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:    10 Date of Inspection:    6/3/2013
Risk Violations Count:    3 License Number:    A 4009
Arrival Time:    11:30:00 AM Expiration date:    10/31/2016
Departure Time:    12:30:00 PM Facility Closure:    
 Food Facility Name
  Audubon Ale House
  2812 Egypt Road
  Lower Providence
  Kristie Mazzalupi
 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 IN Certification by accredited program, compliance with Code, or correct responses    
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 IN No bare hand contact with RTE foods or approved alternate method properly followed    
8 IN Adequate handwashing facilities supplied & accessible    
Approved Source
9 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 IN Food in good condition, safe, & unadulterated    
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
14 OUT Food-contact surfaces: cleaned & sanitized    
15 IN 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 N/O 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/A Pasteurized foods used; prohibited foods not offered    
25 N/A 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 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/A 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 IN Plant food properly cooked for hot holding    
33 IN Approved thawing methods used    
34 OUT 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 IN 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 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 OUT Physical facilities installed, maintained, & clean   X
54 OUT Adequate ventilation & lighting; designated areas used   X
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl & QAT  CFSM Name: Charles Watson Jr.  Exp. Date: 6/30/2017
Item/Location Temp Item/Location Temp Item/Location Temp
artic air freezer 0 ° F bain marie at cooksline 34 ° F artic air cooler 33 ° F
bain marie salad 37 ° F fridgidaire freezer -2 ° F walk in cooler 38 ° F
united cooler 40 ° F pepsi cooler 35 ° F cooksline freezer 0 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  14: mold-like growth on back interior panal of soda machine ice bin
  26: cleaning bottles stored next to cofee and sugar packets on storage shelf behind takeout counter
  54: missing end caps on light fixed in McCray beer unit in takeout area(3xR)
  14:interior bottom of artic air cooler unclean
  34:lacking accurate visable thermometer inside artic air cooler,fridgidaire freezer and glass reach-in cooler
  47:plastic panel on wired shelf next to bain marie unclean
  45:rusty shelf below food prep table with slicer(3xR)
  45:ice build up and rusty bottom interior of artic air freezer
  37:bag of onions stored on floor next to slicer-corrected
  45:cutting boards on bain marie deep grooved/stained
  35: chipolte Chiles stored in open original aluminum can inside artic Air cooler. & crabmeat stored in opened can inside bain marie reach-in cooler
  Transfer to food grade container with fight fitting lid
  45: cloth lining underneath cutting board
  45 foil lining drip tray to melter and grill(R)
  53: floor unclean below fryers(R)
  47:grease build-up on sides of fryers
  46: lacking test strip for sanitizer
  53: wall unclean to right of slicer
  13: raw meat stated over milk in walk-in cooler-corrected
  47: mold-like growth area fan guard in walk-in cooler(R)
  47:mold like growth in soda gun holsters at bar
  *correct and maintain all noted violations
  When facility is scheduled for an administrative conference and a second reinspection,facility must submit $305.00 to MCHD for each additional reinspection
  reinspection will occur on or after june 17, 2013
  Person in Charge: Robert Carr
Inspector (Signature):  Elizabeth Angelo             Please see original copy for PIC signature
    Date: 6/3/2013

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