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:    14 Date of Inspection:    3/6/2013
Risk Violations Count:    5 License Number:    A17273
Arrival Time:    11:25:00 AM Expiration date:    9/30/2016
Departure Time:    1:50:00 PM Facility Closure:    
 Food Facility Name
  Blue Bell Inn
  601 Skippack Pike
  Scott Dougherty
 Purpose of Inspection
 Re-inspection on or after


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 OUT Food in good condition, safe, & unadulterated X  
12 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X 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 IN Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 OUT Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 IN Pasteurized foods used; prohibited foods not offered    
25 N/O Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 N/O 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 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 N/O Plant food properly cooked for hot holding    
33 N/O Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X  
38 IN Personal cleanliness    
39 IN 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 X  
42 OUT Utensils, equipment & linens: properly stored, dried & handled X  
43 OUT Single-use & single-service articles: properly stored & used X  
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used X X
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: Y  Chemical: Cl & QAT  CFSM Name: See #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 32 ° F Walk-in cooler 38 ° F Walk-in cooler 40 ° F
2 door reach-in cooler 32 ° F Bain Marie 33 ° F Ice cream chest freezer 10 ° F
4 drawer cooler 38 ° F Bain Marie 40 ° F 2 door reach-in freezer -2 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Facility currently lacking an MCHD CFSM. Employee stated he has a certificate and will fax over proof (R)
  8: Single service soap and paper towels lacking at hand sink near ice machine. Facility provided COS
  11: 3 one gallon containers of Glenview Farms milk past dated 3/1/13 found in walk-in cooler. Facility voluntarily discarded COS
  13: Raw meat stored over ready to eat food in walk-in cooler. Facility moved COS
  23: Lacking consumer advisory for raw or undercooked animal derived food items
  35: Dry goods stored in opened original bag in basement
  36: Mouse-like dropping observed on storage shelf in basement. Fax proof of next professional pest control treatment to 610-278-5167
  attn: Eric Etnier within 10 business days
  37: At time of inspection, facility was using the unapproved basement for food storage and for the storage of single service food
  contact items. Facility has 2 weeks to remove contents from basement. If facility wants to use basement for storage they must first
  submit a plan review packet. Plan review packet left
  37&43: Food and single service food contact items stored on floor in basement. Facility moved COS
  37: Food handlers lacking hair restraints
  41: Bowl used as scoop in dry goods container. Facility removed COS
  42: Mop stored in bucket. Facility moved COS
  45: Carpeted mats lining floor in kitchen
  45: Absorbent rag lining table underneath cutting board. Facility removed COS
  45: Aluminum foil lining shelf in bar chest freezer (R)
  47: Grease build-up in hood filters
  53: Food debris build-up under cooks line equipment
  53: Lacking hand sink at bar. Facility had until 2/28/13 to install. Facility has 2 weeks to install. Failure to comply may lead to further
  legal action and/or closure (R)
  53: Unapproved ceiling tiles in room next to bar. Facility had until 2/28/13 to install. Facility has 2 weeks to install. Failure to comply
  may lead to further legal action and/or closure (R)
  53: Facility lacking 3-bay sink in kitchen. Facility had until 2/28/13 to install. Facility has 2 weeks to install. Failure to comply may lead to
  Person in Charge: Scott Dougherty
Inspector (Signature):  Eric Etnier             Please see original copy for PIC signature
    Date: 3/6/2013

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