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:    13 Date of Inspection:    9/3/2009
Risk Violations Count:    4 License Number:    CC 229
Arrival Time:    10:15:00 AM Expiration date:    10/31/2016
Departure Time:    1:10:00 PM Facility Closure:    
 Food Facility Name
  Acme Market #7774
 Address
  200 Blair Mill Road
 Municipality
  Horsham
 Owner
  Acme Markets, Inc.
 Telephone
  215-956-1600
 Purpose of Inspection
  Routine
 Re-inspection on or after
  

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 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 X  
12 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT 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/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X  
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 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    
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display    
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 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 IN 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 OUT Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
54 N/O 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: Brian Haage  Exp. Date: 9/30/2011
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Fruit reach-in cooler 28 ° F Produce Walk-in Cooler 25 ° F Meat Walk-in Cooler 28 ° F
Seafood Walk-in Cooler 30 ° F Ice cream -15Walk-in Freezer  ° F Frozen foods Walk-in Freezer 10 ° F
Seafood display case 0 ° F Meat Retail Case  ° F Rotisserie Chicken 140 ° F
Brocolli Cheddar Soup 145 ° F Fruit Dip 42 ° F Reddi Whip Cooler 38 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8-Paper towels lacking at handsink in meat department.
  11-The following products had expired dates: 3 containers 14oz. Nasoya Lite Firm Tofu (9/1/09), 3 containers 14oz. Nasoya Extra Firm Tofu (9/2/09),
  2 containers 6 oz Dannon Carmel Yogurt (9/2/09). All were voluntarily removed from shelves.
  13-Food stored on floor in Deli walk-in cooler, chicken breading stored on floor in Deli prep room.
  26-Container of cleaning chemical stored above produce prep table in produce room. Corrected
  34-Thermometers lacking in the following coolers: Two door retail cooler with frozen pizzas between aisles 8 and 9,
  Eggo chest freezer at front cashier lines.
  36-Rodent-like droppings in warehouse adjacent to produce cooler, dead rodent in trap in bakery.
  Fax professional pest control report to MCHD within10 business days. Attn: Steve Cap 215-784-5524.
  37-Fly zapper installed above bakery prep table.
  45-Absorbent material placed on shelves in dairy department, cardboard lining shelf in Reddi Whip cooler in produce area.
  47-Rusty shelves and dust build up on fan guard in reach-in fruit cooler in produce prep room, frost build up in
  Eggo Waffle reach-in freezer near cashiers, dust build up on fan guards in produce walk in coolers,
  dust build up on grates of produce retail cases.
  50-Mop stored in mop bucket in bakery.
  51- Self closing door device lacking on public Men's restroom.
  52-Debris build up around outside of trash compactor.
  53-Stained ceiling tiles over produce retail area and grocery aisles, debris on ceiling tiles in produce prep room, damaged ceiling tiles
  in seafood department, mold-like growth on wall outside ice cream freezer, grease build-up on floor under fryers in Deli.
       
  Person in Charge: Mathew Gleave
Inspector (Signature):  Stephan Cap             Please see original copy for PIC signature
    Date: 9/3/2009

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