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:    8 Date of Inspection:    5/22/2015
Risk Violations Count:    1 License Number:    A15145
Arrival Time:    11:00:00 AM Expiration date:    1/31/2017
Departure Time:    12:15:00 PM Facility Closure:    
 Food Facility Name
  Barrister's Bagel Co.
  1814 East Ridge Pike, Suite 100
  Upper Providence
  Richard H. Welsh
 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 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 IN 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 IN Food in good condition, safe, & unadulterated    
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN 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 N/O Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
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 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/A 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 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 IN Thermometer provided & accurate    
35 OUT 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 OUT Non-food contact surfaces clean   X
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 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:  Richard Welsh  Exp. Date: 12/31/2019
Item/Location Temp Item/Location Temp Item/Location Temp
bain marie cooler 46 ° F retail cooler 40 ° F retail cooler 40 ° F
walk in cooler 37 ° F walk in freezer 2 ° F prep unit 37 ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
   14: Interior backsplash of ice machine not clean with pink mold-like growth. Clean and sanitize immed.
   31: Bain marie cooler temped at 46-47. Facility adjusted temp of unit but unit is still high. Facility called for servicing and transferred all food to
   walk-in. Do not use. E-mail copy of work repair receipt showing temp of unit at 41F or below to MCHD at
   35: Open bag of flour in rear of kitchen. Once opened move to sealed secondary container.
   37: Food uncovered in walk in cooler. Keep all food covered and protected. COS
   (2R) Food on floor of walk in cooler. Keep all food at least 6 inches off floor.
   41: Knives resting on absorbent cloths. Clean and sanitize. Stiore in sanitary manner on surface that is smooth, non-porous, easily cleanable.
   (R) Scoop handles in multiple dry storage bins. Store so that scoop handle is not touching food.
   47: Dust-like/grease-like debris on hood filters. Clean and sanitize.
   Dish drainer on edge of 3 bay sink not clean. Clean and sanitize.
   (R) Flour-like debris on walk in cooler's fan guard covers. Clean.
   50: (2R) Spent water in mop bucket/Clean. Mop in mop bucket. Hang or invert to dry.
   53: Floor unclean under and around equipment. Clean.
   Back door propped open. Keep closed to a tight seal. COS
   Note: Facility must correct and maintain all violations. Further repeats may lead to additional action in accordance with law.
   Note: EHS left handouts detailing upcoming changes/additions to MCHD Food Code.
  Person in Charge: Richard Welsh
Inspector (Signature):  Janice DeNito Branagh             Please see original copy for PIC signature
    Date: 5/22/2015

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