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:    14 Date of Inspection:    4/20/2016
Risk Violations Count:    4 License Number:    A19641
Arrival Time:    2:20:00 PM Expiration date:    12/31/2016
Departure Time:    4:15:00 PM Facility Closure:    
 Food Facility Name
  Brak LLC dba Philly's Phamous Steaks & Hoagies
 Address
  36 Tennis Ave.
 Municipality
  Ambler
 Owner
  Kevin White
 Telephone
  215-646-9900
 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    
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 N/O 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    
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/A 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 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 OUT Proper date marking & disposition X  
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/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
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 OUT Thermometer provided & accurate    
35 OUT Food properly labeled; original container X  
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 OUT 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 OUT 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 IN 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:   Chemical: Cl - QAT  CFSM Name: Kevin White  Exp. Date: 9/30/2017
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Food Prep Cooler Deli/sandwhich-Bologna 33 ° F Hot Holding--Sauce 150 ° F 2 Door Reach in Cooler 40 ° F
2 Door Reach in Cooler 43 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1.- Facility became a an official change of ownership inspection as of 12/22/2015. Owner of facility never paid for and completed change of ownership
  form. Facility has 24 hours to pay for MCHD license fee with completed change of ownership form. If facility fails to comply faciity will not be allowed
  to operate and immediately closure will be deemed by MCHD. License application left onsite.
  -Inspection available upon request form not posted in public view.
  2.- Facility lacking a written policy stating proper procedure for clean up of fecal and vomitus matter.
  8.- Hand washing sign missing a hand sink station in backroom.
  21.- (R) Date markings missing on several packages of cheeses.- COS
  34.- Thermometer missing in cooling units throughout facility.
  35.- Label lacking for bread crumbs in backroom underneath table.- COS
  36.- Mice like droppings located in corners of office area. Clean and sanitize.- Provide a professional pest control report to attention Lamar Smith
  215-784-5524 with 10 business days stating treatment and activity levels.
  37.- French fry potato cutter with excessive debris build up.
  39.- Wet soiled wiping cloth stored on counter.
  45.- Chest Freezer in basement is stored below sewage line.
  -Chest freezer damaged with duct tape on unit.- Repair properly.
  -Gasket with excessive debris build up located on 2 door under counter cooler and sandwich food prep cooler.- Sandwich prep cooler with torn gasket.
  Interior of under counter freezer with excessive ice build up and shelf holding same unit with bungee cord holding shelves together.
  -Shelving above 3 basin sink with chipping paint.
  -Rusty shelving inside of salad reach in cooling unit.
  46.- Test strips lacking for Qac.
  47.- Piece of cardboard stored between fryer door. Remove repair immediately
  52.- Dumpsters located on grass.
  53.- Cracked floor tiles located throughout the facility.
  Correct and maintain all violations!!!
       
  Person in Charge: Tim Favors
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 4/20/2016

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