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:    0 Date of Inspection:    3/7/2016
Risk Violations Count:    0 License Number:    A19226
Arrival Time:    11:45:00 AM Expiration date:    8/31/2016
Departure Time:    1:05:00 PM Facility Closure:    
 Food Facility Name
  Brick & Barrel
  870 Welsh Road
  Karl Diehl
 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 IN Required records available: shellstock tags, parasite destruction    
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 N/A 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 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/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 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 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 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 IN 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 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  CFSM Name: See #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in refrig. 40 ° F Walk-in freezer 10 ° F Soup 181 ° F
Prep refrig. 40 ° F Sauce/prep refrig. 40 ° F Prep refrig. 41 ° F
Drawer refrig. 36 ° F Chicken/drawer refrig. 40 ° F Crabmeat/drawer refrig. 40 ° F
1-door reach-in dessert refrig. 40 ° F Beer walk-in refrig. 37 ° F Pizza prep refrig. 40 ° 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 MCHD Foodservice Sanitation Manager Certificate (CFSM). Facility has an employee who is ServSafe certified
  Facility has 10 business days to submit application. Reciprocity application was left at time of inspection.
  4. Employee drinking beverage while prepping food. COS
  8. Lacking single service towels at bar hand sink. COS
  14. Cutting boards with deep grooves and stained at prep refrigerators.
  33. Thawing raw meet in prep sink without cold running water. Facility placed frozen meat in walk-in refrigerator. COS
  37. (R) Open boxes of food stored directly on the floor in walk-in freezer. COS
  37. Several open bags of food products not transferred to secondary containers and stored directly on the floor in
  dry storage room.
  37. Food handlers lacking hair restraints.
  39. Wet wiping cloths stored on prep tables and not in sanitizer buckets.
  41. In-use tongs stored on stove handles. COS
  45. (R) Broken/missing splash guard between hand sink and adjacent prep table at pizza prep area.
  46. Food debris in rinse and sanitizer basins of 3-compartment sink. No sanitizer concentration detected on
  sanitizer basin of 3-compartment sink. EHS discussed proper sink set-up, basins were cleaned and sanitized. COS
  46. No detectable sanitizer concentration after running dish machine at bar. There was no chlorine left in container.
  Manager replenished chlorine and sanitizer concentration was observed at 100ppm. COS
  46. Lacking chemical test strips for chlorine sanitizer
  53. Grease on floor under cooking equipment at cook's line.
  1. Facility lacking signage notifying customers that health inspection reports are available upon request.
  2. Facility lacking a written procedure for clean up of vomit and diarrheal events.
  Reissued MCHD summary of changes based on the 2013 FDA Food Code.
  Person in Charge: David Schiano
Inspector (Signature):  Yessika Mashinski             Please see original copy for PIC signature
    Date: 3/7/2016

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