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:    9 Date of Inspection:    11/13/2012
Risk Violations Count:    1 License Number:    B17086
Arrival Time:    1:15:00 PM Expiration date:    4/30/2014
Departure Time:    2:35:00 PM Facility Closure:    
 Food Facility Name
  Dublin Bakery
 Address
  3026 Welsh Road
 Municipality
  Upper Dublin
 Owner
  Kevin Goettner
 Telephone
  215-659-6533
 Purpose of Inspection
  Routine
 Re-inspection on or after
  11/27/2012

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 IN Proper eating, tasting, drinking, or tobacco use    
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 IN Hands clean & properly washed    
7 N/O 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 IN 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 IN Food-contact surfaces: cleaned & sanitized    
15 IN 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/A Proper hot holding temperature    
20 N/O Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/O Time as a public health control; procedures & record    
Consumer Advisory
23 N/O Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/O Pasteurized foods used; prohibited foods not offered    
Chemical
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
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/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   X
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 N/O 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 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 OUT Warewashing facilities: installed, maintained, & used; test strips   X
47 N/O 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 IN 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 #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Display Cooler 40 ° F Hot Holding N/A ° F  ° F
 ° 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.
  1. Facility lacking a CFSM. Left a copy of 30 day notice/Reciprocity Application/Course
  35.- (2R) Labels lacking for all dry storage bins.
  35.- Open can of Pumpkin Spread in walk in cooler.
  34.- Walk in cooler lacking thermometer.
  36. Mice like droppings located inside of restroom where wall damaged occurred. Clean and sanitize area immediately. Provide a professional pest controll
  stating activity levels and treatment to attention Lamar Smith 215-784-5524.
  37. Containers of food product stored on the floor inside of walkin cooler, uncovered food product located inside of walk in cooler and throughout facility.
  45. (3R) Flooring inside of walk in cooler rusty and uncleanable
  45.- Rusty shelving located inside of sliding door display cooler.
  45.- Chest freezer not working in prep area. Unit must be removed if not in use or does not work.
  46.- (3R) Test strips lacking in facility.
  51. (2R) Damamged restroom door and lid lacking for trash can in restroom.
  51.- Hole located on side wall of restroom.
  53. (3R) Walls through out kitchen and with heavy build up and heavy stains.
  53. Wall behind 3 basin sink with black like mold build up.
  53. (3R) Several stained ceiling tiles located throughout facility.
  54. (2R) End caps missing on lights in backroom above prep areas.
  52.- Dumpster lid open
  54. Backdoor wide open facility lacks screen in door area.- Fan guard in walk in cooler with heavy build up.
  When facility is scheduled for an administrative conference and a second reinspection, facility must submit $140.00 to MCHD for each additional reinspection.
  If facility does not comply and correct repeats (R) than facility will face legal action.
       
  Person in Charge: Joanna Ball
Inspector (Signature):  Lamar Smith             Please see original copy for PIC signature
    Date: 11/13/2012

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