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:    9 Date of Inspection:    6/1/2010
Risk Violations Count:    4 License Number:    CC 017
Arrival Time:    12:00:00 PM Expiration date:    6/30/2017
Departure Time:    2:50:00 PM Facility Closure:    voluntary
 Food Facility Name
  Acme Market #7769
  323 Old York Road
  Acme Markets Inc.
 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 X X
Approved Source
9 IN Food obtained from approved source    
10 IN Food received at proper temperature    
11 N/O 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   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 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    
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/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 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    
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 OUT 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 IN 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 OUT Hot & cold water available; adequate pressure   X
49 IN 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: Maureen Lepre  Exp. Date: 9/30/2011
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in 39 ° F Walk-in 38 ° F Walk-in freezer 0 ° F
Walk-in freezer 0 ° F Reach in cooler 39 ° F Display Case 50 ° F
Display Case 50 ° F Display Case 39 ° F Chicken 135 ° F
Meat 135 ° F Soup 140 ° F Salad 40 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  01. CFSM certificate on site is photocopy. Original must be kept on site and posted in public view. (4R)
  08. Paper towel dispenser jammed. Correted
  14. Baking trays at bakery with heavy black build-up. Replace.
  20. Display coolers at end inspection observed at 50F. 15 min after power failure. food within still at 40F.
  37. coolers filled above unit fill line.
  41. Mops in sink/on floor. Hang/invert to dry.
  47. Floors not clean throughout departments and walk-ins.. Especially under shelves, prep tables, and equipment. and along edge of walls
  Dust accumulation on fan guards in dairy walk-ins and deli cooler (sliding glass door cooler by prepared foods section)..
  48. Inadequate pressure at handsinks at deli and seafood. Repair immediately and fax repair record/ receipt within 5 days.
  53. Floor damage at entrance seafood walkin freezer.
  Walls damaged in warehouse in 2nd floor next to wa|k-ins
  Coving peeling or missing in areas across from rotisserie oven and under handsink of meats/ seafood dept.
  Power outage occurred during inspection at 13:10. Facility voluntarily closed. Facility is permitted to sell prepackaged non potentially hazardous foods
  only to customers until power is restored and granted written permission by MCHD.
  Hot foods discarded, open cases covered w/ heavy plastic, and frozen/cold food sections taped off during inspection
  In the mean time follow the power outage procedures outlined by internal inspector.
  Additionally, hourly temps of units must be kept on record to submit to department open reopening.
  Call when power restored. 215-784-5415
  If power outage exceeds 3-4 hours, keep record of any discarded foods for department
  Person in Charge: Doug North
Inspector (Signature):  Marci Haibach             Please see original copy for PIC signature
    Date: 6/1/2010

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