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:    11 Date of Inspection:    4/22/2014
Risk Violations Count:    2 License Number:    A16382
Arrival Time:    12:25:00 PM Expiration date:    5/31/2017
Departure Time:    1:50:00 PM Facility Closure:    
 Food Facility Name
  Appalachian Brewing Company of Collegeville, Inc.
 Address
  50 West Third Avenue
 Municipality
  Collegeville
 Owner
  Artie Tafoya
 Telephone
  484-973-6064
 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 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 OUT Food in good condition, safe, & unadulterated    
12 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN Food-contact surfaces: cleaned & sanitized    
15 IN 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 IN 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/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/A 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 OUT 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    
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 OUT In-use utensils: properly stored X  
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 OUT 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    
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 IN Plumbing installed; proper backflow devices    
50 OUT 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    
54 IN Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl - QAT  CFSM Name: Brett Litten  Exp. Date: 3/31/2015
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 39 ° F Walk-in freezer 8 ° F Bain-marie 38 ° F
Bar cooler 38 ° F Quaso 190 ° F Chili 186 ° F
Fagor freezer -4 ° F 2-door cooler 38 ° F Bain-marie 38 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8: Soap lacking at both hand sinks behind bar. Provide Immd.COS
   Left side hand sink behind bar loose from wall. Repair.
   Hand sink in kitchen near large prep table blocked by trash can.Keep accessible at all times. COS
  11: (R) 1-Quart Rosenberger's Chocolate milk stored in reach in cooler behind bar past date, 04/17/14. Facility voluntarily discarded. COS
  34: Visible and accurate thermometer lacking in reach in ice-cream freezer in kitchen. Provide.
  35: Content labels lacking on bulk dry goods containers in kitchen. Provide.
  37: Food stored uncovered in several reach in coolers on cooks line, and ice-cream reach in freezer.Keep covered.
  41: Scoop handles touching dry goods in bulk dry good containers in kitchen.
   Ice scoop handle touching public service ice behind bar. COS.
   Tongs stored on oven door handle in kitchen. Remove.
  43: Forks stored with food contact surfaces exposed in kitchen. Invert.
  45: Soiled absorbent cloths lining surface directly under cooking equipment. Remove, surface should be smooth, non-porous and easily cleanable.
   Hood sealant hanging off right top corner of hood system next to reach in freezer.. Repair/replace.
  47: Dust-like build up on fan covers in walk-in freezer. Clean.
   Heavy food-like debris build up in microwave oven. Clean and sanitize.
   Grease like debris build up on hood filter above grill. Clean and sanitize.
   Food like debris build up on interior of 2-door reach in cooler behind steam table. Clean and sanitize.
   Dust like build up on open exhaust vent above dish machine. Clean.
   Shelves under equipment on cooks line unclean. Clean and sanitize.
  50: Mop sink filled with 5 gallon bucket. Keep accessible for designated purpose.
  53: Walk in freezer floor, and floors under equipment on cooks line unclean. Clean and sanitize.
   Damaged floor boards, and ceiling in dining room located in left back corner next to bar. Facility is addressing issue, damage is due to a leak.
  Note: facility must correct and maintain all violations.
       
  Person in Charge: Brett Litten
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 4/22/2014

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