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:    0 Date of Inspection:    4/12/2014
Risk Violations Count:    0 License Number:    F13301
Arrival Time:    5:30:00 PM Expiration date:    3/31/2017
Departure Time:    7:13:00 PM Facility Closure:    
 Food Facility Name
  Beaumont At Bryn Mawr
  601 N. Ithan Avenue
  Lower Merion
  Resident Owned
 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 N/O Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 N/O Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 N/O Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O 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 N/O Food obtained from approved source    
10 N/O Food received at proper temperature    
11 N/O Food in good condition, safe, & unadulterated    
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 N/O Food separated & protected    
14 N/O 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 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 N/O 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 N/O Toxic substances properly identified, stored & used    
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 N/O Water & ice from approved source    
30 N/O Variance obtained for specialized processing methods    
Food Temperature Control
31 N/O 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 N/O Thermometer provided & accurate    
35 N/O Food properly labeled; original container    
Prevention of Food Contamination
36 N/O Insects, rodents & animals not present; no unauthorized persons    
37 N/O Contamination prevented during food preparation, storage & display    
38 N/O Personal cleanliness    
39 N/O Wiping cloths: properly used & stored    
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 N/O In-use utensils: properly stored    
42 N/O Utensils, equipment & linens: properly stored, dried & handled    
43 N/O Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 N/O Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 N/O Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 N/O Plumbing installed; proper backflow devices    
50 N/O Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 IN Physical facilities installed, maintained, & clean    
54 N/O 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:   Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 38 ° F Walk-in freezer 0 ° F 2 door reach in cooler 38 ° F
Satellite reach-in cooler 41 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Purpose: MCHD received a call at approx 4:30pm from Executive Chef John Bauer informing of an Ansul Suppression
  System discharge which occurred earlier this afternoon in their main kitchen. Main kitchen reportedly closed
  and awaiting MCHD arrival for inspection. Facility reportedly cleaned and sanitized all affected surfaces
  and equipment. All exposed foods reportedly discarded. No damage to facility reported.
  Interview with facility staff: Incident time: approximately 1:30pm. Area of disharge reported at main cook line
  in Main Kitchen. Only area in immediate proximity to cook line reportedly affected by discharge.
  No reported power loss or utility loss. Facility stated local fire marshal listed no restrictions for facility reopening.
  At time of inspection:
  Facility main kitchen closed. No food prep activities occurring. Cleaning and sanitizing activities being completed.
  Power supplied to facility, hot and cold water supplied, waste water properly discharging, cold holding units
  maintaining proper temps, fire alarm/exit strobes flashing in facility, facility has means to clean and sanitize.
  No evidence of suppression material contamination observed in facility. No evidence of food contamination
  observed. Foods observed in well contained cooling units and containers (not exposed). All surfaces, equipment,
  food utensils and storage containers in facility appear clean.
  Facility awaiting arrival of Ansul technicians to repair/recharge system for cook line (techs arrived during inspection).
  Facility has separate satellite kitchen in another building that was reportedly used in lieu of main kitchen for
  food prep activities and service. No evidence of discharge contamination observed in satellite kitchen or
  on foods in the satellite area. Satellite kitchen properly supplied and operational.
  EHS called local Fire Marshal Frank Hand during inspection to determine if facility is restricted from opening
  based on ansul system repair and flashing emergency lighting. Mr. Hand stated that he did not place a restriction
  on facility from reopening.
  Facility must discard all ice from ice machine and clean and sanitize unit prior to use. (CORRECTED ONSITE)
  Facility must provide MCHD with detailed inventory of discarded exposed foods. EHS left contact information.
  Facility must ensure that during any future suppression discharge or fire event, MCHD must be contacted
  immediately for inspection and assessment. Failure to do so may lead to further action in accordance
  to law.
  Person in Charge: John Bauer
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 4/12/2014

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