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:    11/17/2009
Risk Violations Count:    3 License Number:    A 2541
Arrival Time:    1:55:00 AM Expiration date:    11/30/2016
Departure Time:    3:40:00 AM Facility Closure:    
 Food Facility Name
  Ben & Irv Deli Restaurant
 Address
  1962 County Line Road
 Municipality
  Upper Moreland
 Owner
  Leonard Bromberg
 Telephone
  215-355-2000
 Purpose of Inspection
  Re-inspection
 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 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
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   X
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 OUT Proper reheating procedures for hot holding X  
18 IN 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/O Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/O Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
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 IN Plant food properly cooked for hot holding    
33 IN 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 X X
38 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
40 IN 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 OUT Gloves used properly X X
Utensils, Equipment and Vending
45 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT Warewashing facilities: installed, maintained, & used; test strips X  
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 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
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 & QAT  CFSM Name: Alvin Goodwyn  Exp. Date: 12/31/2012
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Deli salad display refrig. 32 ° F Pastry display refrig. 28 ° F White fish salad 42 ° F
Cheese display refrig. 36 ° F 3-door reach-in refrig. at deli 40 ° F Salad storage refrig. 35 ° F
Cabbage & meat soup 151 ° F Meat loaf @ steam table 77 ° F walk-in refrig. 36 ° F
salad prep refrig. 43 ° F Deli lunchmeat display refrig. 44 ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8(R)-No hot water at employee toiletroom handsink located next door storage room; access through exterior doors.
  Fax service order invoice stating that hot and cold water running is available at sink to; Judy Rho, Fax # 215-784-5524, within 1 business day.
  17-Facility prepared meatloaf (~2lbs) stored in steam table cabinet and at 77F for unknown duration of time-corrected by voluntary disposal.
  14(R)-Mold like substance at ice dispensing area of soda machine.
  37(R)-Lids left open at self-service bagel bins - corrected.
  44(R)-Employee blowing into disposable glove prior to use - corrected by disposal of glove and instruction on proper use.
  46-Sanitizing compartment of 3-compartment manual utensil cleaning sink observed with excess food debris and dirty water-corrected by empting & refilling.
  53(R)-Inadequate grout in kitchen floor tiles; partial area re-grouted, finish and maintain as needed.
  Missing and stained ceiling tiles in next door food, beverage and utensil storage room.
  51-No self-closing door, missing toilet tank lid and damaged cove base at employee toiletroom located next door storage room.
  Note: Observed numerous just prepared hot soups and frozen soups in ~10 gallon size soup pots stored in walk-in freezer.
  Instructed on proper cooling methods and time and temperature requirements.
       
  Person in Charge: Alvin Goodwyn
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 11/17/2009

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