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:    7 Date of Inspection:    3/8/2016
Risk Violations Count:    2 License Number:    A15397
Arrival Time:    2:05:00 PM Expiration date:    8/31/2017
Departure Time:    3:30:00 PM Facility Closure:    
 Food Facility Name
  Brick House Tavern & Tap
 Address
  2402 N. Easton Road
 Municipality
  Upper Moreland
 Owner
  BHTT Entertainment, Inc. Attn:Licensing
 Telephone
  215-675-5767
 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 IN 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 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/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN 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 IN 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 OUT Proper cold holding temperature X  
21 IN Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 N/O 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 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 N/O 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 N/O Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 N/O 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    
35 IN Food properly labeled; original container    
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 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 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 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 OUT Adequate ventilation & lighting; designated areas used X  
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: Cl - QAT  CFSM Name: Lee Anne Orchal  Exp. Date: 12/21/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk in refrig 36  ° F walk in freezer -8  ° F beer walk in refrig 40  ° F
4 drawer refrig chicken 40 ° F hot holding- sauce 166 ° F red cabbage cold well 53 ° F
onions in cold well 50 ° F 1 door freezer on cooks line -5  ° F drawer refrig unit- mahi mahi 40  ° F
food prep refrig 37 ° F UC refrig at breading station 40  ° F food prep refrig- bottom 38 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
   Facility must correct and maintain all violations.
  2.Facility failed to post required MCHD signage;inspections available upon request; after documentation on previous inspection report.
  EHS supplied one sign.
  20. Food items in left side cold holding well on cook line temperature approx 50 degrees F at time of inspection. Lid of this cold holding unit taken off
  during service. EHS instructed to put lid back onto cold well and gave time for temperatures to adjust.
  of various condiments and toppings at time of inspection. By end of inspection internal temp of unit with lid replaced at 40 degrees F. Facility granted
  permission to restock cold well.
  34.Facility lacking temperature measurement device for high heat dish machine. Facility must purchase a irreversible high heat thermometer or dish machine
  temperature measurements strips that register to 180 degrees F.
  37.Splash guard lacking in between food prep sink and adjacent hand sink in rear hall prep area.
  39.Wet wiping cloths used as placemat underneath cutting board.Removed.
  47.Plastic trays underneath waffle makers with debris accumulation. Facility disassembled at time of inspection and racks taken to dish area to be
  cleaned and sanitized.
  54.Facility with open dining room wall/window without air curtain barrier turned on at time of inspection.
       
  Person in Charge: Matt Doettger
Inspector (Signature):  Jared Cinque              Please see original copy for PIC signature
    Date: 3/8/2016

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