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:    14 Date of Inspection:    4/7/2008
Risk Violations Count:    5 License Number:    CC 089
Arrival Time:    1:20:00 PM Expiration date:    9/30/2016
Departure Time:    4:55:00 PM Facility Closure:    
 Food Facility Name
  Whole Foods Market
  1575 The Fairway
  Whole Foods Market Group
 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 X X
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    
Approved Source
9 OUT Food obtained from approved source    
10 N/O Food received at proper temperature    
11 OUT Food in good condition, safe, & unadulterated    
12 IN 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 IN Proper cooking time & temperature    
17 IN Proper reheating procedures for hot holding    
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 IN Time as a public health control; procedures & record    
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
25 IN Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 IN 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 IN 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 OUT Thermometer provided & accurate    
35 OUT 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
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 OUT 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 IN 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 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:   CFSM Name:   Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in Freezer -4 ° F Meat Freezer -8 ° F Walk in bakery cooler 39 ° F
Tuna Fish/Display cooler 39 ° F Hot Peas/and Gravy 150 ° F tomatoes/bain marie 44 ° F
onions bain marie 43 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1.-Certified food safety manager and MCHD License not posted
  8.- Cold water tab not working in meat department. Apron found in hand sink at meat station. Several hand sinks in facility with food debris.
  11. Frozen meat in walk in freezer dated 2-14-2008 Voluntary discarded and denatured.
  34. Missing thermometer located in the middle bain marine at the Sandwich making station. Provide
  35.- Open bags of flour located in bakery section.
  37.- Food uncovered and stored on the floor of several walk in coolers and freezers.
  41. Store knives or other utensils in sanatized solutions.
  42. White diper linnings used under display case of dairy and orange juice section.
  45. Damaged sliding door on inside of milk and dairy walk in. Gaskets on inside of sliding doors of dairy walk in
  with heavy mold like growth and dirt build up. Grease and dirt build up in filters above the oven in back room cook's line.
  46. Improper set up of 3 basin sinks in meat and dairy departments.
  14.- Cutting boards with deep stains and mold like growth.- Replace all that apply throughout facility.
  50- Several mops stored in sink.
  53. Floors not clean throughout the facility in backroom and all walk in cooling units.
  9. The following foods were embargoed due to cheeses being out of temperature. A list was provided for embargoed items.
  These items may not be sold until written permission is given from MCHD. Provide a written statement from supplier
  stating that these cheeses can are shelf life stabled and does not have to be refrigerated.
  Please submit proof from supplier with in ten business days.
  Arina Goat Cheese 96 single slices and 15 wheels of round cheese.
  Person in Charge: 
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 4/7/2008

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