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:    12 Date of Inspection:    5/17/2012
Risk Violations Count:    1 License Number:    A 2541
Arrival Time:    10:50:00 AM Expiration date:    11/30/2016
Departure Time:    12:20:00 PM Facility Closure:    
 Food Facility Name
  Ben & Irv Deli Restaurant
 Address
  1962 County Line Road
 Municipality
  Upper Moreland
 Owner
  Leonard Bromberg
 Telephone
  215-355-2000
 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 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 N/O 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 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/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
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 OUT Wiping cloths: properly used & stored X X
40 N/O Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 OUT In-use utensils: properly stored X  
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used X  
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT Warewashing facilities: installed, maintained, & used; test strips X  
47 OUT Non-food contact surfaces clean   X
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 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
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: Cl - QAT  CFSM Name: Alvin Goodwyn  Exp. Date: 12/31/2012
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
cake retail cooler 33 ° F salad retail cooler 40 ° F meat retail cooler 25 ° F
ice cream retail freezer -2 ° F 3 door reach-in cooler 36 ° F milk dispenser 32 ° F
2 glass door reach-in cooler 36 ° F prep cooler 40 ° F 2 door cooler - near back door 36 ° F
soup 136 ° F walk-in cooler 36 ° F walk-in freezer 18 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  14: Deep grooves and staining observed on several cutting boards. Resurface or replace.
  31: Torn door gaskets observed on 4 door under counter cooler at end of cook's line. Replace.
  37: Food uncovered in multiple cooling units. COS.
  39: Wet wiping cloths not stored in sanitizer. (R) COS.
  41: Ice scoop handle in contact with ice in ice machine. COS.
  43: Single serve container used as scoop in bulk spice container. COS.
  45: Absorbent towel on floor in front of 4 door under counter cooler and under coffee dispensers at wait staff beverage station. COS.
  45: Cardboard lining raw wood shelf in walk-in freezer. Remove cardboard. Seal wood with semi-gloss (minimum) paint or polyurethane.
  45: Paint chipping and rust-like build-up observed on shelves in 2 door reach-in cooler by back exit door. Resurface or replace.
  46: QAT sanitizer concentration observed below 200ppm in 3 bay sink. COS.
  47: Food debris build-up in prep unit at cook's line. Clean and sanitize. (R)
  47: Dust-like build-up on fan guards in retail beverage coolers. Clean.
  51: Women's restroom lacks a trash can with a lid that closes completely. Provide.
  53: Damaged and water stained ceiling tiles observed in dry storage room. Replace. (R)
  53: Cove base damaged in employee restroom and in dry storage room under shelf and by door. (R)
  53: Floor tiles damaged near entrance to kitchen. Repair or replace.
  54: Light bulb out near hood system above cook's line and some lights out in dry storage room. Repair/replace.
       
  Person in Charge: Alvin Goodwyn
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 5/17/2012

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