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:    17 Date of Inspection:    2/26/2013
Risk Violations Count:    8 License Number:    A 2844
Arrival Time:    9:50:00 AM Expiration date:    10/31/2016
Departure Time:    11:10:00 AM Facility Closure:    
 Food Facility Name
  Bonnet Lane Family Restaurant
 Address
  1720 Old York Road
 Municipality
  Abington
 Owner
  Michael T Grafenstine
 Telephone
  215-657-5750
 Purpose of Inspection
  Routine
 Re-inspection on or after
  3/12/2013

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 OUT Management awareness; policy present X  
3 IN Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 OUT Proper eating, tasting, drinking, or tobacco use    
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 OUT Hands clean & properly washed    
7 OUT 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 X  
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 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 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/O 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/O Variance obtained for specialized processing methods    
Food Temperature Control
31 IN Proper cooling methods used; adequate equipment for temperature control    
32 IN Plant food properly cooked for hot holding    
33 N/O Approved thawing methods used    
34 OUT Thermometer provided & accurate   X
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 OUT In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled    
43 N/O Single-use & single-service articles: properly stored & used    
44 OUT 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 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
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: Michael Grafenstine  Exp. Date: 3/31/2015
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
chicken noodle soup 182 ° F prep refrig 32 ° F tuna salad 34 ° F
2 door reach in 42 ° F sliced tomatos 40 ° F grits 161 ° F
2 door freezer -10 ° F walk in refrig 32 ° F work top refrig 32 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  2. no designated manager on site at time of inspection - corrected
  4. employee eating in kitchen
  6. employees not changing gloves and washing hands after contacting raw food and starting new task
  7 & 44 employees using bare hand contact with ready to eat foods
  8. food debris and strainer in hand sink - correted
   paper towels lacking at hand sink in warewashing area
   trash can not accessible to hand sinks
  11. cracked raw egg in egg crate - corrected
  14. debris on blade of can opener
  20. crate of eggs temperature reading 54 degrees F. Facility discarded 18 raw eggs.
  34. (R) thermometers not readily available for several refrigeration units - corrected
  35. opened original can of tomato juice in refrigerator
  37. employee food stored on counter top - corrected
   (R) food not covered in refrigerators - corrected
   opened container of food on floor in kitchen - corrected
   scoop handle in contact with bulk food - corrected
   food on floor in walk in freezer - corrected
   serving utensil lacking for sliced lemons at coffee bar area
  39. wet wiping cloths stored on prep surface at cooks line
  45. caulk at hand sink by 2 door freezer is uneven, not a smooth surface and has mold like growth
  41. tongs stored on oven door handles between uses - corrected
  42. wet nesting of clean hotel pans in warewashing
  45. stained cardboard attached with tape to walk in freezer door
  42. mop head stored in mop sink - corrected
  47. food debris around mixer
   ice build up on fan of 2 door freezer
  53 (2R) air gap at bottom of door to outside in kitchen
   2 floor tiles missing with uneven raw wood underneath in coffee bar area
  47. interior door to ice machine is unclean top of bulk containers are unclean
  re-inspection on or after March 12, 2013
  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: Pat McGlade
Inspector (Signature):  Bonnie Lorenz             Please see original copy for PIC signature
    Date: 2/26/2013

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