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:    12 Date of Inspection:    3/23/2015
Risk Violations Count:    4 License Number:    A 3943
Arrival Time:    11:25:00 AM Expiration date:    4/30/2016
Departure Time:    12:35:00 PM Facility Closure:    
 Food Facility Name
  Baggataway Tavern
 Address
  31-33 North Front Street
 Municipality
  West Conshohocken
 Owner
  Stewart Keener
 Telephone
  610-834-8085
 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 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 OUT No bare hand contact with RTE foods or approved alternate method properly followed X  
8 OUT Adequate handwashing facilities supplied & accessible X  
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 OUT Food separated & protected X  
14 OUT Food-contact surfaces: cleaned & sanitized X X
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/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/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/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 OUT Thermometer provided & accurate X 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 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 IN Single-use & single-service articles: properly stored & used    
44 OUT Gloves used properly X  
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used X X
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN Non-food contact surfaces clean    
Physical Facilities
48 OUT 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   X
54 OUT 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: Stewart Keener  Exp. Date: 12/31/2015
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk-in cooler 40 ° F 2 door reach-in 33 ° F reach-in cooler 34 ° F
reach-in cooler 41 ° F chilli 168 ° F bain marie 38 ° F
bain marie 40 ° F reach-in freezer 2 ° F reach-in freezer -16 ° 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.
  7 & 44: Food handler not wearing gloves to cut ready to eat lemons. -COS
  8: Lacking single use paper towels at kitchen hand sink. -COS
  13: Raw meat stored over ready to eat food in upstairs walk-in cooler. -COS
  14: Can opener piercing blade unclean. -COS
  14: Soda gun nozzle at bar unclean. (R) -COS
  34: Lacking visible accurate thermometer in 1 door bain marie, bar cooler, and upstairs chest freezers. (R) -COS
  37: Containers of food on floor in walk-in cooler. -COS
  53: Hole in wall above prep table next to hand sink.
  42: Mop not hanging or inverted to dry. -COS
  45: Cloth lining interior of bain marie and cardboard lining interior of 1 door bain marie and walk-in cooler. (Rx4) - COS
  Repeat violtations and failure to comply may lead to possible legal action.
  1: Facility lacking current MCHD CFSM. Faciliy has current ServSafe certification. Facility has 30 days to submit MCHD reciprocity application. Application left at time of inspection.
  48: Mop sink lacking hot and cold running water. Facility has 24 hours to repair. Plumber contacted at time of inspection.
  53: Lacking several ceiling tiles in kitchen above line of reach-in coolers.
  53: Floor tiles damaged and missing in front of restrooms and in upstairs storage area. (Rx2)
  53: Wall and ceiling to left and right of grill at cooksline unclean. (R)
  53: Lacking several ceiling tiles in kitchen above line of reach-in coolers.
  53: Hole in wall above prep table next to hand sink.
  54: Lacking light shield above slicer in kitchen.
       
  Person in Charge: Stewart Keener
Inspector (Signature):  Stephanie Morano             Please see original copy for PIC signature
    Date: 3/23/2015

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