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:    16 Date of Inspection:    5/29/2013
Risk Violations Count:    5 License Number:    A14918
Arrival Time:    11:10:00 AM Expiration date:    6/30/2016
Departure Time:    1:20:00 PM Facility Closure:    
 Food Facility Name
  Brasserie 73
 Address
  4024 Skippack Pike
 Municipality
  Skippack
 Owner
  Mark Hyon
 Telephone
  610-584-7880
 Purpose of Inspection
  Routine
 Re-inspection on or after
  6/5/2013

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 IN Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 IN Hands clean & properly washed    
7 OUT No bare hand contact with RTE foods or approved alternate method properly followed X  
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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
14 OUT Food-contact surfaces: cleaned & sanitized X 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 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 IN Time as a public health control; procedures & record    
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 IN 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 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 IN 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 OUT Thermometer provided & accurate    
35 OUT Food properly labeled; original container X  
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 X  
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 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   X
47 OUT Non-food contact surfaces clean   X
Physical Facilities
48 OUT Hot & cold water available; adequate pressure    
49 OUT 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 OUT 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: James lee  Exp. Date: 6/30/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 41 ° F Reach-in cooler 40 ° F Walk-in freezer 5 ° F
Bain-marie 41 ° F Bain-marie 41 ° F Beer walk-in cooler 38 ° F
Dressing 42 ° F Reach-in freezer 23 ° F Walk-in cooler 40 ° F
Bar cooler 40 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  7: Foodhandler handling RTE food without gloves. COS Salad voluntarily discarded.
  8: Handsink at dishwasher filled with dirty frying pans. Keep accessible at all times.
  11: 2-Quart containers of Lemon Juice in bar cooler past date, 05/17/13. COS Voluntarily discarded.
   2-containers Maggio Ricotta Cheese past date, 05/23/13. COS Voluntarily discarded.
  13: Eggs stored over RTE food in reach-in cooler. COS Moved to bottom shelf.
   Several containers of food uncovered in cooling units. Keep covered and protected. / Raw food stored over RTE food in bain-marie. COS
  14:(2XR) Deep groves and staining on several cutting boards. Resurface or replace.
   Mold-like growth in bar gun holder behind bar. COS Clean and sanitize.
   Can opener blade unclean. COS Clean and sanitize.
  34: Visible and accurate thermometers lacking in cooling/freezer units. Provide.
  35: Ketchup open on counter in original can. COS Once open move to a sealed food grade container.
   Several containers of food not labeled. Provide.
  37:(2XR) Food stored on floor in walk-in freezer. Keep 6" off floor. COS
   (2XR) All foodhandlers lacking hair restraints. COS
  39: Wet wiping cloths on counter behind bar, in kitchen. Keep in a bucket with sanitizer when not in use. COS
  46:(2XR) Dishmachine not peoperly sanitizing at time of inspection. Manager was able to fix during inspection.
   Facility lacking proper test strips for sanitizer. COS
  45: Absorbent cloth lining under glasses with mouths facing down behind bar./ Under dirty glass rack in kitchen. COD surface must be smooth
   non-porous and easily cleanable.
  47: Inside/outside of microwave on cooks line unclean. Clean and sanitize.
   (2XR) Excessive grease/dust like build up on hood filters above cooks line. Clean immediately.
   (2XR) Vent above dishwasher unclean. Heavy dust build-up. Clean immediately.
  48: Facility lacking proper hot water pressure at prep sink in kitchen. Repair.
  49: Slow leak at faucet at handsink in kitchen. Repair/replace.
  53: Kitchen back door proped open at time of inspection. COS Keep closed to a tight seal.
   Food/grease like debris build up on floors/sides, of several pieces of equipment in kitchen.
   Food debris build up on wall behind prep table in kitchen. Clean and sanitize.
   Mold-like growth on wall next to dish machine. Clean and sanitize.
  54: Several missing/ not working lights over cooks line. Provide.
  Facility must correct and maintain all violations.
  When facility is scheduled for an administrative conference and 2nd re-inspection, facility must submit $305.00 to MCHD for each additional re-inspection.
       
  Person in Charge: Mark Hyon
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 5/29/2013

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