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:    15 Date of Inspection:    10/26/2012
Risk Violations Count:    6 License Number:    A16691
Arrival Time:    10:35:00 AM Expiration date:    12/31/2014
Departure Time:    11:40:00 AM Facility Closure:    
 Food Facility Name
  Narberth Café
 Address
  109 N. Narberth Avenue
 Municipality
  Narberth
 Owner
  John Di Primio
 Telephone
  610-664-9263
 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 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 OUT No bare hand contact with RTE foods or approved alternate method properly followed X X
8 OUT Adequate handwashing facilities supplied & accessible X X
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/A Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected X  
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 OUT Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/A Time as a public health control; procedures & record    
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
Chemical
25 N/O Food additives: approved & properly used    
26 OUT Toxic substances properly identified, stored & used X  
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
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 N/O Water & ice from approved source    
30 N/O 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 OUT Food properly labeled; original container   X
Prevention of Food Contamination
36 OUT 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 OUT Utensils, equipment & linens: properly stored, dried & handled X X
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 OUT 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 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 IN Physical facilities installed, maintained, & clean    
54 OUT Adequate ventilation & lighting; designated areas used   X
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: Cl  CFSM Name: John DiPrimio  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 40 ° F Bain Marie 72 ° F Chest freezer 0 ° F
Bain Marie 41 ° F  ° F  ° F
 ° 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.
  7: Employee handled ready to eat food with bare hands. EHS explained proper food handling COS (R)
  8: Single service soap and paper towels lacking at hand sink in kitchen. Facility provided COS (R)
  13: Raw shelled eggs stored over ready to eat food in walk-in cooler. Facility moved COS
  14: Food debris build-up on blade on can opener (R)
  20&31: At time of inspection, the Bain Marie in the kitchen was 72 degrees F. The following food items were above 41 degrees F
  and were voluntarily discarded and denatured by facility: 3 packages of ground beef, containers of onions, ham, mushrooms
  cheese, cider, milk, sauerkraut, carrots, and asparagus. Facility cannot use Bain Marie until repaired and granted permission
  by MCHD. Fax repair invoice to 610-278-5167 Attn: Eric Etnier. Repair invoice must state Bain Marie is running at 41 degrees F
  or below
  26: Chemicals stored over and on same shelf as food and food contact items. Facility removed COS
  35: Food stored in opened can (R)
  36: Mouse-like droppings observed along front counter and 1 live mouse-like animal observed in basement. Facility must provide
  proof of professional pest control within 10 business days. Fax proof of treatment to 610-278-5167 Attn: Eric Etnier
  37: Kitchen equipment stored in food prep sink. Facility removed COS
  45: Ice build-up in chest freezer (R)
  46: Provide precision chlorine test strips (R)
  42: Mop stored in bucket with gray water. Facility removed COS. Failure to comply may lead to further legal action taken by MCHD (Rx3)
  47: Grease build-up in hood filters along cooks line
  54: Light shields lacking for several lights in kitchen area. Failure to comply may lead to further legal action taken by MCHD (Rx3)
       
  Person in Charge: John DiPrimio
Inspector (Signature):  Eric Etnier             Please see original copy for PIC signature
    Date: 10/26/2012

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