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:    10/28/2009
Risk Violations Count:    5 License Number:    A 2541
Arrival Time:    10:50:00 AM Expiration date:    11/30/2016
Departure Time:    1:20:00 PM Facility Closure:    
 Food Facility Name
  Ben & Irv Deli Restaurant
  1962 County Line Road
  Upper Moreland
  Leonard Bromberg
 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 OUT 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 OUT 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  
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/A 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 OUT Proper cold holding temperature X X
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/O Pasteurized foods used; prohibited foods not offered    
25 N/O 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 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 IN Plant food properly cooked for hot holding    
33 N/O Approved thawing methods used    
34 IN Thermometer provided & accurate    
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    
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 OUT Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
44 OUT 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 IN Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained X  
53 OUT Physical facilities installed, maintained, & clean    
54 OUT Adequate ventilation & lighting; designated areas used    
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl & QAT  CFSM Name:   Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
2-door Refrigerator 40 ° F 3-door Refrigerator 42 ° F Display Case 38 ° F
Display Case 39 ° F Walk-in 40 ° F Walk-in freezer 0 ° F
Freezer 28 ° F Chest freezer 5 ° F Deli meat 45 ° F
Deli meat 45 ° F cheese 50 ° F cheese 56 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  01. Manager states he just took test 2 weeks ago & waiting for certificate. Reciprocity application must be submitted within 30 days. Failure to do so will result in legal action.
  6&44. Ensure employees switch gloves & wash hands in between tasks.
  08. Soap dispenser not working. corrected.
  20. 1 deli case at 52F . Corned beef & cheese at bottom section of case at 45F transferred to walk-in. The following items were
  individually temped and found with internal temperature ranging from 50 -56F: 10 lb. land o Lake American cheese; 5lb. Cooper American; 25 lb. New York
  American; 5 lb.. Munchee Processed cheese; 5lb pastrami, 20 lb corned beef; 10 lean corned beef; 35 lb. Bongard American cheese
  5lb. Swiss; 9 lb Cederbrooh provolone; 10lb. Salami; 5lb. ham; 5lb. Liverwurst
  All were voluntarily discarded & denatured. Refrigration tech arrived during inspection Unit at 38F by end of inspection.
  14. Cutting boards with heavy staining. 14. Mold-like growth on shield in ice machine and in + around ice shoot + soda dispenser nozzles..
  37. Clean bowls & cups stored next to handsink. Provide Splash guard, or store at sufficient distance to prevent splash from sink.
  37. Provide hair restraint for all food handlers. (including wait staff who scoop soups, prep salads, etc.) Soup containers uncovered. Provide lids.
  45. Frost build up inside top 3-door refrigerator. Cardboard/ foil lining bottom of refrigerators & floors in walk in. Remove
  47. floors not clean under equipment and shelves and under mats. food debris accumulation on handsink faucet handles; refrigeration handles;
  inside bottom shelves in deli display cases (Under mats & underneath); shelves in walk-ins & bainmaries
  42. Personal items stored on clean dishes rack. corrected. Ensure personal items are separate from food & equipment storage.
  52. Dumpster lids opened. Corrected
  53. Gap at wall + counter joint behind slicers. Seal, Gaps in middle double doors in back. Seal. Grout throughout kitchen floors
  worn down (especially near Sinks, dishmachine, etc.). Regrout so floors are easily cleanable.
  54. Ceiling vents + adjacent ceiling tiles with dust build-up. 54. Dust accumulation on fan guards in walk-in and some refrigeration..
  Inspection was conducted due to complaint of employees not using gloves to handle ready to eat foods; unsliced meats stored on floor;
  soup kettles uncovered all day, food in opened original cans; soup cooled near dish machine.
  Person in Charge: Alvin Goodwyn
Inspector (Signature):  Marci Haibach             Please see original copy for PIC signature
    Date: 10/28/2009

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