Montgomery County Health Department - Division of Environmental Field Services

INSPECTION REPORT FOR FOOD ESTABLISHMENTS

Eastern Court House Annex 102 York Road, Suite 401 Willow Grove, PA 19090 phone: 215-784-5415 fax: 215-784-5524
Food Facility Name Address Total Violations: Risk Violations Count: Arrival Time: Departure Time: Date of Inspection: License Number:

04/19/2013
A1502
03/31/2014

11:10 12:30

Expiration Date: Facility Closure: Municipality

Sumney Tavern
Owner

1610 West Point Pike

Telephone Purpose of Inspection

Upper Gwynedd
Re-inspection on or after

Richard Abbot
IN=in compliance OUT=not in compliance

215-699-5693

Routine-Complaint
R=repeat violation COS R

FOODBOURNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Compliance Status
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
N/O=not observed N/A=not applicable COS=corrected on-site during inspection COS R Compliance Status

Demonstration of Knowledge IN IN IN OUT IN IN IN OUT IN N/O IN N/A IN IN N/O

Certification by accredited program, compliance with Code, or correct responses.

Potentially Hazardous Food Time/Temperature

16 17 18 19 20 21 22 23 24 25 26 27

Employee Health
Management awareness: policy present Proper use of reporting; restriction & exclusion

Good Hygienic Practices

Proper eating, tasting, drinking, or tobacco use No discharge from eyes, nose, and mouth

N/O N/O N/O N/O IN IN N/A N/A N/O N/O OUT N/A

Proper cooking time & temperature Proper reheating procedures for hot holding Proper cooling time & temperature Proper hot holding temperature Proper cold holding temperature Proper date marking & disposition Time as a public health control: procedures & record

Preventing Contamination by Hazards

Hands clean & properly washed No bare hand contact with RTE food or approved alternate method properly followed Adequate handwashing facilities supplied & accessible

Consumer Advisory
Consumer advisory provided for raw or undercooked foods

Highly Susceptible Populations

Pasteurized foods used; prohibited foods not offered

Chemical
Food additives: approved & properly used Toxic substances properly identified, stored & used

Approved Source
Food obtained from approved source Food received at proper temperature Food in good condition, safe & unadulterated Required records available: shellstock tags, parasite destruction

Conformance with Approved Procedure

Compliance with variance, specialized process, & HACCP plan

Protection from Contamination

Food separated & protected Food-contact surfaces: cleaned & sanitized Proper disposition of returned, previously served, reconditioned, & unsafe food

Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodbourne illness or injury. Public Health Interventions are control measures to prevent foodbourne illness or injury. 1 - 27 * - 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 Safe Food and Water

28 29 30 31 32 33 34 35 36

COS R

Compliance Status Proper Use of Utensils

41 42 43 44 45 46 47 48 49 50 51 52 53 54

COS R

N/O IN N/A IN N/O N/O IN IN IN

Pasteurized eggs used where required Water & ice from approved source Variance obtained for specialized processing methods

Food Temperature Control

Proper cooling methods used; adequate equipment for temperature control Plant food properly cooked for hot holding Approved thawing methods used Thermometer provided & accurate Food properly labeled; original container

IN IN IN IN OUT IN IN IN IN IN IN IN IN OUT

In-use utensils: properly stored Utensils, equipment & linens: properly stored, dried & handled Single-use & single-service articles: properly stored & used Gloves used properly

Utensils, Equipment and Vending

Food & non-food contact surfaces cleanable, properly designed, constructed, & used Warewashing facilities: installed, maintained, & used; test strips Non-food contact surfaces clean

Prevention of Food Contamination

37 OUT 38 IN 39 OUT 40 N/O
Insects, rodents & animals not present; no unauthorized persons Contamination prevented during food preparation, storage & display Personal cleanliness Wiping cloths: properly used & stored Washing fruit & vegetables

Physical Facilities
Hot & cold water available; adequate pressure Plumbing installed; proper backflow devices Sewage & waste water properly disposed Toilet facilities: properly constructed, supplied & cleaned Garbage & refuse properly disposed; facilities maintained Physical facilities installed, maintained & clean Adequate ventilation & lighting; designated areas used

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Montgomery County Health Department - Division of Environmental Field Services

INSPECTION REPORT FOR FOOD ESTABLISHMENTS

Disinfectant/Sanitizer
Heat F Chemical:

pH

CFSM Name:

Randall Garis
Exp. Date:

Cl - QAT
Temp 43 F 179 F 34 F 38 F

CFSM Number:

09/30/2017
Temp 2 F 36 F 30 F 36 F

Item/Location outside walk-in cooler - tomatoes soup @ wait staff station 1 door prep cooler at bar basement walk-in cooler Item No.

TEMPERATURE OBSERVATIONS Item/Location Temp basement walk-in freezer -2 F chili @ hot holding in kitchen 2 door reach-in cooler - kitchen 40 F

Item/Location chest freezer 2 door prep cooler at bar

166 F carrots in 2 door prep cooler - wait staff

1 door cooler - kitchen 46 F 3 door prep cooler in kitchen OBSERVATIONS AND REMARKS Violations cited in this report must be corrected in accordance with Montgomery County Public Health Code.

4: Employee beverage lacking lid and straw stored on prep surface in kitchen. COS. 8: Hand wash sign lacking at hand sink in kitchen. 26: Wood cleaner stored in cabinet amongst food items. COS. 37: Food boxes stored on floor in basement. 39: Cl sanitizer concentration in bucket exceeded 200 ppm. Maintain sanitizer concentration between 50 and 100 ppm. 45: Paint chipping on shelves in 2 door reach-in cooler in kitchen. Resurface or replace.
45: Torn door gaskets observed on basement walk-in freezer and 2 door prep cooler behind bar. Mold-like growth observed on door gaskets at 2

door prep cooler at bar. 47: Food debris observed inside 1 door prep cooler at bar. 54: Light bulb in basement walk-in cooler is not shatterproof or protected by a light shield.
The purpose of the inspection was to investigate an illness complaint. At time of inspection, EHS discussed with facility the importance of proper

hand washing procedures, glove changing, and management awareness of sick employees.

Person in Charge

Inspector

Richard Abbot
Print Name Signature

04/19/2013
Date

Jennifer Beagle
Print Name Signature

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