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:    14 Date of Inspection:    6/19/2013
Risk Violations Count:    3 License Number:    A13341
Arrival Time:    12:20:00 PM Expiration date:    7/31/2014
Departure Time:    1:45:00 PM Facility Closure:    
 Food Facility Name
  Railroad Street Bar & Grille
 Address
  36 Railroad Street
 Municipality
  Limerick
 Owner
  Mike McCluskey
 Telephone
  610-495-7043
 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 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 N/O 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 OUT Food separated & protected X  
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 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 IN 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 OUT Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used    
44 IN 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    
47 IN Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained   X
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: Shawn Daley  Exp. Date: 12/31/2016
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 40 ° F Bain-marie 38 ° F Bain marie 40 ° F
Bar cooler 40 ° F Bar cooler 40 ° F Reach-in freezer 0 ° F
Reach-in cooler 40 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  11: 1qt container Wawa Orange Juice past date,06-08-13. COS Voluntarily discarded.
  13: Raw eggs stored over RTE food in Bain-marie. COS
   Soda lines in direct contact with public service ice.
  14: (2XR) Interior of microwaves unclean. Clean and sanitize.
   Slicer undercarriage unclean. Clean and sanitize.
   Can opener blade unclean. Clean and sanitize.
   Rust like build-up on shelves in both bain-maries. Resurface/replace.
   Wall mount vegetable slicer unclean. Clean and sanitize.
  34: Thermometer lacking in reach-in freezer. Provide.
  35: Open bag of pancake mix on top of freezer. Once open move to a sealed secondary container.
   Open can of cheese being heated on stove. COS Voluntarily discarded.
   Several containers of food,lunch meat, sauces not labeled. Provide.
  37: Food on floor in kitchen. COS Keep 6" off floor. / Foodhandler lacking hair restraint. Provide.
   Several old rolls sitting out in corner next to dishwasher. COS Voluntarily discarded.
  39: Wet wiping cloths on counters behind bar, and in kitchen. Keep in a bucket with sanitizer when not in use. COS
  42: Several mops on floor. Hang or invert to dry.
  43: Single serve cups used as scoops in dry goods. Use a scoop with a handle.
  46: Dirty dishes in 2-bays of 3-bay sink. Set up properly, wash,rinse,sanitize.
  49: Water pooling on floor in dry storage room. Clean
  51: Facility lacking self closing door on women's restroom. Provide.
  52: (2XR) Grease barrels stored on gravel surface. Facility has a concrete slab in place and is waiting for company to move barrels.
  53: Damaged/cracked floor tiles in bar area. Replace.
   Several water stained ceiling tiles in room with ice-machine,pool room.
   Mold-like growth on water stained ceiling tile in women's restroom. Replace.
   Light shields lacking for energy saving bulbs,in ice-machine area,dry storage room.
  Note: Facility must correct and maintain all violations.
       
  Person in Charge: Nathan Helmick
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 6/19/2013

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