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:    7/28/2008
Risk Violations Count:    2 License Number:    CC 112
Arrival Time:    9:40:00 AM Expiration date:    12/31/2016
Departure Time:    12:40:00 PM Facility Closure:    
 Food Facility Name
  Acme Market #7749
  1150 Welsh Road
  Acme Markets, Inc.
 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 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/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN Food-contact surfaces: cleaned & sanitized    
15 IN 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 OUT Proper reheating procedures for hot holding X  
18 N/O Proper cooling time & temperature    
19 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 OUT Proper date marking & disposition    
22 N/A Time as a public health control; procedures & record    
Consumer Advisory
23 N/A Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
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 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/A 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 OUT Approved thawing methods used X  
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 IN 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    
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 OUT Physical facilities installed, maintained, & clean    
54 OUT 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: Sharon Peters  Exp. Date: 6/30/2011
Item/Location Temp Item/Location Temp Item/Location Temp
produce retail 34 ° F produce retail 34 ° F bakery 41 ° F
retail -1 ° F retail 34 ° F retail 28 ° F
retail 30 ° F retail 33 ° F retail 30 ° F
retail 4 ° F retail -6 ° F produce 40 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  17-Soups being reheated in retail area hot holding unit. Soups must be rapidly heated to at least 165 F and then held in a hot holding unit.
  21-1 goat cheese dated July 15. 6 Weight watchers yogurts dated July 25. All voluntarily removed from retail shelf.
  33-Vegetables being thawed in 3 basin sink of deli. Thaw food items in food preparation sink only.
  35-One opened can of Dolmodakia in deli walkin. Store canned foods in secondary containers once opened.
  43-Single service items stored food contact up in bakery. Invert single service items.
  45-Cutting board with deep grooves in produce area. Repair/ replace.
  Rust buildup on carts used for chicken in deli. Carts covered in aluminum foil. Remove foil. Repair/ replace carts properly.
  47-Buildup in retail egg cooler, in retail fish/ chicken freezer, on and around retail produce cooler spray nozzles, and on walkin fanguards.
  Clean all areas.
  Heavy frost buildup in frozen foods walkin. Remove frost/ repair unit.
  53-Damaged walls at entrance to mop area.
  Hole in ceiling tile above seafood ice machine.
  Ceiling tile lacking above mopsink.
  Water stained ceiling tiles throughout. Multiple ceiling tiles with mold- like growth (above dairy and beef retail).
  Damaged cove base in meat area, seafood walkin, and under deli handsink .
  Damaged gaskets on most walkin and department doors.
  Repair all areas.
  54-Lights out in produce and meat walkins. Repair/ replace.
  Damaged lightshields in bakery and dairy walkins and meat department. Repair/ replace.
  Dust buildup on ceiling vents. Clean.
  Person in Charge: Bill Holahan
Inspector (Signature):  Melanie Newcomer             Please see original copy for PIC signature
    Date: 7/28/2008

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