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:    7 Date of Inspection:    12/12/2012
Risk Violations Count:    3 License Number:    A 2584
Arrival Time:    10:05:00 AM Expiration date:    12/31/2014
Departure Time:    12:35:00 PM Facility Closure:    
 Food Facility Name
  Ursinus College
 Address
  601 E Main Street
 Municipality
  Collegeville
 Owner
  Ursinus College-Ron Wood
 Telephone
  610-409-3602
 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 N/O 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 N/O No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT 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 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 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 IN 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    
Chemical
25 N/O Food additives: approved & properly used    
26 IN 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 OUT 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    
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 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 N/O Hot & cold water available; adequate pressure    
49 N/O Plumbing installed; proper backflow devices    
50 N/O Sewage & waste water properly disposed    
51 N/O Toilet facilities: properly constructed, supplied, & cleaned    
52 N/O Garbage & refuse properly disposed; facilities maintained    
53 N/O Physical facilities installed, maintained, & clean    
54 N/O Adequate ventilation & lighting; designated areas used    
  
 
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 
DISINFECTANT/SANITIZER:  Heat: Y  Chemical: QAT  CFSM Name: Craig Paulus  Exp. Date: 3/31/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Walk-in cooler 40 ° F Walk-in cooler 38 ° F Walk-in cooler 40 ° F
Walk-in freezer 2 ° F Bain marie 40 ° F Bain marie 39 ° F
Bain marie 35 ° F Reach-in cooler 40 ° F Reach-in cooler 38 ° F
Reach-in cooler 38 ° F Reach-in cooler 40 ° F Chest freezer -2 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  6 and 8 - No soap at rear kitchen hand sink, Provide immd.
  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 - Rusty shelving in walk-in cooler, Repair or replace
  14 - Interior of the ice machine not clean, Clean and sanitize ice machine according to the owners manual immd.
  34 - Thermometers lacking in the salad bar cold holding wells. Provide immd.
  37 - Sneeze guards lacking for the cookie / muffin serving area. Provide proper protective barrier immd.
  46 - Temp. gauge on the dish machine does not appear to be working proper. Temp. gauge needle moves to over 230 degree's on the final rinse.
  Do not use this machine until permission is given by MCHD.
  47 - Filters above cooking area not clean, clean immd.
  47 - Floors not clean under all equipment, clean immd
  47 - Vent above the pizza oven not clean. Heavy dust build-up. Clean immd.
  47 - Light fixtures through the serving area with visible dust build-up. Clean all area's immd.
  49 - Air gaps for the soda fountain ice machines not visible. Provide proper sight glasses to inspect and ensure proper air gaps at all times.
  53 - Chipping and peeling paint on the walls through out the kitchen, dish room and stair way hallways. Repair all area's to a tight seal.
  53 - Walls tiles in the kitchen cracked and damaged, Repair area's to a tight seal.
       
  Person in Charge: Ron Wood
Inspector (Signature):  William Rogers             Please see original copy for PIC signature
    Date: 12/12/2012

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