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:    9 Date of Inspection:    8/7/2013
Risk Violations Count:    1 License Number:    A 1479
Arrival Time:    10:35:00 AM Expiration date:    3/31/2017
Departure Time:    11:40:00 AM Facility Closure:    
 Food Facility Name
  Biggies Place
 Address
  4 South County Line Road
 Municipality
  Franconia
 Owner
  JoAnne Harkins/Paula Hodge
 Telephone
  215-721-1471
 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 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 IN Food separated & protected    
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 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A 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/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
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 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 IN Contamination prevented during food preparation, storage & display    
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 OUT 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 N/O Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 OUT 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 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: Y  Chemical: Cl - QAT  CFSM Name: Mary Stone  Exp. Date: 9/30/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in cooler 38 ° F Reach-in freezer 0 ° F Reach in cooler 41 ° F
Reach-in cooler 38 ° F Reach-in freezer 8 ° F Small reach in freezer 0 ° F
Bar cooler 40 ° F Bar cooler 41 ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  14: (R) Bar gun unclean. COS Clean and sanitize.
  34: Visible and accurate thermometers lacking in several cooling units. Provide.
  39: Wet wiping cloths on counters behind bar, breakfast area. Keep in a bucket with sanitizer when not in use.
  41: In use utensils (Spoons,etc) stored with food contact surfaces exposed. Invert.
  45: Water pooling on bottom shelves of both bar retail reach- in sliding door coolers. Repair.
   Raw wood shelves in retail reach in bar cooler. Surface should be smooth,non-porous and easily cleanable.
  47: Interior of microwave in bar kitchen unclean. Clean and sanitize.
   Grease/food debris build up on exterior sides of cooking equipment. Clean.
   Grease dripping from base of hood filters in breakfast kitchen area. . Clean.
  53: (3XR) Food/trash debris build up on floors under equipment in bar kitchen. Clean.
   (R) Light cover/shatter proof bulb lacking in mensroom in breakfast area. Provide.
   Grease build-up on shelf under grill dripping onto floor in breakfast kitchen area. Clean.
  49: Hot water faucet knob broken at 3-bay sink in breakfast kitchen. Repair.
  54: (3XR) Front door (Bar) open at time of inspection. Keep closed to a tight seal.
   Light shield/shatter proof bulbs lacking in women's restroom in bar area. Provide.
  Note: Facility must correct and maintain all violations.
       
  Person in Charge: Mary Stone
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 8/7/2013

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