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:    8 Date of Inspection:    4/15/2011
Risk Violations Count:    2 License Number:    A14265
Arrival Time:    1:45:00 PM Expiration date:    8/31/2016
Departure Time:    4:20:00 PM Facility Closure:    
 Food Facility Name
  Arnold's Family Fun Center
 Address
  V 2200 West Drive
 Municipality
  Upper Providence
 Owner
  David Rittenhouse
 Telephone
  610-666-0600
 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 N/O 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 IN 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/A 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 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature    
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 IN 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 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    
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 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:   Chemical: Cl & QAT  CFSM Name: Richard Moses  Exp. Date: 12/31/2012
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 36 ° F Walk-in freezer 10 ° F Reach-in cooler 32 ° F
Reach-in freezer -10 ° F 2 door reach-in cooler 34 ° F Pizza bain marie 40 ° F
Onions in bain marie 33 ° F Chili 136 ° F Pasta salad 39 ° F
Onions at salad bar 63 ° F Olives at salad bar 60 ° F Pasta at salad bar 61 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  14: Mold-like growth on interior of ice dispenser across from buffet. Clean and sanitize immediately
  14: Food debris build-up on blade of can opener. Clean and sanitize immediately
  20: Food on top of salad bar unit was temped between 60-64F. The following items were voluntarily discarded:
  2 containers of cheese , 1 container each of pasta, onions, carrots, cabbage, cucumber , pickles, mushrooms, and olives. Facility cannot
  use unit until repaired and is given permission by MCHD. Fax repair invoice stating unit is running at 41F or below to 610-970-5048
  Attn: Eric Etnier
  35: Dry goods in open and original packaging in storage area. Once opened, move to food grade container
  35: Common food labels missing on dry goods.
  36: Dead rat-like animal observed in mop sink room. Facility receives monthly professional pest control and provided EHS with reports from
  3/11/11 and 4/8/11. Fax next invoice to 610-970-5048 Attn: Eric Etnier
  37: Food stored on floor of walk-in freezer. Store at least 6" off of floor (Rx1)
  37: Food contact items stored on the floor in the dry storage room.
  47:Food debris build-up on floor of pizza kitchen. Clean.
  47: Interior of microwave above bain marie is unclean.
  47: Food debris build-up on shelves in walk-in cooler. Clean
  47: Food debris build-up on blade guard of meat slicer. Clean.
  47: Dust build-up in hood filters above grill. Clean.
  47: Excessive dust and food debris buildup behind and underneath equipment at cooks line. Clean
  52: Drainage cap lacking for dumpster. Provide
  53: Doors propped open with towels throughout facility. Ensure all entrances to building are closed and make a tight seal.
       
  Person in Charge: Richard Moses
Inspector (Signature):  Eric Etnier             Please see original copy for PIC signature
    Date: 4/15/2011

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out