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:    6 Date of Inspection:    6/17/2013
Risk Violations Count:    2 License Number:    A15145
Arrival Time:    1:45:00 PM Expiration date:    1/31/2017
Departure Time:    3:05:00 PM Facility Closure:    
 Food Facility Name
  Barrister's Bagel Co.
  1814 East Ridge Pike, Suite 100
  Upper Providence
  Richard H. Welsh
 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 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 IN 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 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 X
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/A Time as a public health control; procedures & record    
Consumer Advisory
23 N/A Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
25 N/O Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
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/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 IN Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 IN 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  
43 IN Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 IN 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 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 IN Adequate ventilation & lighting; designated areas used    
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat:   Chemical: QAT  CFSM Name: Richard Welsh  Exp. Date: 12/31/2014
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in cooler 32 ° F walk-in freezer 14 ° F reach-in cooler 36 ° F
Bain Marie 38 ° F Cream cheese in cooler 40 ° F cole slaw in cooler 41 ° F
2 door reach-in cooler 38 ° F coffee creamer cooler 36 ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  11: Mold-like growth on package of strawberries in walk-in cooler. Facility voluntarily discarded. COS
  14: 3R: Deep grooves and staining on Bain Marie cutting board, Bagel Prep Cooler cutting board and white portable cutting board by toaster.
  Facility had replacement boards available at time of inspection and swapped them out immediatley. COS. When cleaning and sanitizing does
  not remove deep stains from boards, resurface/replace to ensure food contact surface is smooth, non-porous and easily cleanable.
  14: Mold-like growth on interior of ice machine at front service counter. Clean and sanitize per manufacturer's directions.
  42: Tools stored in wicker basket with food bags. COS.
  46: Three basin sink incorrectly used to wash ware. EHS reviewed proper procedures with facility. All dishes not properly cleaned and
  sanitized must be rewashed and sanitized.
  47: 2R: Food-like debris build-up in cabinets and shelving units in front service area and back prep and dry storage areas. Clean and sanitize.
  47: Food-like debris build-up under shelves in walk-in cooler.
  47: Mold-like growth on shelving units in walk-in cooler and in Coke 2 door reach-in cooler.
  47: Grease-like build-up on grill exhaust hood filters. Clean and sanitize.
  53: 2R: Heavy food-like debris build-up on floor under equipment in service area, food prep area and near oven/mop sink. Clean and sanitize.
  53: R: Yellow staining and drippage along walls and ceiling throughout service area, food prep area and back storage area. Clean and sanitize.
  Note: Due to repeated items, EHS shall perform at follow-up inspection on or after July 1, 2013 to inspect conditions of violations
  under #47 and #53. Failure to correct may lead to further action in accordance to law.
  Person in Charge: Richard Welsh
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 6/17/2013

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out