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:    13 Date of Inspection:    10/18/2012
Risk Violations Count:    4 License Number:    B17311
Arrival Time:    9:57:00 AM Expiration date:    9/30/2013
Departure Time:    11:52:00 AM Facility Closure:    
 Food Facility Name
  Dutch Oven Bakery
  123 West Ridge Pike
  Lawrence/Antonia Blaisse
 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 IN Proper eating, tasting, drinking, or tobacco use    
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O Hands clean & properly washed    
7 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible 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    
12 N/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized   X
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 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/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 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/A 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 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 OUT Insects, rodents & animals not present; no unauthorized persons   X
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 OUT In-use utensils: properly stored   X
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 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 OUT Warewashing facilities: installed, maintained, & used; test strips   X
47 IN 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 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 OUT Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean    
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  CFSM Name: See note  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 32 ° F Walk-in freezer -10 ° F Retail cooler 38 ° F
Display cooler 40 ° F  ° F  ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1: Current license not posted at facility. Post current license or contact MCHD for duplicate. Correceted COS.
  1: CFSM lacking at facility. Facility had until 6/9/12 to obtain certificate. 30-day notice given. Employee provided proof of class registration and is
  currently enrolled.
  8: Single-service towels lacking at hand sink. Facility provided. COS
  11: Several compromised containers of dry ingredients in kitchen. Facility must voluntarily discard immediately.
  14: Debris build-up on blade of can opener. Clean and sanitize immediately. (R)
  36: Mouse-like droppings observed throughout facility. Facility provided copy of most recent report at time of inspection. (R)
  36: Several dead insects in multiple light shields in kitchen. Clean areas.
  37: Food items stored on floor in walk-in freezer. Store all food and food contact items
  at least six inches off of floor. (R)
  41: Scoop in cinnamon container lacking handle. Provide food-grade scoop with handle.
  41: Handle of scoops touching product in multiple dry ingrdient containers. Remove. (R)
  45: Bare wood shelving across from 1-compartment sink in back room. Seal with a minimum of semi-gloss paint. (Rx2)
  46: Provide chemical test kit for chlorine. (Rx2)
  51: Back restroom door is not self-closing. Even if not used as restroom, door must be self-closing, or the plumbing lines capped and toilet and sink
  52: Dumpster lid broken off hinges. Have repaired immediately. (Rx2)
  53: Mold-like growth and chipping material on walls surrounding 3-compartment sink. Clean and sanitize area immediately. (Rx2)
  53: Cove base lacking along section of wall near front oven. Repair/place immediately. (Rx2)
  53: Missing and water-stained ceiling tiles above and near unused ovens in prep room. Repair/replace as needed. (R)
  54: Lights out in prep room by mixers and in walk-in freezer. Repair/replace.
  Correct and maintain all violations.
  NOTE: Failure to correct repeated violations could result in further legal action being pursued by MCHD.
  Person in Charge: Valerie Katein
Inspector (Signature):  Evan Pilcicki             Please see original copy for PIC signature
    Date: 10/18/2012

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