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:    6 Date of Inspection:    2/12/2016
Risk Violations Count:    1 License Number:    A 2752
Arrival Time:    10:35:00 AM Expiration date:    11/30/2016
Departure Time:    12:20:00 PM Facility Closure:    
 Food Facility Name
  Applebee's Neighborhood Grill & Bar
  2333 Welsh Road
  Hatfield Twp.
  Delaware Valley Rose, LP
 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 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 IN Hands clean & properly washed    
7 IN No bare hand contact with RTE foods or approved alternate method properly followed    
8 IN Adequate handwashing facilities supplied & accessible    
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 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized X  
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 IN Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 IN 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    
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 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 IN 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 IN Wiping cloths: properly used & stored    
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored X  
42 OUT Utensils, equipment & linens: properly stored, dried & handled X  
43 OUT Single-use & single-service articles: properly stored & used X  
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 IN 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 IN 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 - QAT  CFSM Name: Deborah Gill  Exp. Date: 6/30/2019
Item/Location Temp Item/Location Temp Item/Location Temp
walk in refrig 36 ° F walk in freezer -16 ° F cold well- mash potato 36 ° F
cold well- salsa 39 ° F hot holding- onion soup 160 ° F 2 door stacked refrig 38 ° F
2 door stacked freezer 0  ° F bar refrig 40 ° F drawer refrig- ribs 38 ° F
UC refrig- cooks line 39 ° F drawer refrig- chicken 38  ° F hot holding- sauce 155 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Purpose: Possible food bourne illness inspection.
  EHS stressed the importance of proper food handling and hand washing procedures.
  EHS also stressed the importance of taking proper temperatures on cooked foods especially cooked to order meat products.
  14. Food probe thermometers holsters on cooks line unclean with debris build up. Cleaned and sanitized. COS
  41. In use utensils in rear food prep area stored in sanitizer water in between uses. EHS instructed in order to store utensils in water in between use
  water temperature must be maintained at 135 degree at all times. Utensils removed and taken to ware wash room. COS.
  41. In use scoop stored in container of mash potatoes in UC refrig on cooks line with handle of scoop in contact with food products. Removed. COS.
  Food items voluntarily discarded. COS.
  41. In use scoop stored in container of cheese in drawer refrig unit on cooks line with handle of scoop in contact with food product. Removed. COS.
  Food items voluntarily discarded. COS.
  34. In accurate probe thermometer on cooks lines. EHS thermometer differed by approximately 4 degrees F. EHS instructed to removed thermometer from
  cooks line and recalibrate using a crush ice water method before use. Completed. COS.
  42. Probe thermometer on cooks line stored in containers of sanitizer water in between uses. EHS instructed that this is not an approved method
  to keep utensils sanitized in between uses. Sanitizers must be given time to dry to become effective. Removed. COS.
  43. Single service containers on cooks line stored food contact side up lacking covered protection. COS.
  47. Debris accumulation of top of ice machine. Cleaned and sanitized. COS.
  Person in Charge: Bill Ford
Inspector (Signature):  Jared Cinque              Please see original copy for PIC signature
    Date: 2/12/2016

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