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:    4/17/2012
Risk Violations Count:    3 License Number:    AA15188
Arrival Time:    11:45:00 AM Expiration date:    1/31/2017
Departure Time:    1:22:00 PM Facility Closure:    
 Food Facility Name
  811 All Night Deli
  811 Easton Road
  Upper Moreland
  Sun Hee Kim & David Kim
 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   X
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    
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 IN 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/A Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 IN Pasteurized foods used; prohibited foods not offered    
25 N/O Food additives: approved & properly used    
26 N/O 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/O 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 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 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 X  
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 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 OUT Warewashing facilities: installed, maintained, & used; test strips   X
47 N/O 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   X
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  CFSM Name: See #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Beer Walk-in cooler 42 ° F deli display cooler 35 ° F sandwich prep cooler - kitchen 50 ° F
3 door reach-in freezer 10 ° F retail ice cream freezer 30 ° F raw bacon 51 ° F
sliced onions - bain marie 38 ° F sliced onions 51 ° F cheese 52 ° F
sweet peppers - bain marie 40 ° F meatballs 155 ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Facility lacks CFSM certificate. Facility has Serv-Safe certificate. Submit reciprocity application to MCHD within 5 business days. Reciprocity
  application left at facility at time of inspection.
  8: Absorbent sponge stored at hand sink. Discontinue use of sponges. Sponges are not approved by MCHD food code.
  20+31: Sandwich prep cooler located in kitchen was holding at 50 degrees F. Several items inside the unit temped between 50 and 52 degrees F
  and were voluntarily discarded and denatured by facility. Items include: several pounds of cheese (swiss, american, provolone, mozzarella), raw
  bacon, and pastrami, 1 stick of butter, 1 container each of sweet peppers, pickles, banana peppers, sliced onions, bell pepper, sauerkraut, gravy,
  and mayonaise. 1 partial large container of each bleu cheese dressing and horseradish. Facility may not use unit until it can maintain a cold holding
  temp of 41 degrees F or below and permission is granted by MCHD. Fax professional work order stating the proper cold holding temperature to
  MCHD. 215-784-5524 Attn: Jennifer Beagle, prior to use.
  26: Chemical spray bottle hanging from shelf storing food contact items. COS.
  37: Stagnant water observed at bottom of sandwich prep cooler in kitchen. Repair unit as stated above.
  37: Employee personal food item stored inside sandwich prep unit amongst consumer items. COS.
  45: Paper lining food containers in deli display case. (R) Remove to keep all surfaces smooth, non-absorbent, and easily cleanable.
  45: Paint chipping on floor in walk-in cooler. (R) Resurface.
  45: Cardboard lining shelves in beer walk-in cooler. Remove.
  47: Grease build-up on back of grill in kitchen. Clean.
  53: End caps missing for light shields on lights above prep sink and hand sink in kitchen.(R) Provide end caps.
  53: Floor tiles damaged by receiving door. Repair/replace.
  Note: The purpose of the inspection was to respond to a food handling and quality complaint.
  Person in Charge: David Kim
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 4/17/2012

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