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:    10 Date of Inspection:    8/24/2009
Risk Violations Count:    3 License Number:    A13506
Arrival Time:    10:00:00 AM Expiration date:    10/31/2016
Departure Time:    11:35:00 AM Facility Closure:    
 Food Facility Name
  Ardmore Station Café
 Address
  6 Station Avenue
 Municipality
  Lower Merion
 Owner
  Robert F. Campman
 Telephone
  610-642-3889
 Purpose of Inspection
  Routine
 Re-inspection on or after
  9/7/2009

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 IN Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 IN Management awareness; policy present    
3 IN 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 IN 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 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected    
14 OUT 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 N/O 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/A 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/A Pasteurized foods used; prohibited foods not offered    
Chemical
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
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/A 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 OUT Thermometer provided & accurate   X
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 IN Insects, rodents & animals not present; no unauthorized persons    
37 IN 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 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    
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 OUT Physical facilities installed, maintained, & clean   X
54 OUT Adequate ventilation & lighting; designated areas used   X
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl  CFSM Name: Robert Chapman  Exp. Date: 9/30/2009
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Two door bain marie 41 ° F Three door bain marie 50 ° F One door freezer 0 ° F
Eggs 155 ° F Two door Randall refrigerator 39 ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  14:Mold like growth inside ice machine in kitchen
  53:Debris build up on fans in Randall two door refrigerator-Repeat
  46:Lacking chemical test strips
  45:Heavy frost build up in one door freezer
  53:Lacking faucet to hot water at prep sink -Repair imemediatley
  34:Lacking several visble thermometers in cold holding units-Repeat
  54:Lacking light shield over prep sink in back of kitchen-Repeat
  53:Torn door gasket on three door bain marie near storage racks
  47:Sides of cooksline equipment unclean
  47:Cardboard lining on floor in kitchen
  53:Food debris build up under cooksline equipment
  53:Hole in the wall next to handwash sink in mens restroom-Repeat
  53:Debris build up on ceiling vent in mens restroom
  53:Damanged wall behind seasoning racks in kitchen-Repeat
  39:Wiping cloths stored on counter not in sanitize solution-Repeat
  53:Missing coving near entrance to kitchen
  20:Bain marie cold holding temperature 50 degrees-All food voluntarily discared denatured
  Facility must not use bain marie until repaired and cold holding temperature is 41degrees or below
  46:Dishmachine not sanitizing properly.Facility must not use dishmachine.Facility must use 3 basin sink to wash,rinse,and sanitize all utensils/equipment
  Must fax work order for dishmachine and bain marie to MCHD before use
  13:Raw food stored above ready to eat food in several cold holding units
  Notation:Re-inspection will occur on or after 09-07-09
       
  Person in Charge: Daville Boyd
Inspector (Signature):  Solomon Patterson             Please see original copy for PIC signature
    Date: 8/24/2009

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