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:    13 Date of Inspection:    7/28/2016
Risk Violations Count:    3 License Number:    A 2243
Arrival Time:    10:25:00 AM Expiration date:    2/28/2017
Departure Time:    12:35:00 PM Facility Closure:    
 Food Facility Name
  Blue Bell Country Club
  1800 Tournament Drive
  Hansen Properhes Inc..
 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 IN Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 IN Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 OUT Proper eating, tasting, drinking, or tobacco use X  
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 X  
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/O 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 N/O Proper cooking time & temperature    
17 IN 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 IN Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 OUT Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 IN Pasteurized foods used; prohibited foods not offered    
25 N/A 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 IN 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 OUT Approved thawing methods used X  
34 IN 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   X
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored X  
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 X  
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 OUT Plumbing installed; proper backflow devices X  
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: Andrew Smalbach  Exp. Date: 9/1/2017
Item/Location Temp Item/Location Temp Item/Location Temp
hot dog 170 ° F 2 door reach-in cooler 32 ° F walk-in cooler 41 ° F
walk-in cooler 36 ° F 1 door reach-in cooler 32 ° F bar cooler 35 ° F
bain marie 41 ° F bain marie 41 ° F tomatoes along cooks line 39 ° F
reach-in freezer -12 ° F walk-in freezer -8 ° F walk-in cooler 40 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  *Facility must correct and maintain all noted violations.
  1: Facility lacking current MCHD CFSM. Facility stated MCHD CFSM reciprocity application was mailed.
  4: Employee beverage on food prep table. -COS
  8: Bar hand sink and halfway house hand sink lacking soap and paper towels. -COS
  23: Facility lacking consumer advisory for raw or undercooked food items. Facility showed EHS draft of new menu that contains advisory.
  33: Chicken defrosting in stagnant water. -COS
  35: Corn bread mix stored in open original bag. -COS
  36: Fly like insects in kitchen and at bar. Facility must submit next professional pest control to MCHD. Fax: 610-278-5167 or email:
  36: Insect device hanging from food storage shelf. -COS
  37: Food handlers lacking hair restraints.
  39: Wet wiping cloths stored on food prep surfaces in kitchen. -COS
  41: Utensils stored in chemical sanitizer along cooks line. -COS
  41: Scoop without handle in flour container and halfway house ice bin. -COS
  46: Glass machine at bar not sanitizing properly at time of inspection. Facility may not use until repaired and repair order stating ppm of chlorine is faxed or emailed to MCHD.
  47: Hood filters with grease build-up. EHS contacted Whitpain Fire Marshal at time of inspection.
  53: Floor in main kitchen walk-in cooler damaged.
  53: Floor in main kitchen walk-in cooler damaged.
  45: Absobent cloth over pretzels, in ice cream freezer, and under cutting boards. -COS
  49: Container covering proper air gap at food prep sink in prep area. -COS
  45: Bar cooler draining into container.
  Note: Facility has vacuum pack machine. If/when facility uses machine, facility must submit HACCP Plan for each food item.
  Person in Charge: Andrew Smalbach
Inspector (Signature):  Stephanie Weaver             Please see original copy for PIC signature
    Date: 7/28/2016

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