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:    8 Date of Inspection:    1/13/2014
Risk Violations Count:    1 License Number:    A 3498
Arrival Time:    1:26:00 PM Expiration date:    7/31/2017
Departure Time:    3:00:00 PM Facility Closure:    
 Food Facility Name
  Applebee's Neighborhood Grill & Bar
 Address
  70 Buckwalter Road
 Municipality
  Limerick
 Owner
  Delaware Valley Rose, LP
 Telephone
  610-792-8180
 Purpose of Inspection
  Routine
 Re-inspection on or after
  1/14/2014

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
15 N/O Proper disposition of returned, previously served, reconditioned, & unsafe food    
 
Compliance Status COS R
Potentially Hazardous Food Time/Temperature
16 IN Proper cooking time & temperature    
17 N/O 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 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 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 IN 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 OUT Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained    
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: Y  Chemical: QAT  CFSM Name: Jessica Mateja  Exp. Date: 3/31/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cooked chicken on grill 179 ° F Cole slaw on ice 41 ° F Marinara in steam table 171 ° F
Dressing in chill top cooler 39 ° F walk-in cooler 36 ° F walk-in freezer -4 ° F
chest freezer 30 ° F 2 door reach-in cooler 38 ° F 3 door reach-in cooler 32 ° F
reach-in cooler 38 ° F reach-in cooler 40 ° F apple balls on ice 42 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  14: R: Deep grooves and staining on several portable cutting boards (yellow and three white boards). Resurface/replace.
  34: Inaccurate thermometer in 3 door reach-in cooler on prep line nearest office area. Thermometer measuring 20F, EHS measured unit
  at 32F. Replace.
  37: Hammer stored on food equipment storage shelf. COS.
  37: Open, unsealed bags of spices in dry storage area. COS.
  47: Food-like build-up inside several reach-in coolers/freezers on grill line area. Clean and sanitize.
  49: Significant leak at wastewater discharge line beneath hand sink nearest walk-in cooler. Repair immediately. MCHD shall follow-up
   in 24 hours to ensure repair. Facility has other properly operating hand sinks in kitchen area to utilize until repaired.
  50: Floor drain backed up beneath coolers on grill line causing condensate drippage to cross floor under equipment and enter other floor drain
  adjacent to equipment line. Facility cleared out debris in floor drain immediately and mopped up floor in area of back up. COS. Ensure
  floor drains are maintained to allow proper drainage at all times.
  52: Garbage debris build-up around dumpster area. Clean.
  53: Food-like build-up on floor under equipment at edges of kitchen.
  53: Damage at bottom of walk-in freezer door causing frost build-up. Repair.
       
  Person in Charge: Amy Falco
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 1/13/2014

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