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:    12/19/2012
Risk Violations Count:    1 License Number:    F 268
Arrival Time:    3:00:00 PM Expiration date:    12/31/2015
Departure Time:    4:00:00 PM Facility Closure:    
 Food Facility Name
  Roslyn Veterans Home Association
 Address
  1140 Easton Road
 Municipality
  Abington
 Owner
  Roslyn VFW
 Telephone
  215-576-9349
 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 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O 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 OUT Food in good condition, safe, & unadulterated    
12 N/O Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 N/O Food separated & protected    
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 N/O 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 OUT 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 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 OUT 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 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 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
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: QAT  CFSM Name: non-profit  Exp. Date: 
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
beer walk in cooler 34 ° F freezer 10 ° F chest freezer 4 ° F
reach in cooler 40 ° F 1 door reach in cooler @ bar 40 ° F 2 door reach in cooler @ bar 40 ° F
domestic freezer 43 ° F hot holding n/a ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  11) expired milk in facility domestic cooler in kitchen.
  14) mold like growth in soda gun holster. (3R)
  34) easily readable thermometer lacking in kitchen reach in domestic cooler.
  36) dead rodent and rodent like droppings observed along floors of downstairs kitchen. (2R). clean and sanitize effected areas immediately
  hire pest control services within 10 business days and fax report to MCHD. fax # 215 784 5524 Attn: Gregory Mininger
  37) employee personal use food items stored mixed with items for customer retail.
  43) single service items stored food contact side up in facility downstairs kitchen.
  45) damaged shelving on interior of reach in cooler adjacent to bar area - repaired with duct tape.
  46) facility lacks sanitizer test strips.
  47) ice accumulation on interior of reach in freezers.
  food spillage on bottoms of facility reach in coolers and freezers.
  soiled interior of microwave.
  53) facility lacks light shields for non-shatterproof lighting in kitchen. (2R)
  facility lacks light shield for interior light of reach in domestic cooler.
  53) cove base lacking in bar interior. (3R)
  facility cove base is not continuous along front bar. inspector will speak to supervisor in regards to cove base coverage at facility.
  multiple repeat violations may result in immediate legal action.
       
  Person in Charge: Terry Donnelly
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature
    Date: 12/19/2012

Previous Page     To zoom in or out on a Web page: Press CTRL + PLUS SIGN (+) to zoom in, or CTRL + HYPHEN (-) to zoom out