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:    13 Date of Inspection:    1/8/2015
Risk Violations Count:    5 License Number:    A15397
Arrival Time:    12:45:00 PM Expiration date:    8/31/2017
Departure Time:    2:30:00 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 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 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 OUT No bare hand contact with RTE foods or approved alternate method properly followed X  
8 OUT Adequate handwashing facilities supplied & accessible X X
Approved Source
9 IN Food obtained from approved source    
10 IN 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/A Proper disposition of returned, previously served, reconditioned, & unsafe food    
 
Compliance Status COS R
Potentially Hazardous Food Time/Temperature
16 IN 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 IN Time as a public health control; procedures & record    
Consumer Advisory
23 N/A 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 X 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
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 OUT Thermometer provided & accurate X  
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
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X  
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 IN 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 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    
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 OUT Adequate ventilation & lighting; designated areas used   X
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: Cl - QAT  CFSM Name: Lea Anne Ochal  Exp. Date: 12/31/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in Refrig 40 ° F Walk in Freezer 0 ° F Draw refrig unit cooks line 38 ° F
Fish in drawer refrig unit 38 ° F Chicken in Drawer refrig unit 42 ° F Drawer refrig unit cooks line 39 ° F
Soup at hot holding 155 ° F Prep refrig 40 ° F Cheese in prep refrig 41 ° F
Soup at hot holding 160 ° F 1 door reach in freezer 10 ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4. Employees observed eating and drinking at prep counter near soda machines in kitchen. COS.
  7. Employee observed handling raw lemons with bare hands. Use utensils or single use gloves to handle ready to eat foods. COS
  8. (R). Hot Water faucet at bar turned off. COS.
   No soap or paper towels at hand sinks in bar area.
  14. (5R). Excessive ware at the cutting boards at cook line. Not able to effectively clean the surfaces.
  Fax work order of replacement to; Attn. Jared Cinque, Fax # 215-784-5524. Failure to comply will lead to further enforcement and issuance of a citation.
  26. (R). Chemicals in spray bottles stored above single service items on rack in rear of facility. COS
  37. (R). Cardboard liner inside 1 door reach in freezer.
   Chopped celery stalks stored in stagnant water inside walk in refrig unit.
   Single service container stored inside flour bin in rear prep area. COS.
  34. No thermometer present in drawer refrig unit n cooks line. COS.
  39. No sanitizer concentration detected in wiping cloth buckets. COS.
  45. Food prep sink in rear of facility obstructed by cutting boards and other items. COS.
   Door to ice machine taken off during service. Facility replaced door during time of inspection. COS.
   Tin foil lining under flame broiler unit.
  42. Mop stored on floor in mop area. COS.
   Ice Scoop stored in hand sink in bar area.
  49. Leak observed on faucet of mop sink.
  53. (R). One ceiling tile in rear kitchen area is unapproved.
  The facility must install MCHD approved ceiling tiles which are smooth, non-porous, and easily cleanable.
  54. (R). Partial exhaust hood filters missing and not fitted tight in back area.
       
  Person in Charge: Lea Anne Ochal
Inspector (Signature):  Jared Cinque             Please see original copy for PIC signature
    Date: 1/8/2015

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