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:    11 Date of Inspection:    12/18/2012
Risk Violations Count:    4 License Number:    A13198
Arrival Time:    1:15:00 PM Expiration date:    12/31/2013
Departure Time:    2:00:00 PM Facility Closure:    
 Food Facility Name
  Jerzee's		  Address
  2609 Mt. Carmel Ave		  Municipality
  Abington
 Owner
  Patricia J. Deacon		  Telephone
  215-572-1105		  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 IN Hands clean & properly washed    
7 IN 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 OUT Food separated & protected   X
14 IN 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 OUT Proper date marking & disposition   X
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 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 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 IN Food properly labeled; original container    
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 OUT 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 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 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 OUT 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:   Chemical: Cl - QAT  CFSM Name: Wuelman Cordon  Exp. Date: 9/30/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
reach in freezer 2 ° F reach in freezer 8 ° F reach in freezer 0 ° F
walk in cooler 39 ° F pickles @ prep cooler top 40 ° F prep cooler bottom 38 ° F
glass sliding cooler - mushrooms 34 ° F tomato sauce @ pizza prep cooler top 42 ° F hot holding n/a ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8) Facility storing equipment in bar hand sink.
  Facility lacking paper towels at bar hand sink. (R)
  facility storing trash bin in front of hand sink in kitchen.
  13) facility storing raw eggs over ready to eat items in glass sliding reach in cooler at kitchen. (R) / COS
  21) date markings lacking on sliced deli meats and cheeses in reach in coolers. (R)
  26) facility storing personal medicine in food prep area. COS
  36) rodent-like droppings observed in basement prep and kitchen. clean and sanitize areas immediately.
  hire professional pest control services within 10 business days and fax report to MCHD @ 215 784 5524 attention Greg Mininger
  37) soda lines not separate from ice for human consumption at bar. (R)
  uncovered food items in freezers and coolers at kitchen. (R)
  personal items stored mixed with food prep items in kitchen.
  39) wiping clothes stored outside of sanitizer buckets.
  45) torn/damaged gaskets at reach in freezer and glass sliding cooler in kitchen. (R)
  damaged interior of ice machine door.
  43) single service bowl used as scoop in bulk spice containers. COS
  single service paper plates stored food contact side up at bar and kitchen.
  47) Heavy ice accumulation on interior of all freezer units.
  soiled rack at kitchen adjacent to food prep cooler.
  soiled interior of microwave.
  45) tin foil lining cooks top.
  53) air gap at exit door adjacent to basement steps.
  multiple repeat violations may result in immediate legal action.
       
  Person in Charge: Barry Elvidge
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature		     Date: 12/18/2012

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