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:    14 Date of Inspection:    5/13/2015
Risk Violations Count:    5 License Number:    A 3414
Arrival Time:    10:55:00 AM Expiration date:    5/31/2017
Departure Time:    12:30:00 PM Facility Closure:    
 Food Facility Name
  Blue Dog Pub
  850 South Valley Forge Road
  850 South, LLC Christopher Staub
 Purpose of Inspection
 Re-inspection on or after


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 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 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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized    
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 IN Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature X  
21 N/O 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    
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X  
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 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/O Variance obtained for specialized processing methods    
Food Temperature Control
31 OUT 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 IN Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X  
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 N/O 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 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 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  CFSM Name: See #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
2 door reach in freezer -2 ° F Reach in freezer -2 ° F Reach in cooler 38 ° F
Garlic in right bainmarie 41 ° F Right bainmarie cooler 36 ° F Left bain marie cooler 46 ° F
Fried onions in left bain marie 46 ° F Cole slaw in left bain marie cooler 45 ° F Onion soup in warmer 140 ° F
Gravy reheated for warmer 178 ° F Walk in cooler 38 ° F Bar cooler 38 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1. CFSM expired 3/31/15. EHS left a 30 day notice and reciprocity application.
  8. Towels lacking bar hand sink. COS
  14. Food like debris on back guard of slicer. Clean and sanitize before next use.
  20. Food in bain marie and bain marie cooler tempt between 45-46F. Facility moved all food to a working cooling unit. COS
  26. Can of Febreeze hanging on shelf with condiments. COS
  31. Bain marie cooler tempt at 46F. Facility removed all food from unit. Facility may not use unit without permission from MCHD.
   Repair immediately and fax work order to MCHD. Attn: Scott Houchins 610.970.5048 or e-mail to
   A work order must state that Bain Marie is temping at or below 41F.
  34. Thermometer lacking in bar cooler. COS
  39. Wiping rag stored on slicer. Keep in bucket with sanitizer when not in use. COS
  41. Single use souffle cup used as scoop in cole slaw. Use food grade scoop with handle. COS.
  45.(4R) Rust on shelving in multiple cooling units. Resurface or replace. Continued violations may result in further legal action in accordance to law.
  46. Chemical test strips lacking at bar ware washing sink. Provide.
  47. Grease like build up on hood panels and filters. Clean.
  53. Water stained ceiling tiles above bar and in back dry storage area. Repair or replace.
  54. Light bulb out above cooks line. replace.
  Note: Facility must correct and maintain all violations.
  Note: EHS left information regarding upcoming changes to food code.
  Person in Charge: Chris Joy
Inspector (Signature):  Scott Houchins             Please see original copy for PIC signature
    Date: 5/13/2015

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