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:    8/24/2015
Risk Violations Count:    3 License Number:    A17273
Arrival Time:    11:00:00 AM Expiration date:    9/30/2016
Departure Time:    1:35:00 PM Facility Closure:    
 Food Facility Name
  Blue Bell Inn
  601 Skippack Pike
  Scott Dougherty
 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 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 OUT Proper eating, tasting, drinking, or tobacco use X  
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 X 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 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    
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 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 X  
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X X
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored X X
40 IN Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored X  
42 OUT Utensils, equipment & linens: properly stored, dried & handled   X
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   X
46 OUT Warewashing facilities: installed, maintained, & used; test strips X X
47 IN Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT 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    
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: Alexa Miller  Exp. Date: 3/31/2016
Item/Location Temp Item/Location Temp Item/Location Temp
meat-seafood walkin refrig 40 ° F Refrig drawers 38 ° F osyster Bar drawers 37 ° F
produce walkin refrig 38 ° F True Refrig 40 ° F wine reachin refrig 48 ° F
basement walkin freezer 0 ° F baker Bain Marie 36 ° F main bar 32 ° F
Beer Cooler 36 ° F Hot holding NA ° F Economy-5 freezer -5 ° F
  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
  08 - repeat - bakery hand sink blocked - storage rack in front - corrected
  34 - lacking accurate and/or visible thermometers in bain marie in salad area - corrected
  37 - repeat -clean utensils storage rack un-protected - right next to the mop sink and a hose hanging on rack
  37 - 2xrepeat - food on the floor in walkin freezer - basement
  39 - repeat - wiping clothes on counter top and or table. Store in sanitize solution when not in immediate use - corrected
  42 - repeat - mop not hanging or inverted to dry
  46 - repeat - tubing suppling soap & sanitizer to 3 basin sink are to long - sanitizer tube is discolor - corrected
  45 - repeat - lacking a screen/filter in exhaust hood for dish machine bar by the garage door
  36 - flies throughout facility - doors open to kitchen from dinning area- corrected, door in service area by main bar
  48 - very low pressure of hot water at ware wash hand sink in kitchen
  04 - back pack hanging on food storage rack by loading dock door - corrected
  37 - towel under cutting board in food prep area - corrected
  49 - plasitc container use as a plumber device on 2 bay food prep sink
  41 - knife stored btw pasta steam table & refrig drawers in cookline - corrected
  08 - sanitize bucket in hand sink of the salad bain marie - corrected
  53 - missing floor tiles as you enter the kitchen from the dining area
  41 - employee using ice scoop on top of the ice machine - instead of the blue ice scoop in the blue container
  on the of the ice machine
  47 - both ice machines filters unclean in service room with beer cooler
  14 - splash guard in ice machine unclean - cube ice machine in service room
  53 - ripe floor (missing piece) at the entrance of the ware wash room for the outside bar
  51 - restroom by outside bar - ladies room missing hot water knob on the middle basiin
  46 - main dishmachine final rinise dial is not working at time of inspection-fax repair invoice to MCHD at 610-278-5167
  attn small
  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
  Copy of the sign (wording to be use) that shall be posted in public view in according with the 2013 FDA Food code.
  Person in Charge: Geoffrey Allen
Inspector (Signature):  Kelly Small             Please see original copy for PIC signature
    Date: 8/24/2015

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