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:    6 Date of Inspection:    5/10/2012
Risk Violations Count:    2 License Number:    F 352
Arrival Time:    9:55:00 AM Expiration date:    10/31/2016
Departure Time:    12:20:00 PM Facility Closure:    
 Food Facility Name
  Abington Memorial Hospital Cafeteria
 Address
  1200 Old York Road
 Municipality
  Abington
 Owner
  Abington Memorial Hospital
 Telephone
  215-481-2754
 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 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 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 X
Approved Source
9 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 OUT Food in good condition, safe, & unadulterated X  
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 IN Proper hot holding temperature    
20 IN 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/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 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 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 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 IN 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: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
chopped meat 140 ° F reach in refrig 32 ° F main walk in refrig 34 ° F
hot holding unit 172 ° F hot holding unit 167 ° F reach in refrig 36 ° F
pizza prep 36 ° F pizza hot holding 181 ° F milk walk in 40 ° F
beef barely soup 172 ° F quiche 168 ° F chicken at salad bar 42 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8. (3R) equipment and bucket of wiping cloths stored in handsink - corrected
   trash can not accessible to hand sink by food production line
  11. 12 - 8 oz containers of "Dannon" lemon yogurt with expiration date of 5/6/12 - discarded
   2 cases - 12.9lbs of Virginia Ham with use by date of 5/9/12 - discarded
  37. container of thickener without lid by cooking line- corrected
   scoop handle of thickener in contact with food item - corrected
   employee beverage stored in reach in refrigerator at upstairs food service - corrected
   employee cold holding bag stored in walk in refrigerator next to food for service - corrected
   employee personal keys stored on shelf above hot holding production line - corrected
   container of "la Choy" soy sauce without lid in dry storage - corrected
   2 boxes of to go items stored on floor in dry storage
  43. single service containers stored with food contact side face up in 3 day disaster storage - corrected
   single service to go utensils stored with handles touching food contact part at production line
  45. knife handle mishaped, not smooth in prep area upstairs grill area - corrected
   aluminum foil on hamburger press in upstairs grill area - corrected
  47. clean plate holder with debris by ware washing
   calcium like build up on hot water dispenser in downstairs kitchen
   mold like growth on shield of ice machine in upstairs kitchen by coffee storage
   dust build on metal guard of hot holding unit for french fries in upstairs grill area
       
  Person in Charge: Jennifer Ross
Inspector (Signature):  Bonnie Lorenz             Please see original copy for PIC signature
    Date: 5/10/2012

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