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:    16 Date of Inspection:    2/24/2016
Risk Violations Count:    6 License Number:    A17273
Arrival Time:    10:10:00 AM Expiration date:    9/30/2016
Departure Time:    12:05:00 PM Facility Closure:    
 Food Facility Name
  Blue Bell Inn
  601 Skippack Pike
  Scott Dougherty
 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 OUT Management awareness; policy present X  
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 OUT Food in good condition, safe, & unadulterated X  
12 OUT Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized X 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 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    
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 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 OUT Thermometer provided & accurate X X
35 OUT Food properly labeled; original container X  
Prevention of Food Contamination
36 IN 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 OUT In-use utensils: properly stored X X
42 OUT Utensils, equipment & linens: properly stored, dried & handled X X
43 IN Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT 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 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT 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: Y  Chemical: QAT  CFSM Name: Alexa Miller  Exp. Date: 3/31/2016
Item/Location Temp Item/Location Temp Item/Location Temp
soup 154 ° F grilled chicken in drawer cooler 41 ° F bain marie 41 ° F
2 door reach-in cooler 27 ° F drawer cooler 39 ° F walk-in cooler 39 ° F
2 door reach-in cooler 40 ° F salad bain marie 41 ° F dessert cooler 40 ° F
walk-in freezer -2 ° F produce walk-in cooler 41 ° F meat and seafood walk-in cooler 39 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  *Facility must correct and maintain all noted violations.
  1: Facility lacking sign to notify public that inspection reports are available upon request.
  2: Facility lacking written procedure for clean up of vomit and fecal events. -COS
  8: Bar hand sink lacking soap and single use paper towels. -COS
  11: One pint of Rosenbergs half and half dated 2/20/16 in cooksline reach-in cooler. Facility voluntarily discarded and denatured. -COS
  12: Facility lacking date of when last shellfish was consumed/sold on shell stock tags.
  14: Splash guard of smaller ice machine in service room unclean. (R)
  14: Piercing blade of can opener in main kitchen with food debris. -COS
  34: Lacking visible accurate thermometers in cold units throughout. (R) -COS
  35: Lacking label on bulk dry good containers and squeeze bottles in main kitchen. -COS
  37: Backpack and clothing hanging from food storage shelf by loading dock door. (R) -COS
  37: Clean utensil storage rack unprotected, immediately next to mop sink. (Rx2).
  37: Lacking splash guard between hand sink and prep table in salad prep area.
  41: Knife wrapped in absorbent cloth along cooks line. -COS
  41: Knife wedged between bain marie and steam table along cooks line.
  41: Scoop without handle in multiple bulk dry good containers. -COS
  42: Mop not hanging or inverted to dry. (Rx2) -COS
  46: Facility lacking irreversible temperature measuring device for high temperature dish machines.
  46: ppm of quat sanitizer reading above 400ppm in 3 basin sink in ware wash area. -COS
  37: Soap stored at food prep sink in bakery area. -COS
  47: Dust build-up on fan guard in prep walk-in cooler.
  53: Ceiling tile missing near service bar, employee restroom(2nd floor).
  51: Lacking trash can with lid in unisex employee restroom (2nd floor).
  52: Dumpster lid open at time of inspection.
  37: Boxes of food stored in unapproved basement area.
  1: Lacking current MCHD CFSM. Facility has employees with ServSafe certification. Facility has 30 days to submit
  MCHD CFSM reciprocity application. Application left at time of inspection.
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $305.00 to MCHD for each additional reinspection
  Re-inspection will occur on or after 3/9/16.
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $305.00 to MCHD for each additional reinspection
  Person in Charge: James Davidson
Inspector (Signature):  Stephanie Weaver             Please see original copy for PIC signature
    Date: 2/24/2016

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