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:    17 Date of Inspection:    5/27/2014
Risk Violations Count:    5 License Number:    A14918
Arrival Time:    12:00:00 PM Expiration date:    6/30/2016
Departure Time:    3:00:00 PM Facility Closure:    
 Food Facility Name
  Brasserie 73
  4024 Skippack Pike
  Mark Hyon
 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 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 OUT Proper eating, tasting, drinking, or tobacco use X  
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 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/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
14 OUT Food-contact surfaces: cleaned & sanitized X 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/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/A Pasteurized foods used; prohibited foods not offered    
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X  
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 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 OUT Food properly labeled; original container X  
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons X  
37 OUT Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 OUT 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    
42 OUT 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   X
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN Non-food contact surfaces clean    
Physical Facilities
48 OUT Hot & cold water available; adequate pressure X  
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   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 - QAT  CFSM Name: James Lee  Exp. Date: 6/30/2014
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 38 ° F Seafood soup 189 ° F French Onion soup 181 ° F
Walk-in freezer 6 ° F Reach in cooler 38 ° F Reach in freezer o ° F
Bain-marie 40 ° F Bain-marie 38 ° F Bar cooler 38 ° F
Bar cooler 38 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Employee drinks stored open/ uncovered on shelves throughout facility. COS
  8: (R) Soap and paper towels lacking at hand sink in basement prep area. COS
  Soap and paper towels lacking at several hand sinks in kitchen,and main bar.
  Hot water turned off at hand sink in warewash room. COS
  13: (R) Raw shelled eggs stored over RTE food in reach-in cooler. COS
  14: Mold-like growth in several soda gun holders throughout facility.
  Food-like build up on slicer guard in basement storage prep area.
  Rust like build-up on interior of ice machine. Clean and sanitize according to owners manual.
  Basement prep sink unclean. Clean and sanitize.
  Deep groves and staining on several bain-marie cutting boards, and portable cutting boards. Clean and sanitize, resurface/or replace.
  26: Several chemical spray bottles stored on speed rack behind bar. COS Keep in a designated area.
  34: Visible and accurate thermometer lacking in reach in ice cream freezer. Provide Immd.
  35: Facility lacking proper labeling on several secondary food containers throughout facility. Provide proper labeling.
  Open can of dry mustard stored in reach in cooler. Once open move to a sealed secondary food grade container.
  Several condiment/oil containers lacking content labels at cooks line. Provide proper labeling. Food uncovered in walk-in basement cooler.
  36: Used insect strip stored under slicer in basement prep table. Removed immd. COS
  37: Employee personal articles stored on dry storage racks,and shelves throughout facility. Keep in a designated area.
  Food stored on floor in basement walk-in freezer.. Keep 6" off floor.
  39: Wet wiping cloths stored on surfaces throughout facility. Keep in a bucket with sanitizer when not in use.
  Soiled absorbent cloths stored in between cooking equipment at cooks line. Remove Immd.
  41: Utensils stored in a bucket with stagnant water at cooks line. Remove Immd.
  42: Mops stored outside on loading dock.Hang or invert to dry.
  43: Clean,open packs of linen stored on storage shelves outsideof basement prep room. Keep separate,and protected.
  45: Torn door gaskets on 2 door reach in cooler at prep line,and reach in cooler at prep line. Repair/replace.
  47: Food-like debris build up on access panels for compressor at grill line.
  Food-like debris build up on interior,exterior and in between several pieces of equipment on cooks line. Clean and sanitize Immd.
  Person in Charge: James Lee
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 5/27/2014

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