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:    12 Date of Inspection:    5/4/2009
Risk Violations Count:    5 License Number:    A 3414
Arrival Time:    12:00:00 PM Expiration date:    5/31/2017
Departure Time:    2:30:00 AM Facility Closure:    
 Food Facility Name
  Blue Dog Pub
 Address
  850 South Valley Forge Road
 Municipality
  Towamencin
 Owner
  850 South, LLC Christopher Staub
 Telephone
  215-368-6620
 Purpose of Inspection
  Routine
 Re-inspection on or after
  5/18/2009

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 IN 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 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 OUT 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 OUT Food-contact surfaces: cleaned & sanitized   X
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 IN Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/O 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 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/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 OUT 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 IN 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   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 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   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 OUT Toilet facilities: properly constructed, supplied, & cleaned   X
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
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: See#1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Bain Marie 50 ° F Bain Marie-Sliced tomatoes 51 ° F Bain Marie-Chicken Steaks 56 ° F
Bain Marie-Swiss Cheese 53 ° F Bain Marie Grilled Chicken 57 ° F Bain Marie 40 ° F
Reach in Freezer 20 ° F Reach in Freezer 12 ° F Reach in cooler 40 ° F
Walk in cooler 35 ° F Steam Station-Soup 183 ° F Steam Station-Hot Cheese 180 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1.- Owner CFSM expired as of 3-31-2009. Left a copy of reciprocity application and course provider.
  Reciprocity applicators must be completed and submitted within ten business days.
  8.- Facility lacks paper tiles in backroom. Napkins are being used temporarily until order of paper towels arrives at facility. -Provide immediately
  11, 20, 31.- Bain marie unit temping at 50F The following items have been discarded and denatured due to temps ranging from 50-63F
  one container of ham, raw steaks, asparagus, roast beef, turkey, tuna fish, sauerkraut, mustard, hummus grilled chicken
  celery, cheese, shredded cheese, hot peppers, chicken steaks, 24oz of Hershey Syrup, onions, 2 containers of lettuce, and shied tomatoes,
  and 5 different asortments of salad dressings. Glen Farm liquid Three eggs dated 4-22-09 were discarded due to expiration date.
  14.- (R) Mold and calcium like buildup on the interior of ice machine.
  37.- (R) Containers of food stored on the floor in back storage hallway.
  45.- Rusty shelving inside of all bain marie, cooling units.
  46.- (R) No sink stoppers for three compartment sink in kitchen.- Provide
  47.- (R) Excess food debris as its bottom of all reach in cooling units.
  51.- R Provide employee hand wash signs in restrooms.
  53.- R Cove base missing on wall in back storage hallway.- Floor damage inside of beer walk in cooler.
  Do not use bain marie until written permission is given from MCHD. Work order should state that bain is temping at 41F
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $115.00 to MCHD for each additional reinspection.
       
  Person in Charge: John Yeutter
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 5/4/2009

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