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:    12 Date of Inspection:    2/11/2013
Risk Violations Count:    5 License Number:    A16117
Arrival Time:    1:10:00 PM Expiration date:    10/31/2016
Departure Time:    3:00:00 PM Facility Closure:    
 Food Facility Name
  Alley Gators
 Address
  653 West Ridge Pike
 Municipality
  Limerick
 Owner
  Rick Alberto
 Telephone
  610-495-0144
 Purpose of Inspection
  Routine
 Re-inspection on or after
  2/25/2013

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    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 OUT Hands clean & properly washed    
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible    
Approved Source
9 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 OUT Food in good condition, safe, & unadulterated    
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN 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 N/A Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 IN 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 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
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 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    
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 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    
54 OUT Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: QAT  CFSM Name: Lindsay Piunt  Exp. Date: 6/30/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 40 ° F Walk-in freezer -10 ° F Bain marie 40 ° F
Bain marie 36 ° F Reach-in freezer 2 ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4 - Drinking bottles stored through-out kitchen on food prep tables, Remove
  6 and 8 - No towels at the ware wash area hand sink, Provide immd.
  8 - Slicer hand sink, Hot water must be turned on and off at the base valve. Faucet handle does not work. This item must be repaired immd.
  11 - Dented can on the dry storage shelf. Remove item from regular can inventory. Do not use, sell or give away dented can items.
  14 - Table top can opener not clean. Clean and sanitize before the next use.
  14 - Slicer not clean, Clean and sanitize before next use. Repeat violation
  14 - Cutting boards on bain marie with dark groves and staining. Clean and sanitize immd. Repeat violation
  14 - Heavy build-up on the racks in the walk-in cooler. Clean and sanitize immd. Repeat violation
  37 - Hair restraints lacking for food handlers, provide immd. Repeat violation
  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 - Rusty shelving in walk-in cooler, Repair or replace Repeat violation
  46 - Chemical test kit lacking, provide immd.
  47 - Floors not clean under the fryer equipment, clean immd Repeat violation
  47 - Table under the grill with heavy grease lime build-up. Clean immd.
  47 - Mop sink and wall around the mop sink not clean, Grease and dirt build-up. Clean area immd.
  47 - Filters above cooking area not clean, clean immd. Repeat violation
  47 - Vents above the pizza oven not clean. Heavy dust build-up. Clean immd.
  47 - Fanguards in the walk-in cooler not clean. Clean immd.
  47 - The sides of the fryers with heavy grease like build-up. Clean immd.
  53 - Heavy ice build-up in the interior of the walk-in freezer. Repair and clean immd.
  53 - Light shields lacking over the grill area. Provide immd.
  54 - Lights not working on the hood over the grill. Repair immd.
  37 - Slabs of bare dry wall stored on the dry storage shelves in the rear walk-in cooler area. Remove immd.
  Clean and sanitize all dry wall dusted areas immd.
  45 - Heavy ice build-up in the interior of the walk-in freezer. Repair and clean immd. Repeat violation
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $305.00 to MCHD for each additional reinspection.
       
  Person in Charge: Ricky Alberto
Inspector (Signature):  William Rogers             Please see original copy for PIC signature
    Date: 2/11/2013

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