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:    7 Date of Inspection:    10/15/2015
Risk Violations Count:    3 License Number:    A19226
Arrival Time:    1:30:00 PM Expiration date:    8/31/2016
Departure Time:    2:40:00 PM Facility Closure:    
 Food Facility Name
  Brick & Barrel
 Address
  870 Welsh Road
 Municipality
  Horsham
 Owner
  Karl Diehl
 Telephone
  215-778-3645
 Purpose of Inspection
  Routine
 Re-inspection on or after
  

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

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 OUT 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  
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 IN 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 IN Proper cold holding temperature    
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    
Chemical
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
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 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    
38 IN 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 IN In-use utensils: properly stored    
42 OUT 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 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 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: Michael Rockwood  Exp. Date: 11/17/2019
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in refrig. 38 ° F Walk-in freezer 0 ° F Hummus at cold prep refrig. 41 ° F
Cold prep refrig. 35 ° F Work top refrig. 45 ° F Meatballs at steam table 137 ° F
Drawer unit refrig. 37 ° F Cold prep refrig. #2 30 ° F Seafood prep refrig. 38 ° F
Condiment/dessert refrig. 40 ° F Pizza prep refrig. 38 ° F Beer walk-in refrig. 36 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  6-Employee rinsing hands in food prep sink and using linen towel to dry hands.
  8-No soap at beverage counter handsink-corrected.
  12-Live shellfish tags (clams and mussels) not kept in the last batch storage container until fully used-corrected.
  37-Food boxes stored on the floor of walk-in freezer.
  -Clothing left on top of bag in the box soda syrups and single service straw boxes in storage room.
  -Facility cooked and peeled hard boiled eggs stored in water during storage in cold prep refrig.-corrected.
  -Consumed beverage cup left on food handling counter on top of work top refrig.
  -Food preparation on the butcher block table installed at the opening between customer access hallway and in kitchen.
  Plans approved for no food handling on this table; provide adequate protection (i.e. sneezeguard, enclosure) from
  customer contamination.
  42-Cutting board for one of the cold prep refrig. stored directly on the floor.
  45-Broken and missing splashguard between the pizza prep area handsink and adjacent prep table.
  53-Food debris on the floor of side dry storage room.
  Montgomery County Health Department Food Code Changes Based on the 2013 FDA Food Code handouts issued at the time of inspection.
  Licensee is to correct and maintain all out of compliance items as noted on the inspection report today.
       
  Person in Charge: Michael Rockwood
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 10/15/2015

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