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:    8 Date of Inspection:    2/26/2015
Risk Violations Count:    1 License Number:    A18982
Arrival Time:    10:00:00 AM Expiration date:    2/28/2017
Departure Time:    10:45:00 AM Facility Closure:    
 Food Facility Name
  Ardmore Music Hall
 Address
  23 East Lancaster Avenue
 Municipality
  Lower Merion
 Owner
  Tom Linquist
 Telephone
  610-649-8389
 Purpose of Inspection
  Routine-COO
 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 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 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 IN 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 N/O Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 N/O 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/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 IN 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 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 OUT Contamination prevented during food preparation, storage & display X  
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 IN In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled X  
43 OUT Single-use & single-service articles: properly stored & used X  
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    
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    
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: QAT  CFSM Name: Sara Shoenberger  Exp. Date: 3/31/2019
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
hot holding n/a ° F bar reach in cooler 40 ° F reach in cooler 36 ° F
beer walk in cooler 41 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° 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 noted violations
  notation:facility was not in operation at time of inspection
  1:Facility must post current MCHD food estabhlishment license in public view upon arrival in mail
  49:handsink at downstairs bar slowly draining
  37:box of single service cups stored on floor at both downstairs and upstairs bars-COS
  43:single service forks stored with food contact surfaces exposed at bars-COS
  46:lacking test strips for quat sanitizer
  42:mop stored in mop bucket-invert or hang to dry-COS
  45:cloth lining glassware at downstairs bar-COS
  53:facility has 6 months to install food prep sink with one inch air gap or provide food prep waiver (8/26/15)
  notation:Basewment does not meet MCPHC except where ice mahcine is kept. Facility currently does not store any food products or single service utensils in basement. If facility
  plans on storing food products or single service utensils, basment must meet MCPHC and all surfaces(floor, walls, ceilings) must be smooth, non pourous
   and easility cleanable.(would have until 8/26/15)
  (Beer walk in , soda and liquor may remain in basement)
  hours: varies depending on shows
  75 gallon hot water heater
  75 seats
  handsink-1(kitchen) & 1 in upstairs bar and 1 in downstairs bar
  mop-1
  three compartment sink-1(kitchen), 2 at downstairs bar and 2 upstairs bar
  food prep-has until 8/26/15 to obtain
       
  Person in Charge: Tom Linguist
Inspector (Signature):  Elizabeth Angelo             Please see original copy for PIC signature
    Date: 2/26/2015

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