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:    14 Date of Inspection:    9/22/2014
Risk Violations Count:    5 License Number:    A15397
Arrival Time:    1:55:00 PM Expiration date:    8/31/2017
Departure Time:    3:30:00 PM Facility Closure:    
 Food Facility Name
  Brick House Tavern & Tap
 Address
  2402 N. Easton Road
 Municipality
  Upper Moreland
 Owner
  BHTT Entertainment, Inc. Attn:Licensing
 Telephone
  215-675-5767
 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 OUT 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 N/O 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    
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 OUT Proper hot holding temperature X  
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 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/A Food additives: approved & properly used    
26 OUT 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/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 IN Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT 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    
42 OUT Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 OUT Warewashing facilities: installed, maintained, & used; test strips X X
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 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    
54 OUT 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: See #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Keg beer walk-in refrig. 35 ° F Bottled beer walk-in refrig. 40 ° F Walk-in refrig. 36 ° F
Drawer unit refrig. 36 ° F Cold prep refrig. 42 ° F Squid at drawer unit refrig. #2 42 ° F
Mashed potatoes at hot holding 89 ° F Pizza prep refrig. 44 ° F Walk-in freezer 0 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1-Current food license dated 8/31/2014 has expired; left license application, apply within next 5 business days-corrected.
  -No Certified Food Safety Manager at the facility; left list of food safety training providers and reciprocity application,
  Apply for required CFSM certificate within next 10 business days and fax proof of course registration to; Judy Rho, fax #215-784-8524.
  8-No available water at the bar handsink.
  -Missing cold water faucet at one of the kitchen handsink.
  -Low hot and cold water pressure at second kitchen handsink.
  -Two of paper towel dispensers defective at kitchen handsinks.
  Fax service order invoice stating that hot and cold water is available at all handsinks to; Judy Rho, Fax # 215-784-5524, within 1 business day,
  or follow-up inspection will be conducted on or after 9/23/14.
  14(4R)--Excessive wear and tear at the cuttingboards of cold prep refrig. and not able to effectively sanitize the surfaces.
  Repair or replace within 10 days, by 10/6/2014. Fax receipt for replacement or repair work to; Judy Rho, Fax # 215-784-5524.
  Failure to comply will lead to further enforcement and issuance of citation.
  19-Mashed potatoes at steam table with internal temperature of 89F for undocumented duration of time; corrected by disposal.
  26-Insecticide spray cans at bar 4-compartment sink area.
  -Grill cleaner spray can above food prep table adjacent to cleaned utensils-corrected.
  37-Soiled apron stored on top of food ingredients-corrected.
  -No hair restraint on food handler.
  -Purse stored next to cone cups and single service items at bar unused ice bin.
  -Brown, non-food contact approved paper liner in a bar condiment container with lemon curls.
  -Linen liner under raw shell eggs in drawer unit refrig.
  36-Live fruit flies like insects at bar area.
  Fax or mail pest control service report to; Attn. Judy Rho MCHD 102 York Road Suite 401 Willow Grove, PA 19090 Fax# 215-784-5524, within next 10 business days.
  41-Knives stored in stagnant liquid container and placed directly on the floor.
  42-Broken glass particles under wire storage shelf at bar reach-down glass chiller storage refrig.
  47-Excess food debris and build-up on walk-in refrig. storage shelves.
  53-Soiled ceiling tile at kitchen above dry storage.
       
  Person in Charge: Matt Doettger
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 9/22/2014

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