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:    9 Date of Inspection:    4/19/2016
Risk Violations Count:    4 License Number:    A 1478
Arrival Time:    1:30:00 PM Expiration date:    2/28/2017
Departure Time:    2:10:00 PM Facility Closure:    
 Food Facility Name
  Bay Pony Inn
 Address
  508 Old Skippack Road
 Municipality
  Lower Salford
 Owner
  Eduard and Florence Knechtl
 Telephone
  215-256-6565
 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 OUT Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 OUT Management awareness; policy present X  
3 N/O 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 OUT Food-contact surfaces: cleaned & sanitized X  
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 OUT Proper hot holding temperature X X
20 N/O Proper cold holding temperature    
21 N/O 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 N/O 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 N/O Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 OUT 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 OUT 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 N/O 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   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 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: Cl - QAT  CFSM Name: Kevin Grant  Exp. Date: 12/31/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Chest Freezer 9 ° F Bain Marie 36 ° F Walk in Cooler 41 ° F
Traulsen Cooler 41 ° F Au Gus 156 ° F Walk in Freezer -25 ° F
Bain Marie 33 ° F Tomato 36 ° F  ° F
Bain Marie 38 ° F Saute Onions 121 ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  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.COS
  19:) (R) Saute onions stored in steam table tempt 121.COS
  14:) Can opener blade unclean. COS
  35:) Labels lacking on Bulk containers. Provide.
  47:) Mixer black splash unclean. Clean and Sanitize before next use.
  41:) In Use tongs stored on handle of oven. Clean and sanitize.
  47:)(R) Black build up on gaskets of multiple cooling units. Clean and Sanitize.
  47:)(R) Dust like build up on vent and walls by reach in cooling units in kitchen. Clean and Sanitize.
  53:) Dust like/Food like debris on shelves inside walk in Cooler. Clean and Sanitize.
  46:) Irreversible register indicator lacking at time of inspection. Dish washer not sanitizing properly at time of inspection. Facility set up 3 bay sink
  properly. Rewash all glassware, plates and utensils before use. Email or fax a copy of work order receipt stating that dishware maintains final rinse
  temperature of 180 F and 194F. Email to HBright@montcopa.org or fax Attn: Harrison Bright to 610- 970-5048. Do not use Dishwasher without MCHD
  permission.
  Facility must correct all violations and maintain compliance
  EHS accompanied by Harrison Bright
       
  Person in Charge: Thomas Herter
Inspector (Signature):  Harrison Bright              Please see original copy for PIC signature
    Date: 4/19/2016

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