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:    7 Date of Inspection:    8/1/2012
Risk Violations Count:    3 License Number:    A 1291
Arrival Time:    10:50:00 AM Expiration date:    12/31/2016
Departure Time:    12:10:00 PM Facility Closure:    
 Food Facility Name
  Huntingdon Valley Country Club
  2295 Country Club Drive
  Upper Moreland
  Thomas J. Quirk Jr., President
 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 OUT Proper eating, tasting, drinking, or tobacco use X  
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 OUT 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 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/A 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 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 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 N/A 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 IN 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   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 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: Cl - QAT  CFSM Name: Regina Lutz  Exp. Date: 12/31/2012
Item/Location Temp Item/Location Temp Item/Location Temp
beer walk-in cooler 32 ° F 1 door freezer 10 ° F produce walk-in cooler 38 ° F
dairy walk-in cooler 44 ° F meat walk-in cooler 42 ° F walk-in freezer 20 ° F
soup 202 ° F 3 door reach-in cooler 36 ° F prep cooler 59 ° F
drawer cooler 34 ° F bar cooler 32 ° F 3 door reach-in cooler 41 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  4: Ash trash with cigarette butts and cigarette odor observed in women's employee restroom. COS.
  11: 2 quarts of half and half past dated 7/29/12 and one gallon milk past dated 7/27/12. Facility voluntarily discarded. COS.
  14: Grease-like build-up on panini grills.
  14: Mold-like growth in soda gun nozzle and holster in bar areas. (Rx3)
  31: Prep cooler temped at 59 degrees F at time of inspection. Facility stated that the unit was stocked this morning at 9:30 am. Facility moved all
  items to another unit for proper cold holding. Facility may not use unit until it can maintain a cold holding temperature of 41 degrees F or below and
  permission is granted by MCHD. Fax word professional work order stating the proper cold holding temperature to MCHD 215-784-5524 Attn:
  Jennifer Beagle, upon repair.
  34: Thermometer lacking in prep cooler and ice cream freezer. COS.
  37: Hair restraint lacking for food handler. COS.
  47: Dust-like build-up on fan guards of several cooling units.
  47: Mold-like growth on door gaskets on 2 door reach-in cooler and walk-in coolers.
  47: Mold-like growth on splash guards in ice machines. (R)
  53: Rust-like build-up on floor of dairy walk-in cooler.
  53: Debris on floor under cooking equipment.
  Person in Charge: Chris Smolyn
Inspector (Signature):  Jennifer Beagle             Please see original copy for PIC signature
    Date: 8/1/2012

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