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:    2/17/2016
Risk Violations Count:    7 License Number:    A 2844
Arrival Time:    11:50:00 AM Expiration date:    10/31/2016
Departure Time:    1:45:00 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   X
Employee Health
2 OUT 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 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 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X X
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 OUT Proper cooking time & temperature X  
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 OUT 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 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 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/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 OUT Thermometer provided & accurate X X
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X  
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 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 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    
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 OUT Adequate ventilation & lighting; designated areas used X  
  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 34 ° F meatloaf in walk-in cooler 32 ° F cooked chicken 146 ° F
prep cooler 44 ° F tomatoes in prep cooler top 41 ° F reheated chicken 167 ° F
salad prep cooler 40 ° F chicken salad - salad prep cooler 38 ° F walk-in freezer 0 ° F
2 door reach-in freezer 0 ° F 3 door work top cooler 36 ° F soup 197 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  The purpose of inspection was MCHD response to a complaint regarding undercooked chicken. At the time of inspection, EHS discussed with
  owner and employees proper cooking temperatures for raw meat and verified that the facility had a working probe thermometer.
  - A routine inspection was also conducted. Facility must correct and maintain the violations listed below.
  1: Facility CFSM certificate has expired. (R) Owner is registered to take the course and test on March 7, 2016. Submit reciprocity application to
  MCHD immediately upon receipt of certificate.
  1: Facility lacks a sign posted indicating that health inspections are available upon request. COS.
  2: Facility lacks a written clean up procedure for a fecal or vomiting incident.
  8: Hand washing sinks in kitchen lack hand washing signs. (R) Trash cans must also be accessible nearby.
  13: Raw beef stored above raw fish in 2 door cooler. (R) COS.
  16: Cooked chicken ready to serve temped at 146 degrees F. Chicken was raw prior to cooking and must be heated to at least 165 degrees F.
  Facility reheated to 167 degrees F and replaced sandwich bun prior to serving. COS.
  23: Consumer advisory on menu is not specific to items that may be served undercooked. Consumer advisory on menu must refer directly to
  applicable items.
  26: Chemical spray bottle stored on shelf with food items. COS.
  34: Thermometers lacking and/or not accurate in walk-in freezer, chest freezer (R), ice cream chest freezer, 2 door freezer. COS.
  36: Rodent-like droppings on floor below soda syrup boxes. Clean and sanitize all affected areas. Fax next routine professional pest control report
  to MCHD within 10 business days. 215-784-5524 Attn: Jennifer.
  37: Food stored on floor in walk-in freezer and walk-in cooler. COS.
  45: Rust-like build-up on some shelves in walk-in cooler. (R)
  45: Door gaskets torn on some reach-in cooling units. (R) Owner stated he is getting an estimate to replace any and all damaged gaskets.
  45: Absorbent towel lining counter under cutting board. COS.
  47: Debris on bottom shelf un char-grill at cook's line.
  47: Grease-like debris on side of fryer.
  47: Debris in door tracks of small sliding door cooler. (R)
  47: Dust-like build-up on fan guard in 2 sliding door cooler.
  54: Light bulbs inside 2 door reach-in cooler and 2 door reach-in freezer are not shatterproof or protected by a light shield. COS.
  Person in Charge: Michael Grafenstine
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 2/17/2016

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