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:    11 Date of Inspection:    8/18/2015
Risk Violations Count:    4 License Number:    A17238
Arrival Time:    3:05:00 PM Expiration date:    5/31/2017
Departure Time:    4:25:00 PM Facility Closure:    
 Food Facility Name
  Bonefish Grill #0308
  27 Airport Square
  Bonefish Grill LLC
 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 OUT Required records available: shellstock tags, parasite destruction X  
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 N/O 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 IN Proper date marking & disposition    
22 N/A 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/A Pasteurized foods used; prohibited foods not offered    
25 N/A Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X  
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 IN Proper cooling methods used; adequate equipment for temperature control    
32 N/O Plant food properly cooked for hot holding    
33 IN 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 IN 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 OUT Utensils, equipment & linens: properly stored, dried & handled X  
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 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 IN Sewage & waste water properly disposed    
51 OUT 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: Y  Chemical: QAT  CFSM Name: Paul Friedman  Exp. Date: 6/30/2019
Item/Location Temp Item/Location Temp Item/Location Temp
Reach-down freezer 0 ° F Walk-in refrig. 38 ° F Walk-in freezer 12 ° F
Salmon portion at walk-in refrig. 38 ° F Cold prep refrig. 38 ° F Steak at drawer unit refrig. 38 ° F
Potatoes au gratin at steam table 162 ° F Salad prep refrig. 40 ° F Batter station work top refrig. 42 ° F
Corn chowder soup at hot holding 162 ° F Melon garnish at bar 58 ° F Cold prep refrig. #2 38 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  12-Live mussel tags not kept in container until fully used-corrected.
  20-Cut watermelon garnish at bar with internal temperature of 58F for unknown duration of time; corrected by disposal of ~1.5 cups.
  -Melted ice water under the batter container at batter station-corrected by refill of ice.
  14-Cutting boards (at one of salad prep & portable yellow at cold prep refrig) with excessively worn surface and not
  able to effective wash and sanitize the surfaces,
  26-One of secondary chemical spray cleaner not labeled-corrected.
  34-No ambient thermometer at steak/chicken drawer unit refrig. and work top refrig. at batter station-corrected.
  35-No common ingredient names on bulk containers (sugar, flour).
  37-Employee food plate on prep table-corrected.
  -Exposed margarita salt dishes adjacent to bar drop in handsink creating splash contamination-corrected.
  42-Cleaned dishes directly below soap dispenser at dessert station table-corrected.
  45-Broken door handle at white reach-down freezer.
  51-Employee toiletroom trash can overflowing on to floor-corrected.
  -Soiled surface with residue build-up on the interior door handle area of employee toiletroom door-corrected.
  Note: Inspection conducted upon receiving unconfirmed illness complaint. Discussed with person-in-charge on proper
  handwashing, glove use on ready-to-eat foods, exclusion of ill employees, and prevention of contamination during food storage and handling.
  Montgomery County Health Department Food Code Changes Based on the 2013 FDA Food Code handouts will be emailed.
  Licensee is correct and maintain all out of compliance items as noted on the inspection report today.
  53 (R)-Dust on the ceiling vents above dishwasher
  Person in Charge: Paul Friedman
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 8/18/2015

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