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:    8/28/2009
Risk Violations Count:    3 License Number:    A12952
Arrival Time:    11:10:00 AM Expiration date:    4/30/2017
Departure Time:    1:00:00 PM Facility Closure:    
 Food Facility Name
  Hymie's Deli
  342 Montgomery Avenue
  Lower Merion
  Louis Barson
 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 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 OUT Adequate handwashing facilities supplied & accessible X 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 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 IN Proper cold holding temperature    
21 OUT 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    
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 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 OUT Contamination prevented during food preparation, storage & display X X
38 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
40 N/O Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored X  
42 OUT Utensils, equipment & linens: properly stored, dried & handled 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    
46 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 OUT Non-food contact surfaces clean X  
Physical Facilities
48 OUT Hot & cold water available; adequate pressure X  
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 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  CFSM Name: James Centrella  Exp. Date: 12/31/2010
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in refrigerator(upstairs) 41 ° F Bain marie 41 ° F Ice cream freezer 0 ° F
Soup 165 ° F Walk in freezer 0 ° F Walk in refrigerator(basement) 39 ° F
Tuna 39 ° F Turkey 41 ° F Deli display cooler 41 ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  42:Utensils stored in handwash sink near register-Corrected
  53:Missing coving under handwash sink next to walk in refrigerator upstsirs
  37:Food stored on floor in walk in refrigerator in basement-Corrected-Repeat
  14:Cutting board heavily stained and deep grooved at dairy bain marie and in kitchen near grill
  41:Scoop stored in ice bath of ice machine-Corrected
  14:Mold like growth inside ice machine
  34:Lacking visble and working thermometers throughout facility-Repeat-Corrected
  47:Carpeted mats in back of the kitchen
  46:Lacking chemical test strips
  53:Damanged and stained ceiling tiles in kitchen-Repeat-Must replace with MCPH code approved ceiling tiles
  53:Equipment/utensils in kitchen unclean-Facility must wash and sanitze all equipment,utensils,and counters throughout.
  47:Tin foil lining under grill and cooksline equipment in kitchen-Repeat-Corrected
  53:Floors unclean throughout kitchen
  48:Lacking hot water at handwash sink in back kitchen-Corrected
  37:Food on floor in walk in freezer-Corrected
  53:Dust build up on fan guards in walk in refrigerator-Repeat-Corrected
  53:Hole in ceiling over basement food storage racks-Repeat
  21:Prepared food items lacking a made on or sell by date
  53:Mold like growth on wall at warewashing station
  45:Inside of several cold holding units unclean
  53:Missing condensor cover to one door small freezer near grill
  8:Lacking paper towels at several handwash sinks -Repeat-Corrected
  Re-inspection will occur on or after-09-11-2009
  Person in Charge: Arny Stern
Inspector (Signature):  Solomon Patterson             Please see original copy for PIC signature
    Date: 8/28/2009

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