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:    8 Date of Inspection:    8/27/2009
Risk Violations Count:    0 License Number:    CC13178
Arrival Time:    10:50:00 AM Expiration date:    11/30/2016
Departure Time:    12:20:00 PM Facility Closure:    
 Food Facility Name
  Acme Market #7713
 Address
  829 Montgomery Avenue
 Municipality
  Lower Merion
 Owner
  Acme Markets
 Telephone
  610-668-1738
 Purpose of Inspection
  Routine
 Re-inspection on or after
  9/28/2009

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 N/O 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 IN 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 N/O 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 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 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/A Plant food properly cooked for hot holding    
33 IN Approved thawing methods used    
34 OUT Thermometer provided & accurate    
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons   X
37 OUT Contamination prevented during food preparation, storage & display X  
38 OUT Personal cleanliness    
39 IN 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 OUT Utensils, equipment & linens: properly stored, dried & handled X X
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 IN 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 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: Y  Chemical: Cl & QAT  CFSM Name: Martha Thornley  Exp. Date: 9/30/2010
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
produce case 34 ° F produce case 38 ° F three door freezer 0 ° F
three door freezer O ° F fried chicken 150 ° F deli case 40 ° F
Bakery refrig 35 ° F Bakery walk in freezer 10 ° F retail case 34 ° F
retail meat case 30 ° F meat walk in 30 ° F walk in freezer o ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  53:walk in freezer door gasket torn by retail meat cases
  38:food handlers lacking hair restraints
  53:mold like growth on top of produce case over mushrooms
  36:insect catcher over prep area at deli, bakery, produce prep room, sea food prep-repeat
  45:rotisserie at deli and kosher prep lined with tin foil-repeat
  42:mop stored in bucket at deli, mop heads Stored on floor by mop sink- hang or invert When not in immediate Use- corrected-repeat
  54:dust build up on fan guards in deli walk in refrig and dairy walk in
  34:lacking an accurate/visible thermometers in prepared food case and deli case
  54:lacking light sheilds in produce prep room and over mop sink-repeat
  53:damaged floor tile in produce prep room-repeat
  53:numerous stained ceiling tiles in produce prep room-replace with smooth, nonporous, washable tiles- repeat
  45: card board lining shelf with rice cooker in seafood dept
  53:ceiling in dairy walk in -unclean
  53:heavy mold liKe growth in mop sink and wall around mop sink
  37:over stocking eggs in retail cooler -corrected
  37:facility thawing meat in three basin sink - corrected
  53: missing ceiling tile in kosher hot food area
  53:several stain ceiling tiles in warehouse storage
       
  Person in Charge: Martha Thornley
Inspector (Signature):  Brie McHugh             Please see original copy for PIC signature
    Date: 8/27/2009

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