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:    4/5/2011
Risk Violations Count:    3 License Number:    F 352
Arrival Time:    2:00:00 PM Expiration date:    10/31/2016
Departure Time:    4:50:00 PM Facility Closure:    
 Food Facility Name
  Abington Memorial Hospital Cafeteria
 Address
  1200 Old York Road
 Municipality
  Abington
 Owner
  Abington Memorial Hospital
 Telephone
  215-481-2754
 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 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 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    
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 OUT Proper cold holding temperature X  
21 IN 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 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 OUT 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 IN 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    
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 IN In-use utensils: properly stored    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used X  
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 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 IN 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: Non Profit  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Pizza Prep Cooler 41 ° F Walk in cooler - cafeteria 40 ° F Hot holding unit in pantry 173 ° F
Turkey @ salad bar 44 ° F Egg salad @ salad bar 50 ° F Catering walk in cooler 36 ° F
egg salad @ Hobart cooler # 1 in basement 50 ° F walk in freezer 20 ° F main walk in cooler in basement 42 ° F
cafeteria walk in cooler @ cooksline 42 ° F 3 door u/c reach in freezer 22 ° F 2-door reach in cooler 39 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4) Employee beverages in food prep areas in main basement kitchen.
  8) paper towels lacking at cafeteria deli hand sink. COS
  food / equipment stored in hand sink in main kitchen prep area, cafeteria cooks line wok area and cafeteria pizza prep area. COS
  20) food at cafeteria deli prep area and Hobart reach in cooler #1 in basement below an approved cold holding temperature.
  The following items were observed at 50 degrees F at the deli prep area of the cafeteria and were voluntarily discarded
  each 1/4 pan sized tray of the following: Egg Salad / Sliced Tomatoes / Sliced Lettuce / Seafood Salad / Tuna Salad / Chicken Salad.
  all items from the Hobart reach in cooler in the basement were relocated to the walk in cooler based on the time of inspection
  and the purpose of the prep - Dinner Service.
  31) Facility cafeteria deli prep table and Hobart reach in cooler #1 were unable to hold an approved cold holding temperature and were voluntarilty taken out of service.
  Facility must fax work report / summary to MCHD stating the units present cold holding temperature prior MCHD granting permission to place back into service.
  35) bulk food storage bins lack adequate labels. (R)
  Bulk food items in dry storage area stored in open original container (pasta).
  37) cell phone stored in prep area at table behind hot dog rollers. COS
  Pan of fried chicken stored in/on pan of bacon under heat lamp in cafeteria frier station. COS
  bowl used for scoop in bulk thickening agent container. COS
  43) Single service take away containers stored food contact side up. COS
  45) Tinfoil lining grill press at griddle station as well as 6pan of american cheese.
  paper towels (absorbent) material lining 6 pan of bacon under heat lamp at frier station.
  absorbant clothe material lining table top area of heat lamp at frier station. COS
  47) food spillage on floor of walk in freezer, in three door under counter reach in freezer at frier station as well as along the bottom of the ice cream retail freezer.
       
  Person in Charge: Jennifer Ross
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 4/5/2011

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