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:    12 Date of Inspection:    12/20/2012
Risk Violations Count:    2 License Number:    A16982
Arrival Time:    10:00:00 AM Expiration date:    5/31/2014
Departure Time:    11:40:00 AM Facility Closure:    
 Food Facility Name
  Putters
 Address
  2400 W. Main Street
 Municipality
  West Norriton
 Owner
  Anthony Zelli
 Telephone
  484-681-5452
 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 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 OUT Food separated & protected   X
14 IN Food-contact surfaces: cleaned & sanitized    
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 N/O Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/O 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 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 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 IN Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
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 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used   X
46 OUT Warewashing facilities: installed, maintained, & used; test strips   X
47 OUT Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 OUT Plumbing installed; proper backflow devices   X
50 OUT Sewage & waste water properly disposed    
51 OUT Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
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: QAT  CFSM Name: A Louis Zelli  Exp. Date: 9/30/2013
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
hot holding n/a ° F delfield 2 door freezer -4 ° F bain marie 41 ° F
continental 2 door cooler 32 ° F united 2 door cooler 39 ° F chest cooler at bar 35 ° F
 ° F  ° F  ° F
 ° F  ° F  ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  notation:facility is now currently operating under once license
  notation:putters downstairs area operates seasonal- (april-nov), facility was currently not open for operation at time of inspection
  13:provide sneeze guard for hotdog roller(R) in putters bar area
  41:ice scoop stored on top of ice machines(R)-sanitize prior to reusing
  8:provide proper handwashing signs at all handsinks
  45:carpet under cola cooler at bar area(R)
  53:cove base missing along wall in kitchens(R)
  53,45:raw wood panel along ceiling by bain marie in downstairs kitchen area-all surfaces must be smooth, non porous, washable(R)
  45:raw wood shelving in cabinets in downstairs bar and in upstairs banquet kitchen
  53:cracked floor tiles behind metal rack as enter downstairs kitchen(R) and floor tile cracked as enter upstairs banquet kitchen
  49:lacking one inch air gap at both ice machines(R)
  54:end caps missing on lights in downstairs kitchen(R)
  46:lacking test strips for quat sanitizer(R)
  45:soda gun lines and cold plate at both ice bins at upstairs bar are in direct cotact with public servicn ice (R)
  54:heavy dust build up on ceiling vent in dining room at entrance to upstairs banquet kitchen(R)
  54:lacking hood filters at both grill in both kitchens(R)
  45:remove all unused equipment(chest freezer in banquet kitchen)
  51:lacking self closing door and covered trashcan in employee restroom
  53:lacking MCPHC approved ceiling tiles in banquet kitchen(R) facility had until 12-20-12 to install
  53:lacking a food prep sink in facility with one inch air gap.(R) facility had until 12-20-12 to install
  53:lacking a mop sink-facility had until 12-20-12 to install(R)
  53:carpeted flooring in dry storage room. facility had until 12-20-12 to remove(R)
  53:ceiling and wall paint chipping in dry storage room(R)
  53:facility lacking a handsink at bar in banquet kitchen and at bar in downstairs area(R) facility had until 12-20-12 to comply
  53:facility lacking handsink in banquet upstairs kitchen and in downstairs kitchen(R)facility had until 12-20-12 to comply
  34:provide accurate visable thermometers inside all cold holding units
  45:ansil system tags dated 2008. EHS will notify local fire department
       
  Person in Charge: John Zelli
Inspector (Signature):  Elizabeth Angelo             Please see original copy for PIC signature
    Date: 12/20/2012

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