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:    5/9/2013
Risk Violations Count:    4 License Number:    A 3414
Arrival Time:    1:30:00 PM Expiration date:    5/31/2017
Departure Time:    3:25:00 PM Facility Closure:    
 Food Facility Name
  Blue Dog Pub
 Address
  850 South Valley Forge Road
 Municipality
  Towamencin
 Owner
  850 South, LLC Christopher Staub
 Telephone
  215-368-6620
 Purpose of Inspection
  Routine
 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 IN 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 N/O 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 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 N/O 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/A Time as a public health control; procedures & record    
Consumer Advisory
23 N/O 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/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
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 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   X
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 OUT Utensils, equipment & linens: properly stored, dried & handled X X
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    
46 OUT Warewashing facilities: installed, maintained, & used; test strips   X
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 OUT Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned X  
52 IN Garbage & refuse properly disposed; facilities maintained    
53 IN 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  CFSM Name: See #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Reach -in cooler 40 ° F Reach-in freezer 0 ° F Salsa w/beans 39 ° F
Onion soup broth 182 ° F Egg drop soup 190 ° F Brown Gravy 182 ° F
Bain-Marie 38 ° F Bain marie 40 ° F reach-in cooler 40 ° F
Walk-in cooler 36 ° F Beer-cooler 36 ° F Dressing 40 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: (R) Facility lacking current CFSM certiricate. Stated that kitchen manager Colleen Schenkel is certified and will post CFSM certification .
  8: Handsink behind bar blocked by treshcan. COS Keep accessible at all times.
   Handsink in kitchen next to dishwasher blocked by equipment, filled with empty pitchers. COS Keep accessible at all times.
  11: 1-Quart 1/2 & 1/2 past date in reach in cooler. Product dated 04/20/13. COS Voluntarily discarded.
  14: Mold-like growth in bar gun holder behind bar. COS Clean and sanitize.
   Deep groves and staining on Bain-marie cutting board behind 6 burner stove. Repair/replace.
  37: (2XR) Soda lines in direct contact with public serving ice behind bar.
  39: Wet, spent wiping cloths on counters throughout kitchen. Keep in a bucket with sanitizer when not in use.
  42: Mop in bucket. Hang or invert to dry. COS
  45: Food/ rust debris build up on shelves in Bain-marie coolers. Resurface/replace.
  42: Pans above grill line sitting on absorbent rags. COS Surface should be smooth,non-porous and easily cleanable.
  46: (R) Dish machine sanitizer not reading on test strips. Facility may use machine to wash dishes, facility will sanitize in 3-bay sink.
   Facility manager stated that they are in the process of replacing machine within the next week. Fax report of dish machine indicating
   Proper sanitizing. Fax # 610-970-5048 Attn: Beth Whalen
  47: (R) Mold like growth on interior splashguard of ice-machine located in hallway. Clean and sanitize.
  50: Mop sink filled with floor mats; Keep accessible at all times.
  51: Facility lacking waste receptical lid in women's restroom. COS Provide.
  53: (3XR) Dameged floor at entrance to walk-in cooler.
   Water stained ceiling tiles above bar area. Replace.
   Ceiling tile missing in hallway above men's room. Replace.
  Note: Facility must correct and maintain all violations.
       
  Person in Charge: Rob Hyde
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 5/9/2013

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