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:    11/19/2013
Risk Violations Count:    4 License Number:    A18207
Arrival Time:    10:30:00 AM Expiration date:    11/30/2016
Departure Time:    1:30:00 PM Facility Closure:    
 Food Facility Name
  B.B.Q. B.B.Q.
  537 Easton Road
  Franco Federico
 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 OUT 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 OUT Adequate handwashing facilities supplied & accessible X  
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/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized    
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 IN Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 IN 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/O Pasteurized foods used; prohibited foods not offered    
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X  
Conformance with Approved Procedure
27 N/O 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/O 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 N/O Approved thawing methods used    
34 IN 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 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 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    
47 IN Non-food contact surfaces clean    
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 N/O Garbage & refuse properly disposed; facilities maintained    
53 IN Physical facilities installed, maintained, & clean    
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  CFSM Name: See Note 1.  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Retail Coca-cola refrig 40 ° F Tap toppped refrig 36 ° F salad station  ° F
bain marie pizza station 40 ° F Hot holding cabinent 153 ° F Hot Holding table Corn 180 ° F
2 Dr bain marie 38 ° F Chest freezer back area -20 ° F 2 Dr Coca-colarefrig 41 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Routine inspection following Change Of Ownership and to ensure that facility meets current MCHD Code
  Facility must correct and maintain all violations:
  8. Drink stored on or over prep surfaces, moved to area under prep surface and away from food / food related items, using lid and straw. COS
  35. Open original container not adequately sealed or transferred to secondary container. Open bulk bags of flour in rear area, Open can mustard in
  2 dr "coca-cola" refrig in rear area, Open box of muffin mix and "goldfish" in rear dry storage area. COS
  37. Food item not properly protected during storage. Bagged chicken submerged in water and ice is not self draining in walk-in refrig. COS
  37. Coats and umbrellas hung over or next to food or food related items, Coats and single use cups, umbrellas over flour. COS
  42. Equipment / Linens not properly stored. Hang or invert mop against a smooth, non-porous, easily cleaned surface away from food related items.COS
  45. Surfaces not smooth, non-porous, and easily cleaned.
   Raw wood panel and trim near pizza bain marie / refrig, seal with a minimum of semi-gloss finish.
   Absorbent card board use to hold printed paper food bags, Removed card board
  Absorbent cardboard lining shelf under rotary machine part. remove card board.
   Gaskets on multiple refrig unit not properly seated in door, one cracked and accumulating moisture, one repair with scotch tape.
  37. Multiple food service workers lack hair restraint.
  14. Cutting board stained at 2Dr bain marie / refrig in cooks area, 2 Dr bain marie / refrig at Salad Area.
  26. Windex stored on shelf over cooks bain marie and on under counter shelf next to salt and pepper packets. Removed to separate area away from and under food or any food related product.
  54. Light bulb over pizza oven not shielded or shatter resistant.
  54. Light bulb not functional in 1Dr freezer. COS
  46. Ware washer sanitizer concentration exceeded MCHD acceptable range (50-100ppm) on multiple test.
  Facility must not use ware washing machine until concentration of chlorine sanitizer is between 50 ppm and 100 ppm and MCHD grants permission to begin using.
  Fax completed work order, stating chlorine sanitizer concentration, to MCHD at 215 784 5524.
  1. Facility granted 6 month to attain CFSM certificate from MCHD. Two staff members currently hold valid Servsafe accreditation.
   Facility has been granted MCHD Food establishment license but has not received it to date.
  Person in Charge: Franco Federico
Inspector (Signature):  Mark Peacock             Please see original copy for PIC signature
    Date: 11/19/2013

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