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:    13 Date of Inspection:    8/5/2015
Risk Violations Count:    4 License Number:    A16117
Arrival Time:    11:00:00 AM Expiration date:    10/31/2016
Departure Time:    12:45:00 PM Facility Closure:    
 Food Facility Name
  Alley Gators
  653 West Ridge Pike
  Rick Alberto
 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   X
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 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   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 N/O Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 OUT Proper date marking & disposition    
22 IN Time as a public health control; procedures & record    
Consumer Advisory
23 N/A Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
25 N/O Food additives: approved & properly used    
26 OUT 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/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 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  
38 IN Personal cleanliness    
39 N/O Wiping cloths: properly used & stored    
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 IN 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 N/O 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   X
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 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  CFSM Name: See #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Pizza prep cooler 41 ° F Pepperoni in cooler 40 ° F Walk in cooler 38 ° F
Walk in freezer -4 ° F Bain marie 38 ° F Bain marie 40 ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: (2XR) CFSM currently lacking. Facility owner Rick Alberto stated that he took course and failed exam. Owner has 5 business days to show proof of enrollment
   for MCHD CFSM exam. Attn: Beth Whalen 610-970-5048.
  14: (2XR) Deep groves and staining on bain marie cutting board at grill line. Provide MCHD with purchase order/ work order for replacement boards within 5 days.
   Fax to MCHD Attn: Beth Whalen 610-970-5048
   Food like debris build up on can opener blade. Clean and sanitize immd.
  21/35: Facility lacking reference dates and common food labels on several containers of prepared foods and secondary sauce,dressing containers.
  26: Chemical spray bottle stored on shelf with single serve disposable utensils and straws. Keep separate in a designated area.
  34: (R) Visible and accurate thermometers lacking in several cooling units. Provide immd.
  37: Pile of soiled spent sponges stored at 3-bay sink. Voluntarily discarded all sponges. COS
   Food stored on floor in walk-in freezer. Keep 6" off floor.
  45: Lid un attached from small salad prep cooler. Repair/replace
  46: (R) 3-Bay sink basins, faucet handles, and staging board unclean. Clean and sanitize immd.
  47: (R) Food like residue on hand sinks, mop sink and surround,inside reach in coolers under flat grill and on dirty dish rack (3XR).Clean immd.
   Rust like build up on several wire racks in walk-in cooler. Resurface/replace.
  52: Dumpster lids open at time of inspection. Keep closed to a tight seal to avoid any vector activity.
  53: (R) Food like debris on floor under fryers, under prep table with slicer,under shelves in walk in cooler and walk-in freezer, on walls behind
   3-basin sink, and hand sinks throughout. Clean and sanitize immd.
  54: 1-light out above grill. Replace.
  Note: Facility must correct all noted violations or face possible legal action in accordance to law.
  Person in Charge: Ricky Alberto
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 8/5/2015

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