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:    12/30/2009
Risk Violations Count:    4 License Number:    B15690
Arrival Time:    1:30:00 AM Expiration date:    12/31/2016
Departure Time:    4:00:00 AM Facility Closure:    
 Food Facility Name
  Auntie Anne's Soft Pretzels 3rd Fl Kiosk
 Address
  2500 Moreland Road, Suite 3032
 Municipality
  Abington
 Owner
  Choon Lee
 Telephone
  215-346-0007
 Purpose of Inspection
  Routine-COO
 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 OUT 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 OUT Proper eating, tasting, drinking, or tobacco use X  
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 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 IN Food-contact surfaces: cleaned & sanitized    
15 N/O 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 N/O Proper hot holding temperature    
20 N/O Proper cold holding temperature    
21 N/O 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    
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 N/O 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    
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 N/O 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 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    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT 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    
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: QAT  CFSM Name: See #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1- Facility has 6 months, until 6/30/10 to obtain MCHD CFSM for a full-time employee.
  4- Employee food and beverages in kiosk. Corrected. Employee belongings in kiosk and food storage area. Provide area for employee
  belongings away from food and food storage.
  8- Water lacking at serving cart on second floor. Facility voluntarily closed and may not sell at this location until granted written permission
  by MCHD. Facility must contact MCHD when hot and cold water is restored. Facility must provide soap and paper towels at hand sink in cart.
  26- Chemicals stored on drying rack of 3 basin ware washing sink.
  34- Thermometer lacking at kiosk in food court under counter cooler.
  36- Rodent-like droppings observed in counter under drink machines in food court kiosk. Provide PCO within 10 business days.
  37- Food stored on floor and in dining area of food court in kiosk in food court. Employees lacking hair restraints.
  Provide scoops for ice bins and flour bins.
  Facility must remove or separate washer/dryer from food storage area.
  42- Facility must provide enough utensils at serving cart on second floor in order to replace every 4 hours.
  45- Facility has 6 months to complete the following: Provide smooth, nonporous, easily cleanable finish on walls in storage room.
  Provide missing piece of glass behind drink machines at kiosk in food court.
  Provide smooth, nonporous, easily cleanable ceiling above kiosk and cart. Ensure ceiling protects entire operation
  Provide smooth, nonporous, easily cleanable finish on floor in storage room.
  Facility must remove plywood walls from storage area.
  46- Provide sanitizer test strips.
  49- Provide minimum 1" visible air gap at ice waste line at kiosk in food court.
  53- Food debris under equipment in food storage room.
       
  Person in Charge: Choon Lee
Inspector (Signature):  Laura Hendricks             Please see original copy for PIC signature
    Date: 12/30/2009

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