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:    11 Date of Inspection:    6/17/2016
Risk Violations Count:    6 License Number:    A19310
Arrival Time:    11:20:00 AM Expiration date:    11/30/2016
Departure Time:    1:30:00 PM Facility Closure:    
 Food Facility Name
  Bernie's
 Address
  391 Highland Avenue
 Municipality
  Abington
 Owner
  Eric Kretschman
 Telephone
  267-255-5342
 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    
3 IN Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 OUT 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 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 OUT Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN 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 OUT Proper hot holding temperature X  
20 IN Proper cold holding temperature    
21 OUT Proper date marking & disposition    
22 N/A Time as a public health control; procedures & record    
Consumer Advisory
23 IN 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 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 OUT 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 OUT 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 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 IN 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 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 - QAT  CFSM Name: Katherine Curtin  Exp. Date: 10/3/2019
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
bar cooler 38 ° F bar cooler 40 ° F prep cooler 40 ° F
prep cooler 40 ° F prep cooler 40 ° F walk-in cooler 39 ° F
walk-in cooler 39 ° F mashed potaotes 110 ° F reheated mashed potatoes 140 ° F
2 door reach-in cooler 35 ° F drawer cooler - cook's line 50 ° F burger in drawer cooler 38 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  2: Facility lacks a written clean-up procedure for fecal or vomiting incidents.
  4: Employee beverages stored in prep cooler and above soda fountain machine.
  8: Hand sink on cook's line was inaccessible. Hand sink lacking soap and single use towels. COS. Hand sink must also have a hand washing sign.
  8: Hand washing sign and single use paper towels lacking at bar hand sink.
  12: Shell stock tags are kept for 90 days but are not being dated. Facility must write the date on the tag for when the last shell stock was sold.
  19: Mashed potatoes temped at 110 degrees F. Facility voluntarily reheated for proper hot holding. COS.
  21: Proper date markings lacking on several TCS foods in walk-in and reach-in coolers. EHS reviewed proper date marking procedures at time of
  inspection.
  35: Labels lacking for bulk dry storage containers. (Flour, sugar, salt, etc.)
  37: Cell phones stored on shelf at cook's line and on shelf with food equipment and utensils in prep area. COS.
  37: Absorbent towel lining counter under cutting board.
  41: Ice scoop stored on top of ice machine.
  41: Tongs hanging from oven handle between uses.
  42: Mops stored on floor.
  46: Glass washer at the bar is not sanitizing at the appropriate concentration. Facility may not use unit until Cl concentration during the final rinse is
  reaching at least 50 ppm, and permission for use is granted by MCHD. Fax work order for repair stating the proper sanitizer concentration to MCHD.
  215-784-5524 Attn: Jennifer.
  Facility must correct and maintain all violations.
  *New code information provided to head chef at time of inspection.
       
  Person in Charge: Katherine Curtin
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 6/17/2016

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