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:    2 Date of Inspection:    1/8/2015
Risk Violations Count:    1 License Number:    A 3545
Arrival Time:    7:20:00 PM Expiration date:    10/31/2016
Departure Time:    9:10:00 PM Facility Closure:    voluntary
 Food Facility Name
  Bahama Breeze #3039
  320 Goddard Blvd
  Upper Merion
 Purpose of Inspection
  Utility Outage
 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 N/O Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 N/O Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O Hands clean & properly washed    
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible    
Approved Source
9 N/O Food obtained from approved source    
10 N/O Food received at proper temperature    
11 N/O Food in good condition, safe, & unadulterated    
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 N/O Food separated & protected    
14 N/O Food-contact surfaces: cleaned & sanitized    
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/A Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 N/A Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 N/O 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/O Pasteurized foods used; prohibited foods not offered    
25 N/O Food additives: approved & properly used    
26 N/O 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 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 N/O Water & ice from approved source    
30 N/O Variance obtained for specialized processing methods    
Food Temperature Control
31 N/O 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 N/O Thermometer provided & accurate    
35 N/O Food properly labeled; original container    
Prevention of Food Contamination
36 N/O Insects, rodents & animals not present; no unauthorized persons    
37 N/O Contamination prevented during food preparation, storage & display    
38 N/O Personal cleanliness    
39 N/O Wiping cloths: properly used & stored    
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 N/O In-use utensils: properly stored    
42 N/O Utensils, equipment & linens: properly stored, dried & handled    
43 N/O Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 N/O Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 N/O Warewashing facilities: installed, maintained, & used; test strips    
47 N/O Non-food contact surfaces clean    
Physical Facilities
48 OUT Hot & cold water available; adequate pressure    
49 N/O Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 N/O Physical facilities installed, maintained, & clean    
54 N/O Adequate ventilation & lighting; designated areas used    
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat:   Chemical: QAT  CFSM Name: Mark Johnson  Exp. Date: 9/30/2018
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in refrig 40 ° F Bar Walk-in refrig 38 ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  EHS notified via "On-call" system of hot water outage at facility (18:30). On call system was informed by MC Fire Dispatch of hot water outage.
  EHS first contacted Dispatch and was informed by dispatcher 87 of hot water outage at facility. Dispatcher 87 could not provide further information.
  EHS then contact location and spoke with Manager Kim Weaver (18:40). Manager state that a pipe of the ancillary system had rupture and sprayed water onto
  both hot water heaters. Facility had previously been having performance issues with water heater and service personnel had electrical components of
  water heater uncovered at time of rupture. Water spraying onto electrical components cause units to short out. Manager stated that food preparation operations
  were immediately ceased. Guest were permitted to finish meal but no other persons were permitted to enter facility; facility voluntarily closed.
  EHS arrived on site at 19:20. Food handler were not in kitchen and no food handling was occuring. No guest were present. Inspection of kitchen revealed that all food was placed in refrigeration
  except for sous vide soups and sauces being chilled in large carts of ice and water prior to being stored in the walk-in refrig. All wares were stacked in ware
  washing area. Ancillary system pipe rupture occurred in a utility closet only accessible from exterior of building. Service personnel were on site
  testing and repairing hot water heaters. They reiterated above noted information concerning cause of failure and rupture adding that ventilation
  in exterior door of utility closet allowed excessive cold area into closet potentially causing ancillary pipe to freezer and rupture. They also stated
  desire to close of exterior vents and pointed out that electric heater in closet was not adequate with excessive cold weather.
  Time frame of repair unclear and manager noted that corporate personal had request dispatch of corporate contracted ancillary system repair
  No contamination of food preparation, food storage or dining areas appears to have occurred as issue is in exterior utility closet only accessible from outside
  of facility.
  All utilities, except for hot water, are intact; and refrigeration units are operating within appropriate temperature for perishable food storage.
  Facility has Quaternary ammonia sanitizer and test strips for proper sanitizing.
  Once hot water is restored facility is to clean and sanitize all food contact surfaces, and wares.
  Person in Charge: Rori Mitchell
Inspector (Signature):  Mark Peacock              Please see original copy for PIC signature
    Date: 1/8/2015

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