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:    10 Date of Inspection:    4/11/2016
Risk Violations Count:    5 License Number:    A16117
Arrival Time:    12:15:00 PM Expiration date:    10/31/2016
Departure Time:    1:30:00 PM Facility Closure:    
 Food Facility Name
  Alley Gators
  653 West Ridge Pike
  Rick Alberto
 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    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 N/O 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 N/O Adequate handwashing facilities supplied & accessible    
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    
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 N/O Food separated & protected    
14 N/O 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 N/O Proper hot holding temperature    
20 OUT Proper cold holding temperature    
21 OUT Proper date marking & disposition   X
22 N/O 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/A 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 N/O Water & ice from approved source    
30 N/O Variance obtained for specialized processing methods    
Food Temperature Control
31 N/O 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 N/O Thermometer provided & accurate    
35 OUT Food properly labeled; original container    
Prevention of Food Contamination
36 N/O 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    
42 N/O Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 N/O Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 N/O Non-food contact surfaces clean    
Physical Facilities
48 N/O Hot & cold water available; adequate pressure    
49 IN Plumbing installed; proper backflow devices    
50 OUT 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
Bain Marie 38 ° F  ° F  ° F
Bain Marie 45 ° F  ° F  ° F
Bain Marie 39 ° F  ° F  ° F
True Freezer -10 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  Note: At time of inspection there was sewer back up at 3 bay sink. Facility voluntarily closed, voluntary discard all prepared food.
  1:)(3XR) CFSM currently lacking. Facility owner Rick Alberto scheduled to take test on 4-11-16. On completion of exam submit Reciprocity Application
  and appropriate fees to MCHD. Failure to comply may result in future legal action in accordance of law.
  1:) Facility lacking written signage on how public can access MCHD recent inspections. EHS provided copy of food code changes.
  2:) Written procedure lacking on how to manage fecal/vomitus incidents.Provided
  11:) Dented can of brown gravy on storage rack. Do not use.
  21:)(R) Facility lacking reference dates on deli meats. Provide
  20/31:) Various items bewteen 41- 46 F. Facility immd transferred food to another cooling unit. Do not use Bain Marie until given permission by MCHD.
  Fax or email a work order stating the Bain Marie is maintaining 41 or less. Fax to 610-970-5048 or email Attn: Harrison Bright
  35:) Open bag of flour stored next to bain marie. Once opened transfer to sealed food grade container.
  41:) Scoops handles touching food bulk dry good containers. Remove.
  43:) Single use plates with food contact surfaces exposed. Invert.
  46/50:) Sewer back up in ware washing sinks. Repair immd. Facility voluntary closed. Facility must remain closed until given permission by MCHD.
  Once repaired clean and sanitize all sinks, utensils, plates and equipment. Contact MCHD for opening inspection at 610-970-5040.
  Note: In the event of a imminent hazard such as sewer back up, fire, flood or loss of electric or hot water. Facility must immediately contact MCHD.
  Failure to comply will result in future legal action in accordance with the law.
  Facility must correct all violations and maintain compliance.
  Person in Charge: Rickey Alberto
Inspector (Signature):  Harrison Bright              Please see original copy for PIC signature
    Date: 4/11/2016

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