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:    13 Date of Inspection:    4/10/2012
Risk Violations Count:    4 License Number:    F 352
Arrival Time:    12:15:00 PM Expiration date:    10/31/2016
Departure Time:    3:15:00 PM Facility Closure:    
 Food Facility Name
  Abington Memorial Hospital Cafeteria
  1200 Old York Road
  Abington Memorial Hospital
 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 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 N/O 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 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 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 OUT Proper hot holding temperature    
20 OUT Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 OUT 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    
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/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 X  
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 OUT In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled    
43 N/O 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 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: 
Item/Location Temp Item/Location Temp Item/Location Temp
Chicken Salad @ sandwich prep 32 ° F Turkey @ sandwich prep 42 ° F Pasta @ pizza prep 150 ° F
meatballs @ pizza prep 110 ° F Soup @ salad bar 140 ° F shrimp @ hot holding 100 ° F
Hot dog 130 ° F Beverage walk in 34 ° F pizza hot plate 180 ° F
3-door under counter cooler 18 ° F walk in cooler 40 ° F walk in freezer -8 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8) equipment and wiping clothes stored in handsink. (2R)
  19) food items held below an approved hot holding - facility opened within four hours of inspection and were not discarded. 3lbs meatballs discarded over 4hrs.
  20) food items held in pizza prep cooler bottom held above an approved cold holding temperature.
  the following items were voluntarily discarded - pepperoni 3lbs, 21lbs cheese (50 F), 5lbs pork, 1 lb grated cheese, 2lbs garlic.
  22) time log lacking on calzones stored on racks at pizza prep area. Facility stated the food items needed 1hr to proof prior to strorage.
  Facility relocated to reach in cooler.
  31) pizza prep cooler bottom unable to maintain an approved cold holding temperature.
  Facility voluntarily took out of service and discarded food items in storage. Plant operations staff was on site working on the unit.
  fax work order stating the units present cold holding temperature to MCHD 215 784 5524 Gregory Mininger. Faciltiy not permitted to place unit back into service without MCHD approval.
  35) open original container at up stairs pantry - plastic wrap.
  39) wet wiping clothes stored outside sanitizer buckets. COS
  41) utensils stored in stagnant water at cooks line. COS
  42) mop stored in bucket in trashroom of facility lower level.
  37) moist paper towels stored inside reach in cooler (Hobart #1) to collect condensation. COS
  45) duct tape on hose of gaseline at upstairs fryer - not easily cleanable service.
  47) soiled floors in walk in cooler
  soiled bottom of three door under counter cooler.
  53) cove based damaged in lower section of facility between walk in cooler and freezer.
  Person in Charge: Jennifer Ross
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 4/10/2012

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