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:    9/17/2015
Risk Violations Count:    8 License Number:    A 2844
Arrival Time:    9:45:00 AM Expiration date:    10/31/2016
Departure Time:    12:15:00 PM Facility Closure:    
 Food Facility Name
  Bonnet Lane Family Restaurant
  1720 Old York Road
  Michael T Grafenstine
 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    
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    
5 IN 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 OUT Adequate handwashing facilities supplied & accessible    
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 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT 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 IN Proper cooking time & temperature    
17 IN Proper reheating procedures for hot holding    
18 OUT Proper cooling time & temperature X  
19 N/O Proper hot holding temperature    
20 OUT Proper cold holding temperature    
21 IN 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 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 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 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 IN Insects, rodents & animals not present; no unauthorized persons    
37 IN Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 OUT 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 OUT 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 N/O 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 IN 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:   Chemical: Cl  CFSM Name: See #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in Cooler 30 ° F Walk in Freezer 10 ° F Food Prep Cooler 40 ° F
Soup in walk in cooler 60 ° F 2 Door Reach in Cooler 39 ° F 2 Door Reach in Cooler 40 ° F
Hot Holding Chip Beef 140 ° F Food Prep Cooler-Tuna 43 ° F 2 Door reach in Cooler-Stuffing 50 ° F
2 Door reach in Cooler-Mash Potatoes 50 ° F Food Prep Cooler Sliced Mushrooms 40 ° F Reach in Freezer 0 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1.- CFSM expired back in March. Owner of facility as per conversation stated that he is scheduled to take food safety exam in the near future.
  Facility can email proof of registration for food safety course to Left a copy of the reciprocity application.
  4.- Employee drink stored on prep counter without lid.
  13.- 2 Door reach in cooler raw beef was stored above raw fish.- COS
  14.- Cutting boards at food prep coolers with discoloration and deep groves.
  8.- Hand sink stations lacking hand washing signs and trash cans.
  -Single service paper towels lacking at hand sink station in ware wash area.- COS
  11, 18, & 20.- The following items were voluntarily discarded due to improper temperatures: Inside of walk in cooler containers of soup gravy temperature
  at 57 Degrees F and two baked potatoes wrapped in aluminum foil.- COS. Inside of two door reach in cooler a container of mash potatoes and stuffing
  both with internal temperatures of 50 Degrees F voluntarily discarded.- COS
  34.- Thermometer missing in chest freezer.- COS
  39.- Soiled wet rag located on food prep cutting board at cook's line.
  45.- Rusty shelving located inside of walk in cooler.- Condensation build up at bottom of food prep cooler in cook's line.
  -(2R) Several gaskets located on several cooling units torn.- Replace
  -Ice machine with pink mold and calcium like build up on interior of unit.- COS
  - Door tracks located on dessert cooler with food debris build up.
  44.- Cook not switching gloves between switching task.
  41.- Dry utensils stored inside of container with food debris at the bottom by prep area.
  49.- Indirect waste line air gap at dish machine in ware wash station must be a minimum of 1".
  53.- Compressor inside of walk in freezer with excessive build up of ice.
  54.- Excessive grease build up in exhaust hood system. MCHD will contact Abington Fire Department
  Correct and maintain all violations!!!
  Left a copy of the New and updated FDA food regulations!!!
  Accompanied by Barbara Kitty of the FDA.
  Person in Charge: Michael Grafenstein
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 9/17/2015

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