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:    9/8/2015
Risk Violations Count:    4 License Number:    A16382
Arrival Time:    12:30:00 PM Expiration date:    5/31/2017
Departure Time:    2:15:00 PM Facility Closure:    
 Food Facility Name
  Appalachian Brewing Company of Collegeville, Inc.
  50 West Third Avenue
  Artie Tafoya
 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 IN Proper eating, tasting, drinking, or tobacco use    
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 OUT Hands clean & properly washed X  
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible X  
Approved Source
9 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 OUT Food in good condition, safe, & unadulterated X  
12 IN 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 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/O Food additives: approved & properly used    
26 IN 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 IN Water & ice from approved source    
30 N/O Variance obtained for specialized processing methods    
Food Temperature Control
31 OUT Proper cooling methods used; adequate equipment for temperature control X  
32 N/O Plant food properly cooked for hot holding    
33 N/O Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 IN 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 OUT Wiping cloths: properly used & stored X  
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored X X
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   X
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:   Chemical: Cl  CFSM Name: Robert Stegbauer  Exp. Date: 9/12/2017
Item/Location Temp Item/Location Temp Item/Location Temp
2 door reach in cooler at bar 40 ° F 2 door reach in cooler at bar 56 ° F Walk in cooler 38 ° F
Reach in cooler 38 ° F Soup in warmer 150 ° F Au jus in steam table 156 ° F
Pork in steam table 174 ° F Bain marie cooler 35 ° F Reach in freezer 0 ° F
Walk in cooler 40 ° F Walk in freezer 4 ° F Deli meat in bain marie 38 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  6 and 8. Hand towels lacking at both bar hand sinks. Soap lacking at hand sink at end of cooks line. COS
  11. 2 containers of milk past date(9/5/15). Facility voluntarily discarded. COS
  14.(R) Food like debris on back guard and blade of slicer. Clean and sanitize befoe next use.
  14. Deep grooves and staining on bain marie cutting boards on cooks line. Resurface or replace.
  31. Bar 2 door reach in cooler holding at 56F. Facility transferred all temperature controlled food items to another working cooling unit.
   Facility may not use bain marie for storing food requiring refrigeration. . Repair immediately and fax or email work order to MCHD.
   Attn: Scott Houchins at 610-970-5048 or A work order must state that cooler is holding at or below 41 F.
  31. Bar condiments stored on bar top without a sufficient ice bath. COS
  37. Facility using a plastic cup to scoop ice at bar. Container of lemons stored in public ice at bar. COS
  37. Ice cream stored uncovered in chest freezer. COS
  39. Wet wiping clothes stored on bar counter and hand sink. Store in bucket with sanitizer when not in use. COS
  41.(R) Handles of scoops touching food/ice in bulk food bins in kitchen and ice well in bar. COS
  45. Ice build up on interior of ice cream chest freezer. Defrost, clean, and sanitize.
  46. Bar dishwasher not sanitizing properly. Facility must immediately hand sanitize all glassware before use.
  Repair immediately and fax or email work order to MCHD, Attn: Scott Houchins at 610-970-5048 or
  A work order must state that dishwasher sanitizer levels are between 50-100ppm.
  46. At time of inspection, the bar 3-bay sinks were set up with only wash and sanitize. EHS instructed staff on the proper set up of 3-bay sink. COS
  47.(R) Grease and dust like build up on hood filters. Clean.
  47. Dust like build up on fan guards in walk in cooler. Clean.
  52.(R) Lid missing on dumpster. Repair or replace lid to provide a tight seal.
  53. (R) Hood filter missing above cooks line. COS
  53. Water stained ceiling tiles in men's restroom. Repair or replace.
  53. Ceiling tiles open above cooks line. Facility slid back into place at time of inspection. COS
  Person in Charge: Zach Seidenberg
Inspector (Signature):  Scott Houchins             Please see original copy for PIC signature
    Date: 9/8/2015

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