Food Facility Inspection Report

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:	9/30/2013
	Departure Time:	1:05:00 PM	Facility Closure:

Food Facility Name Corner Café'		Address 1850 S. Collegeville Road	Municipality Upper Providence
Owner Ron & Peg Mahoney		Telephone	Purpose of Inspection Routine-COO	Re-inspection on or after 10/29/2012

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	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
Chemical
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

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:

TEMPERATURE OBSERVATIONS
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

OBSERVATIONS AND CORRECTIVE ACTIONS
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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