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:    8 Date of Inspection:    11/26/2012
Risk Violations Count:    2 License Number:    A 39
Arrival Time:    2:00:00 PM Expiration date:    10/31/2014
Departure Time:    3:15:00 PM Facility Closure:    
 Food Facility Name
  Lancers Diner
 Address
  858 Easton Road
 Municipality
  Horsham
 Owner
  Ka-Pap Inc.
 Telephone
  215-674-5088
 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 IN 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 IN 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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized X  
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 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 OUT Proper date marking & disposition   X
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/A Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 N/A 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/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 IN Plant food properly cooked for hot holding    
33 IN Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 IN 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   X
38 IN Personal cleanliness    
39 OUT Wiping cloths: properly used & stored   X
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    
46 IN 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 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:   Chemical: Cl  CFSM Name: Peter Hadgimallis  Exp. Date: 12/31/2012
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Beverage station refrig. 41 ° F Walk-in freezer 0 ° F 2-door walk-in freezer 0 ° F
Walk-in refrig. 38 ° F Walk-in refrig. #2 38 ° F Walk-in refrig. #3 32 ° F
Drawer unit prep refrig. 41 ° F Cold prep refrig. 40 ° F Stuffing at steam table 42 ° F
Lima bean soup at hot holding 145 ° F Seafood salad at salad bar 44 ° F Dessert prep refrig. 38 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  14-Dried debris at the piercing point of can opener-corrected.
  21(R)-No date markings on facility sliced and packaged cheeses.
  37(R)-Facility prepared hardboiled eggs stored in water during storage-corrected.
  -Exposed foods in walk-in refrig. and refrigeration units.
  -(R)Clam shells to be used as food contact ingredient stored in milk crate and on top of grease trap under drain board of sink;
  store in a manner to protect from contamination.
  45-Rusted flooring at produce walk-in refrig. and rusts on interior door surface of walk-in refrigerators.
  41-Knives stored in crevices of cold prep refrigerators at line.
  47-Excess food debris at bottom of waitstaff serviced condiment refrig. & dust/mold like substances on fanguards of 2-door reach-in refrig. at line.
  39(R)-Wet wiping cloths not stored in sanitizing solution in between storage.
  54(R)-Fluorescent lights at dessert display refrig. and over juice dispensers at counter service not shielded or shatter resistant.
       
  Person in Charge: Peter Hadgimallis
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 11/26/2012

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