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:    4/24/2013
Risk Violations Count:    7 License Number:    A16382
Arrival Time:    11:11:00 AM Expiration date:    5/31/2017
Departure Time:    1:05:00 PM Facility Closure:    
 Food Facility Name
  Appalachian Brewing Company of Collegeville, Inc.
 Address
  50 West Third Avenue
 Municipality
  Collegeville
 Owner
  Artie Tafoya
 Telephone
  484-973-6064
 Purpose of Inspection
  Routine
 Re-inspection on or after
  5/8/2013

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 X  
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 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized   X
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 N/O Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 OUT 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/A 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 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 N/O 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 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    
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 - QAT  CFSM Name: Brett Litten  Exp. Date: 3/31/2015
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Vinigrette 65 ° F celery in reach-in cooler 39 ° F walk-in cooler 37 ° F
walk-in freezer 0 ° F Bain Marie 34 ° F Reach-in Cooler -6 ° F
Bain Marie 32 ° F 3 Door Bain Marie 40 ° F Walk-in Cooler 38 ° F
2 door reach-in cooler 38 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Open employee beverage stored on food prep counter. Facility removed. COS
  11: Quart of buttermilk stored in walk-in cooler past dated 4/20/13. Facility voluntarily discarded.
  11: Dented can stored on can rack in kitchen. Facility removed. COS
  14: 2R: Table top can opener with food-like build-up on blade. Facility placed at dishmachine for warewashing. COS
  14: Deep grooves and staining on table top cutting boards at back of kitchen near can rack. Resurface/replace boards.
  20: Various quart and individual serving sized containers of vinigrettes/sauces requiring cold holding stored on shelves at room temperatures.
  EHS temped Habanero Vinigrette at 65F. Facility voluntarily discarded several dozen individually sized sauces and quart sized containers of
  sauces. COS. Ensure foods designated for cold holding are maintained at 41F or below.
  21: Dates lacking on several containers of prepared foods in walk-in cooler.
  26: Chemical cleaners stored on utensil storage rack at bar. COS
  37: Foods and food containers uncovered on dry storage rack and in walk-in cooler.
  45: Absorbent rag and cardboard stored under grill. Facility removed. COS
  47: Grease-like build-up on equipment surfaces at grill line, on drying rack near walk-in cooler and on dry storage rack at end of prep line.
  Clean and sanitize.
  47: 2R: Dust and grease-like build-up on hood filters above grill line. Clean and sanitize.
  47: 2R: Floors in kitchen under equipment unclean. Clean and sanitize.
  53: Yellowish grease-like staining on ceiling in kitchen, grease-like build-up on walls in kitchen. Clean and sanitize.
  Note: Facility scheduled for reinspection on or after 5/8/13. Correct violations and maintain compliance. Further repeats may lead to
  additional action in accordance to law.
  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: Robert Stegbauer
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 4/24/2013

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