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:    1/2/2013
Risk Violations Count:    6 License Number:    CC 017
Arrival Time:    10:05:00 AM Expiration date:    6/30/2013
Departure Time:    2:30:00 PM Facility Closure:    
 Food Facility Name
  Acme Market #7769		  Address
  323 Old York Road		  Municipality
  Abington
 Owner
  Acme Markets Inc.		  Telephone
  215-886-2911		  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 OUT Food in good condition, safe, & unadulterated X  
12 IN 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 OUT Proper hot holding temperature    
20 OUT Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 OUT 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/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/O 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 OUT 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   X
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 IN Wiping cloths: properly used & stored    
40 IN 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 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 OUT 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: QAT  CFSM Name: Maureen Lepre  Exp. Date: 9/30/2014
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Tuna @ Salad Bar 42 ° F Produce walk in cooler 48 ° F Frozen food walk in cooler 10 ° F
deli walk in cooler 38 ° F seafood walk in cooler 8 ° F meat display case 34 ° F
fried chicken @ deli 110 ° F popcorn chicken @ deli 120 ° F Chicken Tenders @ deli 140 ° F
swiss cheese @ dairy retail 50 ° F yogurt @ deli retail 50 ° F Tuna salad @ deli 38 ° F
OBSERVATIONS AND CORRECTIVE ACTIONS
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  8) paper towel dispenser not functioning at meat room upstairs.
  11) canned foods with expired use by dates. 15 x 15oz cans voluntarily discarded - (8 beef & mac / 1 spaghetti / 6 soup)
  dented cans - 8 dented cans voluntarily removed from displayed.
  14) cutting boards stored on floor of deli walk in cooler.
  paperwork / coupons / note pad stored on cutting board in use at walk in meat cooler.
  19) facility unable to hold cooked chicken at an approved hot holding temperature.
  the following items were voluntarily discarded 5lbs fried chicken // 1/4 pan each of boneless fried chicken, chicken poppers, hot wings, bbq wings.
  20) facility unable to hold items at retail display case at an approved cold holding temperature. a list of the discarded items can be found scanned as an addendum to this report
  22) facility lacks time log for items held outside an approved hot holding temperature.
  31) facility dairy case unable to maintain an approved cold holding temperature with sections of case voluntarily taken out of service by facility
  34) thermometers lacking at facility salad bar and multiple cases. (2R)
  inacurrate probe thermometers used at deli.
  37) food boxes stored on floor during storage in walk in coolers. (2R) / COS
  45) damaged flooring at 3 basin sink in seafood retail area and inside produce walk in cooler
  rusty shelving in deli walk in cooler.
  46) absorbent sponge at produce prep area. COS
  47) food spillage on floor of ice cream walk in cooler / seafood case / deli walk in cooler .
  mold like growth observed on inside of meat retail display case, fan units of salad prep cooler, fan guards of produce walk in cooler, shelving of deli walk in cooler
  53) water stained ceiling tiles observed in both employee bathrooms.
  mold like growth observed on fan units of salad prep cooler
  facility is not permitted to place dairy display units back into service without approval from MCHD fax work order to MCHD stating cold holding temperature
  215 784 5524 attention Gregory Mininger
  52) facility dumpster lids open.
  53) water stained ceiling tiles observed in both employee bathrooms.
       
  Person in Charge: Nick Esposito
Inspector (Signature):  Gregory Mininger             Please see original copy for PIC signature		     Date: 1/2/2013

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