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:    16 Date of Inspection:    11/29/2011
Risk Violations Count:    4 License Number:    CC 017
Arrival Time:    9:55:00 AM Expiration date:    6/30/2017
Departure Time:    12:50:00 PM Facility Closure:    
 Food Facility Name
  Acme Market #7769
 Address
  323 Old York Road
 Municipality
  Abington
 Owner
  Acme Markets Inc.
 Telephone
  215-886-2911
 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 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 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 IN 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 X  
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 IN 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 OUT 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 OUT Wiping cloths: properly used & stored X  
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 OUT Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 OUT 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: See #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Deli walk-in cooler 40 ° F meat walk-in cooler 44 ° F walk-in freezer 6 ° F
seafood display case 40 ° F deli display case 31 ° F ice cream walk-in freezer 2 ° F
olive bar 32 ° F salad bar walk-in cooler 35 ° F meat display case 32 ° F
chicken fingers 123 ° F potato skins 106 ° F cucumber at salad bar 41 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Facility CFSM expired 9/30/11. Employee has taken re-certification course. Submit reciprocity application to MCHD when Serv-Safe is received.
  14: Debris build-up on can opener blade.
  14: cutting boards in salad bar prep area have deep grooves. Resurface or replace.
  19: Several hot bar items temped between 96 and 125 F. Facility removed and reheated to 165 degrees for hot holding. COS.
  20: 3 door cooler in salad bar area temped at 54 degrees. 1 6pk of Marzetti's cream cheese dip voluntarily discarded. COS. No other perishable
  items stored in unit.
  31: Leak observed at sprinkler system in salad bar walk-in and in produce walk-in. Repair.
  34: Inaccurate thermometers in retail produce area. Broken thermometer in specialty cheeses case. Thermometer lacking in milk walk-in.
  37: Boxes on floor in several walk-in units. Store 6" off of floor. (R)
  37: Dirty dishes in prep sink in salad bar area. COS.
  37: Employee jackets hanging from shelf storing food contact items in produce prep area. COS.
  39: Wet wiping cloth not stored in sanitizer at salad bar area. COS.
  42: Mop stored in bucket in back room. COS.
  45: Frost build-up observed in seafood walk-in freezer. Remove.
  45: Spill magic absorbent material used to line floor near deli case. COS.
  47: Heavy dust-like build-up on fan guards in produce walk-in. Clean.
  47: Rust-like build-up on vent cover in meat prep room. Resurface or replace.
  48: Hot water not available in employee restrooms. Facility instructed to place restrooms out of service and use public restrooms.
  49: Leak observed at hand sink in employee women's room. Facility is having bathrooms worked on 12/11/11.
  51: Employee men's room floor unclean. Clean.
  53: Light shields lacking for bulbs in meat walk-in and ice cream walk in.
  53: Debris (bakery items)on floor in walk-in freezer. Clean.
  54: Lights out in salad bar walk-in, dairy back room, meat walk-in freezer, and ice cream freezer. Repair or replace.
       
  Person in Charge: Karen Somma
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 11/29/2011

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