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:    0 Date of Inspection:    8/19/2015
Risk Violations Count:    0 License Number:    A19226
Arrival Time:    2:30:00 PM Expiration date:    8/31/2016
Departure Time:    3:55:00 PM Facility Closure:    
 Food Facility Name
  Brick & Barrel
  870 Welsh Road
  Karl Diehl
 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 N/O Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 N/O Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 N/O Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O Hands clean & properly washed    
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 N/O Adequate handwashing facilities supplied & accessible    
Approved Source
9 N/O Food obtained from approved source    
10 N/O Food received at proper temperature    
11 N/O Food in good condition, safe, & unadulterated    
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 N/O Food separated & protected    
14 N/O 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 N/O Proper hot holding temperature    
20 N/O Proper cold holding temperature    
21 N/O 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/O Pasteurized foods used; prohibited foods not offered    
25 N/O Food additives: approved & properly used    
26 N/O Toxic substances properly identified, stored & used    
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 N/O Water & ice from approved source    
30 N/O Variance obtained for specialized processing methods    
Food Temperature Control
31 N/O 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 N/O Thermometer provided & accurate    
35 N/O Food properly labeled; original container    
Prevention of Food Contamination
36 N/O Insects, rodents & animals not present; no unauthorized persons    
37 N/O Contamination prevented during food preparation, storage & display    
38 N/O 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 N/O In-use utensils: properly stored    
42 N/O Utensils, equipment & linens: properly stored, dried & handled    
43 N/O Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 N/O Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 N/O Warewashing facilities: installed, maintained, & used; test strips    
47 N/O Non-food contact surfaces clean    
Physical Facilities
48 N/O Hot & cold water available; adequate pressure    
49 N/O Plumbing installed; proper backflow devices    
50 N/O Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 N/O Physical facilities installed, maintained, & clean    
54 N/O 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:   Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  The followings were observed during pre-opening inspection today. Correct and maintain prior to opening inspection.
  -Provide all brick walls and counter surfaces with bricks materials in kitchen and pizza prep areas to be smooth, non-absorbent and easily cleanable.
  -Clean and maintain all surfaces (floor, walls, ceiling) from construction dust and debris.
  -Clean and maintain all equipment and fixtures from construction dust and debris.
  -Remove all construction materials and tools from the premise.
  -All construction work, including touch up work is required to be finished prior to the opening inspection.
  -Repair damaged part at the exterior door area of kitchen walk-in refrig.
  -Seal all openings/gaps between interior wall and floor of walk-in refrig.
  -Provide ambient thermometer at walk-in freezer and probe thermometer to take temperature of foods.
  -Provide missing leg under the 2-compartment food prep sink.
  -Maintain all refrigerators (walk-in refrig, cold prep refrig.) below 41F and freezers below 0F.
  -Provide missing exhaust hood filters at exhaust hood.
  -Provide missing light bulb at exhaust hoods where missing.
  -Provide missing ceiling tiles at scattered locations.
  -Provide chlorine sanitizer test strips.
  -Seal kitchen handsinks (pizza prep, cooking), dishwasher soiled dishtable and 3-compartment sink to the wall.
  -Remove plastic packaging materials from the fryers.
  -Remove condensation water at the bottom storage area of cold prep refrig.
  -Provide drain for the ice machine.
  -Provide splash guard or adequate spacing of 6 inches or more between prep table and handsink in pizza prep area.
  -Provide missing ceramic tiles on the wall of pizza prep area above mixer.
  -Provide plastered parts of the ceiling in pizza prep area to be smooth, non-absorbent and easily cleanable.
  -Provide employee handwash signs, clean and maintain fixtures, and floor in men's and women's toiletrooms.
  -Provide hot water of at least 100F at women's toiletroom handsink.
  -Provide missing cabinet doors at the waitstaff counter.
  -Provide missing door to the utility and bag-in-the box storage room.
  -Provide hot and cold water at the bar sinks.
  -Install refrigerators at the bar according to the approved plans.
  -Remove all excess equipment and fixtures from the back of the building.
  -No foods/beverages are to be stored or handled prior to final opening inspection.
  Licensee is to contact the Dept. at least 3 business days prior to arrangement for an opening inspection.
  Person in Charge: David Schiano
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 8/19/2015

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