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:    7 Date of Inspection:    5/27/2014
Risk Violations Count:    2 License Number:    A18207
Arrival Time:    11:40:00 AM Expiration date:    11/30/2016
Departure Time:    12:45:00 PM Facility Closure:    
 Food Facility Name
  B.B.Q. B.B.Q.
 Address
  537 Easton Road
 Municipality
  Horsham
 Owner
  Franco Federico
 Telephone
  215-674-4227
 Purpose of Inspection
  Routine-Complaint
 Re-inspection on or after
  5/28/2014

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 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/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 N/O 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/A 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 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 IN 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 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 IN Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used X  
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used X X
46 IN 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 OUT Plumbing installed; proper backflow devices X  
50 IN 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 X  
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  CFSM Name: Franco Federico  Exp. Date: 6/30/2015
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
retail beverage cooler 40 ° F 1 door reach-in freezer 2 ° F 2 door prep cooler 40 ° F
3 door pizza prep cooler 38 ° F walk-in cooler 38 ° F baked beans 144 ° F
2 door prep cooler at cook's line 30 ° F chest freezer 0 ° F 2 door reach-in coke cooler -kitchen 40 ° F
1 door reach-in freezer  ° F walk-in cooler  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8: Utensils blocking hand sink. COS.
  8: Hot and cold water turned off to hand sink in kitchen at time of inspection. Leak at faucet. Facility turned on water during inspection. Facility must
  repair faucet immediately. MCHD will conduct a follow-up inspection on 5/28/14 to ensure that sink has been repaired.
  14: Mold-like growth observed on splash guard of ice machine. COS.
  37: Food items stored on floor in walk-in cooler and under counter (buckets of food in walk-in cooler, soda boxes under front counter, etc.)
  37: Food uncovered in walk-in cooler. Cut lemons uncovered by soda fountain machine. COS.
  37: Hair restraints lacking for food handlers. (R)
  37: Employee jacket stored on shelf storing food and food contact items. (R) COS.
  43: Single use condiment container used as scoop and stored in product of bulk spice container. COS.
  43: Single use containers stored food contact side up. COS.
  45: Tape used to repair chest freezer door. Remove tape and repair properly. (R)
  45: Cardboard to go box used to store single use lids. COS.
  45: Fan guards missing inside 3 door pizza prep cooler.
  49: Prep sink not properly air gapped. COS.
  53: Door to outside open in kitchen at time of inspection. COS.
  The purpose of inspection was to respond to a complaint regarding proper tobacco use by employees. No issues observed at time of inspection.
       
  Person in Charge: Mario Federico
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 5/27/2014

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out