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:    3/30/2015
Risk Violations Count:    5 License Number:    A16382
Arrival Time:    11:50:00 AM Expiration date:    5/31/2017
Departure Time:    1:30:00 PM Facility Closure:    
 Food Facility Name
  Appalachian Brewing Company of Collegeville, Inc.
 Address
  50 West Third Avenue
 Municipality
  Collegeville
 Owner
  Artie Tafoya
 Telephone
  484-973-6064
 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 OUT Certification by accredited program, compliance with Code, or correct responses   X
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    
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 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 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/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/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
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    
38 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
40 IN Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
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    
46 OUT Warewashing facilities: installed, maintained, & used; test strips X  
47 OUT 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 OUT Garbage & refuse properly disposed; facilities maintained    
53 IN 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  CFSM Name:  See #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Bain marie cooler 36 ° F walk in cooler 34 ° F reach in freezer -2 ° F
bain marie cooler 40 ° F bain marie cooler 40 ° F walk in freezer -30 ° F
gravy in hot holding 160 ° F chili in hot holding 165 ° F bar cooler 40 ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
   1. (R) Facility lacking current MCHD CFSM certification. Facility has 5 business days to apply (Servsafe posted) for MCHD CFSM or face
   further action from MCHD, including legal action in accordance with law. EHS left reciprocity application. On inspection dated 12/10/14,
   facility had been given 30 days to apply for CFSM.
   7: Food handler not wearing gloves and touching lettuce, tomato and putting on plate. Food voluntarily disposed of. No bare hand touching of
   ready to eat food. COS
   8: Temp at 2 kitchen handsinks registering at 89F. Manager raised thermostat. Ensure handsink temp are at least 100F. COS
   Paper towels lacking at front kitchen hand sink. Provide immed.
   Pitcher in basin of hand sink in bar area. Keep for handwashing only.
   13: Raw eggs over pretzel sticks in walk-in cooler. Immed move to bottom shelf.
   14: Dried on food debris on slicer and can opener blade. Clean and sanitize before next use.
   34: (2R) Thermometer lacking in 3 reach in coolers in kitchen and one at bar. Provide immed.
   37: Food uncovered in walk-in cooler. Keep all food covered and protected.
   41: Scoop handle in 2 bulk bins. Keep handle up and away from food.
   45: Section of hood filters missing. Replace immed.
   46: Bar dishwasher not sanitizing properly. Do not use without permission of MCHD. Fax copy of work order to MCHD attn: Janice Branagh
   at Fax # 610-970-5048. Note- At end of inspection dishwasher had been repaired. Permission granted to use. COS
   47: Grease-like build up on hood filters. Clean and sanitize immed.
   Grease-like food-like debris under cooking equipment. Clean.
   52: Dumpster lids open. Keep closed to tight seal. COS
   Food, debris on ground around dumpster. Clean area.
   Note: Facility must correct and maintain all violations.
   Note: EHS left copy of upcoming changes additions to MCHD food code,
       
  Person in Charge: Jesse Linsenmaier
Inspector (Signature):  Janice DeNito Branagh             Please see original copy for PIC signature
    Date: 3/30/2015

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