee Health |
| 2 |
N/O |
Management awareness; policy present |
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| 3 |
N/O |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
N/O |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
N/O |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
N/O |
Hands clean & properly washed |
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| 7 |
N/O |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
N/O |
Adequate handwashing facilities supplied & accessible |
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| Approved Source |
| 9 |
N/O |
Food obtained from approved source |
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| 10 |
N/O |
Food received at proper temperature |
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| 11 |
N/O |
Food in good condition, safe, & unadulterated |
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| 12 |
N/O |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
N/O |
Food separated & protected |
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| 14 |
N/O |
Food-contact surfaces: cleaned & sanitized |
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| 15 |
N/O |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
N/O |
Proper cooking time & temperature |
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| 17 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
Proper cooling time & temperature |
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| 19 |
N/O |
Proper hot holding temperature |
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| 20 |
N/O |
Proper cold holding temperature |
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| 21 |
N/O |
Proper date marking & disposition |
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| 22 |
N/O |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
N/O |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
N/O |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
N/O |
Food additives: approved & properly used |
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| 26 |
N/O |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
N/O |
Compliance with variance, specialized process, & HACCP plan |
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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
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
N/O |
Pasteurized eggs used where required |
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| 29 |
N/O |
Water & ice from approved source |
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| 30 |
N/O |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
N/O |
Proper cooling methods used; adequate equipment for temperature control |
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| 32 |
N/O |
Plant food properly cooked for hot holding |
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| 33 |
N/O |
Approved thawing methods used |
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| 34 |
N/O |
Thermometer provided & accurate |
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| 35 |
N/O |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
N/O |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
N/O |
Contamination prevented during food preparation, storage & display |
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| 38 |
N/O |
Personal cleanliness |
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| 39 |
N/O |
Wiping cloths: properly used & stored |
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| 40 |
N/O |
Washing fruit & vegetables |
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| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
N/O |
In-use utensils: properly stored |
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| 42 |
N/O |
Utensils, equipment & linens: properly stored, dried & handled |
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| 43 |
N/O |
Single-use & single-service articles: properly stored & used |
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| 44 |
N/O |
Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
N/O |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
N/O |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
N/O |
Non-food contact surfaces clean |
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| Physical Facilities |
| 48 |
N/O |
Hot & cold water available; adequate pressure |
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| 49 |
N/O |
Plumbing installed; proper backflow devices |
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| 50 |
N/O |
Sewage & waste water properly disposed |
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| 51 |
N/O |
Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
N/O |
Garbage & refuse properly disposed; facilities maintained |
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| 53 |
N/O |
Physical facilities installed, maintained, & clean |
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| 54 |
N/O |
Adequate ventilation & lighting; designated areas used |
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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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| DISINFECTANT/SANITIZER: |
Heat: |
Chemical: |
CFSM Name: |
Exp. Date: |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
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° F |
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° F |
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° F |
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° F |
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° F |
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° F |
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° F |
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° F |
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° F |
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° F |
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° F |
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° F |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
| Item No.
Violations cited in this report must be corrected within the time frames below.
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| A pre-opening inspection was conducted at the above-mentioned facility and the following was observed: |
| -Ceiling tiles and wall surfaces do not meet code in the dry storage room housing the ice machine, mop sink and soda boxes. Surfaces in this |
| area must be smooth, nonporous and easily cleanable. |
| -Air gap is lacking at soda fountain, ice machine and food prep sink. Provide a gap that is 2 x diameter of waste line but not less than 1 inch |
| -Small section of cove base is lacking behind serving counter. |
| -Chemical test kit for chlorine lacking |
| -Dust-like build-up on walk-in cooler fan guards and pooling water on walk-in cooler floor |
| -Splash guard lacking between hand sink and food prep sink |
| -Covered waste receptacle lacking in Women's Restroom |
| Facility does not have permission to open and operate at this time. Contact MCHD @ 610-970-5040 ext. 4201 when facility is 100% complete |
| to schedule opening inspection. All construction must be complete and establishment must be cleaned and sanitized at time of opening. |
| If facility does not pass opening inspection, a fee of $235.00 is due for each follow-up opening inspection required. |
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Person in Charge: Daniel Butler
Inspector (Signature): Tara Moody
Please see original copy for PIC signature |
Date: 1/17/2013 |
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