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:    17 Date of Inspection:    6/6/2016
Risk Violations Count:    7 License Number:    A15145
Arrival Time:    8:10:00 AM Expiration date:    1/31/2017
Departure Time:    9:15:00 AM Facility Closure:    
 Food Facility Name
  Barrister's Bagel Co.
  1814 East Ridge Pike, Suite 100
  Upper Providence
  Richard H. Welsh
 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 X  
Employee Health
2 OUT Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 IN Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 OUT 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 OUT Food in good condition, safe, & unadulterated X  
12 N/A 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 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 OUT Proper date marking & disposition    
22 IN 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 IN 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 IN 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 IN 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 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display   X
38 IN Personal cleanliness    
39 N/O 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 OUT 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   X
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT 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 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: QAT  CFSM Name: Richard Welsh  Exp. Date: 12/31/2019
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in cooler 38 ° F Walk in freezer 8 ° F Coca cola retail cooler 40 ° F
Retail cooler 38 ° F Bain marie 40 ° F Choco chip cream cheese 41 ° F
Vegetable cream cheese 40 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Facility lacking signage on how public can access MCHS recent inspection reports. Provided at time of inspection.
  2: Facility lacking written procedure on how to manage fecal/vomitus incidents.
  6: Food handlers not washing hands in between separate tasks. EHS stressed the inportance of proper hand washing and food handling.
  8: Hand wash signs lacking at front hand sink. Provide immd.
  11: 3-containers of milk stored in retail reach in cooler past date, 06-05-16, and 1-container with mold like growth stored in walk in cooler past date
   05/23/16. Voluntarily removed for credit and 1/2 and 1/2 was voluntarily discarded. COS
  14: (R) Food prep sink unclean, scrubber stored in sink clean and sanitize utilize for designated purpose.
   Deep groves and staining on large cutting board in back room. Resurface/replace. Replace when cleaning and sanitizing does not remove stains.
   Food prep surfaces throughout facility unclean. Clean and sanitize.
  21/35: Reference dated and common food labels lacking on several secondary containers of prepared food and food for sale,and all bulk dry good containers Provide immd.
  36: Dead insect like bug in door sliding track of Coca Cola reach in retail cooler, Live frog observed in back area. Facility removed frog from premesis.
   Facility must provide a copy of latest professional pest control report. Facility provided a copy at time of inspection.
  37: (R) Food items stored on floor in walk min cooler and walk in freezer. Keep all food 6" off floor.
   Food stored on floor in back prep area. Keep 6" off floor in a secondary food grade sealed container.
  Due to repeat violations facility will have a re inspection on or after 06-20-2016. When facility is scheduled for an administrative conference or a second
  re-inspection facility must submitt $ 310.00 to MCHD for each additional inspection.
  Person in Charge: Richard Welsh
Inspector (Signature):  Beth Whalen             Please see original copy for PIC signature
    Date: 6/6/2016

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out