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:    7 Date of Inspection:    4/8/2015
Risk Violations Count:    2 License Number:    A 2750
Arrival Time:    2:00:00 PM Expiration date:    11/30/2016
Departure Time:    3:20:00 PM Facility Closure:    
 Food Facility Name
  Applebee's Neighborhood Grill & Bar
 Address
  833 North State Street
 Municipality
  Pottstown
 Owner
  Delaware Valley Rose, LP
 Telephone
  610-718-5686
 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 N/O 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 N/O 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 OUT Food in good condition, safe, & unadulterated X  
12 IN 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/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/O Proper reheating procedures for hot holding    
18 IN 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 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 IN 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 IN 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 IN Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 N/O 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 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 OUT In-use utensils: properly stored X  
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 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
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 IN Plumbing installed; proper backflow devices    
50 OUT Sewage & waste water properly disposed X  
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: Lisa DeMetrio  Exp. Date: 6/30/2019
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in freezer 28 ° F Walk in cooler 38 ° F Walk in cooler 34 ° F
Salsa in bain marie 38 ° F Bain marie cooler 38 ° F Bain marie cooler 34 ° F
Soup in warmer 178 ° F Chicken in bain marie 35 ° F Soup 192 ° F
Siracha chile lime sauce 33 ° F Cucumber slices in server bain marie 36 ° F Bar cooler 36 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  11. 2 cans of roasted red peppers dented. Facility voluntarily discarded. COS
  14.(R) Deep grooves and staining on multiple cutting boards in kitchen. Resurface or replace.
  14. Coffee filters stored unprotected under coffee machine. Store covered and protected. COS
  37.(R) Food handler lacking hair restraint. Provide
  41. Handles of scoops in multiple food containers with handles touching food. Store scoops with handles up and away from food. COS
  47.(R)Debris on floor in walk in cooler. COS
  50. Floor drain backed up under bar. COS
  54. Light out above cooks line. Replace.
  Note: Facility must correct and maintain all violations.
  Note: EHS left information regarding upcoming changes to the food code.
       
  Person in Charge: Lisa Demetrio
Inspector (Signature):  Scott Houchins             Please see original copy for PIC signature
    Date: 4/8/2015

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