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:    0 Date of Inspection:    7/19/2008
Risk Violations Count:    0 License Number:    A 2635
Arrival Time:    2:10:00 PM Expiration date:    2/28/2017
Departure Time:    3:00:00 PM Facility Closure:    
 Food Facility Name
  Brandywine Living @ Senior Suites
 Address
  2101 New Hope Street
 Municipality
  East Norriton
 Owner
  Brandywine Sr Living
 Telephone
  610-272-6200
 Purpose of Inspection
  Other
 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 N/O Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 N/O Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 N/O Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O Hands clean & properly washed    
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 N/O Adequate handwashing facilities supplied & accessible    
Approved Source
9 N/O Food obtained from approved source    
10 N/O Food received at proper temperature    
11 N/O Food in good condition, safe, & unadulterated    
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 N/O Food separated & protected    
14 N/O 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/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 N/O 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 N/O Water & ice from approved source    
30 N/O Variance obtained for specialized processing methods    
Food Temperature Control
31 N/O 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 N/O Thermometer provided & accurate    
35 N/O Food properly labeled; original container    
Prevention of Food Contamination
36 N/O Insects, rodents & animals not present; no unauthorized persons    
37 N/O Contamination prevented during food preparation, storage & display    
38 N/O 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 N/O In-use utensils: properly stored    
42 N/O Utensils, equipment & linens: properly stored, dried & handled    
43 N/O Single-use & single-service articles: properly stored & used    
44 N/O Gloves used properly    
Utensils, Equipment and Vending
45 N/O Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 N/O Warewashing facilities: installed, maintained, & used; test strips    
47 N/O Non-food contact surfaces clean    
Physical Facilities
48 N/O Hot & cold water available; adequate pressure    
49 N/O Plumbing installed; proper backflow devices    
50 N/O Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 N/O Physical facilities installed, maintained, & clean    
54 N/O 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: 
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.
  MCHD-EFS have been notified that this facility’s drinking water supply is not safe for consumption.
  Facility must immediately detach all direct plumbing connections to all food related equipment affixed to facility water supply.
  Facility voluntarily discarded all ice and/or all food that has been in contact with unsafe water supply.
  Facility must purchase approved commercially packaged ice and bottled water and retain all receipts for MCHD inspection.
  Facility must post signs at each hand station stating “water not safe for consumption” and provide antibacterial wipes for post hand wash usage.
  Facility may not use facility water supply for consumption until written permission is granted by MCHD.
  With prior approval, facility may boil water for a minimum of thirty seconds and use for consumption.
  Facility most use disposable paper products and utensils
  Facility stated they contacted the Department of Public Welfare ( Katherine Young)
  Facility must save all reciepts of bottled water and bagged ice and other purchased items
  Facility provided a menue for the next 3 days
  Facility ordered portapoties and have a contracted company for washing of all linens
  At time of inspection facility had no running water
       
  Person in Charge: 
Inspector (Signature):  Brie McHugh             Please see original copy for PIC signature
    Date: 7/19/2008

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