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:    16 Date of Inspection:    10/15/2012
Risk Violations Count:    8 License Number:    A17423
Arrival Time:    11:20:00 AM Expiration date:    9/30/2016
Departure Time:    1:05:00 PM Facility Closure:    
 Food Facility Name
  Corner Café 29
  1850 S. Collegeville Road
  Upper Providence
  Ron & Peg Mahoney
 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    
Employee Health
2 IN Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 OUT Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 OUT Hands clean & properly washed    
7 OUT No bare hand contact with RTE foods or approved alternate method properly followed    
8 N/O 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 N/O Proper hot holding temperature    
20 OUT Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 IN Time as a public health control; procedures & record    
Consumer Advisory
23 IN 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 OUT Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 IN 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 IN 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 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    
38 IN Personal cleanliness    
39 OUT 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 N/O Gloves used properly    
Utensils, Equipment and Vending
45 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT 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 OUT Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT 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:   Chemical: Cl - QAT  CFSM Name: See Remarks  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 38 ° F Chest freezer -10 ° F Chest freezer 0 ° F
Bain marie 40 ° F Reach-in cooler case 40 ° F Reach-in cooler 38 ° F
Reach-in cooler 40 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1 - This is a change of ownership inspection. Facility has until 4/15/13 to obtain a CFSM.
  4 - Drinking cups stored on the cooks line. Stop and remove immd.
  6 - Dishwasher employee handling soiled dishes, then clean dishes without washing hands inbetween, Stop immd. and use proper hand washing methods immd.
  7 - Cooks on the cooks line handling fresh fruit toppings with their bare hands. Stop immd. Explained proper single service glove use to the employees.
  11 - Dented cans on rim, dry storage shelf. Remove item from regular can inventory. Do not use, sell or give away dented can items.
  14 - Rusty shelving in walk-in cooler, Repair or replace
  14 - Slicer not clean, Clean and sanitize before next use.
  14 - Cutting boards on bain marie with dark groves and staining. Clean and sanitize immd.
  14 - Heavy build-up on the racks in the walk-in cooler. Clean and sanitize immd.
  20 - Coffee creamers on he customer tables state to keep refrigerated. Owner voluntarily discarded approx. 100 small coffee creamers.
  35 - All containers in the walk-in cooler and reach-in units with no labels on the products. Provide proper labels and dates for food items immd.
  37 - Hair restraints lacking for food handlers, provide immd.
  37 - Food items stored on the floor in the walk-in cooler. Remove immd.
  37 - Food items uncovered in the walk-in cooler. Provide proper covering immd.
  37 - Dishes being washed in the 3 bay food prep sink. Stop immd. Clean and sanitize food prep sink before next use.
  39 - Wiping cloths in kitchen not stored in a sanitizing solution. Provide immd.
  46 - Chemical test kit lacking, provide for quat immd.
  47 - Filters above cooking area not clean, clean immd.
  47 - Floors not clean under equipment, clean immd
  47 - Vents on the ceiling in the dining room and bathroom not clean. Heavy dust build-up. Clean immd.
  47 - Fanguards in the walk-in cooler not clean. Clean immd.
  52 - Dumpster lids open at the time of the inspection. Close immd
  53 - Light shields lacking for the energy saving glass bulbs over the front counter. Provide immd.
  26 - Cleaning bottles stored over top of plastic single service silverware at the front counter. Remove immd.
  49 - Air gap lacking, soda fountain ice machine. Provide proper air gap immd
  This facility has been operating since 9/1/12 without a license. Inspector left a license application and explained it needs to be submitted within 5 business days.
  Person in Charge: Joe Mahoney
Inspector (Signature):  William Rogers             Please see original copy for PIC signature
    Date: 10/15/2012

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