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:    4/11/2014
Risk Violations Count:    0 License Number:    A 2844
Arrival Time:    9:05:00 AM Expiration date:    10/31/2016
Departure Time:    11:00:00 AM Facility Closure:    
 Food Facility Name
  Bonnet Lane Family Restaurant
 Address
  1720 Old York Road
 Municipality
  Abington
 Owner
  Michael T Grafenstine
 Telephone
  215-657-5750
 Purpose of Inspection
  Flood
 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 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    
Chemical
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
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 N/O 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 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 N/O Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl  CFSM Name:   Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in cooler 32 ° F walk-in freezer 10 ° F 2 door reach-in cooler 38 ° F
Bain Marie 40 ° F  ° F  ° F
 ° 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.
  Purpose: MCHD received call from Abington Township Fire Company that facility experienced a sprinkler
  release in the walk-in freezer which caused minor flooding in the facility.
  Report/Interview: Michael Jones of Abington Township Fire Company reported that at approximately 7:45pm, facility
  had a sprinkler go off in the walk-in freezer. The active sprinkler caused some minor flooding in the kitchen and
  dining area. Mr. Jones stated that sprinkler was shut off and flooding had ceased. Facility reportedly in the
  process of cleaning up. Fire company is awaiting MCHD to assess food safety conditions. Facility reportedly closed.
  Mr. Jones stated that power is still supplied and walk-in freezer is still operational.
  At time of inspection:
  Facility personnel cleaning and sanitizing floors.
  No food prep activities occurring. No customers present eating food. Facility voluntarily closed to clean and sanitize.
  Facility has power, hot and cold water is supplied, all sinks properly operating, facility has means to clean
  and sanitize ware and surfaces, cold holding units maintaining proper temperatures,
  and waste water properly disposing. Water/flood evidence noted inside entire walk-in freezer on floor and packages,
  along sections of kitchen floor and small area in dining room outside kitchen door. No significant standing water noted.
  Sprinkler contaminated food observed only in walk-in freezer. No other food or food container in facility noted with
  water damage. No food contact surfaces, utensils or equipment in facility observed with water contamination.
  Foods in walk-in freezer frozen at time of arrival.
  All contaminated, unsealed food present in walk-in freezer may not be used for consumption and must be
  discarded and denatured. Facility in process of discarding foods at time of inspection.
  Packages of hermetically sealed foods in walk-in freezer and not affected by sprinkler water must cleaned and
  sanitized prior to use. All surfaces in walk-in freezer must be cleaned and sanitized.
  Facility must ensure prompt pickup of trashed food to restrict vector attraction.
  Facility must provided MCHD with a detailed inventory of all discarded and denatured foods.
  By end of inspection, no standing water present and surfaces in facility have been cleaned and sanitized.
  Small area of carpet near kitchen door has been cleaned and sanitized and in the process of drying. Facility
       
  Person in Charge: Mike Grafenstine
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 4/11/2014

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