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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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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: |
1/31/2014 |
| Departure Time: |
11:50:00 AM |
Facility Closure: |
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Food Facility Name
North Hills Country Club Main Dining Room |
Address
99 Station Avenue |
Municipality
Springfield |
Owner
North Hills Country Club |
Telephone
215-887-8030 |
Purpose of Inspection
Routine |
Re-inspection on or after
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
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X |
| Employee Health |
| 2 |
IN |
Management awareness; policy present |
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| 3 |
IN |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
IN |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
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| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
N/O |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
IN |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
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| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
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| 15 |
N/O |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
N/O |
Proper cooking time & temperature |
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| 17 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
N/O |
Proper cooling time & temperature |
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| 19 |
N/O |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
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| 21 |
OUT |
Proper date marking & disposition |
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| 22 |
N/A |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
OUT |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
N/A |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
N/A |
Food additives: approved & properly used |
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| 26 |
IN |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
N/A |
Compliance with variance, specialized process, & HACCP plan |
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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
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
N/A |
Pasteurized eggs used where required |
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| 29 |
IN |
Water & ice from approved source |
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| 30 |
N/A |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
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| 32 |
N/O |
Plant food properly cooked for hot holding |
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| 33 |
N/O |
Approved thawing methods used |
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| 34 |
IN |
Thermometer provided & accurate |
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| 35 |
IN |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
OUT |
Contamination prevented during food preparation, storage & display |
X |
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| 38 |
IN |
Personal cleanliness |
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| 39 |
N/O |
Wiping cloths: properly used & stored |
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| 40 |
N/O |
Washing fruit & vegetables |
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| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
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| 42 |
IN |
Utensils, equipment & linens: properly stored, dried & handled |
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| 43 |
IN |
Single-use & single-service articles: properly stored & used |
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| 44 |
N/O |
Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
OUT |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
OUT |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
OUT |
Non-food contact surfaces clean |
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X |
| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
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| 49 |
IN |
Plumbing installed; proper backflow devices |
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| 50 |
IN |
Sewage & waste water properly disposed |
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| 51 |
OUT |
Toilet facilities: properly constructed, supplied, & cleaned |
X |
X |
| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
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| 53 |
IN |
Physical facilities installed, maintained, & clean |
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| 54 |
IN |
Adequate ventilation & lighting; designated areas used |
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Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments |
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| DISINFECTANT/SANITIZER: |
Heat: |
Chemical: Cl |
CFSM Name: See #1 |
Exp. Date: |
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TEMPERATURE OBSERVATIONS
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| 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 |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
| Item No.
Violations cited in this report must be corrected within the time frames below.
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| 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. |
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Person in Charge: Nate Banks
Inspector (Signature): Judy Rho
Please see original copy for PIC signature |
Date: 1/9/2013 |
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