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:    14 Date of Inspection:    12/14/2012
Risk Violations Count:    4 License Number:    A15449
Arrival Time:    10:15:00 AM Expiration date:    6/30/2014
Departure Time:    11:40:00 AM Facility Closure:    
 Food Facility Name
  Holiday Inn Lansdale - SMG Kulpsville LLC		  Address
  1750 Sumneytown Pike		  Municipality
  Towamencin
 Owner
  SMG Kulpsville - Harish Surati & Raj Mehta		  Telephone
  215-368-3800		  Purpose of Inspection
  Routine		  Re-inspection on or after
  12/28/2012

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 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 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 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 N/A 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 OUT 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 OUT Thermometer provided & accurate    
35 OUT Food properly labeled; original container   X
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 IN In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled    
43 OUT Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT 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 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 IN Physical facilities installed, maintained, & clean    
54 IN 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: see item #1  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
walk in refrig 40 ° F walk in refrig 40 ° F walk in refrig 38 ° F
walk in freezer 8 ° F sliding door refrig 40 ° F prep refrig 40 ° F
prep refrig 41 ° F hot holding n/a ° F 2 door reach in 38 ° 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 lacks Certified Food Safety Manager with MCHD. Manager stated took ServSafe course and is waiting for
  ServSafe certificate. Apply for CFSM once obtain ServSafe Certificate. Provided Reciprocity Application.
  8. (R) not all hand sinks in kitchen supplied with soap and/or paper towels
  14. cutting board and prep refrigerators have heavy staining
  food debris build up on blade of meat slicer and around meat slicer
  26. chemical cleaner stored ontop of soda fountain
   bottle of hand soap stored over food prep sink
  34. thermometer not readily available at 4 door refrigerator
  35 (R) opened original can of pepper paste in walk in refrigerator
  37. onions and potatoes stored on floor in kitchen
  boxes of food on floor in dry storage room
  coffee dispensers stored on floor in kitchen
  ice scoop stored on top of ice machine
  ice scoop handle in contact with ice in container storing ice - corrected
  employee beverage lacking lid and straw - corrected
  wiping cloth stored on salad in walk in refrigerator
  (R) food handlers lacking hair restraints
  39. wiping cloth stored on prep surfaces between uses - corrected
  42. spatula in clean storage with burnt uneven surface
  43. refilling single use "Heinz" ketchup glass bottles
  45. gaskets torn at 4 door reach in refrigerator
  duct tape on handle of glass door refrigerator next to cooks line
  46. dish machine's final rinse temperature reading 176 degrees F. Have machine serviced and fax report indicating final rinse
  temperature to MCHD fax #215-784-5524 attn: Bonnie Lorenz. Ensure final rinse temp is 180 degrees F or above
  may use dish machine for washing and sanizite compartment with sanitizer
  47. bottom of 4-door refrigerator with food debris
  ansul system with dust build up
  51. emplyee men's room toilet room door not self closing
       
  Person in Charge: Eric Regits
Inspector (Signature):  Bonnie Lorenz             Please see original copy for PIC signature		     Date: 12/14/2012

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