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:    13 Date of Inspection:    4/19/2013
Risk Violations Count:    6 License Number:    A 3661
Arrival Time:    2:37:00 PM Expiration date:    10/31/2016
Departure Time:    4:40:00 PM Facility Closure:    
 Food Facility Name
  Bonefish Grill #0301
 Address
  1015 Easton Road
 Municipality
  Upper Moreland
 Owner
  Bonefish Grill, LLC
 Telephone
  215-659-5854
 Purpose of Inspection
  Routine-Complaint
 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   X
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 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 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized   X
15 IN Proper disposition of returned, previously served, reconditioned, & unsafe food    
 
Compliance Status COS R
Potentially Hazardous Food Time/Temperature
16 IN 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/O 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 OUT Toxic substances properly identified, stored & used X  
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 N/O Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 IN Variance obtained for specialized processing methods    
Food Temperature Control
31 OUT Proper cooling methods used; adequate equipment for temperature control    
32 N/O Plant food properly cooked for hot holding    
33 OUT Approved thawing methods used X X
34 OUT Thermometer provided & accurate X 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 N/O Wiping cloths: properly used & stored    
40 IN 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 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used X  
46 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean X  
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 IN Physical facilities installed, maintained, & clean    
54 N/O Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: QAT  CFSM Name: See #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in Cooler 40 ° F Walk in Freezer 14 ° F Prep unit 49 ° F
Prep Unit-Imperial Sauce 57 ° F Prep Unit Mayo 51 ° F Fish Reach in Cooler 33 ° 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.
  1. (2R) Facility still lacking a CFSM.
  8.- (R) Soap lacking at middle hand sink in kitchen by prep areas and paper towels missing at bar hand sink station.- COS
  11, 20, & 31.- Food prep cooler temping at 49 degrees F. The following foods were discarded due to temps ranging from 49-51 Degrees F.
  Two containers of sauces and one container of mayo. The other food product was just prep and facility submerged all other product in ice. Facility may
  use cooler only with food product being submerged with ice throughout the entire unit. facility must repair unit immediately and fax report to attention Lamar Smith
  215-784-5524 stating that unit is repaired and temping at 41 Degrees F or below by a professional.
  14. (2R) Portable cutting board stored on side prep table by shelf in kitchen with deep grooves and discoloration.
  33. (2R) Food product unthawing in food prep sink at room temperature.- Luke war water was turned on COS
  37.- Boxes of food stored on the floor inside of walk in freezer and backroom.
  26.- Bottle of sanitizer stored on food prep table.- COS
  45.- Interior of ice machine with calcium and mold like build up on interior of unit.-COS
  46.- Leak coming from top pipe of dish machine when unit is turned on. Repair immediately
  34.- Thermometers missing in several cooling units.- COS
  47.- Soda gun and holster at bar station with calcium like build up.-COS
  51.- Light in employee restroom with dim lighting and heavy dust build up in vents. Provide hand washing signs in public restrooms as well.
  Reason for inspection illness related complaint
       
  Person in Charge: Brandy Boardman
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 4/19/2013

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