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:    11 Date of Inspection:    8/12/2008
Risk Violations Count:    5 License Number:    CC 290
Arrival Time:    9:50:00 AM Expiration date:    7/31/2017
Departure Time:    11:55:00 AM Facility Closure:    
 Food Facility Name
  Acme Market #7756
  320 W. DeKalb Pike
  Upper Merion
  Acme Market
 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 OUT 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 X  
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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
14 OUT 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 N/O Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN 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/A Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X  
Conformance with Approved Procedure
27 N/A 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/A 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 IN 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 OUT Utensils, equipment & linens: properly stored, dried & handled   X
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 X  
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:   Chemical: QAT  CFSM Name: John Heuchert  Exp. Date: 9/30/2008
Item/Location Temp Item/Location Temp Item/Location Temp
Bowtie pasta salad 37 ° F Black Been salad 39 ° F cheese display unit 25 ° F
cheese walk-in freeze 9 ° F walk in refrigerator -deli 39 ° F fried chicken 151 ° F
potato salad 40 ° F deli refrigerator 34 ° F soup 180 ° F
cake display unit 38 ° F bakery walk-in refrigerator 38 ° F meat display freezer 10 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1:Facility has expired liscense hung (7/31/2008). Facility must submit application for new license within 7 business days to MCHD.
  45:frost build-up in cheese block freezer and bakery freezer
  8:knife in handsink in cheese block section- corrected
  13:Chicken uncoved in deli walk-in refrigerator & garlic bread uncovered in bakery walk-in refrigerator-corrected
  47:debris build-up between fryer and rotisserie
  53:side of rotisserie detaching from unit
  26: glass cleaner stored next to plasticware in deli section - corrected
  8:floor cleaner pipe stored in handsink-corrected
  37:fly catcher stored above plasticware and cake prep table in bakery
  54:dust on vent in produce walk-in refrigerator
  42:mop stored on floor in produce prep room and butcher room. Invert or hang to dry(R)
  37:prepping lettuce in stagnant water with no collander & no running water
  45:cardboard lining on floor in butcher room-Corrected
  14:mold-like growth inside ice machine at seafood area
  53:two stained ceiling tiles (aisle 13 and aisle 10)
  mold-like growth inside ice machine-seafood
  stained ceiling tiles in aisle. 13
  Person in Charge: Joseph Hubmaster
Inspector (Signature):  Elizabeth Angelo             Please see original copy for PIC signature
    Date: 8/12/2008

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