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:    19 Date of Inspection:    3/8/2011
Risk Violations Count:    7 License Number:    A 2312
Arrival Time:    12:05:00 PM Expiration date:    4/30/2017
Departure Time:    2:20:00 PM Facility Closure:    
 Food Facility Name
  Abington Jr. High School - Chartwells
  2056 Susquehanna Road
  Compass Group, USA
 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 IN Certification by accredited program, compliance with Code, or correct responses    
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 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 OUT Food in good condition, safe, & unadulterated    
12 OUT Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT 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 OUT Proper hot holding temperature    
20 OUT 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    
25 N/O Food additives: approved & properly used    
26 OUT 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 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 OUT Proper cooling methods used; adequate equipment for temperature control    
32 OUT Plant food properly cooked for hot holding    
33 N/O Approved thawing methods used    
34 IN 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 OUT 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 OUT 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 IN Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices    
50 OUT Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT 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: Y  Chemical: QAT  CFSM Name: Patricia West  Exp. Date: 3/31/2013
Item/Location Temp Item/Location Temp Item/Location Temp
Corn - line 120 ° F Tuna - line 50 ° F Turkey - line 49 ° F
Cheese - line 49 ° F Walk in cooler 34 ° F walk in freezer 0 ° F
2 door reachin freez 39 ° F 3 door reachin freez -2 ° F two door cooler 39 ° F
two door cooler 39 ° F chest freezer -14 ° F 3 door freezer 12 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8) equipment stored in warewashing room handsink.
  11) food items stored out of an approved cold holding temperature. The following items were voluntarily discarded
  1 x quarter pan of tuna fish, 1 x eighth pan of chicken salad, 1 lb of turkey, 1lb of ham, 1lb of salami, 1 lb of american cheese and 1lb of provolone.
  12) facility provided temperature log to MCHD which stated food items were served out of both an approved cold holding and hot holding temperatures.
  14) utensils for food service stored during lunch service on tray soiled with melted cheese.
  19) food items hot held below an approved temperature.
   Facility log book displayed that facility is serving hamburgers and chicken patty's at 120F - approved hot holding is above 135F.
  20) food items cold held above an approved cold holding temperature.
  Facility log book displayed that facility is serving deli items stored at 60 degrees F - approved cold holding is below 41 degrees F
  26) Lubricant bottle below slicer not labeled.
  31) facility equipment for cold holding at common area unable to maintain an approved cold holding temperature.
  Facility using ice bath for cold holding at common serving stations - pans not in direct contact with ice bath.
  32) corn at common station held below an approved hot holding temperature - 120 degrees F.
  36) cockroaches observed on sticky pads in facility. wash / rinse / sanitize effected areas immedaitely and contact an approved pest control operator.
  facility has 10 business days to provide pest control operators report to MCHD.
  37) Facility is storing open container of used cooking grease on top of food items in walk in cooler. cos
  39) wet wiping clothes stored outside of sanitizer buckets throughout kitchen and serving areas.
  45) excessive ice build up observed in chest freezers.
  47) food spillage observed underneath cooking equipment adjacent to areas displaying cockroach activity.
  49) no indirect waste connection with airgap under food prep sink.
  50) handsink in warewashing area unable to drain water effectively - very slow as a result facility placed equipment inside of sink to deter usage.
  52) trash bin lids open.
  53) worn sealants on floors of ware washing areas.
  Stained and soiled ceiling in kitchen area
  a follow up will take place on or after March 23rd, 2011 in regards to facility hot/cold holding and food handling violations at the common serving areas.
  Person in Charge: Patricia West
Inspector (Signature):  Gregory Mininger[             Please see original copy for PIC signature
    Date: 3/8/2011

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