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:    12 Date of Inspection:    11/3/2015
Risk Violations Count:    5 License Number:    A 2243
Arrival Time:    10:45:00 AM Expiration date:    2/28/2017
Departure Time:    12:35:00 PM Facility Closure:    
 Food Facility Name
  Blue Bell Country Club
 Address
  1800 Tournament Drive
 Municipality
  Whitpain
 Owner
  Hansen Properhes Inc..
 Telephone
  215-616-8100
 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 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 IN Proper eating, tasting, drinking, or tobacco use    
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    
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    
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 IN 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    
Chemical
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X  
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 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 IN Thermometer provided & accurate    
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons X  
37 OUT Contamination prevented during food preparation, storage & display X 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 IN In-use utensils: properly stored    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used X  
44 IN 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 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 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
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: Cl - QAT  CFSM Name: Aboubacar Kouyate  Exp. Date: 6/30/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold unit I 36 ° F continental refrig 36 ° F kitchen walkin 40 ° F
victory freezer J 10 ° F Delfield refrig 32 ° F walkin refrig 36 ° F
continental freezer 0 ° F hot dog 167 ° F walkin freezer 0 ° F
 ° F soup 189 ° F produce walkin 34 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  11- four frozen liquid eggs white containers de-thawing in walkin refig with an used by date Oct 22,2015
  14 - repeat - slicer unclean in back prep room
  37 - repeat - food stored on floor in basement walkins - cos
  37 - Food handlers with no hair - cos
  37 - food stored directly on top of other food in J and I cold units
  47 - repeat - dust build up on fan guard both bar cold unit
  53 - ceiling tiles & vent cover unclean in the hallway of the single service storage items and ice machine - basement
  53 - 2xrepeat - stained ceiling tiles in dry storage room
  26 - lighter fluid stored next to frozen batch margarita concentrat in dry storage room - cos
  36 - basement- receiving door open during inspection - cos
  08 - lacking handwashing signage @ hand sink by 3 bay and mop sink
  53 - floor unclean behind both sides of cooking equipment
  39 - wiping clothes on counter top and or table. Store in sanitize solution when not in immediate use - cos
  45 - 2 door cold unit kitchen cook line with rusted shelves
  1 - lacking MCHD cfsm certificate
  Reciprocity application was left with facility. Facility has 5 business days to submit completed fom to MCHD
  14 - soda gun unclean at bar
  45 - damage door gasket on refrig unit at bar under the tap dispenser
  43 - food contact surfaces exposed at cook line service side - 2 piece take out containers - cos
  Note: inspection report available sign posted in bar
  Left at facility a copy of the 2013 FDA Food Code Changes for MCHD
       
  Person in Charge: Aaron Terry
Inspector (Signature):  Kelly Small              Please see original copy for PIC signature
    Date: 11/3/2015

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