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:    8 Date of Inspection:    1/9/2013
Risk Violations Count:    3 License Number:    A 1169
Arrival Time:    10:20:00 AM Expiration date:    1/31/2017
Departure Time:    11:50:00 AM Facility Closure:    
 Food Facility Name
  North Hills Country Club Main Dining Room
  99 Station Avenue
  North Hills Country Club
 Purpose of Inspection
 Re-inspection on or after


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   X
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 IN 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 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN 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 OUT Proper date marking & disposition    
22 N/A Time as a public health control; procedures & record    
Consumer Advisory
23 OUT Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
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 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 IN 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 OUT Contamination prevented during food preparation, storage & display X  
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 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   X
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 X X
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:   Chemical: Cl  CFSM Name: See #1  Exp. Date: 
Item/Location Temp Item/Location Temp Item/Location Temp
Beer walk-in refrig. 40 ° F UC refrig. at bar 40 ° F 2-door reach-in condiment refrig. 38 ° F
1-door reach-in freezer -7 ° F Cold prep refrig. 40 ° F 2-door reach-in refrig. 39 ° F
Prepared foods walk-in refrig. 36 ° F Produce walk-in refrig. 40 ° F 4-door reach-in freezer -4 ° F
Banquet walk-in refrig. 35 ° F Walk-in freezer 12 ° F No hot food at hot holding n/o ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  1(2R)Has "Serve- Safe" certificate issued date of 7/27/2011, apply for required CFSM certificate within next 10 business days.
  Left reciprocity application.
  21-No date markings on facility sliced and packaged lunch meats and cheeses stored in walk-in refrig.
  37-Personal jacket hung at the cleaned utensil storage shelf-corrected.
  -Beverage bottles stored in ice bin of main bar-corrected.
  45(R)-Cloth towel covering the main bar dishwasher when not in use-use non-absorbent, cleanable material.
  46-Men's grill glasswasher and main bar glass washer with no chlorine sanitizer concentration at final rinse after multiple cycles.
  Fax service order invoice stating that glasswashers are working properly with minimum chlorine sanitizer concentration at 50 P.P.M prior to use.
  Fax to: Judy Rho , fax #214-784 -5524. This equipment is not to be used until approval is permitted by MCHD.
  47(3R)-Dust and mold like substances on the fanguard of produce walk-in refrig.
  -Dust accumulation on the fanguards of 2-door glass reach-in condiment storage refrig. in kitchen.
  51(2R)-No employee handwash signs in employee used men's room near men's grill and employee toiletroom in kitchen-two signs issued today.
  23-No consumer advisory for raw or undercooked foods (cooked to order steaks, rare tuna dish, etc).
  Sample advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
  Person in Charge: Nate Banks
Inspector (Signature):  Judy Rho             Please see original copy for PIC signature
    Date: 1/9/2013

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