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:    4/21/2015
Risk Violations Count:    4 License Number:    A17273
Arrival Time:    10:00:00 AM Expiration date:    9/30/2016
Departure Time:    12:00:00 PM Facility Closure:    
 Food Facility Name
  Blue Bell Inn
 Address
  601 Skippack Pike
 Municipality
  Whitpain
 Owner
  Scott Dougherty
 Telephone
  215-646-2010
 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 OUT 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 OUT 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 IN 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 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 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/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 IN 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    
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 OUT Wiping cloths: properly used & stored    
40 IN 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    
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    
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 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: Rosemary Reilly  Exp. Date: 3/31/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
meat-seafood walkin refrig 38 ° F Refrig drawers 36 ° F Bar 32 ° F
produce walkin refrig 38 ° F True Refrig 38 ° F wine reachin refrig 48 ° F
basement walkin freezer 3 ° F Bain Marie 36 ° F main bar 30 ° F
refrig under Cappuccino kitchen 34 ° F Hot holding NA ° 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 any and all noted violations
  4 - medicine next too & on the same shelf as clean dishes
  8 - bakery hand sink blocked - soap dispenser in sink & storage rack in front
  13 - raw chicken over raw beef in cook line refrig drawers
  14 - can opener blade with food buildup
  34 - lacking accurate and/or visible thermometers in wait station by seafood station
  37 - food uncovered iin must cold units in kitchen
  37 - food containers without lids - produce walkin refrig
  37 - repeat - food on the floor in walkin freezer - basement
  37 - food storage rack un-protected - right next to the mop sink and a hose hanging on rack
  39 - wiping clothes on counter top and or table. Store in sanitize solution when not in immediate use - corrected
  39 - sanitizing buckets not setup during prep - corrected
  42 - mop not hanging or inverted to dry
  45 - bread chest freezer with ice buildup
  46 - tubing suppling soap & sanitizer to 3 basin sink are to long - sanitizer tube is discolor
  47 - cloth wrap around cook line exhaust hood support bracket
  47 - dust buildup on filter in exhaust hood over Southbend oven in cook line
  47 - electrical pipe (lights) in exhaust hood with grease droplets
  47 - cook line refrig drawers unclean - gaskets, brackets & bottom
  53 - upstairs men's restroom ceiling is peeling
  45 - lacking a screen/filter in exhaust hood for dish machine bar by the garage door
  08- lacking paper towel at hand sink in bar by garage door - corrected
  Prior to use ensure dishmachine is sanitizer at the proper level
  Copy of the sign (wording to be use) that shall be posted in public view in according with the 2013 FDA Food code.
  Left at facility a copy of the 2013 FDA Food Code Changes for MCHD
       
  Person in Charge: Pete
Inspector (Signature):  Kelly Small             Please see original copy for PIC signature
    Date: 4/21/2015

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