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:    12/10/2014
Risk Violations Count:    2 License Number:    A 2751
Arrival Time:    11:00:00 AM Expiration date:    11/30/2016
Departure Time:    1:40:00 PM Facility Closure:    
 Food Facility Name
  Applebee's Neighborhood Grill & Bar
 Address
  323 Old York Road
 Municipality
  Abington
 Owner
  Delaware Valley Rose, LP
 Telephone
  215-572-9941
 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 IN Adequate handwashing facilities supplied & accessible    
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 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT 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 IN 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 IN 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/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 IN Water & ice from approved source    
30 N/O 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 IN 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 X X
43 IN 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 OUT Warewashing facilities: installed, maintained, & used; test strips X  
47 IN 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 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: Michael Shappell  Exp. Date: 12/31/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Bar 2 dr glassware refrig 41 ° F 1 dr worktop refrig 60 ° F Cold holding unit Coleslaw 42 ° F
2 dr under counter refrig 42 ° F 2 dr under counter refrig 33 ° F cold holding unit mac and cheese sauce 38 ° F
Cold holding cooked chicken breast 34 ° F Cold holding diced chicken 36 ° F Hot holding Cream sauce 160 ° F
Hot holding tomato sauce 160 ° F Walk-in refrig 40 ° F Walk-in freezer -3 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Facility must correct and maintain all violations;
  45. Color coded tape on ladles, not in use. Remove. COS.
   Microwaves with door lacking interior door film. Created open holes, allowed debris into interior of door.
   Interior bottom right hand door of 4dr refrig with crack and molding missing on upper right door.
   Raw un finished wood. Rear "chair rail" behind garbage totes. Plywood shelf in bar. Seal with minimum of semi-gloss finish.
   Tape on work station keypad.
   Gap at caulk on the drink / plating station.
  42. R Plates at server station with food contact surface exposed, Customer accessible. Inverted. COS.
  41. Single use souffle cup stored in bulk ingredient container, lacks handle. Removed. COS.
  53. Coving cracked and loose at rearmost handsink.
  14. Some cutting boards with stains and / or grooved. Clean and sanitize. If grooved repair / replace.
  46. Ware washing machine final chlorine sanitizer concentration not reaching minimum concentration. Maintain between 50-100ppm.
   Facility immediately stop use and utilized three basin sink. Service called and on site at time of inspection. EHS observed concentration
   between 50-100ppm. Facility may operate ware washing machine. COS
  11. 1 dr work top refrigerator at bar with internal temperature of 60F. Food at same temperature. Work order placed.
   Ensure unit is operating at or below 41F before using. Fax completed work order to MCHD at 215-785-5524 to the attention of Mark Peacock.
   Facility voluntarily discarded assorted drink mixes. Includes (7) 2 quart containers of drink mixes, 3 qts sweet and sour mix, Fruit juice 1 quart, 3 cut oranges,
   3 cut apples, 1 quart olives and 1 quart cherries. COS.
       
  Person in Charge: Michael Shappell
Inspector (Signature):  Mark Peacock             Please see original copy for PIC signature
    Date: 12/10/2014

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