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:    2/6/2013
Risk Violations Count:    4 License Number:    A17628
Arrival Time:    11:05:00 AM Expiration date:    2/28/2017
Departure Time:    1:10:00 PM Facility Closure:    
 Food Facility Name
  Black Dog Café
 Address
  4049 Skippack Pike
 Municipality
  Skippack
 Owner
  Ai Xiang Li
 Telephone
  610-222-9211
 Purpose of Inspection
  Routine-COO
 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 OUT 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 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 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
14 IN 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 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
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/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 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 IN Thermometer provided & accurate    
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    
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X  
40 OUT Washing fruit & vegetables X  
 
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 OUT 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:   Chemical: Cl  CFSM Name: See # 1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in cooler 38 ° F reach-in cooler 34 ° F reach-in cooler 36 ° F
chest freezer -10 ° F chest freezer -2 ° F reach-in freezer 6 ° F
3 door cooler 30 ° F soup 175 ° 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:CFSM lacking for facility. Facility has until 08-06-13 to obtain CFSM certificate. Left reciprocity application and course provider list.
  8: Hand sink near prep sink blocked with equipment. COS
  13: Raw chicken stored over ready to eat vegetables in walk-in cooler, liquid eggs stored over ready to eat foods in bain marie. COS
  20: Diced garlic stored on grill line at room temp. Facility voluntarily discarded. COS
  37: Fly strip hanging in kitchen. Remove.
  39: Wet wiping cloth stored on prep counter. COS
  40: Facility using 3 bay sink for rinsing of lettuce. Use food prep sink for rinsing, thawing and prep activities. COS
  45: Single use utensils, food and coolers stored in unapproved basement storage area. Floors, walls and ceilings must be smooth, non-porous
  and easily cleanable. Facility has until 08-06-13 to ensure storage space meets code requirments.
  47: Grease-like build-up on exhaust hood filters on wok line. Clean and sanitize. Professional cleaner arrived during inspection.
  49: Visible air gap lacking at food prep sink discharge line. Facility has until 08-06-13 to install.
  53: Facility set up with 47 seats. Facility has only one public restroom. Facility may only have 25 seats for one public restroom. Remove
  seats immediately. Failure to comply may lead to further action in accordance to law.
       
  Person in Charge: Ai Xiang Li
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 2/6/2013

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