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:    10 Date of Inspection:    11/4/2010
Risk Violations Count:    3 License Number:    CC 017
Arrival Time:    1:00:00 PM Expiration date:    6/30/2017
Departure Time:    3:10:00 PM Facility Closure:    
 Food Facility Name
  Acme Market #7769
 Address
  323 Old York Road
 Municipality
  Abington
 Owner
  Acme Markets Inc.
 Telephone
  215-886-2911
 Purpose of Inspection
  Routine
 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   X
Employee Health
2 IN Management awareness; policy present    
3 IN Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 OUT 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 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 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 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 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 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 X  
38 IN Personal cleanliness    
39 N/O 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 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   X
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   X
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: QAT  CFSM Name:   Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Deli products walk-in refrig. 36 ° F Meat walk-in refrig. 44 ° F Seafood walk-in refrig. 41 ° F
Seafood display refrig. 30 ° F Meat display refrig. 30 ° F BBQ wings at display unit 158 ° F
Deli display refrig. 35 ° F Sesame noodle salad at display refrig. 40 ° F Chopped turkey at salad bar 41 ° F
Self-service tomato bisque soup 156 ° F Deli Sandwich prep & display refrig. 33 ° F self-service sausage & pepper 179 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1(5R)-No original Certified Food Safety Manager at the facility. Has photo copy of certificate.
  Failure to comply within next 10 working days will lead to issuance of citation.
  34-Not readily visible thermometers at followings refrigeration units: 3-door work top refrig. at deli, retail packaged fruit salads and veggie platters.
  36-Mice like droppings at floors of bakery display cases.
  Fax or mail pest control service report to; Attn. Judy Rho MCHD 102 York Road Suite 401 Willow Grove, PA 19090 Fax# 215-784-5524, within next 10 business days.
  37-Personal clothing stored next to cutting board and knives in meat prep room.
  47-Accumulated food debris on general storage shelves and interior of smaller storage refrigeration units in deli,salad prep & bakery area.
  Dust accumulation on air vents of retail island cheese/deli refrigeration unit.
  Black mold like substance on interior top surface of retail margarine, juice & yogurt products refrigeration unit.
  Accumulated food debris on door track and interior surface of deli sandwich prep refrig.
  Soiled interior corners of prep sink and hand sinks in food prep areas.
  53(R)-Accumulated food debris, trash, fallen items throughout storage area floors, including walk-in units,
  food prep area floors and under food service equipment.
  54-Soiled and damaged light shield above salad bar display cases.
  4-Employee water bottle on meat prep counter.
  8(R)-No single service towel at one of hand sink in salad prep section-corrected.
       
  Person in Charge: Doug North
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 11/4/2010

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